Pie crust with ghee is not only delicious but nutritious as well. Any pie dough recipes make a combination of vegetable shortening and butter as fats. While shortening assists tenderness, butter enhances the flavor and richness. This happened because shortening does not contain water like butter. This leads to minimizing the production of gluten, thereby creating a tough crust.
However, we all are aware of people who don’t prefer using vegetable shortening. In such cases, the question arises, will pie crust with ghee taste good? Can ghee be a worthy substitute? Well, similar to shortening, ghee is water-free.
Both of them are obtained by simmering butter gradually unless all the water evaporates. One good trait is that ghee melts at higher temperatures when compared to butter.
To test this idea, you can replace shortening with ghee. Ghee is a better alternative as it leaves a nutty flavor. Take any pie dough appropriate for butter and shortening. Consequently, make the pie crust with ghee. Upon tasting, you will realize that the crust made with ghee has a buttery and rich flavor that considerably lacks crusts made of shortening. Coming to the texture, the crust made of ghee will be tender, acceptable, and puffed up, similar to any regular puff-pastry dough. Furthermore, you will notice the pie crust with ghee being greasier due to the lower melting range of ghee at room temperature.
Keeping everything aside, pie crust with ghee tastes excellent. The taste is what matters. Moreover, it’s even better if it’s healthier. Isn’t it? Ghee offers loads of benefits if you use it in moderation. With this, if you are searching for the bottom line, well, then replacing everything else with ghee for pie crusts will give you a flaky, richer, tender, buttery, and brilliant flavor. Although, in some cases, it might be greasier, while in some, it might puff up.
What’s the take?
To sum up, ghee is a healthy and yummy alternative/ substitute for shortening in pie crusts. The next time you get ready to make a pie, don’t forget ghee!
However, there is a big BUT before calling ghee healthy. Besides ghee nutrition, ghee contains loads of fats. So, Moderation is use and quality awareness are the rule of thumb to enjoy ghee benefits at its best. Grass-fed ghee is the best option of ghee you should use. Always try to purchase grass fed ghee from a reliable brand from a safe and remote pollution-free place like New Zealand.
Why New Zealand?
New Zealand is favored by nature when making milk, with a climate, soils, and plentiful water that generate an ideal environment for growing healthy grass.
Pie crust with ghee
New Zealand cows can access open pasture year-round, meaning space to roam and follow their natural affinity outdoors. The spirit of dairying in New Zealand is the spirit of ingenuity. The NZ dairy industry creates more than 1500 products & Milkio ghee is one of these pure grass-fed products made of 100% grass fed New Zealand pasture-raised cow’s milk fat.
About Milkio Grass fed ghee
Milkio Grass fed ghee is made in New Zealand and offers 100% grass fed goodness to its consumers. It is a USDA-approved dairy product for its 100% purity. Milkio grass fed ghee is all-natural and does not contain artificial color, flavor, and chemical preservatives. It is a butterfly-marked non-GMO certified product (by Non-GMO Project Verified, USA) and an organic certified dairy product by BioGro, New Zealand. Next time you will prepare Pie crust with ghee, use Milkio Grass fed ghee, to enjoy taste and health together.
Maakaroun is one of the well-known Arabic desserts that are easy to prepare and inexpensive from the point of grocery shopping. The flavor of semolina, anise, and crushed mahlab adds excellent flavor in the preparation for making it irresistible.
Check out this amazing authentic recipe and try it in your kitchen!
Fine semolina: 9 1/2 cups
Plain flour: 6 cups
Vegetable oil: 1/2 cup
Milkio’s ghee: 3/4 cup
Anise powder: 2 1/2 tablespoons
Crushed mahlab: 2 1/2 teaspoons
Water: 3 cups
Yeast: 1 1/2 tablespoons
Condensed milk: 1 can sweetened
Milkio’s Ghee for deep frying: 3 cups
Sugar syrup: 1 liter
Step-by-Step Instruction for cooking
Take a large bowl; mix all the ingredients together excluding water. Gradually add the water in the mix while kneading until you get firm dough. Add more water if needed. Leave the dough for 30 minutes to get it seasoned.
