A traditional base for curries, Ghee is also a great flavour enhancer for any sauteeing or frying where oil or butter are used. Eggs fried in Ghee is an absolute must try.
Ghee is typically prepared by simmering butter, which is churned from cream (traditionally made by churning dahi), 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. Spices can be added for flavor. The texture, color and taste of ghee depends on the quality of the butter, the milk source used in the process and the duration of time spent boiling.
INTERESTING FACTS ABOUT GHEE
Pure ghee with all water content properly removed doesn’t have to be refrigerated, only stored in air-tight containers.
Ghee is often substituted for oil during deep frying because its smoke point is much higher (482 F / 250 C) than that of many oils.
Ghee is reported to help memory functions, ulcers, burn wounds, and even to slow cancer and certain diseases.
Although ghee doesn’t particularly smell bad when stored properly, it is rich with butyric acid, a smelly substance used to create stink bombs! The word butyric comes from butyrum, the Latin word for butter.