THE SECRET INGREDIENT: WHY YOU SHOULD SWITCH OUT OIL FOR DESI GHEE
When I first heard Kareen Kapoor say she swears by desi ghee, I rolled my eyes and said “I bet she’s on keto”. Well, colour me WRONG – because after peaking with a few trainers, nutritionist and regular diet conscious gals, turns out that I had been missing out!
So, is butter meant to be really good for you? No! That’s just a foodie’s wishful thinking. However, the purified form of butter, aka ghee, has been a staple in Pakistani cooking, and savvy consumers have discovered its rich, nutty flavour along with its many health benefits to be a far better option than cooking in oil.
A key factor to remember is that ghee is sometimes referred to as clarified butter, but it actually goes a step beyond. Clarified butter is made by heating unsalted butter until the milk solids and water rises to the top, where they are skimmed off. Ghee results from cooking the butter for a longer period of time and straining out nearly all the milk solids and water, leaving pure butterfat behind.
Whether it’s plain or flavoured with herbs and spices, ghee can be used in nearly every application that calls for butter, as an oil for stir-frying and sautéing or drizzled over vegetables and popcorn. Ghee is totally free of potentially unhealthy additives, preservatives and trans fats, and thanks to its pure form and low moisture content, ghee is shelf-stable and can stay fresh for up to a year without refrigeration. While ghee has a high concentration of fat, it’s high in monounsaturated Omega-3s. These are the same fatty acids found in foods like salmon that have been discovered to promote a healthy heart and cardiovascular system.
All in all, this nutritional powerhouse has gotten a bad rep – being associated with parathas and makhan fry. Use it wisely and as a substitution for butter or oil, and you will start feeling the change!