Ghee in cooking

Ghee is the purest form of fat available that has high saturated fats like butter. It has a distinctly unique fragrance and taste that cannot be substituted.  Ghee is widely used in India and is valued in Ayurvedic medicine. It was first mention in historical Indian texts since 8th century BC.

Ghee is excellent cooking oil because it is high in saturated fat, fats that do not oxidize when heated to normal cooking temperatures. It’s commonly used for frying, in desserts, smeared on top of roti, or added to any dish that needs a little lift. It is used in curries, paratas and dosais.

Certain foods like puris and samosas are deep fried in ghee. Basting chicken and pilau with ghee imparts a distinctive and characteristics flavour.

It is far superior in its properties and digestibility than any vegetable oil. Ghee is one of the most highly regarded cooking oils in the world for the unique flavor. It is also due to the association dairy products have with purity and every meal prepared for an occasion at home or for a large scale event will be cooked in ghee. Ghee solidifies into white soft solid that could be melted easily.
Ghee in cooking