Delicious recipes using Desi Cow Ghee

Ghee is the best alternative to butter in high-heat cooking, since it has a smoke point of 450 F, compared to others alternatives. The fat contents are most commonly tangled in Indian cooking, ghee can work wonders instead of the butter or oil in most recipes. Ghee can be swapped by vegetable oil, baked goods, or used for shallow and deep-frying. Or simply melt it and smear it on bread, roti, for a snack, add half a teaspoon of ghee over popcorn, or drizzling ghee to vegetables before serving.
Ghee tastes like butter but with a lot of difference in taste, it will make dessert melt on tongue with a nice aroma, nutty background note. The quality and texture of ghee differ in flavour depending on the milk quality used to make it. Ghee can be usable at room temperature but turns firm and granular in the refrigerator so avoid keeping it in the refrigerator.