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GHEE
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Description:
Ghee or clarified butter is the purest form of butter / fat. To make ghee, full cream milk is converted to curds or yoghurt. This is then churned to separate out the solid butter from the liquid which is called "Buttermilk". The butter is then placed in a heavy bottom pan or kadai and melted. It is simmered to separate milk solids (which settle to the bottom to the pan) from the clear, golden ghee. The ghee is then strained into a metal or glass jar and cooled completely. Ghee solidifies when cool but is still creamy like soft margarine. Clarifying the butter stops it from going rancid and makes it withstand high temperatures and constant reheating.
Alternatively, ghee can be made from bought, unsalted butter. Just melt the butter in a heavy pan and simmer on a low heat for about 30 minutes until all the water evaporates and the sediment settles. Then strain the ghee and bottle it for further use.
How to select:
Every Indian pantry has a store of ghee. Ghee is available commercially, packed in metal cans.
Use:
It is used for desserts, for frying and to smear the top of rotis. Ghee has a very high smoke point, which makes it very useful for pan-frying, and it also has a long shelf life.
How to store:
Ghee should be stored and refrigerated in an air-tight container.
Health benefits:
Ghee made from cow's milk is considered to have a high medicinal value.
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Recipe(s) having the name GHEE
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 Potato Vegetable |
| Baked Kand |
| Handi Khichadi |
| Malai Cauliflower |
| Kadai Paneer |
| Chhilkewale Parathe |
| Mixed Dal |
| Paneer In White Gravy |
| Mixed Vegetable Parathas |
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Utensils
Cooking Terms
Ingredients
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