Ghee as an ingredient has been one of the most appreciated, loved (and also slightly over used) by our ancestors. Not very surprising because of all the goodness associated with it and also because of how amazing it tastes on a hot parantha, ghee is making a comeback in our kitchens for all the right reasons. Read on to find out how that dollop of clarified butter does more good to you than bad!
It promotes weight loss (seriously!)
Did you know ghee that is derived from the milk of grass fed cows has more benefits than any other kind? It contains a type of fatty acid known as CLA (conjugated linolenic acid) which helps slow down types of cancer, cure heart disease and also promote weight loss. Weight watchers who shy away from ghee just got a reason to be happy.
Ghee is forever
Did you know that some ghee’s can last up to 100 years without refrigeration?!
It doesn’t spoil easily. The low moisture content and absence of milk solids results in a product that retains its original taste and texture for literally ages together without turning rancid.
Ghee is said to lubricate joints and connective tissue making the body more flexible and also helps produce more energy within the body. That is probably why people who are into yoga and meditation find it very beneficial to include ghee in their daily diet.
Higher than the rest
Ghee has more stable saturated bonds as compared to vegetable oils and doesn’t form dangerous radicals while cooking. That allows you to heat it to temperature of about 250 degree Celsius, which is the point at which it starts smoking. This property allows you to heat it to very high temperatures so the chances of the food burning while cooking with ghee are slim.
Ghee is rich in butyric acid which is great for cleansing the gut and keeping away digestive problems. According to Ayurveda it helps to balance excess stomach acid and maintain and repair the mucus lining of the stomach.
Ghee is rich in oil soluble Vitamins like A, D E & K which are great for improving immunity, curing joint pain, boosting eyesight and memory and fighting viral and fungal infections. A dollop of ghee in your food will warm you up from the inside on a cold winter nights.
As the milk proteins have been removed during the clarifying process, ghee gains further nutritional value for being lactose free and a much safer alternative for those who have milk allergies or lactose intolerance.
Ghee in its pure form is free from the usual culprits like hydrogenated oils, artificial additives, preservatives or Trans fats. Make a batch at home and be sure that you are consuming the real thing!
Here is the recipe to make a batch of this unadulterated goodness that we call pure ghee.
HOW TO MAKE DESI GHEE
1 kg white unsalted butter (makkhan)
Muslin cloth as required
1. Transfer unsalted butter in a non-stick pan. Clean it under running water and throw away all the extra water keeping the unsalted butter.
2. Heat the unsalted butter in a non-stick pan for 45 minutes on low heat or till the moisture evaporates and the milk solids settle. Remove from heat and set aside to cool.
3. Strain the ghee using a muslin cloth. Bring down to room temperature.
4. Store and use as required.
Preparation Time: 25-30 minutes
Cooking Time: 50-60 minutes
Browse through sanjeevkapoor.com for some fab recipes made with ghee.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.