Organic Ghee, Organic India (500ml)
Rs. 595.00
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Organic Ghee, Organic India (500ml)
Rs. 595.00
Ghee is a type of clarified butter, which originated in ancient India.
Organic Ghee, a rich golden colour fat derived by cooking whole milk for an extended period to remove its moisture and milk solids (mostly protein). At 250C, ghee has a smoking point well above that of most vegetable oils, making it an ideal fat for deep frying or cooking at high heat.
Ghee is an integral part of any authentic Indian meal. It is known to add richness and impart an irresistible aroma to the food. Apart from its use in the kitchen, ghee has also been used in traditional medicine and religious rituals since ancient times.
Product attributes
- Organic
- Aromatic
- Rich taste
- Golden-yellowish in colour
- Vegetarian
How to use
- Flavouring dals
- Cooking vegetables and curries
- Cooking aromatic rice dishes, including pulaos and biryanis
- Spread on Indian bread
- Substitute for butter
Benefits
- Promotes flexibility according to Ayurveda, ghee lubricates the connective tissues and promotes flexibility.
- Suitable for dairy intolerant the process of making ghee removes most of the lactose and casein in the butter. People with intolerance to these ingredients can enjoy ghee without any adverse reaction.
- Rich in vitamins fat-soluble vitamins like A, D, E and K boost the immune system and promote skin, brain and bone health.
- Heart health limited quantities of ghee provide a healthy boost to the heart. The omega 3 fatty acids in ghee decrease the level of unhealthy cholesterol in the blood.
- High smoke point ghee has a higher smoking point than most other cooking oils. Therefore, it can withstand extremely high temperatures without generating toxic fumes and free radicals.
- Aids digestion ghee produces digestive enzymes, helping the body to extract the food's nutrients adequately. It also minimises stomach acid and helps repair the stomach lining.
Ghee can be prepared at home using the following method:
- Collect the cream that forms on boiling whole fat milk in the refrigerate
- Once a big bowl of the cream is obtained remove it from the fridge
- Let the cream sit out and come to room temperature and then churn it with wooden stick
- The water separates and the rest become unsalted butter
- Gradually melt the butter over low heat in heavy-bottomed pot. Do not stir.
- Cook until it is a clear golden liquid
- It may bubble and foam may form on top, which you'll need to skim off and discard
- Remove from heat while the liquid is clear golden in colour
- Take a large sieve and line it with muslin cloth
- Filter the liquid through the above into a clean container and your ghee is ready
How to store
Put in a glass or steel container and store at room temperature.
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