Ghee | briefly about ghee
What is ghee?
Ghee is a class of clarified butter that originated in the Indus valley. It is commonly used in cuisine of the Indian subcontinent, Middle Eastern cuisine, traditional medicine, and religious rituals.
How can I make ghee at home?
Ghee is typically prepared by simmering butter, which is churned from cream (traditionally made by churning the topmost layer of dahi, which is also called Bilona method), skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom.
To make ghee at home with butter, simply place the butter in a saucepan over the stove and warm it up.
Once the butter melts completely, let it simmer. As the butter simmers, it’ll start foaming and splutter.
Continue cooking the ghee on low heat for 20-25 minutes, stirring occasionally to make sure the milk solids don’t burn at the bottom. Strain and pour this homemade ghee in a container like a mason jar and use as you like.
What are the uses of ghee?
- Ghee is a rich source of vitamins, antioxidants, and healthy fats. Studies show that eating foods such as ghee can help the body absorb essential vitamins and minerals. Cooking healthy foods and vegetables with ghee may help you absorb more nutrients.
- Ghee is used as a solvent for many ayurvedic medications (Indian alternative medication) used in the treatment of diseases
- Ghee is required in Vedic worship of mūrtis (divine deities), with aarti (offering of ghee lamp) called diyā or dīpa and for Pañcāmṛta (Panchamruta) where ghee along with mishri, honey, milk, and dahi (curd) are used for bathing the deities.
- Ghee is common in cuisines from the Indian subcontinent, including traditional rice preparations (such as biryani).
- In Maharashtra, polis or Indian breads are accompanied with ghee. In North India ghee tops roti of every kind & parantha.
- In Rajasthan, ghee always accompanies dal baati.
- Ghee is also a major ingredient in kadhi and Indian sweets, such as Mysore pak and varieties of halva and laddu.
- In the state of Odisha ghee is widely used in regional Odia cuisines such as Khechedi and Dalma.
- South Indians have a habit of adding ghee to their rice before eating it with pickles and curries. South Indians are among the biggest consumers of ghee.
- Ghee is important to traditional North Indian cuisine, with paratha, roti, dal and curries often using ghee instead of oil for a richer taste.
- I even make my breakfast omelette and non-vegetarian curries in ghee.
What is ghee called in English?
Ghee is a variation of clarified butter so it goes with the same name in English. However, Ghee is not clarified butter. Both have a variation in their production process.
How is ghee different from clarified butter?
The process of creating clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the milk solids. However, the production of ghee includes simmering the butter, which makes it nutty-tasting and aromatic.
Is ghee healthier than butter?
Though, ghee is made from butter it has a higher burning point, making it favourable for frying and sautéing. Unlike butter, ghee retains most of the nutrients because it is treated with low heat (usually less than 100°).