Nutritional Pure Flavour Fresh And High-quality Aroma Grainy Great Source Of Vitamin A, D, E, And K Pure Cow Ghee

Ghee is a type of highly clarified butter that has long been used in Asian cooking. Ghee, like butter, is typically made from cow's milk. Melting regular butter yields ghee. The butter separates into two components: liquid fats and milk solids. Ghee is high in Omega-3 fatty acids and butyric acid, a short-chain fatty acid thought to be beneficial to the digestive tract. Above all, we adore the grassy, nutty flavor of gheea some ghee even tastes like cajeta (caramalized goat milk). Ghee is widely used in Indian subcontinent cuisine, including traditional rice preparations (such as biryani). Ghee is served with polis, or Indian breads, in Maharashtra. For example, 'Puranpoli,' a traditional Maharashtrian dish, is eaten with copious amounts of ghee. Ghee is frequently served with baati in Rajasthan. Fresh cream is used to make cow ghee, which has a granular texture and a strong scent. Cow ghee is a good source of vitamins A, D, E, and K, and it's made by dairies who have decades of experience. Clarified butter, commonly known as pure ghee, is a staple in Indian kitchens. This high-in-antioxidants and trans-fat product can be used in cooking and can also help people lose weight. is well-known for producing a wide range of high-quality dairy products. Cooking, garnishing, and sweets preparation are all done with it. Energy: 814 kcal, Energy from Fat: 814 calorie Total Fat: 90.5 g, Saturated fat: 58 g, Cholesterol: 190 mg.