on Jan 27, 2020, Updated Sep 27, 2024 Ghee is one of those things that you’ll find in every Indian kitchen. We are such a big country with so many cuisines that there aren’t many things that are absolutely common across different states and people. But ghee – you’ll always find a jar. I’ve grown up watching my grandma and mum make it every few weeks. And I figured it was time that I share the wisdom! Because ghee is an amazing powerhouse – the traditional ‘superfood’. And if you’ve never tried making it at home before, its time. In the video below, I’m sharing the traditional way of making ghee at home. We buy organic cow’s milk every day, and a by product after boiling the milk is cream which is collected for a few weeks in the refrigerator, and is then used to churn butter and make ghee. If you don’t have cream or don’t want to make the effort, skip the first step of churning homemade butter and start with high-quality organic butter. Then just follow the rest of the recipe as is.
Watch How To Make Ghee At Home
Benefits of Homemade Ghee
Making ghee at home and consuming it has so many benefits. I’m pretty sure I’m only covering about 20% of them here:
It’s definitely cheaper to make your own, especially if you start with cream collected from milk. Even if you use organic butter, it’s still cheaper than buying store bought ghee. It is incredibly easy to make, and it’s hard to burn a batch of ghee. If you take it a little too far, it gets a deep brown color that smells like toffee and can still be used for cooking. Ghee is a shelf stable fat, and has a long life – this also means that bacteria doesn’t grow easily in it. It has a high smoke point which makes it perfect for cooking, stir frying and deep frying. In fact, Indians have been using ghee to deep fry for generations now. It’s a nutrient dense cooking fat with Vitamin A and K2. Ghee is perfect for people with a slight dairy sensitivity, and those who are following a paleo or whole30 diet, because while cooking it you remove the milk solids and you are left with the residual fat only.
How To Use Ghee
There is no hard and fast rule for how to use ghee. But here are a few different ways:
Use it for all your regular cooking. Indian food has been made in ghee for hundreds of years and there’s a good reason for it. Its a healthy fat that aids digestion, and also acts as a mild laxative. It’s literally the most important ingredient when you make dal. For deep frying: Because of its high smoke point, it is the perfect medium for deep frying. Plus the flavour – nobody will resist those ghee fried french fries! It is used extensively when you want to make a tadka or tempering for dals. Add it to anything you eat for flavour without cooking it. We love adding a teaspoon of ghee to hot, steamed rice or warm sambhar as a topping. People are also adding it to coffee these days. It is also a fantastic homemade moisturiser. Just rub a little bit between your palms and apply it to your skin.
Ghee Tastes Great In These Dishes
On top of Soft Rotis Generous dollops on Naan Tempering of Dhaba Dal Tadka
