Ghee. Rich, buttery, flavourful and appetizing. You can’t walk into an Indian kitchen and not find this ingredient perched on the shelf, sitting like the king it is. From making tadkas for all sorts of vegetables to adding it as a garnish for that extra richness, ghee does it all. It makes our food scrumptious and our hearts full.
Against popular opinion, ghee is NOT unhealthy at all if taken in the right quantities. Science has proven again and again that ghee is a healthy fat and is very good to strengthen our system from within. A study cited by ResearchGate states that as a human food, ghee has been accepted universally as superior fat to other fats. This is mainly because of its characteristic short chain fatty acids content, which are responsible for its better digestibility and anti-cancer properties. The research also says that ghee is believed to be a coolant, capable of increasing mental power, physical appearance, curative of ulcers and eye diseases.
Ghee is not only good as a food, it is also highly beneficial for our skin. Ghee can be a great moisturizer for dry skin in winters.
After knowing that ghee is a magical ingredient for our health, we’re sure you want to know how to make it. Though ghee is easily available in markets, why buy it when you can make it at home with 5 simple steps without spending a dime.
Here are 5 easy steps to make ghee at home:
1. Take a bowl full of malai or cream that you get from top of the milk. Add a 1 tbsp of curd in it and freeze it for 6-8 hours.
2. Once your butter has solidified, take it out from the freezer and churn it using a whisker or electric hand blender until the liquid (lassi) and solid (butter) gets separated.
3. Put the butter on the stove, on low heat and you can store the lassi for later use.
4. Add 2-3 drops of lemon in the butter and let the butter simmer on low heat. Keep stirring in between. Again, the liquid and ghee will separate as the ghee will float on the top. Once you see slight redness, switch off the flame.
5. Once cooled down, pass this through a sieve to separate the ghee. Your homemade ghee is read!
Storage of ghee: Ghee has a very long shelf life because of low moisture content as well as possible natural antioxidants contents. It might solidify in low temperatures but that is not a sign of it getting stale. You can also store it in the fridge.
So, make ghee at home with this simple recipe and stop eating dry chapatis in order to lose weight!