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Clarified butter, or ghee, is a bedrock of Indian cooking. It doesn’t burn like butter does and can therefore be used for cooking at very high temperatures. It also has a unique flavour of its own that’s not quite butter or brown butter. Since ghee is often called for in recipes like daal and curry, as well as on bread and in sweets, I always keep it handy. The process of making ghee is a one-ingredient job, and it can be made in larger quantities if you don’t want to commit time to preparing gh