Ghee has many beneficial properties. In India, it is called liquid gold because of its beneficial effects on the human body. Ghee is an oil that is obtained by evaporating water and removing solid particles of milk from a real creamy product. In Ayurveda, he is given a very important place. It is considered the most blessed or divine product. The ancient science of the Indians about a healthy lifestyle gives ghee unique properties.
General properties
The benefits of ghee oil are very great. In Ayurveda, it is considered the best source of nutrition for bone marrow and brain. It has beneficial effects on the nervous system and thin tissues. Gi oil, as it is sometimes called, eliminates the effects of free radicals and saturates the body with fatty acids. This lactose-free product is ideal for those whose body does not accept milk.
Ghee is especially beneficial for the digestive system. It does not clog the liver, unlike other similar products, and even has a healing effect. At room temperature, the product does not oxidize or deteriorate. It does not burn during frying and does not form carcinogens, which is a very valuable property.
Oil composition
Ghee is an oil that differs in composition from other fats of animal origin. Its structure contains more fatty unsaturated acids. This explains the fact that it is more easily absorbed by the body. Eating ghee does not increase the risk of cancer. About 4-5 percent of its composition is linoleic acid.
This fatty acid provides good development of organs and tissues. The main component of the product is vitamin E, which is considered an excellent antioxidant. Ghee is the only one that contains vitamin A. Thus, the use of this product reduces the risk of atherosclerosis and lipid oxidation.
Oil use
The miraculous properties of ghee oil are used in various fields. In cold and windy weather it is used to lubricate the nasal mucosa and protect it from drying out. This procedure also protects against colds, infectious diseases.
Ghee oil is also used in cosmetology. Penetrating through the pores, it perfectly nourishes the skin, dissolves and removes toxins and salt deposits. The surface of the body becomes smooth and silky. In cooking, any kind of fat is replaced with ghee. Its use is considered the most useful.
Application methods
The use and treatment of ghee has its own subtleties. With weak immunity, it is recommended to use ghee (oil) in the morning, but it must be combined with fennel, dried fruits, cardamom, nuts, cream, sour cream, fermented baked milk, honey or saffron. Other foods should not be included in the morning diet. For the treatment of various digestive disorders, a mixture is used, which consists of one part of medicinal herbs and two parts of melted butter. This mixture is used to lubricate diseased parts of the body or taken orally. The healing composition is used to treat atherosclerosis and migraine.
The greatest effect is possible only in conjunction with a vegetarian type of food. That is why in other countries they perceive the beneficial properties of ghee with some degree of distrust. The greatest effect is achieved with the use of food of plant origin. According to Ayurveda, meat, fish and eggs are foods that are not suitable for a healthy diet.
Contraindications
Gi oil contains a large amount of saturated fat. Therefore, its use can increase the risk of obesity and cause cardiovascular disease. This is the only contraindication. But it should be noted that ghee does not often cause complications in this area. The benefits of its use are much greater. According to Ayurveda science, ghee ghee is very beneficial for the whole body. But to obtain a positive result, it is necessary to abandon the use of meat products.
Cooking oil
If you want to learn more about what ghee oil is, how to cook this product, then read the article to the end. The recipe cannot be called complicated. The main thing is to approach this process with all responsibility. Take a good piece of butter of the best quality. There should be no impurities in it, and it should be fresh. For cooking, a pan with a thick bottom and walls is best suited. We put it on the fire and put oil in it. It should occupy no more than half the pot. We make fire moderate. Gradually, the oil begins to melt, and a foam appears, which must be removed in a separate container. At this moment we make the fire minimal.
Ghee will become transparent, and impurities in the form of white flakes will rise up. After a while, the foam will disappear and the flakes will become more dense. It is necessary to keep the pan on fire for about 5-7 minutes. An
amber color should appear
, which means that ghee oil is ready. The recipe is simple, but requires certain conditions and care. Then the finished product must be filtered through several layers of gauze. It turns out the purest ghee oil. Cooking takes about 15-20 minutes. The finished oil is transferred to a sealed container and stored in a dark place. Under normal conditions, it retains its qualities from several months to several years.
Signs of Good Oil
What makes quality ghee butter different? How to cook this product - you can find out, but it is important to get the desired result. A good oil acquires a solid consistency at 20 degrees Celsius in a day. It should not break up into fractions. Quality product has a rich yellow color. When heated, it does not burn, does not form foam, and does not emit carcinogens. Good butter spreads well on bread. The taste of oil leaves no gourmet indifferent.
Second cooking method
Ghee oil, the recipe of which may be different, is not so difficult to prepare. For this option you will need three pots. First, put the pieces of oil in one of them and start to drown. In the process, foam will appear that needs to be removed. A sediment of impurities forms at the bottom. At the moment when it starts to burn, it is necessary to remove the pan from the fire and carefully pour the oil into another pan, making sure that the sediment does not get into it. We put the container on fire and again continue to heat the oil. Foam will form, but in smaller quantities.
A precipitate will also appear. We must again catch the moment when it starts to burn, and drain the oil in a third pan. This time, a quality product with no impurities should remain. The ghee oil, the recipe of which is presented here, should be amber yellow with a pleasant taste and smell. This indicates its high quality. In a day it will harden. Store the product in a closed container in a cool and dry place. Oil, which is more than one year old, acquires healing properties.
Cooking oil in the oven
To facilitate the cooking process, you can use the oven. The butter cut into pieces is placed in a pan with a thick bottom and put in an oven preheated to 150 degrees. Now it will be heated independently for 1.5 hours (500 grams of butter). Then we pull out the pan and remove the foam formed on top. Drain the clear oil into a separate container, gently filtering. If possible, precipitate should be left in the pan.
Flavored oil
You can make caraway-flavored oil, which is then used to prepare various dishes. We heat it in the usual way on a stove or in the oven. For one and a half kilograms of butter, you need to take three large spoons of caraway seeds and 6-8 curry leaves.
Wrap these spices in gauze and tie. When the oil melts and becomes liquid, lower the bundle into it. Filter the finished oil in the usual way, store and use as necessary. You can also use peppercorns, cloves and ginger to give the product an unusual aroma.
Ginger oil
If you add ginger, you get a very tasty healthy product with an amazing aroma. Cooking ghee in the usual way. When it melts, put about five centimeters of ginger root, which must be cut into pieces. Next, continue the cooking process according to the recipe. At the end, we filter the oil and use it as intended. You can add any spices and herbs. They will only add piquancy and originality to the product. Ghee oil is served with any dish to give it a new flavor.