You know there’s a layer of ghee dripping from your roti every time you eat at your Nani ke ghar?
It’s her way of showing love by making sure you get all the nutrients and benefits of this ghee(Ghee khane ke fayde).
Ghee is a healthy, shelf-stable alternative to plain butter or other cooking oils. I mean there’s a reason why all our nanis and dadis prefer ghee over anything right?
It is a healthy alternative to butter. It is a pure milk fat and is 100% pure, natural, and unadulterated. It is free from the harmful effects of animal fats and cholesterol. Hence, it stimulates easy digestion.
Yes, I know Ghee has a high content of fat, and no one wants that but hey, it is unsaturated, unsaturated fats do not raise cholesterol levels. Moreover, it helps in weight loss. The dairy-based product is said to have a substance called conjugated linolenic acid. It helps you to feel full for longer. Thus, it helps with weight loss.
Ghee is also rich in vitamins, minerals and antioxidants. So much so that it is valued in Ayurvedic medicine. Ghee can be used to treat burns and swelling.
Desi Ghee does not only have medicinal value but also It’s said that pure desi cow ghee is powerful in giving you soft and supple skin while also hydrating it. My dadi always uses ghee on her skin and always asks me to use it too.
It is very easy to make ghee at home. I have always seen my mother making ghee from leftover malai. Ghee is prepared by melting and simmering unsalted butter or malai until all the water evaporates and the milk solids settle at the bottom. Ghee has a very high smoking point which makes it an excellent choice for frying and sauteing. It can be stored without refrigeration for several months.
But now, we’ve started getting ghee from Vijay Dairy. It is as fresh and pure as when we make ghee at home. The golden yellow colour and the smell of ghee of Vijay Dairy ghee feels like home. Everyone in my family has a sweet tooth, and we love making sweets as well. Fresh and pure ghee is a must in our house. Renowned for its exceptional quality and rich flavor, the best ghee in India can undoubtedly be found at Vijay Dairy. With a time-honored tradition of crafting this golden elixir, Vijay Dairy has perfected the art of producing ghee that embodies purity and authenticity. Sourced from the finest Indian cow’s milk and carefully prepared using traditional methods, their ghee exudes a tantalizing aroma and a delectable taste that enhances the essence of every dish it graces.
Who doesn’t love a bowl of hot Suji aur Badam ka halwa? I bet you can already smell it around you, and now you crave it too, right? Let me help you!
Here’s the recipe for Suji aur Badam ka Halwa by chef Sanjeev Kapoor. It’s really easy, and will definitely help you with that craving!
Ingredients:
- Semolina (Rawa/suji) roasted: 1/2 cups
- Almonds: 2 cups (roasted)
- Pure ghee: 6 tablespoons
- Sugar: 1 1/2 cups
- Milk: 2 cups
- Saffron (Kesar): a few strands
- Green cardamom powder: 1/2 teaspoon
Let’s make it!
Step 1
Roast the almonds. Reserve eight to ten for garnishing and coarsely powder the rest. Heat the ghee in a kadhai and roast the semolina till light brown.
Step 2
Add the almond powder and continue to sauté for two or three minutes. Add the sugar, milk, and saffron.
Step 3
Cook over medium heat, stirring continuously, till the sugar dissolves and the mixture attains the consistency of halwa. Add the cardamom powder and mix well.
Step 4
Remove from heat, decorate with the reserved almonds, and serve hot.
You don’t have a sweet tooth like me? It’s okay, let me give you a little something that I already know you will love, I do it too.
This is a recipe for Ghee Roast Paneer by Chef Kunal Kapur, you should try it!
Ingredients
Marinade
- Paneer – 500gms
- Salt – to taste
- Turmeric – ¼ tsp
- Onion chunks – ½ cup
- Capsicum chunks – ½ cup
- Hung Curd – 3 tbsp
- Bhuna besan – 2 tbsp
- Chaat masala
- Lemon juice – 2 tbsp
Ghee Roast Masala Kashmiri chilli dry – 6-8 nos Peppercorn – 8nos Coriander seeds – 2 tbsp Cumin – 1/2 tbsp
Fennel seeds – 2tsp Garlic cloves – 3 cloves Ginger chopped – 1 tbsp Water – a dash
Ghee – 2 tbsp
Curry leaves – few sprigs Wooden satay sticks – 5nos
- Cut the paneer into tikka and sprinkle some salt & turmeric. Keep aside for 30 mins.
- Heat a pan and add dry red chillies to it. Toss it for 2-3 mins and remove.
- Now add peppercorns, coriander seeds, cumin and fennel seeds (saunf) to the pan, toss for a minute and remove it. Mix these spices along with chili, garlic, ginger and a dash of water. Blend it to make a fine paste.
- Heat a pan and add ghee and once it heats up add curry leaves. Now add the chili paste into the pan and cook for 3-4 mins.
- Remove to a bowl and let it cool down completely. To this paste add hung curd, salt, lemon juice and bhuna besan. Mix them well and marinate the paneer, onion & capsicum chunks with it. Skewer them alternatively on a wooden satay stick.
- Heat a Tawa, add desi cow ghee, and cook them on high heat till it gets a good colour on all sides.
- Remove and serve it hot with green chutney.
I promise you will love this!