Khanum Vegetable Ghee 1 Kg

Product Information

Vegetable ghee, also known as Vanaspati (Indian name for vegetable fat), as an alternative to the traditional butter fat ghee, Widely used in India, Pakistan, Afghanistan, Middle-East, Mediterranean Region and in African Countries. To make ghee, the butter is melted over heat until its water content has evaporated, leaving a clear residue. So it’s best to use a small amount of ghee in cooking vegetables and other foods with fat-soluble nutrients so your body can better absorb the nutrients.

This whole idea about ghee having supreme status in Hinduism, plus the cow being sacred, which had religious overtones, made for an intelligent marketing campaign,” says Aditya Raghavan, an Alberta-based chef and cheesemaker who has consulted for several dairy farms in India. Milkio Ghee is a gluten, lactose, casein, carb, sugar, and chemical-free product safe for consuming lactose intolerants and casein sensitives. One interesting study directly compared ghee, lard, palm oil, and soybean oil regarding how much acrylamide they produced when used for frying.

Our Cinnamon Custard Lugaimat are fried balls of dough dipped in sugar syrup with a crisp texture and nectar rich flavor . Whether using it as a butter replacement or a healthy seasoning instead of olive oil, Milkio grass-fed ghee is the best product for your diet management. As HDL levels did not markedly change, this also improved the ratio of non-HDL to HDL, seen as a useful marker of cardiovascular risk ( 19). It takes 30 liters of milk to make a kilogram of ghee compared to butter, which requires 20 to 24 liters,” points out Raghavan.

The fat most commonly used in Indian cooking, ghee can work as the butter or oil in most recipes, no matter the origin. Since ghee is the most concentrated source of dairy fat, it also offers the highest quantity of CLA. In Buddhist scripture, stages of dairy production are used as metaphors for stages of enlightenment. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. A recent systematic review also showed that CLA supplementation “ is associated with a significant decrease in LDL cholesterol”and a “ non-significantly decreased”level of triglycerides ( 18).The remaining layers of fat are heated to a temperature of 110°C (230°F) to remove moisture and develop flavor. It's widely used in Indian cuisine and ayurvedic traditions, but it deserves a place in any modern American kitchen. For home cooks whose families have used ghee for generations, it’s hard to understand what the fuss is about. Depending on how quickly you will be using your ghee, you can keep it in a cool, dark place (at room temperature), where it will be good for about three months.