Category: Food & Drink

Tasting ghee for the first time is like discovering delicious liquid gold; you’ll want to use it on everything (and we mean everything). Made from clarified butter, ghee is a popular fat regularly used in Indian cuisine and Ayurvedic medicine. Unlike butter, all the milk solids are removed from ghee, which means that ghee has a much higher smoke point and is shelf-stable. Ghee has a pronounced nutty taste that’s just as at home in a stir-fry as it is thinly spread on a piece of good bread. -Use cow ghee to make delicious, flaky sweets -Stir some into steaming hot rice -Add a generous dollop over rotis and parathas -Make the tadka for dal with fragrant ghee -Use cow ghee for roasting pavs instead of butter