Ghee Explained: Key Facts for Exams
Ghee is a crucial dairy product in Indian cuisine, known as **clarified butter** in English. Students should care about ghee as it's a significant part of Indian culture and traditional cooking.
Ghee is one of the most important dairy products in Indian cuisine and traditional cooking. It is known for its rich aroma, golden colour and very long shelf life.
Ghee is commonly used in curries, sweets, breads and religious ceremonies.
Introduction & Concept Overview
Ghee is referred to in English as clarified butter. Ghee is butter that is heated until the water and milk solids evaporate, leaving only pure butterfat.
Key Facts & Figures to Memorize
- Ghee is known for its rich aroma, golden colour and very long shelf life.
- Clarified butter is the English term for ghee.
- Ghee has a higher smoke point than butter, so it’s better for cooking at high heat.
- Ghee also lasts longer than regular butter, without refrigeration.
Memory Tricks & Mnemonics
To remember the term for ghee in English, use the phrase 'CB' for Clarified Butter.
Frequently Asked in Exams
- Ghee is commonly used in dishes like biryani, dal, halwa, laddoo and paratha.
- Ghee is also used in frying and roasting spices.
- Ghee is commonly used in traditional Indian sweets to add richness and improve the flavour.
Frequently Asked Questions
Q: What is ghee called in English?
A: Ghee is referred to in English as clarified butter. Ghee is butter that is heated until the water and milk solids evaporate, leaving only pure butterfat.
Q: What is the difference between butter and ghee?
A: Butter contains water and milk solids, but ghee is pure fat. Ghee has a higher smoke point than butter, so it’s better for cooking at high heat.
Q: How is ghee made?
A: Ghee is made by slowly heating butter until all the water evaporates. The milk solids separate and sink to the bottom. The liquid fat remaining is filtered and stored.
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