Ghee ( घी ) - What is Ghee,recipes,instructions, ingredients

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Name: Ghee ( घी ) - What is Ghee Popular

Category: Ingredients Info

Author: HS

Date: 12/27/2006 8:59:00 PM

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( 3.0 ) by 8 users

Ingredients:

Some iinteresting nformation on Ghee.

Instructions:

Ghee (Hindi ?? from Sanskrit gh?ta ??? "sprinkled" ) is a type of clarified butter important in Indian cuisine. Ghee is made by simmering unsalted butter in a large pot, until its water has boiled off and its protein has settled to the bottom. The clarified butter is then spooned off, taking care not to disturb the milk solids on the bottom of the pan. This method of preparation gives ghee a somewhat nutty aroma that Western clarified butter does not have.

Unlike butter, ghee can be stored for extended periods without refrigeration, provided it is kept in an airtight container to prevent oxidation and that it remains moisture-free. This extended life is due to the destruction of microbes and enzymes during simmering and the removal of water. Also unlike butter, ghee can be heated to its smoke point without discoloring or developing a burnt taste, making it superior for deep frying. In fact, until refined vegetable oil came into popular use in India, ghee was the mainstay of all fried dishes.

Properly made ghee should be semi-liquid at room temperature. Better-quality ghee is a rich golden color.

Preparation of Ghee
Milk is curdled. The curd is then manually churned until it precipitates butter and leaves behind some whey. The butter is then heated on a low flame until a layer of white froth covers the surface. This state indicates the end of process and the liquid obtained on filtering the suspension is pure ghee.

Ghee is also burned in the Hindu religious ceremony of Aarti. It is used in marriages and funerals, and for bathing idols during worship.

Like any clarified butter, ghee is composed almost entirely of saturated fat. While the excessive consumption of saturated fat is linked with a variety of maladies, including coronary heart disease, ghee has been shown to actually reduce serum cholesterol in several studies. One peer reviewed study is mentioned here: http://blog.freeradicalfederation.com/archive/2006/08/22/GheeLowersCholesterol.aspx. This is the second of two studies and it explains the mechanism by which ghee reduces plasma LDL cholesterol. This action is mediated by an increased secretion of biliary lipids.

A common misconception regarding the usage of ghee in Indian restaurants use the Ghee for making food.
In fact almost all restaurants use the more reasonably priced vegetable oil.

Ayurvedic texts, however, describe many diverse mind/body benefits. For example,

Absorption: Ghee is an integral part of the science of ayurvedic herbal formulation. Since ghee is an oil, it can bond with lipid-soluble nutrients and herbs to penetrate the lipid-based cell walls 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.
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).

For the modern sedantary life style it is better to limit the use of Ghee to minimum.

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