Now it’s time to prepare the syrup. Put the sugar and water in a small saucepan and place over medium heat. Stir until the entire portion of sugar gets dissolved. Keep on boiling the mix and then add lemon juice. Keep on stirring the syrup for next 10 minutes until the density of syrup thickens. Add the orange blossom water and rose water in it. Remove from heat and transfer it to a large bowl.
Now it’s turn to make the Maakroun. You need to split the dough into small balls. Once the balls are made, you need to make each of the balls into a finger-like shape.
Press each finger piece on the surface of a decorated kitchen tool such as a cheese grater or a strainer to emboss a pattern on the dough. Roll down the dough and exert slight pressure on the doe against the kitchen tool so that the pattern gets inscribed on the dough… keep the dough rolled without closing the ends. Repeat the same action with the rest dough balls so that all dough balls comes in same shape and decoration.
Cookies baked with Milkio’s Pure New Zealand ghee is palatable and hard to resist from over eating. But it is easy to cook and it takes little time to get the preparation done. Try the recipe of Ghee Cookies with Milkio’s Pure New Zealand ghee and enjoy accolades of Cookie expert from friend and family members:
Flour – 500 g
Baking powder – 1 and 1/2 tea spoons,
Icing sugar – 550 g
Milkio’s Pure Cow Ghee – 150 g
Ghee or Oil for kneading-as needed.
Instructions: How to prepare Ghee cookies
Use a Sieve to filter the flour, now add icing sugar and baking powder in the mix. Now mix all three carefully and gently.
Here is a detailed recipe of how to make the popular traditional Rajasthani sweet with milkio ghee, ghevar on the occasion of Hariyali Teej.
Ghevar is a popular traditional Rajasthani dessert that is usually made on the occasion of Teej and Raksha Bandhan. The delicious sweet delicacy is made with all purpose flour soaked in sugar syrup. There are many varieties of ghevar such as plain ghevar, malai ghevar and mawa ghevar. Hariyali Teej is being celebrated July month, on the occasion of Hariyali Teej, we share with you an easy-to-follow recipe of this traditional sweet.
So if you cannot get these delicious sweets at your nearest sweet shops, you can easily make them at home.
Celebrate Hariyali Teej with Ghee Category: Sweet Dish Cuisine: SNACKS
1 3/4 cup refined flour
1 tablespoon cornflour
1/4 cup melted ghee
2 cups sugar
1 tablespoon milk
Few drops of screw pine essence (kewra)
Soda bicarbonate as required
Use Milkio Ghee for deep frying
edible silver foil
In a bowl mix refined flour, corn flour and melted Milkio ghee.
To this add one cup of water while continuously whisking the mixture so that there are no lumps and all the ingredients blend well.
Add two more cups of water gradually, while you whisk all the contents continuously.
Make sure that the Milkio ghee and water do not separate and the batter’s consistency should not be watery. Now, keep the batter away.
Take a non-stick pan and pour a cup of water and the sugar while stirring it continuously to dissolve the sugar completely. Add milk to the sugar syrup, this will help to clarify the sugar syrup.
Collect whatever residue that rises to the surface with the help of a ladle and discard it.
Cook till the syrup attains one-string consistency. Stir in few drops of the screw pine essence and remove the pan from the heat.
Now, take a non-stick kadhai and pour in sufficient amount of ghee to deep fry the batter.
Place a ghevar making mould into the kadhai so that three fourth of the height of the mould is immersed in the ghee.
Take a bowl and add three ladlefuls of the ghevar batter and add a pinch of soda bicarbonate. Mix it well and when the milkio ghee is hot enough pour a ladleful of batter into the mould in a thin stream.
Once you notice that the froth settles down, pour another ladle in a thin stream.
Check once again and when the froth settles down, make a hole in the center of the ghevar with a wooden skewer and pour one more ladle of batter into the hole.
Increase the heat while pouring some hot milkio ghee over the the mould. When the center of the ghevar looks firm and cooked, pull out the ghevar from the mould with the wooden skewer inserted in the center.
Immerse the ghevar in sugar syrup for twenty minutes and the place it on a plate.
Garnish with slivered almonds and the edible foil. Cool it and then serve. Here is a video to guide you.
You can serve the ghevar after it cools down with a dollop of rabri, or you can also serve it plain. Enjoy the deliciousness of this rich delicacy.