To Ghee or Not To Ghee, That Is The Question.

Ghee has officially made a comeback. You see it being recommended by nutritionists and dietitians, and lately, it has also made its way into coffee.  

Ghee, as it is known in the South Asian Subcontinent, is clarified butter, meaning butter is boiled to separate the liquid fat from the milk solids.  The milk solids sink to the bottom, and the liquid fat can be strained and stored in a cool, dry place for later use.

Growing up, I remember it being the fat of choice for my grandfather’s famous Semolina Cake and the generous dollop used to moisten the stack of rotis (The Pakistani version of the tortilla) made by our cook. But that was as far as ghee usage went.

By the time I was born, the Pakistani consumer had already been introduced to the cheaper, more cost-effective vegetable ghee or vanaspati in everyday cooking, and ghee was reserved only for special dishes, such as korma, or for sautéing nuts for desserts like Sheer Khurma.

Then came the liquid oils and advertising campaigns that promoted vegetable oils as “heart-healthy” and ghee as the bad guy with artery-clogging properties. Soon, sunflower, corn, and vegetable oils became the norm in most homes.

We must also keep in mind that oils like corn and canola are highly refined and processed. Canola oil is made using the rapeseed plant, which has been genetically modified to make it edible. Today 90% of the world’s Canola crop is genetically engineered.

Fortunately, after years of believing this lie, people are waking up, and ghee is once again considered a superfood, sitting right alongside kale, dates, and coconut oil.  

Good to Know About Ghee

• It is loaded with vitamins A, E, and D;

• It is high in omega-3 fatty acids, in addition to conjugated linoleic acid

So, the next time you cook dinner, consider using ghee. It can be used in place of almost any oil and has a high smoking point (above 400 degrees), making it an excellent medium for sautéing and even baking.

One thing to keep in mind when buying ghee, though, is that to derive all the health benefits, one must ensure it is made from 100% grass-fed cows. And lactose-intolerant friends rejoice! Since it lacks milk solids, you can also enjoy ghee.

Have you tried cooking with ghee? Please share your experience in the comments.