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A form of clarified butter, traditional in India (especially in the north), and certain areas of Africa. Traditionally, this is made from water-buffalo milk, but can be made at home using ordinary butter. The former being 'cream-coloured', the latter 'golden-yellow'. Removing the milk solids gives it better keeping properties than ordinary butter, so in most conditions, it can be kept without refrigeration. See 'Clarified butter'
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