As the Indian life style changed so did the perception about ghee. Many people hold on to the belief that ghee or butter should be avoided as much as possible. I too was of this opinion until I came across a newspaper article written by nutritionist Ishi Khosla who is also the founder of the weightmonitor.com
According to Gita, one of the most sacred scripture of the Hindus, there are three gunas or categories that control and influence one’s physical, mental and spiritual state. The food too has been categorized under these three gunas – Saatvik diet which is believed to nourish the soul, enrich and expand one’s consciousness and offers peace of mind. Rajas diet includes foods that over stimulate body and mind, leading to restlessness and Tamas which are foods that bring on a sense of dullness and inertia, leading to degeneration of one’s health.
Ghee is considered part of the Saatvik diet. A lot of Ayurvedic medicines have ghee as their core ingredient. This fat is believed to heal. There was a time when ghee was considered elixir i.e. the traditional home made one. It is ideal for deep frying since its smoke point is well above typical cooking oil temperatures and above that of most vegetable oils.The commercially available ones are most likely to be hydrogenated vegetable oil and heated milk fat. No wonder the ghee gradually earned a bad reputation for itself.
The word ghee comes from the Sanskrit word ‘ghṛta’ which means sprinkle so just as some wise person once said, “everything in moderation”, the same principle applies to the intake of ghee as well. A little sprinkle is all one needs to incorporate in one’s daily diet. Ghee is believed to help in regulating digestion and promoting optimum metabolism. According to Ayurvedic physician, Dr Bhayashree Zope, it helps improve the ratio of HDL (good cholesterol) to LDL (bad cholesterol) and helps control the triglycerides. Apart from its goodness, it enhances the taste of the food too. Looks like a winner to me J
Note: Do NOT cover the pan at any stage of the cooking process.
Note: Be patient and stay near the gas stove, by the cooking butter, since the butter has a mind of its own.
Note: The process timing may vary slightly depending on the amount of heat and kind of butter you are using. The whole process took me 20 minutes. (However, I cooked it further for approx 3-4 minutes to impart that toasty flavor)
Note: As the ghee cools, it will solidify and attain a soft grainy texture; it will solidify more where the weather is cold and will remain liquidy-grainy where the weather is warm.
Suggestion: I vehemently suggest that at each stage of the cooking process, keep smelling the melting butter and see how the aroma changes and it acquires that slightly burnt and nutty kind of flavor. You will be amazed!
Note: Please consult your doctor in case you have a medical condition that requires you to avoid fats.
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