Curious about the texture of your ghee?

After we make the desi cow ghee and allow it to settle and cool down naturally at room temperature, ghee acquires a grainy texture. This lovely texture is deliberate and it is not in any way a defect in the product. When you cook with desi ghee, or use it as a spread on a warm food (like a toast), the grainy texture disappears very quickly. If you like your desi ghee to be soft and want to use it as a spread on a cold food then simply warm up the ghee for a few seconds on low heat. Ghee was traditionally used as a spread with warm foods (like Indian breads Roti, Naan or Chapati) rather than on cold foods.

Ghee has been used in traditional cooking in India, Nepal, Pakistan and Southeast Asia for eons, as an oil and as an ingredient, but it is also an Ayurvedic go-to for herbal ointments, massage and as a medicinal to remedy rashes & burns. While butter is not bad for you (especially in comparison with vegetable oil, margarine and the multitude of erroneous, mass-marketed options introduced in the 1960s), ghee, which started as butter, may be the better choice.

For one thing, ghee, heated longer than most clarified butter, is darker and has a nuttier taste, as well as a higher smoke point, making it easier and healthier for sautéing. In fact, including desi ghee in your diet may bring benefits for several areas, including your heart. Ghee is made up of about 50% saturated fat, which was considered a bad thing until the medical community and nutritionists began realizing that fat — including saturated fat — is good for you.

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Why ghee is healthy for you

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, many benefits of consuming pure desi cow ghee. If you consume desi 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, desi ghee is also a good option when you compare it with butter because it is lower in fats than butter.

Read our blogWhy The Pure Desi Cow Milk Ghee Is Costlier Than Normal Ghee?

Why use

There are many benefits that are associated with using desi ghee and here are some reasons why you should incorporate it into your backpacking menu:

  • Ghee Does Not Spoil Easily: As the milk solids have been removed during the production process, ghee doesn’t spoil easily. So it does not need refrigeration and can be stored at room temperature for several months or even years.
  • Ghee Has Higher Smoking Point: Unlike other vegetable oils, ghee has a high smoke point (it doesn’t burn as easily), making it ideal for cooking. This is due to Ghee’s stable saturated bonds, which enable it to hold its natural form during cooking. This makes Ghee excelling for sautéing, stir-frying and baking – it’s generally the best oil to cook with. It also lends a very rich and soothing flavour to dishes, which works well with both sweet and savory foods.
  • Ghee is Rich In Vitamins: Fat-soluble vitamins A, D, E and K which are vital for bone formation, the health of the brain and for enhancing the immunity are abundantly contained in ghee.
  • Ghee Promotes Flexibility: Desi ghee is a good lubricator of the joints and connective tissues; it enhances muscles flexibility. No wonder it is the main butter of many yoga practitioners.
  • Ghee is a good source of energy: Desi ghee is a good source of energy. It contains medium & short-chain fatty acids, “of which, lauric acid is a potent antimicrobial and antifungal substance.” Nursing mothers are often given ladoos loaded with ghee, since they are loaded with energy.

How to Cook With Ghee

Ghee is better for high-heat cooking than butter since it has a smoke point of between 200 °C (392 °F) and 250 °C (482 °F), as compared with about 302 °F for ordinary butter. Desi ghee is commonly used in cooking Indian food and can be used whenever butter or oil is used in most recipes. Simply melt desi ghee and then spread it on bread for a tasty snack or drizzle it over vegetables prior to roasting. Desi ghee can also be swapped for vegetable oil or coconut oil when making baked goods.

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How to Store Ghee

Another advantage of desi ghee is that it has a longer shelf life than ordinary butter and, when stored in an airtight container, can be kept at room temperature. Ghee can also be kept in the freezer or refrigerator. If storing it this way, desi ghee will keep for a long time, however, you will need to soften it to use it. Ghee should be kept in a cool, dark and dry place.

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