What is ghee?
Ghee is clarified butter. When butter is heated, the water and milk proteins separate from the butterfat, leaving a golden, pure butterfat. Our Khanum ghee 1 kg is 99.8% butterfat and has a rich, buttery flavour that lifts everything from an everyday curry to a festive biryani.
How is it different from regular butter?
The big difference shows in the frying pan. Regular butter contains water and milk proteins that burn easily at high heat. Ghee has a high smoke point, so you can fry and sauté over high heat without it burning as easily. The flavour is also more concentrated and buttery.
3 ways to use ghee
1. Tadka for dal
Heat 2 tbsp ghee in a small pan and fry 1 tsp whole cumin seeds and 1 tsp brown mustard seeds until fragrant and starting to pop. Pour the hot ghee tadka over a pot of cooked yellow lentils or red lentils seasoned with turmeric. Simple, quick and full of flavour.
2. Fragrant ghee rice
Fry a few whole cardamom pods, a cinnamon stick and a couple of bay leaves in a spoonful of ghee. Add rinsed basmati rice, water and salt and cook as usual. The rice turns glossy, fluffy and wonderfully aromatic.
3. A base for your curry
Fry onion, garlic and ginger in ghee before adding the spices – for example garam masala. The fat carries the aroma of the spices and gives the dish a round, rich flavour.
Getting ready for Diwali
Ghee is a key ingredient in many dishes and sweets prepared for Diwali, the festival of lights – from biryani to kheer and other desserts. A kilo lasts a long time, so you always have clarified butter at home when it is time to cook something special.
Allergens: contains milk.
Stock up your pantry with Khanum ghee 1 kg – and give this week's dinners a rich, buttery flavour.
