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Ghee has a high smoke point in compared to butter, so it is not burnt quickly. This is perfect for sauteing or frying foods. Ghee has a rich, sweet & deliciously nutty flavor. A little amount of desi ghee adds a lot of flavor to the food.
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There are several reasons to use desi ghee instead of butter • Ghee is produced by clarifying butter. This is done by melting regular butter until it separates into liquid fats & milk solids. Once this separation occurs, the milk solids are removed, and the resulting product is pure ghee. • Taking away the milk solids means that pure ghee has less lactose and casein than butter does, making it easier to digest for people who have shown signs of intolerance to dairy.
Is desi ghee better than butter for cooking? • If you are cooking at high temperatures, or are prone to burning the food you prepare, desi ghee may be a better option than butter for cooking. • Butter begins to smoke at 350°F (177°C). On the other hand, ghee smoking point is around 482 °F (250 °C). That means you have about 135°F between the two burning points. • If you sauté or fry a lot of foods, then using desi ghee will help you do so without burning your food.
Benefits of desi ghee • It helps in reducing any inflammation or swelling, redness, and itchiness on a skin and also helps to slow down your aging process. Massage little amount of warm desi ghee on the affected joints. This will reduce the pain and swelling. • To regain the strength and immunity after fever, ghee is favorable. Ghee helps to bring back the power after your body is cured of illnesses. Take a little quantity of it and add it to diet.
Tips for using Ghee • Always consider desi ghee before making any recipe and how it can enhance its taste. • Always use a clean spoon whenever you take this out from the jar to make sure that it stays good for a long time. • Store your desi ghee in a tightly closed container and a dark place. • Melt it first & then adds spices and other ingredients. It will enhance the aroma & taste of the spices.
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