Butter is an inevitable ingredient in most of dessert recipes. By definition,
ghee is just clarified butter, but to me, the taste is completely different. The taste of butter is more close to heavy cream, while that of ghee is more close to cooking oil (at least to my tongue).
Is it good to use
ghee instead of
butter in dessert and pastry recipes`? Doesn't it ruin the taste to be far from the original standard?