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Ghee is a type ofclarifiedbutter important in Indian cuisine and tradition. Ghee is made by simmering unsalted butter in a large pot, until its waterhas been boiled offand its protein has settled at the bottom of the pot. This method of preparation gives it a somewhat nutty aroma that Weste clarified butter does not have. The clarified butter is then spooned off carefully without disturbing the milk solids at the bottom of the pan. Unlike butter, ghee can be stored for extended periods without refrigeration, provided it is kept in an airtight container to prevent oxidation. This extended lifespan is due to the destruction of microbes and enzymes during the process of simmering and the removal of water. Besides this, ghee can be heated up thus making it excellent and suitable for deep frying. In fact until refined oil came to popular usage, ghee was the mainstay of all fried dishes. Ghee is frequently used for libations in Vedic ritualand even finds a hymn dedicated to ghee. Ghee is also used in the Hindu religious ceremony of Homams, Aarti and used in marriages, funerals and for bathing idols during worship.