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Ghee & Oils

What is Ghee?

Undoubtedly, ghee is a staple for all of us and a favourite one too! It originated in the Indian subcontinent and has been used for centuries in medicine, Ayurvedic therapies and religious rituals, apart from food. Ghee is traditionally made from cow’s milk. It is not just popular in India, but it is also well-loved in South Asia and in the Middle East, too. But do you know what ghee is and what it consists of? Ghee is nothing but clarified butter. Clarified butter, or drawn butter, is a form of butter with only liquid fat.

Ghee as Part of Your Everyday Diet

Before we dive further into things, let’s get this right - daily intake of ghee doesn’t cause obesity/unwanted weight gain. There’s unhealthy fat and then there’s healthy fat. Ghee is basically clarified butterfat, and falls in the category of healthy fat. It is free of lactose and casein (a protein component of milk). So even if you’re lactose intolerant, you can still fry food in ghee oil, or douse a generous amount of ghee over plain rice and snacks, such as samosas without any guilt.

It’s always advisable to make your own ghee at home, but if you’re going down the ‘store-bought ghee’ route, ensure that it is from a well-known brand because low-quality ghee typically contains adulterants or added animal fats.

Ghee doesn’t spoil easily and it lends the same courtesy to any food that you add it to. When mixed with food, ghee oil imparts its distinctly aromatic smell to dishes, which explains why anything with ghee in it is so appetizing. If you love your ghee, don’t hold back from sprinkling it on dals, rice, rotis, biryanis, and even pulaos.

How is Clarified Butter or Ghee Made?

The process is easy to understand. Unsalted butter is first melted, during which the butter is separated into liquid fats and milk solids. The milk solids are then removed, leaving only pure fat in the process. After that, the impurities are skimmed from the surface. The transparent, clear golden liquid that is left behind is what we all call ghee. The taste of ghee majorly depends on the source and quality of the butter used in making it. The delicious nutty-flavour and the beautiful aroma of ghee is precisely because of the simmering of the butter!

Ghee is an excellent source of nutrition, and is prefered by many over oil for its rich flavour, especially in Punjabi households. And since the milk solids are completely removed from ghee, it contains less lactose as compared to butter, making it comparatively safe for people who cannot tolerate dairy products.

Good Source of Vitamins A, K and E

Ghee is a great source of fat-soluble Vitamins like Vitamin K, A and E, especially when it is made of good quality butter. These are important nutrients and come with a host of health benefits. They build healthy cells, produce hormones, keep your skin glowing and ensure great vision, to name a few.

Stronger Immunity

Along with aiding in digestion, research has also shown that butyric acid helps in the production of killer T cells in the gut. This helps in fighting inflammation, building an extremely strong immune system in the process. Butyric acid also allows for healthy bacterial growth in your intestine. Given the wide range of benefits, it’s not surprising that ghee has been used to cure bowel-related health problems for centuries now.

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