Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian (Indian, Bangladeshi, Nepali and Pakistani) cuisine. Ghee is made by first making butter, and then clarifying it. One begins by boiling cow's milk, then turning off the stove. Once it reaches room temperature, a thick layer of cream is formed on top of the milk. Ghee is a saturated fat as it comes from animal fat. It is not good to eat in large quantities, or if you have high cholesterol or heart problems. However, ghee has no hydrogenated fat if made from pure butter, and is considered healthier for that reason, if eaten in moderation.
Ghee in Roman Urdu