A lack of practical information about plant-based eating is a bigger obstacle to veganism among young Indians than cultural attachment to dairy, according to
Caramelized sugar is one part of the picture. Another part is Maillard reactions of milk proteins, which give ghee a nutty quality. Perhaps you could toast some nuts and include that as well.
Caramelized sugar is one part of the picture. Another part is Maillard reactions of milk proteins, which give ghee a nutty quality. Perhaps you could toast some nuts and include that as well.
You could also use an oil with such a flavor. Pumpkin seeds, hemp, roasted walnut, pistaccio etc.
Those oils may be quite hard to find, depending on what country you’re in.