INTRODUCTION:
Ghee is a variation of clarified butter that is popular in the culinary traditions of the Middle East and India. It’s made from cow milk butter, treated with low heat until the water evaporates, leaving milk solids behind. The solids are skimmed off or strained if needed.

NUTRITIONAL VALUE:
Ghee is a rich source of vitamins, antioxidants, and healthy fats.  Ghee contains medium chain fatty acids which the liver can absorb directly and burn immediately, Ghee contains Vitamins A, D, E, and K, nourishes the skin inside and out.
Contains omega-3 and omega-9 essential fatty acids.

USAGE:

Ghee is  used for tempering curries and in the preparation of rice dishes and sweets, sprinkled on dishes like butter nanas, creamy gravies, aromatic biryanis etc.

STORAGE:
Ensure that it is stored in a clean and dry airtight container that you do not open quite often or use a wet spoon to take out the ghee. Storing it at room temperature can easily keep the ghee fresh for three months, while cooler conditions can increase its shelf life by months together.