Tasting ghee for the first time is like discovering delicious liquid gold; you’ll want to use it on everything (and we mean everything). Made from clarified butter, ghee is a popular fat regularly used in Indian cuisine and Ayurvedic medicine. Unlike butter, all the milk solids are removed from ghee, which means that ghee has a much higher smoke point and is shelf-stable. Ghee has a pronounced nutty taste that’s just as at home in a stir-fry as it is thinly spread on a piece of good bread.
Use cow ghee to make delicious, flaky sweets.
We Indians don’t need much schooling in this regard but if the cost factor encourages you to turn to oil while making sweets, stop. It’s worthwhile spending a little more and using ghee to make your halwas, sheeras and burfies instead.
Stir some into steaming hot rice.
Rice always tastes better if you add some warm ghee to it. Or, roast some jeera in ghee and pour into rice to make a quick jeera rice.
Add a generous dollop over rotis and parathas.
If you’re skipping the ghee on your phulkas to lose weight, you’re doing it wrong. Adding a dollop of cow ghee on your phulkas and rotis might help your case. Using ghee to roast parathas is also much better than oil.
Make the tadka for dal with fragrant ghee.
Everyone will want a second helping of your simple dal if you make a flavourful tadka with ghee, mustard and cumin seeds and curry leaves. Pour over steaming hot dal for the perfect finishing touch and a lingering aroma.
Use cow ghee for roasting pavs instead of butter.
If you’ve run out of butter while making pav bhaji, use ghee to roast the pavs instead. They might actually taste better and in any case, there’s enough butter in the bhaji already. In case you didn’t know, ghee scores over butter on multiple fronts.
Read our blog – Why The Pure Desi Cow Milk Ghee Is Costlier Than Normal Ghee?
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Read our blog- From aiding digestion to glowing skin: Use desi cow ghee as a home remedy
Is ghee healthy?
First of all, let us take a look at the nutrient structure of ghee. It is loaded with A, D, E and K Vitamins. Ghee is also very rich in dietary fats. In order for these vitamins to be digested, they need to combine with fat molecules because they are fat soluble. Ghee also provides these fat molecules in the form of dietary fiber. Together, they get absorbed easily by our bodies and hence, these nutrients can be used by our bodies.
There are many benefits of consuming pure cow ghee. If you consume cow ghee on a regular basis, it will boost your mental as well as physical strength. This will help in keeping your body fit and fighting against disease. Besides this, ghee is also known as a body cleanser because it removes impurities from your body. It strengthens your eyesight, your muscles and tendons. As far as people with cholesterol problems are concerned, shelves in the grocery markets are full of cholesterol free oils. However, cow ghee is also a good option when you compare it with butter because it is lower in fats than butter.
Is ghee dairy free?
Yes. Sort of. It does come from a cow but considering it’s only made from the fattiest parts so it’s normally OK as the milk solids have gone in the clarification process. This being said, if you know you’re super duper allergic (not intolerant – in this case you’re probably alright) to dairy products, probs give it a miss.
Ghee is healthier than butter
If you are cooking at high temperatures, or are prone to burning the food you prepare, desi ghee may be a better option than butter for cooking. Butter begins to smoke at 350°F (177°C). On the other hand, ghee smoking point is around 482 °F (250 °C). That means you have about 130°F between the two burning points. If you sauté or fry a lot of foods, then using cow ghee will help you do so without burning your food.
Read our blog- Cow ghee has been an Indian staple for millennia. Now the rest of the world is catching on
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Cow ghee is a power food that is now a must-have in your kitchen and here’s why:-
Provides Essential Healthy Fats: Fats play a very important role in providing energy to our body and they are as important as protein and carbs for our proper functioning. Some of the most important roles played by fat in our body are protecting our stomach wall against digestive acids, strengthening our nerves and skin, supporting our brains and nerves, and building cell membranes and strengthening them. Among all the healthy fats ghee is best known to perform these functions with great ease as it consists no hydrogenated oils, oxidized cholesterol, or trans-fats found in butter and other oils.
Provides Essential Vitamins: Ghee is loaded with vitamins A, D, E, and K, all of which are fat-soluble vitamins. These vitamins play an important role in the proper functioning of our bones, brain, as well as the heart. Ghee is also rich in healthy fat which helps us absorb these vitamins better.
Strengthens the Immune System: Ghee is super rich in antioxidants. These antioxidants help your body absorb minerals and vitamins from other foods which in turn helps keep your immune system strong. Ghee also has detoxification properties that help the health of your gut making it an important ally of your immune system. Its powerful anti-inflammatory properties also make it an extremely powerful substance that helps fight diseases.
Helps in Digestion: Unlike its fat sidekicks, ghee does not slow down digestion instead it helps improve digestion. Thanks to its healthy content of butyric acid (a short-chain fatty acid), ghee helps reduce inflammation and supports the stimulation of stomach acid secretion that helps with proper digestion of food.
Tips for using Ghee
- Always consider cow ghee before making any recipe and how it can enhance its taste.
- Always use a clean spoon whenever you take this out from the jar to make sure that it stays good for a long time.
- Store your desi ghee in a tightly closed container and a dark place.
- Melt it first & then adds spices and other ingredients. It will enhance the aroma & taste of the spices.
- Ghee is always healthier to sauté your spices, first seeds and then your ground spices. Aromatic and healthy properties of the seeds and spices are released at this point.
Shelf Stable
A well-prepared ghee has very little moisture content and it is very shelf-stable. You do not need to refrigerate it for 3-4 months if you keep it in an airtight container. When kept in a refrigerator, pure ghee can last up to a year. In India, aged ghee is considered to have healing properties & some families have ghee that is over 100-years old. The aged ghee is used externally for therapeutic purposes, and only under the care of an experienced physician.
GHEE USED AS TOPPINGS
1. Poured Over Mashed Potatoes
Ghee can be stirred with any variety of mashed veggies which goes well instead of butter. For instance, and in case if you are making steamed mashed potatoes then you can utilize ghee instead of other cooking oil. This will give additional more aroma and taste to it and significantly for the rest of the cooking.
2. Food Coating
Different kinds of food icings are used in cakes, desserts and cookies. Generally, it is made using butter but you can choose to use ghee instead. Turns out, it enhances to a real and natural nutty texture of its own.
3. Rice Recipe
Ghee can be stirred with Rice & Sambar, Rice & Chicken curry, Rice & Mutton Curry, Rice & Fish curry, Biriyani, Veg Pulao, Basanti Pulao, and Jeera Rice are significantly some of the renowned Indian rice cuisines where ghee can be utilized.
Pour over for steaming topping over paratha, onion paratha and other different paratha, and even any kind of dishes can be made with ghee.
4. Roasting
Utilize ghee for roasting pavs as a substitute of butter. Running out of butter while frying pav bhaji, choose ghee to roast the pavs instead. They could actually taste better and in any case, there’s already enough butter in the bhaji already. To the best of our knowledge, ghee scores over butter on many fronts.
5. Baking
Choose ghee over butter while baking. During any time a baking recipe calls out for butter, you can choose ghee as a substitute. Cookies, muffins, and just everything else, part of their delicious crunch with a pinch of ghee goodness that lingers after every dig.
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