butter is melted over a low heat and all the water has been allowed to
evaporate while the milk protein forms a solid mass at the bottom of the pan.
The pale yellow liquid thus got is ghee or clarified butter. It has a very high
smoking point and a nutty flavor.
For people who are allergic to lactose
and cannot tolerate butter - ghee is a
good choice as all the milk proteins are burned away. It does not have any
hydrogenated oils so it is free of trans- fats and preservatives.
Even today ghee plays an important role in ayurvedic remedies and medicine
During the early days when science had yet to develop creams for burns and
blisters, ghee was applied and proved to be a cooling effect on the burns and
It is believed that ghee stimulates the secretion of stomach acids and thus aids
indigestion. Ghee is known to prevent the formation of ulcers and prevents
. Using ghee in our diet encourages good skin and healthy eyes.
It is said to be beneficial in an improved memory and ability to learn. Ghee
has a number of anti oxidants which help in strengthening the immune system and
Ghee is used externally as a massage medium
and helps alleviate dry skin and
arthritis and removes toxins from tissues.
Ghee does not turn rancid while cooking due to its high smoke point that
is between 400 - 500 degrees F. It
does not need refrigeration as it has a very long shelf life.
As we all know that
ghee has large amounts of saturated fat
, so used in excess can lead to high
cholesterol resulting in heart problems
. 4 teaspoons of butter constitute 1
teaspoon of ghee. It has to be used prudently, moderately and wisely to gain
all the benefits one can, from this pale yellow liquid gold.