With the festive season already having begun, it is time for food and more food. Indian festival celebrations are synonymous with food and more importantly mithais and Indian mithais in turn are synonymous with ghee! You cannot really say you have experienced a true Indian meal unless you can smell the aroma of ghee and taste the gorgeous flavour of it in the dishes.
Ghee is to India what blood is to your veins! Right from Kashmir to Kanyakumari and Gujarat to Assam, ghee finds use in culinary tradition in every part of the country. Ghee is nothing but clarified butter that is prepared by boiling butter and removing the residue. Ghee is healthy fat and is a natural byproduct of milk. It is used in several recipes across India and in some other parts of Asia and the Middle East. It can be used as a medium to deep fry, shallow fry, tempering certain dishes or just added on top of some dishes for the unique earthy flavor it provides. The aroma and taste of ghee are very characteristic and automatically makes the dish richer and heavier. Ghee can be easily made at home or you can buy it from several brands available in the market. It can be filled in an airtight container and be stored for several months without getting spoilt. These days, it is considered unhealthy and fatty which is not the case. Ghee does contain fats, but the fats in ghee are much better than those in butter or vegetable oils. However, those who suffer from obesity or have high cholesterol should stay away from ghee. Otherwise there is nothing wrong with including moderate amounts of ghee in your diet. There must be something beneficial about it because of which ourdadis and nanis are constantly layering our breakfast paranthas with ghee.
Let us see why, ghee is composed almost entirely of saturated fat. When cooking, it can be unhealthy to heat polyunsaturated oils such as vegetable oils to high temperatures. Doing so creates peroxides and other free radicals. Ghee has a very high smoke point and doesn’t burn easily during cooking. Ghee has stable saturated bonds and so is lot less likely to form the dangerous free radicals when cooking. Ghee’s short chain of fatty acids are also metabolized very readily by the body.
Lab studies have shown ghee to reduce cholesterol both in the serum and intestine. It does it by triggering an increased secretion of biliary lipids. Ghee is also good for nerves and brain. It helps control eye pressure and is beneficial to glaucoma patients. Ghee is most notably said to stimulate the secretion of stomach acids to help with digestion, while other fats, such as butter and oils, slow down the digestive process and can sit heavy in the stomach. Ghee is rich with antioxidants and acts as an aid in the absorption of vitamins and minerals from other foods, serving to strengthen the immune system. A high concentration of butyric acid, a fatty acid that contains anti-viral properties is believed to inhibit the growth of cancerous tumors.
It is good for treatment of burns. According to Ayurveda, ghee promotes learning and increased memory retention. While in a healthy person consuming ghee may reduce your cholesterol or not affect it, it is not advised for people already suffering from high cholesterol.
It is safer than butter. It has been used in Indian medicinal practice to help with ulcers, constipation and the promotion of healthy eyes and skin. Now you understand how Punjabis have tonnes of ghee and still are fitter.
So enjoy your festive mithais and treats without going on a guilt trip because – ghee is good!
Try some of these recipes with the goodness of ghee