Amul Pure Desi Ghee (1 L)
The amazing flavor and benefits of Ghee from your favorite brand. Utterly Butterly delicious Amul.
Origins of Ghee: In Indian culture and Hindu religion there is a special significance of cow. In India the cow is not just considered another animal but a member of the family and has been given the special status of 'Mother'. This tradition has been ongoing for thousands of years as the cow eating just easily available grass, provided families with milk, lassi, yogurt and grass fed ghee considered a source of wholesome nutrition when people often didn't have many means or survival. Cow's peaceful nature is also highly compatible with Hindu beliefs emphasizing it's prominence further in Indian society. In most states in India it is illegal to butcher cows and in fact they are revered as spiritual beings. There is also a highly politicized debate around the cow in Indian society.
Since ancient India and as part of development of Ayurveda the traditional Indian medicinal system, ghee has been considered to be the purest of the purest forms of food and often called 'God Food'. You can even find the references to Ghee, it's nutritional qualities and recipes in our traditional scriptures. Many 'Yogis' from ancient India used to live in Ashrams where they had few cows and obtained milk and fresh ghee from them in the forests.
What is ghee or ghee butter? In the simplest form, ghee or desi ghee as it's sometimes called is clarified butter. The desi in desi ghee just refers to it's Indian origin. Butter when made from milk contains many milk solids. This is also the reason why butter smokes when it is put in a hot pan and is not ideal for cooking. The smoking point of butter is just 150°C. Ghee butter is prepared by removing the milk solids of butter to only retain the purest form of butter and with a smoking point of 250°C it is ideal for cooking at higher temperatures also.
How is ghee made? There are a few different recipes of making ghee butter and of course different people you talk to will swear by their ghee or clarified butter recipes passed on in their family generations. Here we are listing one of the simplest recipes easy to replicate in any home.
You can take 250 grams of unsalted butter diced in small cubes and bring to boil in medium heated pan while stirring regularly. Once boiling you will slowly see a layer of liquid forming on top of pan while solids depositing at the bottom and a change in color of the liquid from yellow to more brown. At this point you can turn off the heat and let the ghee cook with it's own heat. If you like a grainy or 'daanedar' texture of ghee you can sprinkle few drops of cold water in the ghee. This grainy texture is loved by many Indian mothers. Once it's a little cooled down you can filter the liquid out to store and it's done! Here is a video if you want to take in on the action or if you just want to know where you can buy ghee or clarified butter you can just hit the add to cart button on this page and get it home delivered anywhere in Canada.