1845, T.A. Wise,Commentary on the Hindu System of Medicine[1], page140:
Of the medicines for relaxing the body;ghee, oil, charbi, marrow, and such are to be used; of theseghee is the best, as it is produced from milk, which is obtained from the cow.
1961,Harry E. Wedeck,Dictionary of Aphrodisiacs, New York: The Citadel Press, page104:
A Hindu manual of erotology suggests boiledghee, drunk in the morning, in the spring time, as a healthful, strengthening beverage.
2022 October 17, Priya Krishna, “It’s Not Diwali Without Mithai”, inThe New York Times[2]:
Employees furiously pack ornate boxes containing laddoos enriched withghee, 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.
1973, Madhur Jaffrey,An Invitation to Indian Cooking:
There are two kinds ofghee.Usli ghee or clarified butter is used rarely, partly because of its expense and partly because Indians consider it "heavy". The more commonly usedghee is a mixture of various vegetable oils.
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