Ghee, Indian Clarified Butter, Ghi, Khanum Brand, 500g
Ghee is the sanskrit word for clarified butter, which is originate from south Asia and it is used in Indian and south Asian daily cooking. A quality ghee from Khanum brand adds a great Aroma, flavour and highly rich taste to the food. Traditionally, ghee can be prepared by melt the butter in the pot over the meduim heat then it begins to melt, forming a white froth on the top. It is then simmered stirring occasionally and the froth reduces slowly and the color of the butter changes to pale yellow. Then it is cooked on low heat until it turns golden. The residue settles at the bottom and the ghee, which is now clear, golden, translucent and fragrant, is ready. The ghee is then filtered and it solidifies when completely cool. Ghee has a long shelf-life and needs no refrigeration if kept in an airtight container to prevent oxidation, it doesnot spoil easily. The texture, color and taste of ghee depends on the source of the milk obtained and the duration of boiling. Ghee has beta-carotene and vitamin E, both known anti-oxidants that counter the effects of free radicals. Ghee in diet, help our boby to retain good health. Normally Ghee made from Cow or buffalo, cow ghee is extremely good for brain. Ghee is widly used in Indian and pakistani kitchen to prepare varity of food items such as ghee rice , pulao rice and biryani and also used for tempering on dals. Traditionally, Khanum Ghee is widly used for deep frying, before the advent of vegetable oil. Khanum Ghee is essential source for making Indian sweets such as Mysore Pak, halva, laddu and different varieties of sweets. In North Indian side Naan and roti is brushed with ghee, either during preparation or while serving. We can prepare Ghee at home by using above procedure but it bit difficult for begginers. So order Prepared Khanum ghee our online shop to get highly rich taste to the food and sweets and also prevent from spoiling.
Ingredients to prepare Paratha:
• whole wheat flour – 1/4 kg
Preparation Method for Paratha:
• Make chappati dough.
• Divide into 6 parts and make balls.
• Flatten and roll each.
• Spread ghee over them and fold.
• Roll again.
• Heat the paratha on a griddle like you would a chappati, but spread
some ghee over the top side. Turn and spread ghee on the other side.
Fry until the bottom is crisp and golden, then turn and fry the remaining side.
• Repeat with all six.
• Serve at once, since they lose crispness if stored.
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