Ghee is a chief ingredient in Indian cooking which is now gaining popularity worldwide, thanks to its many benefits. Ghee or clarified butter is prepared by slowly heating butter to eliminate any milk solids and water. It can be consumed in the same manner as with butter or cooking oils. Whether sauté your favorite veggies in them, use it with toast, or bake your preferred pie in them, ghee is surely going to satiate your palate.

Difference between Ghee and Butter

Ghee’s high smoke point makes it a perfect oil substitute for high-heat cooking. Ghee can endure heat up to 250 degrees Celsius, in comparison to other favorites in the kitchen like butter and coconut oil which both melt at 175 degrees Celsius. Because of the milk solids being removed, it makes ghee both lactose and casein free. It is a safe and healthier choice for individuals that are sensitive to dairy. Also, ghee doesn’t require refrigeration and has a great shelf life of six months to a year.

Which ghee is better?

So basically, ghee can be divided in accordance with the kind of milk from which it’s prepared. Ghee is generally prepared from cow or buffalo milk that provides us with two main kinds of ghee:

·  Cow ghee

·  Buffalo ghee

Cow milk is believed to healthier and safer for everyday intake owing to low-fat content. However, in the same calorie content cow milk absorbs better, therefore it is strongly advised to nurture good health. Order fresh groceries online today.

Benefits of ghee

·  Ideal for cooking : Ghee is considered great for cooking. Form Ayurvedic notions, it impels the digestive heat in the body. Having a very high smoke point, its chemical composition does not change at high heat as well. Cooking with ghee has no splattering, hissing, or popping of any kind. It gives off a very distinct yet sweet aroma upon being heated. Furthermore, ghee is used less in comparison to oil and boosts the taste of food too.

·  The Ayurvedic diet : According to Ayurveda, sattvic food is considered the purest and healthiest. Cow Ghee is an essential part of the sattvic diet. Cow milk is believed to have the quintessence of the plants, and cow ghee has the essence of cow milk.

·  Optimum health : Ghee is rich in essential nutrients and possesses healthy fat-soluble vitamins that are beneficial in the absorption of nutrients in foods and are essential for good health.

·  Free from trans fats : Ghee is free from the toxic trans fats or hydrogenated oils which is a primary cause of many heart disease and subsequently also leads to several health problems.

Ghee Recipes

Following are some simple dishes which when paired with ghee turn more delicious than ever –

Motichoor Laddu

Melt sugar in a deep vessel and add water to make a syrup consistency. Boil it once and add milk. Check for no lumps. Then add some cardamom powder and vermillion food color. Mix it thoroughly and let it cool. In a dry bowl, add chickpea flour, milk, and baking soda to make a semi-thick and smooth paste. In a wide pan, add ghee. Once it is heated, keep a porous ladle and pour the chickpea batter. The batter will fall like tiny droplets. Cook this till it turns golden. Once removed, immerse these tiny balls into the sugar syrup. After they are soaked properly, grease your hands with ghee (can wear gloves too), and shape the tiny balls to make laddus. You can store the laddus for a week in an air-tight container.

Sambhar

Originated in South India, sambhar is a popular lentil and vegetable stew. To make sambhar in its most authentic form, you would require –

·  Lentils (Red or Split Pigeon Peas)

·  Vegetables (Eggplant, Drumstick, Carrots, Pumpkin, Squash)

·  Sambhar Powder (Opt for an authentic brand)

·  Tamarind & Jaggery

·  Ghee, Mustard seeds, Curry leaves, and hing (for tempering)

In a pressure cooker or instant pot, add washed dal with water, salt, and turmeric powder. Once cooked, mash and strain the dal. To this, add a mixture of soaked tamarind water. In a separate pan, add some oil and cook the vegetables. Once done, add some sambar powder and jaggery powder to it. Then add the strained dal to the veggie mix. In a small vessel, prepare the tempering with ghee, mustard seeds, curry leaves, and hing, once splattered, add it to the sambhar.