In recent years cow ghee has exploded in popularity – gaining superfood status in kitchens in countries as diverse as Italy, Brazil and Russia. Claiming its place as a favourite ingredient among the cream of the culinary crop in the west, ghee is used liberally by famous chefs and health industry professionals alike.
Ghee is often ignored by middle Indian society – many of whom are reluctant to use this traditional store wardrobe staple due to a misguided fear of fat. Many health benefits of the golden nutrient-packed Indian superfood are often overlooked in favour of low-fat, low-quality, over-processed cooking oils.
For a long time, many in India and abroad were sold on the concept of trans fats – artificial fats found in industrially produced products like margarine – once thought to be healthier. But it’s not the 1980s anymore, and with trans fats increasingly being linked to heart disease, more and more people recognise the nutritional benefits of wholesome, traditional foods like ghee.
Ghee is one of the special superfoods that gives you the best of both worlds: it’s deeply rejuvenating, powerfully health-boosting and has out-of-this-world flavor. It should come as no surprise that it has been honored as a prized food in India for thousands of years. In fact, many Ayurvedic physicians consider cow ghee to be such a supreme health tonic that it is often recommended, in small doses, as the food given to a newborn child.
Read our blog- Ghee- A short consideration from Ayurvedic perspective
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“Ghee is pure butterfat and is also called butter oil, because it is made after clarifying butter,” explains Sangeeta Khanna, a food writer, patiently explaining the procedure. “It comes from milk fat. And can be of two types: uncultured ghee made by skimming all fat from whole milk, or the more common cultured ghee that is made in most Indian homes. For this, the cream is collected over a period of time and cultured with a little yoghurt. It is whipped into butter, which is then heated and made into ghee.”
Here we are talking about cultured ghee- derived from curd route. Ayurveda has described the health benefit of consuming desi cow ghee obtained from grass-fed cow and made by traditional method of obtaining ghee from curd. This is ancient India – even modern medicine practitioner’s are also telling the health benefit of consuming ghee in daily life.
We all know too much fat is bad for you, but did you know our bodies actually love small amounts of fat? Not only do they give us energy and keep us warm, fats nourish our nervous system & build nerve tissue, helping to counter stress and anxiety. Fats are a soothing balm for skin and a great lubricant for stiff joints.
Eating ghee is a simple way to incorporate healthy fats into our diet. Made by skimming impurities from the surface of simmering butter, the still, clear liquid fat is retained and the solid residue that settles at the bottom is discarded – making desi ghee a purer form of butter which can actually lower cholesterol levels when consumed regularly in small quantities.
Ghee can be used as a substitution for many cooking oils including coconut oil, vegetable oil, or palm oil. Ghee is a saturated fat that is stable for cooking. Some oils, like sunflower or safflower, are polyunsaturated fats, making them unstable for cooking. Ghee is great to cook and sauté with because of its high heat-stability. Unstable oils will smoke quicker and at lower rates, and vegetable oil can even turn rancid if not used at the proper temperatures.
Consider using desi cow ghee to cook with if you want to an alternative oil that is stable and presents a delicious taste to your food.
Introduce new flavours into ghee: The possibilities are endless
Here are some of our favourite flavours to blend into delicious ghee – it’s best to add the infusions once the ghee has been taken off the stove and strained. Mix the infusion through and allow to cool.
- Smoked salt, garlic & rosemary – delicious smeared on toasted bread
- Honey – add to energy balls or mix in coffee to sweeten
- Haldi & cracked black pepper – haldi becomes bio-available in the fat of the ghee & black pepper assists its absorption in the body – so this is both a tasty and healthy combination. Black pepper is also an aromatic with many varieties ranging in taste from floral to spicy.
It is Packed Full of Fat-Soluble Vitamins A, D, E and K
Fat-soluble vitamins are absorbed with fat and stored in the gastrointestinal tract (GI) and they are essential to maintaining a healthy metabolism and required for so many different biochemical processes within the body. Vitamin A & E have been shown to act as powerful antioxidants and Vitamin A and D are important in the health and development of the bone along with the immune function. Ghee also contains a uniquely absorbable form of Vitamin D Which helps with the proper functioning of the synapses in the brain. Vitamin A plays an important role in our liver health, fertility, hormone balance & long-lasting energy. Ghee also contains K2 Vitamin which is important for the body to help utilise minerals, including calcium.
Helps Fight Illnesses
Ghee contains both anti-bacterial and anti-fungal properties making it a great way to boost your immune system and also protects us from infection, especially in the digestive tract. It also helps heal minor illnesses like stomach upset or cold & cough.
Easily Digestible
Ghee is very easy to digest. Because ghee is free of casein and other milk solids, it is a great option for people with sensitivities to dairy. Butyrate helps support a healthy digestive tract & decreases inflammation.
It is Heat Stable – YES, you can cook with it!
It is an excellent fat to use in your cooking & baked goods as it is a stable and natural fat, meaning its chemical structure will not be altered or damaged when it’s heated.
Read our blog – Why The Pure Desi Cow Milk Ghee Is Costlier Than Normal Ghee?
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Read our blog- How to use ghee for various home remedies
How can use desi ghee?
Like the sound of using desi ghee but not too sure how to implement it? Here are a few ideas:
- Use a tablespoon of desi cow ghee to make a batch of homemade popcorn Ghee will tolerate the high temperatures needed to make popcorn successfully.
- Stir fry some vegetables with some ginger & garlic for a flavour-rich Asian side dish.
- Try using desi ghee to fry onions and garlic when making an Indian curry the aroma and flavour is amazing! Add vegetables such as spinach & cauliflower along with some Indian spices for a quick, flavoursome vegetarian supper.
- Ghee is ideal for grilling. Ghee has a high smoke point so it does not burn like butter would at higher temperatures making it ideal to use when grilling or roasting meat, fish or vegetables.
- Substitute desi ghee in any recipe where you’d normally use butter (baking, macaroni and cheese, popcorn, sandwiches, gluten-free toast, etc).
- Use desi ghee instead of coconut oil or butter to make pancakes.
- For a delicious garnish, try quick frying a batch of nuts & seeds in ghee and sprinkle over a dip or soup.
- Mix a teaspoon of ghee to a glass of lukewarm water and have the mixture on an empty stomach early in the morning to cure constipation.
- Add a teaspoon of ghee to your morning tea. Resist adding sugar and milk. Instead, start your day with ghee tea. It benefits as a natural remedy to your Keto diet for weight loss.
- Add a few teaspoons of ghee and turmeric powder to one cup of water and boil the mix. Have that drink on an empty stomach in the morning.
- Give a try to ghee and milk mix on an empty stomach in the morning. Avoid such morning remedies if you are lactose intolerant.
- Use ghee in different varieties of frosting recipes instead of butter to make them spongy and moist.
- Drizzling ghee over freshly steamed rice will boost the flavor and enhance the aroma.
- Mix a few teaspoons of ghee over freshly steamed mashed potato to add flavor and creaminess.
- By adding a few teaspoons of ghee on your warm chapatis and fluffy paranthas might turn out flavourful.
- Use ghee to roast the pavs instead if you have run out of butter while cooking pav bhaji.
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