Ghee is a sacred product of Indian cuisine. Features of preparation, calorie content and chemical composition. Benefits and harms, recipes and interesting facts about the ancient dish.
Ghee or ghee oil is a national product of Indian cuisine, which is used in cooking, during rituals and as a medicine. Manufactured and widely used in India, Bangladesh, Nepal and Sri Lanka. Ghee looks very appetizing - rich honey color, aroma of caramel and nuts, sweetish taste. Fresh butter is used as a raw material, which is enriched with useful substances during the transformation process.
How is ghee made?
It is impossible to prepare the product on an industrial scale due to the need to create special technological conditions. However, the demand is so great that the problem of how to make ghee oil was solved at the "state level" by granting a patent to small farms.
To make 1 liter of ghee, you need 30 liters of raw material - skim milk. After the primary processing, 1.7 liters of cream are removed, which are then whipped into butter in a conventional oil mill.
Oil is melted not in ovens, otherwise the taste will suffer, but in vats, on wood, over very low heat. Boiling is avoided. Particulate matter is removed manually with special slotted skimmers.
The product is completely cleaned of dry milk residues - casein and caramelized. Then it is packaged in sealed containers, where it matures. When exposed to light and air, ghee can oxidize and thus deteriorate.
How to make ghee at home:
- In a multicooker … 3 packs of "Farmerskoy" with 82% fat are placed in a saucepan. Put on the "Baking" mode for 20 minutes, open the lid. Then they switch to "quenching", leave for another 1, 5 hours. White bloom and foam are constantly removed with a silicone slotted spoon. You should focus on color. The finished product is transparent, similar to liquid amber.
- In an ordinary saucepan … Homemade butter, 750 g, is cut into approximately 50 g pieces and allowed to thaw at room temperature. Then they are laid out in an already heated thick-walled deep frying pan installed on a burner with a flame muffled to a minimum. Stir constantly so that the cubes melt evenly. The surface of the oil mixture should wobble slightly, no bubbles are allowed. Foam forms on the surface. Thin and delicate at first, then firm. At the stage of compaction, it must be completely eliminated. When the liquid acquires a rich amber color, the pan is turned off and the contents are filtered through cheesecloth. Poured into glass jars.
Home-made ghee will thicken and thicken the next day. Now it differs from the usual ghee only in color and smell.
In India, no shelf life is indicated on the packaging, implying that the use is unlimited. However, self-made ghee should be refrigerated and eaten within 3 months.
Composition and calorie content of ghee oil
Because in Ayurvedic medicine, the dairy product was declared almost a cure for all diseases. Investigations of the chemical composition were carried out in full in the "small homeland" and in Russia. The nutritional value of a dairy product depends on the recipe.
The calorie content of ghee oil is 885.5 kcal per 100 g, of which:
- Proteins - 0.3 g;
- Fat - 98 g;
- Carbohydrates - 0.6 g;
- Water - 0.7 g;
- Ash - 0.1 g.
Vitamins per 100 g:
- Vitamin A, RE - 600 mcg
- Retinol - 0.6 mcg;
- Beta Carotene - 0.4 mcg;
- Vitamin D, calciferol - 1.8 mcg;
- Vitamin E, alpha tocopherol - 1.5 mg;
- Vitamin PP - 0.049 mg.
Macronutrients per 100 g:
- Potassium, K - 20 mg;
- Calcium, Ca - 18 mg;
- Magnesium, Mg - 0.6 mg;
- Sodium, Na - 10 mg;
- Sulfur, S - 2 mg;
- Phosphorus, P - 24 mg.
Of the trace elements, ghee oil contains iron in an amount of 0.3 g per 100 g.
Fatty acids per 100 g:
- Omega-3 - 0.6-3.7 g;
- Omega-6 - 1.8-4.7 g.
Saturated fatty acids per 100 g - 64.3 g, of which:
- Butter - 1.01 g;
- Nylon - 1.57 g;
- Caprylic - 1.2 g;
- Capric - 2.95 g;
- Lauric - 2.23 g;
- Myristic - 9.49 g;
- Palmitic - 25.99 g;
- Stearic acid - 9.03 g;
- Arachidic - 0.92 g.
