Ghee or clarified butter is made from the milk of a buffalo or a cow. It is prepared by simmering the butter in a pan on a low flame. While skimming, all the impurities are removed which are floating on the surface. The milk fats are settled at the bottom of the pan; the remaining liquid is then strained and poured into a jar. The consistency, aroma and taste of the ghee depend on the quality of the butter used in the making and the duration of boiling. Ghee has a better shelf life as compared to butter and is considered more ideal than butter for sautéing spices.
Is Ghee healthy?
For the past 3-4 decades, ghee has been given defective stature due to its high saturated fat content. Excessive intake of ghee can cause diarrhea and indigestion. It is also recommended to avoid ghee during the early months of pregnancy and when one is suffering from common cold. Ghee may also be responsible for heart problems and weight gain (due to the presence of saturated fats).
