Desi ghee, also known as clarified butter, is a traditional and widely used ingredient in Indian cuisine.
It is made by simmering butter until the water content evaporates and the milk solids separate from the golden liquid fat.
The milk solids are then strained out, leaving behind pure ghee.
Desi ghee holds a prominent place in Indian culinary traditions and is valued for its rich flavour and aroma.
It is widely used in cooking and adds a distinctive taste to various dishes.
Ghee has a high smoke point, which means it can be heated to high temperatures without burning, making it ideal for frying, sautéing, and deep-frying.
Desi ghee is commonly used in Indian sweets and desserts, such as halwa, ladoo, and gulab jamun, to enhance their richness and flavour.
It is also drizzled over dishes like dal (lentil soup) and rice to add a touch of richness and enhance the overall taste.
Apart from its culinary uses, desi ghee is also considered beneficial for health in Ayurveda, the traditional Indian system of medicine.
It is believed to have numerous health benefits, including improving digestion, boosting immunity, promoting healthy skin, and providing essential fatty acids.
In addition to its culinary and health benefits, desi ghee is also used in religious and ceremonial practices in India.
It is often offered as a sacred ingredient in rituals and used in the preparation of traditional offerings.
It’s important to note that while desi ghee is a flavorful ingredient, it is high in calories and saturated fat.
Moderation is key when consuming ghee, and it is always advisable to consult with a healthcare professional regarding individual dietary needs.
Overall, desi ghee holds a special place in Indian cuisine and culture, cherished for its rich flavour, versatility in cooking, and traditional associations.