Monounsaturated fatty acids - 28.85 g per 100 g, of which:
- Myristoleic - 1.47 g;
- Palmitoleic - 2.21 g;
- Oleic - 22.3 g;
- Gadoleic - 0.83 g.
Polyunsaturated fatty acids - 3.04 g per 100 g:
- Linoleic - 1.66 g;
- Linolenic - 0.55 g;
- Arachidonic - 0.09 g.
In 2 tablespoons of ghee oil, the daily intake of saturated fat is needed to meet the body's needs. However, it should be borne in mind that this is also 270 kcal.
Benefits of ghee oil
As mentioned, the product has healing properties. It is used for medicinal and prophylactic purposes. Ayurveda supporters believe that due to its natural composition, ghee oil, even with an increase in dosage, does not carry any harm to the body.
The product is most actively used for anti-aging purposes. It is used to improve complexion, prevent the formation and eliminate wrinkles, and against flaking. When applied externally and orally, the quality of the skin, nails and hair improves, and regeneration at the cellular level is accelerated.
But the benefits of ghee are not limited to preventing age-related changes. When introduced into the diet and used as a therapeutic agent, the product:
- Increases the body's defenses, has a powerful antioxidant effect, isolates free radicals circulating in the intestines and bloodstream.
- Restores body tone, stimulates brain activity.
- Normalizes liver function, prolongs the life cycle of hepatocytes.
- Improves the functioning of the central nervous system, can replace strong antidepressants.
- Increases the speed of peristalsis, prevents the development of constipation. Toxins and toxins in the intestines do not have time to accumulate with regular use.
- Stimulates the production of digestive enzymes and bile acids.
- Prevents malignancy at the cellular level, stops the maturation of atypical cells and the formation of neoplasms.
- Reduces the release of histamine and stops the development of allergic reactions, including seasonal hay fever.
- Reduces blood clotting and, consequently, the risk of blood clots.
- Eliminates headache, relieves migraine attacks.
- Strengthens the effect of drugs used in the complex.
It can be introduced into the diet of people suffering from milk protein intolerance and having had severe and debilitating diseases. In young children, such an addition to the daily menu accelerates growth and prevents the development of rickets.
Contraindications and harm of ghee oil
There is a medical saying: "There is medicine in a spoon, poison in a cup", which warns that even the best remedy, if you do not follow the dosage, can be dangerous to the body.
When using ghee oil, harm can manifest itself with gallstone disease, chronic pancreatitis, and a tendency to diarrhea. Overeating is dangerous with the onset of obesity and obesity, with liver diseases of various kinds, metabolic disorders. You should not introduce the product in its pure form into the diet of children under the age of 1, 5 years, so as not to provoke a violation of metabolic processes.
The benefits of ghee are exaggerated. It really has useful properties, but it is not capable of becoming a panacea for all diseases and cannot be considered an elixir of "youth". It is scientifically proven that if the recommended dosage and frequency of use are exceeded, the result will be joint and muscle pain, persistent nausea and diarrhea.
Ghee recipes
This product can be used on its own, it can be used as a substitute for ghee in various dishes and during frying (1: 3 ratio), it is also possible to cook national dishes on its basis.
Ghee Butter Recipes:
- Tamatar paneer malay (tomato with cheese) … Indian cheese, if necessary, is replaced by Adyghe cheese. Fleshy tomatoes, 2-3 pieces, are dipped in boiling water and peeled, and then cut into small cubes. Fried in ghee with a pinch of mustard and caraway seeds. As soon as the nutty aroma appears, pour in the tomatoes, after 3 minutes the cheese, mashed with a fork, and after another 2 - green peas. Sprinkle with turmeric and simmer for 2 minutes. Served with sour cream.
