i can speak to why people use ghee in india...

its very hot, and refrigeration is a recent concept (in
Indian cultural time scales). Left to the elements at
Indian summer temps of above 40C, 100F+, butter would
go rancid in a hurry, but ghee will last indefinitely...

irax.


Randall Nortman wrote:
> On 2005-08-23, stiko > wrote:
>
>>Hi! Has anybody used ghee (Indian-style clarified butter) in baked goods?
>>I'm really tempted to use it to butter the sheets of filo pastry in baklava
>>but...not sure. Thnx
>
>
> I'm not an expert in this sort of thing, but my understanding is that
> ghee doesn't have any of the milk solids, just the fat. The milk
> solids are what makes butter brown so well, which is where a
> substantial amount of the flavor comes from.
>
> Why do you want to use it for this purpose?
>