ghee

Etymology

From Hindustani گھی (ghī) / घी (ghī), from Sanskrit घृत (ghṛta, “sprinkled”). Attested in English since the late 17th century. Related to Christ and grime via Proto-Indo-European.

noun

1. A type of clarified butter used in South Asian cooking; usli ghee.
   Of the medicines for relaxing the body; ghee, oil, charbi, marrow, and such are to be used; of these ghee is the best, as it is produced from milk, which is obtained from the cow. 1845, T.A. Wise, Commentary on the Hindu System of Medicine, page 140
   Employees furiously pack ornate boxes containing laddoos enriched with ghee, spongy rasgula and all manner of colorful sweets, often made with dairy, sugar and nuts and sometimes topped with a layer of edible silver foil. 2022-10-17, Priya Krishna, “It’s Not Diwali Without Mithai”, in The New York Times
2. (South Asia) Vegetable oil for cooking.
   There are two kinds of ghee. Usli ghee or clarified butter is used rarely, partly because of its expense and partly because Indians consider it "heavy". The more commonly used ghee is a mixture of various vegetable oils. 1973, Madhur Jaffrey, An Invitation to Indian Cooking