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Pure Ghee
Total AU$46.07
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About Pure Ghee
| Ingredients | Milk Fat |
| Origin | Australia |
| Shelf life | |
| Storage Condition | Keep closed in a cool and dry place. |
Pure ghee, also known as clarified butter, is made of milk fat. Ghee has been a good supplement to the oil or butter since it can resist under higher temperatures and its unique flavour adds more character to your dishes.
You may wonder why pure ghee is often chefs’ choice for frying.
It has a really high burning point and because of its high smoke point, it is the most suitable and safe oil for baking, sautéing, slow cooking, deep-frying, roasting, and any high-temperature cooking. With moderate use, it is a healthy oil than regular butter and oil.
Our ghee has a rich, creamy flavour with a thick luscious texture, and is 100% pure. It is originated from Australia and endorsed by Natural Moreish Company.
General Information
Pure ghee is made from the milk of a breed of humped cattle called desi cow, found mainly in the Indian subcontinent in South Asia; that’s why in some places it is called desi (means home country) or asli (means genuine) ghee.
It’s a rich cooking base for most Indian subcontinent cuisine, cuisines of the Middle East, and religious rituals of both Hinduism and Sikhism.
Cow’s ghee (pure ghee) is full of nutritive qualities; pure ghee has been considered a healthy fat for several years. It is made by boiling and simmering butter to remove milk solids and water, giving it a higher smoke point and a denser nutritional value. This process also creates the mild, nutty mouth-watering flavour of the ghee for which it is so popular, and Natural Moreish ghee embodies that taste sensation.
Best Way to Use Pure Ghee
Use ghee in a variety of dishes such as ghee rice, veggie purees, rice puddings and many more. It is commonly used in Indian meals such as biryani (traditional rice preparation), different types of Indian bread or polis like puranpoli, roti, naan.
We highly recommend using our pure ghee as toppings to hot desserts, rice lentils and dal.
Storage
Store pure ghee in an airtight container or jar in a cool, dry place and away from direct sunlight. Moisture may cause deterioration and affect its quality as well as its shelf life. As long as it is unopened, it doesn’t need to be refrigerated. After opening, you can keep it in the cabinet for 3 months; afterwards, you can store pure ghee in the fridge for up to a year. Leave it at room temperature for a while before using it to soften up again as refrigeration causes ghee to harden.
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