Ghee is the most versatile and significant ingredient in an Indian household. This quintessential ingredient makes appearance in Indian cusine enhancing the flavours and aroma.lndians have high regards for ghee for it's pure form and is used by people for worshipping Gods and Goddesses.Ghee is called a medicinal food in ayurveda,a satvik food known to heal many doshes.
Preparation of ghee:
The process of preparing pure ghee is popularly known as bilona method in northern parts of India.Its the traditional bilona churned method.The milk is boiled and cooled to a relatively warm temperature and set to form curd.Curd is ready overnight and churned to form butter.This butter is heated and boiled in a heavy bottom pan.You will see bubble forming on the top.Boil on a low flame and keep stirring the liquid until water evaporates and leaves behind solidified milk and ghee floating on the top.Strain and seperate ghee from milk solids once it cools down to a room temperature.The solid milk has a distinct flavour and is utilised in the process of sweets preparations.The ghee has a grainy texture and is yellow coloured.Its full of nutrients and has a pleasant flavour. The ghee prepared is pure, healthy and takes your dishes to a classic level.The ghee stays fresh for approximately 6 to 8 months.
One tablespoon of desi ghee has 112 g calories,12.7g of fat,no significant amount of protein,carbohydrates, fibre or sugar.Its a good source of Vitamin A,E,and K.It has about 45mg of cholesterol.Ghee is high in saturated fat with about 7.9gm per serving.