Clarified butter 200g/50 Mlekovita

Clarified butter (ghee) is made by heating butter, evaporating the water, and separating the solid particles from the fat.
This makes it suitable for frying at high temperatures and can be used by people allergic to dairy products.
Clarified butter is commonly used in Indian cuisine and has been regarded as a medicine in Ayurvedic medicine for thousands of years. By evaporating the water and removing impurities, clarified butter becomes a very good fat for frying. Its smoke point, which is the temperature at which the fat begins to burn and toxins are produced, is about 100°C higher than that of butter and is 252°C. Thanks to this property and its mainly
saturated fatty acid content, clarified butter is suitable even for prolonged frying in deep fat.