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In authentic ghee, the danedaar (grainy) texture is a result of natural crystallization. When pure ghee is cooled slowly at room temperature (around 22–25°C), the fatty acids of milk solidify into tiny, distinct clusters or crystals. Traditionally, large, uniform grains indicate that the ghee was made using the Bilona method—churning curd into butter before slow-simmering it. These natural grains melt instantly on the tongue because they are pure milk fat. For "interesterified vegetable oil, dan
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