Ghee is a healthy, clarified butter. It is made by gently boiling unsalted butter until the milk solids and water get removed leaving behind the pure fat. Ghee has a lot of importance in the Indian tradition. Ghee is used in every Indian household for cooking and for massage, and even Ayurveda has given first rank to Ghee in healthy, oily meals. Ghee can be reserved without using a refrigerator for many months. For more details see Ghee Plant.
Benefits of Ghee
- Nutrition value: Ghee is enriched with vitamins such as vitamins A, D, E, and K, which are very beneficial in providing nutritional value to the body.
- Digestive Aid: Ghee is believed to improve the digestion power of the body and provide many health benefits to the body by improving the absorption of nutrients in the body.
- Healthy Fats: Ghee is a great source of healthy fat, as it is enriched with omega-3 fatty acids that can provides sustainable source of energy to the body required for work and functioning properly.
- Supports Immune System: Ghee has anti-inflammatory properties, which help support a healthy immune system in the body.
- Enhances flavor: Ghee has its distinct flavor, which enhances the flavor of the food and makes it more delicious.
Khoya or Mawa is a dairy product used widely in Indian cuisine. Khoya is formed with the process of boiling the milk until it gets thick. Khoya is a good source of calcium and other nutrients and is also used in Indian sweet dishes. Khoya has a rich, creamy texture with a little sweetness. The making process of the Khoya is a little time-consuming, but it gives a unique taste to desserts.
Benefits of khoya
- Rich and creamy texture: Khoya has a rich and creamy texture, which adds a special texture to Indian sweets, which melts up in the mouth nicely.
- Enhances Flavor: Khoya has a unique flavor, which enhances the taste of Indian sweets.
- Versatile Ingredient: Khoya is used as a versatile ingredient in many Indian desserts such as gulab jamun, barfi, and halwa and is sometimes used in Indian dishes such as shahi paneer to enhance the taste and texture of the dish.
- Traditional delicacy: Khoya represents the traditional delicacy because it’s been centuries that khoya has been used in the Indian sweet dishes to enhance its texture and flavor
Key points to consider while Ghee and Khoya manufacturing are
- Quality Control: The ghee plant or khoya plant takes proper measures to maintain the quality of the product
- Modern Equipment: Ghee/ Khoya plants use modern machinery to properly produce Ghee to ensure the best output in the work.
- Traditional Techniques: There are some traditional techniques used to extract Ghee and Khoya with authentic flavor and texture
- Packaging and storage: Ghee/ Khoya Machine plants take special care of packaging these products to maintain the freshness of the products.
So, Ghee and Khoya have great benefits in traditional Indian cuisine with its antioxidant and anti-inflammatory properties. Both Ghee and Khoya with its distinct flavor adds a very rich taste in the dishes. Ghee/ Khoya manufacturing is done with modern equipment and traditional methods.
