What is Ghee???

Ghee (Hindi घी, Urdu گھی, Punjabi ਘੋ, Kashmiri ग्याव/گیاو - from Sanskrit ghṛtə घृत "sprinkled"; also known in Arabic as سمن, samneh, meaning "ghee" or "fat") is a class of clarified butter

Preparation of Ghee

Milk is curdled. The curd is then manually churned until it precipitates butter and leaves behind some whey. The butter is then heated on a low flame until a layer of white froth covers the surface. This state indicates the end of process and the liquid obtained on filtering the suspension is pure ghee.

Light: That rich, creamy look. You would imagine ghee is a heavy fat. It's not. What is ghee, you may ask. Dehydrated milk-butter without its solids. To make ghee, technologists heat milk butter on a slow fire. All the water slowly evaporates. What's left of the butter is a clear golden liquid, with the solids settled at the bottom. The liquid is ghee. Bonus: ghee is so flavorful that just a teaspoon will do more than four tablespoons of any other cooking oil. Luscious: Brush a layer on corn-on-the-cob or drop a dollop into hot lentils. Pour into the hollow of a freshly baked potato or saute with salmon. Stir-fry, bake, saute or spread--any which way you use it, ghee will find flavour with you. What’s more, it won’t smoke or burn during cooking. Lasting: Keep ghee and butter at room temperature. Butter will eventually turn rancid; ghee will not. It's the moisture in butter that promotes decay. Virtually moisture-free, ghee has no such problem. It will retain its original freshness and flavour for months, even without refrigeration. Energising: Some foods dissolve in water, and some in fat. Ghee in your diet will carry fat-soluble foods quickly and easily inside cells. Such foods will reach where they are supposed to reach, to work the way they are supposed to work. Sometimes, it's just packaging that makes the difference. An Anti-oxidant: Ghee has beta-carotene and vitamin E, both known anti-oxidants that counter the effects of free radicals. Science has been able to establish that free radicals cause nearly 90 percent of all degenerative diseases. Ghee in your diet, then, could give Father Time a run for his money. A Sharpener: The goodness of ghee not only powers your cells, but also penetrates the corners of your mind. Result?quicker leaning, better recall, wiser decisions. Cow ghee in particular is supposed to be extremely good for your brain. A Healer: Ghee repairs the mucus lining of the stomach and evens out the acid balance in there. An ancient Indian fable says King Akbar the Great once challenged a citizen to eat and digest limestone. The man accepted—and won. His secret? Just before he had the limsetone, he downed a huge bowlful of ghee to arm his stomach against the assault. So stir-fry the garlic in a teaspoon of ghee, and drizzle over piping hot bread. It’s aromatherapy of the most intoxicating kind. Then feel the flavour do ghee-licious things to your taste-buds. Indulge.