Which means ghee is extremely potent and can be used in thousand of ways if used properly.

Ghee

Most of us have a misconception that ghee is a fat which would increase the bad cholesterol in our body.

But Like any clarified butter, ghee is composed almost entirely of saturated fat. And Ghee has been shown to reduce serum cholesterol this action is mediated by an increased secretion of biliary lipids.

The fat which is the main evil is the hydrogenated vegetable oil (also known as vanaspati, Dalda, or "vegetable ghee") in place of ghee for economic reasons. This "vegetable ghee" is actually polyunsaturated or monounsaturated partially hydrogenated vegetable oil, a Trans fat. Trans fats are increasingly linked to serious chronic health conditions. Not only is "vegetable ghee" implicated in causing high LDL, it also lacks the health-promoting benefits claimed for "Shuddh" (Hindi for Pure) ghee.

The term Shuddh Ghee, however, is not officially enforced in many regions, so partially hydrogenated oils are marketed as Pure Ghee in some areas. Where this is illegal in India, law-enforcement often cracks down on the sale of fake ghee. Ghee is also sometimes called desi (country-made) ghee or asli (genuine) ghee to distinguish it from "vegetable ghee".

When cooking, it can be unhealthy to heat polyunsaturated oils such as vegetable oils to high temperatures. Doing so creates peroxides and other free radicals. These substances lead to a variety of health problems and diseases.

On the other hand, ghee has a very high smoke point and doesn't burn or smoke easily during cooking. Because ghee has the more stable saturated bonds (i.e., it lacks double bonds which are easily damaged by heat) it is not as likely to form the dangerous free radicals when cooking.

Ghee's short chain fatty acids are also metabolized very readily by the body, which would seem to negate concerns of its health effects. ,

Indian cuisine has been advocating the use of ghee and the uses are mentioned in ayurvedas.

It has great medical values attached to it.

And consumption in small quantities is considered to have beneficial effects on out body

As my mom says ”excess of anything and every thing is bad. But the right quantities can work wonders”.

Ghee has effects on

Absorption: Ghee is an integral part of the practice of ayurvedic herbal formulation. Since ghee is oil, it can bond with lipid-soluble nutrients and herbs to penetrate the lipid-based cell membranes of the body. It is stated to increase the potency of certain herbs by carrying the active components to the interior of the cells where they impart the most benefit.

Digestion: The ayurvedic texts say that ghee helps balance excess stomach acid, and helps maintain/repair the mucus lining of the stomach.

Mild Burns: Like aloe, ghee is said to prevent blisters and scarring if applied quickly to affected skin. Also, ghee stored over a longer time has more medicinal value.

Mind: Ghee is said to promote all three aspects of mental functioning -- learning, memory and recall.

Ayurvedic Balance: Ghee balances both Vata (the dosha that controls movement in mind and body) and Pitta (the dosha that controls heat and metabolism).

Eating ghee is also believed to enhance virility and sexual potency. And Excessive consumption of ghee is known to cause bromhidrosis.

As the ghee ages it becomes better in it medicinal properties but the taste deteriorates. And it becomes more effective in pacifying tridosha.

How to make ghee

Technically Ghee is clarified butter with the water and milk solids rendered out

Ghee has a higher smoke point making it ideal for sautéing and

As the milk solids have been removed, it is well tolerated by those with lactose intolerance.

1. Try using some unsalted Butter made from cow's milk to make ghee.

2. Bring the butter to a full rolling boil over medium heat while stirring to prevent burning. Reduce the heat to low and allow the butter to simmer slowly.

3. As the butter simmers,
4. There will be roughly 3layers
5. The froth which is the milk solids
6. The fat which we will retain and the colouring agents salt (if u are using salted butter and other milk solids present in butter and last but not the least water
7. Now slowly simmer for 20 minutes, till the water evaporates and you can see fat turning to a lovely golden color.
8. Remove from heat and slowly pour through a fine mesh strainer. Pour the strained liquid through another strainer lined with a double layer of cheese cloth. Pour the strained liquid into a sealable jar.
9. Now this will be ghee .you can keep it out of refrigeration also as it does not contain any water or impurities.

Tips to make better flavorful ghee

• Add 1 tsp of yoghurt to the butter during the process of cooking and you will get the perfect ghee aroma at the end.
• Add a dash of rock salt during the cooking process to get grainy ghee which is considered more superior as compared to the waxy ghee.
• Addition of more flavors like betel leaf and spices like cloves can also be done to further enhance the aroma of ghee

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Amit Pathania

The author of this article is a chef by profession and is currently working in Europe.

For any queries leave a comment for him.

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