How is ghee (clarified butter) made, and what are its culinary uses in Indian dishes?

Ghee, or clarified butter, is made by heating unsalted butter until the milk solids separate from the golden liquid. The milk solids are then skimmed off, leaving behind pure butterfat with a rich, nutty flavor and high smoke point. Ghee is widely used in Indian cooking for frying, sautéing, and tempering spices, as well as for making sweets and desserts. It adds richness and depth to dishes, enhancing their aroma and mouthfeel. Additionally, ghee is valued for its medicinal properties in Ayurvedic medicine and is believed to promote digestion, strengthen the immune system, and nourish the body.