ghee

They serve the ultimate comfort food — everything creamy, greasy, and covered in ghee.

Each layer got 15 to 20 minutes to turn brown before being bathed in yet another ghee and butter mixture — “for better viscosity and taste” — and covered with more liquid.

It was the ghee that gave each layer the lovely sheen and slight caramelization, or leopard spots.

To this, we added ghee, then more batter for the second layer.

Using clarified butter or ghee would erase this worry, but those are items that I don’t tend to keep on hand.

You can also use sunflower oil or ghee, which is essentially clarified butter.

A brief search brought to light a quantity of ghee, boiled rice and dried peas.

Forward goes your strength tending heavenward, rich in offerings, with the ladle full of ghee.

The less liquid residue, mixed with ground-nut oil, is sold as an inferior kind of ghee.

Of course a large quantity of ghee is added to it, and at the time of eating milk is taken.

They had a big meal, but perhaps grumbled a little at so much bread without any ghee.