Ghee or clarified butter is an essential part of Indian cooking.Most of the households swear by its medicinal properties, thanks to Ayurveda.It is used in variety of sweets,curries and even enhancing the flavor of flat breads, rice dishes like pilaf and biryani.Initially ghee was prepared by storing left over full fat milk cream at home.(Ref How to make ghee from Cream)The hectic life gave way to buying Ghee from the local dairy or supermarket.However,with adulteration going up,people are now swinging back to their roots and preparing it at home.If you stay abroad or do not have an access to dairy fresh ghee or simply want to eat healthier,use the below method to make ghee from butter.It is a simple recipe with step wise photos on how to make Ghee from butter (and you know what goes in your ghee).You can also use the leftover solids or Khurchan to make a yummy vegetable with Lauki(Long melon) or Tinda(Round melon)
What makes Ghee essential?
It is suitable even for people with lactose intolerance(Please check with your doctor before including it in your diet.)
It has a high smoking point and is low in fat.
It aids digestion,is rich in antioxidants,Vitamin A,K,E,D.
It has anti cancer properties and is beneficial for thyroid disorders.