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?