Ghee is basically clarified butter made from the cream obtained from cows milk. It is is mostly used in South Asian cuisine, especially the Indian, Pakistani, Nepali and Bangladeshi cuisine. Ghee has both culinary and religious uses. It is the main fuel in the Hindu lamp or diya. During certain Hindu festivals, ghee along with sugar, honey, milk and dahi is considered the panchamrita. It is also used in pujas and yagnas as it is considered to be the food of Gods.
Ghee is used in a variety of foods. It gives that enticing aroma and flavor to any kind of biryani. In South India, dosas are brushed with some ghee again for the flavor and aroma. it is also brushed on rotis and parathas, for frying some snacks and in making sweets. According to ayurveda ghee promotes overall good health, vitality and longevity. It is a food that has a pure and cooling influence on the mind, body and soul – sattvic. Ghee stimulates digestion and also balances stomach acid. It also helps obtain maximum therapeutic value of spices by sautéing them in a little ghee.
GHEE – MAKE IT AT HOME
- Butter – 300 gm
- A deep, thick bottomed pan
- A wooden ladle
- A sieve
- A clean and dry bottle
- Take the deep, thick bottomed pan and place it on a medium flame.
- Cut the butter into cubes and add it to the pan.
- Melt the butter slowly till it is a yellow colored liquid. As the butter melts bubbles will start forming on top.
- The bubbles will form faster till a froth starts rising on the top. If you have a deep pan, it will not boil over.
- The milk solids will be a light golden brown in color. They will settle down at the bottom.
- Take the pan off the flame when the liquid is still golden in color. A darker shade means that the ghee will be overdone.
- Sieve the ghee through the strainer or cheesecloth into a clean dry bottle.Discard the solids.
- Cool before you lid the bottle.
- Ghee at room temperature looks semi-solid. There is no need to refrigerate ghee. Make sure that you always use a clean spoonl to scoop out ghee for use.
Ghee made at home is far superior to the one we buy from the shop. The aroma that fills the house when we make ghee at home is enticing and mouth watering when compared to the stale, packaged tins of white- yellow ghee found on the supermarket aisles. Ghee can be heated to high temperatures without burning. It stays fresh for several weeks if kept in a cool place.