- Tikka masala (chicken with spices and vegetables) … Prepare chicken fillet, about 500 g. Remove bones and films, cut into equal portions, preferably into 10 pieces. Placed in an oven preheated to 180 ° C for 20 minutes, you do not need to bring it to readiness. Chop the onion - 4 pcs. Fry on ghee 3 grains of black and green cardamom, 3 cloves and a cinnamon stick, a teaspoon of caraway seeds, chopped bay leaf, and then add the sliced onions. When the onion acquires a pleasant golden hue, add chopped garlic cloves - 4 pcs., As well as 3 chopped peeled tomatoes. Pour more seasonings: ground coriander, turmeric, chili powder. Grind a green pod of fresh chili and send it to the pan along with the fillet pieces. Stew for 5 minutes, stirring constantly, pour in a quarter cup of 33% cream. Season with 1 tsp. Indian spice garam masala, bring the meat to readiness under the lid. Serve hot, with large spices removed, with flat cakes.
- Chapati … Knead the dough in water from a mixture of flour (a glass with a slide, in equal quantities they take coarse grinding and premium), 2 tbsp. l. ghee oil. The mixture is allowed to brew for 15 minutes, cakes are formed, fried on both sides. A glass of basmati is boiled, spices are fried on ghee, adding alternately: cinnamon - 1 stick, chopped bay leaf, 3 clove buds, 3 tsp. mustard seed and 1 tsp. turmeric. Pour ready-made rice into the pan, mix well. Before serving, let it brew under the lid.
- Soup … A glass of various legumes (mung bean, peas, beans of any kind, lentils) is boiled with bay leaves until tender. Salt and pepper. You need to take enough water so that later it will be enough for vegetables. Vegetables (100 g of pumpkin pulp, 1 carrot and a stalk of celery) are chopped and fried in ghee, watering the pan generously. The soup is seasoned with vegetables and served with sour cream.
- Nut fondant … They put milk to boil - 2/3 cups, add crushed walnuts or hazelnuts (hazelnuts), pour in 2 tbsp. l. ghee and 150 g of sugar. Cook over high heat until thickened. The mixture is laid out on a baking sheet, figures are formed, cooled first at room temperature, and then in the refrigerator.
Indian dishes have a peculiar taste, they contain a lot of spices. If you have digestive problems, you should reduce the amount of seasonings by half or limit yourself to one or two.
Interesting facts about ghee oil
In Indian manuscripts, references to the sacred product are found from the 4th century BC. era. It was used not only for food purposes. The ancient Jews used it to fill the lamps of noble people and in temples, the Indians - in rituals.
Knowing about the “magical properties” of ghee, Buryat lamas kept their bodies from decay. They consumed the product all their lives, and, preparing to die, generously anointed their skin. The "imperishable" Buddhist Dashi Dorzho Itigelov died in 1927. His cedar coffin was opened first in 1957 and then in 1975. The remains looked as if the lama had died only yesterday.
In modern Ayurveda, gi is valued as a healthy food product that has a beneficial effect on the human body. It is added to almost all dishes. It is customary to introduce an aged product into medicines, infused for more than 10 years. It is believed that neurological problems can only be relieved with oil that is at least 100 years old. For prophylactic purposes, to prevent ARVI, ghee lubricate the nasal passages, throat, and even drip into the corners of the eyes.
Traditional medicine recipes with ghee oil for the treatment of various diseases:
- Bronchitis … Mix in equal parts with aloe juice and cocoa butter. Take 1 tbsp. l. in the morning.
- Prevention of sinusitis … 2 drops in each nostril 3 times a day from the first day of a cold.
- Tuberculosis … Combine in a 1: 1: 1: 1 ratio of fresh carrot and beet puree, aloe pulp gruel and the original product. Simmer for 2 hours in the oven, then combine with vodka and liquid honey. Mix well, put in the refrigerator. Take 3-4 tablespoons before bedtime.
- Angina … Roll ghee and honey balls in a 1: 1 ratio and freeze. Dissolve with severe pain.
Ghee oil is widely used in home cosmetics. To improve the structure of the hair, it is applied along the entire length, and to soften the skin and slow down age-related changes - on the face, adding essential oils to enhance the effect: juniper, peach and lavender (3 drops per 1 tablespoon).
Watch a video about ghee oil:
One of the main advantages of ghee is long-term storage. Even at room temperature, in an airtight package, it will not deteriorate for 2-3 months. Having made the oil once, you can prevent the development of ARVI during the season of epidemics and not replenish the stock of cosmetics for a long time.
