Cooking with ghee – the figure-friendly fat

Cooking with ghee – the figure-friendly fat

Cooking with ghee – the figure-friendly fat

Traditional Indian ghee has a long list of surprising health benefits

I had a very juvenile moment on radio years ago with Pat Kenny when I was doing a segment on Indian food. I placed a large tub of ghee next to him, forcing him to say this colloquially rude word live on air. Pat, being the consummate broadcaster, went on to explain the etymology of the word and how the slang use of it came into being. It’s a Dublin thing!
Ghee, of course, is a traditional type of clarified butter used in Indian cuisine. Clarified butter is made by melting butter, discarding the dairy solids and just using the pure, clear fat that is left. Ghee goes through an extra step of gentle cooking to evaporate the moisture. It is rapidly gaining popularity with avid supporters of Paleo and low-carb high-fat (LCHF) diets and some even suggest taking ghee in your coffee to aid weight loss!

I don’t know if I’d go that far now, but ghee does have several health benefits and culinary uses that makes it an ingredient worth looking at.

Lactose free: When butter is melted to produce ghee, most of the dairy solids are discarded. This means that ghee is a pure fat with only trace amounts of lactose or casein. You can use ghee in the same way as you would regular butter, so it is the ideal substitute.

High smoke point: In culinary terms, the smoke point is the temperature at which fat starts to burn. Obviously, burnt flavours tarnish the taste and appearance of the dish. And from a health standpoint, burnt fats start to change into unhealthy compounds that are potentially carcinogenic. I would use ghee to sauté onions, and fry steak and pancakes.

Long shelf life: When ghee is produced, all the moisture is evaporated and the dairy solids are removed. The fat that is left is very stable and won’t go off if left at room temperature. It retains its original flavour and freshness for up to a year without refrigeration.
Fat busting: Ghee is a natural source of the essential fatty acid conjugated linolenic acid (CLA) found in animal fats. Bodybuilders often beef up on CLA or take supplements as studies show that it may improve the fat to lean muscle tissue ratio. One of its functions is that boosts the enzymes that help metabolise body fat and also resist new fat cells from forming.

Cancer fighting: Ghee contains cancer fighting CLA and butyric acid. Both have been shown to prevent and slow down certain types of cancers and tumour growth.
Vitamin rich: Ghee is rich is vitamin A, D, E and K which are vital for a healthy immune system, bones, brain, heart healthy and blood clotting.

Improves vitamin absorption: Ghee aids the absorption of fat-soluble vitamins and minerals from other foods. This has been a problem before in very low-fat diets. Aids digestive health: Ghee helps heal and restore the integrity of the gut lining. It reduces inflammation, has anti-viral properties and has been shown to be beneficial for sufferers of ulcerative colitis and Crohn’s disease.

Rozanne Stevens
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Saudi Sweet Dough Balls – Al Luqaimat with Milkio ghee

Saudi Sweet Dough Balls – Al Luqaimat with Milkio ghee

Saudi Sweet Dough Balls – Al Luqaimat with Milkio’s pure ghee

Luqaimat is a sweet dish which in UAE people usually have on the table when they break their fast along with dates and laban/milk During Holy Ramadan. It is tasty and easy to cook, and these are Arabian Crunchy Dumplings, which adults and kids equally like. Although Al Luqaimat is prepared at the time of Ramadan, it can be cooked anytime with little effort.

Ingredients needed for preparing the dish

  • Yeast: 1 teaspoon
  • Sugar: slightly, a pinch,
  • Plain flour: 2 cups or 280 g
  • Corn flour: 2 tablespoons
  • Full Cream Milk Powder: 3 tablespoons
  • Salt: slight amount.
  • Water: 1½ cups or 375 ml
  • Milkio’s Pure Ghee for deep frying: 2 cups
  • Sugar syrup: 2 cups or 500 ml

Instructions for cooking:

  • Take a small bowl and make a mix of yeast, sugar, and ½ cup of water,
  • Take another bowl, and combine there combine flour, corn flour, milk and a pinch of salt. Now add the yeast mixture with this combo mix and make it smooth with a beater. Ultimately it should look like bread crumb.
  • Now add water in sets and start gentle stirring the mix until it gets converted into a soft-dough. Cover and set aside for 1½ hours till the dough gets almost doubled in size.
  • Now start dividing the dough into small sized balls.
  • Add Milkio’s pure ghee in frying pan and allow the ghee to get heated. Once the ghee is heated, deep fry the dough balls for 6-8 minutes the balls turns into golden brown.
  • Now dip the fried balls in ready sugar syrup for 2 minutes.
  • Once the balls are dip into sugar syrup, remove them and serve.

Now delicious Saudi Sweet Dough Balls – Al Luqaimat is prepared for your culinary delight.

Milkio’s pure ghee will add a special flavor in the balls. The quantity used here will be sufficient for 5-8 people.

Like happy Farming of New Zealand, at Milkio we are happy  grass fed ghee makers from this pure, green, and clean country. Milkio’s traditional grass fed ghee is produced from Cows that are entirely pasture-grazed on New Zealand farms.  Milkio’s traditional grass fed ghee is produced without adding any sort of additive, preservative or synthetic aroma: we have integrated the old legacy of churning pure butter, with state of the art technology so that there will be zero pollution, zero human error, or even the slightest fluctuation in quality.

Chicken Ghee Roast

Chicken Ghee Roast

Chicken Ghee Roast

Do you love to have chicken? Then try Chicken Ghee roast. It is easy to cook chicken delicacy that will offer you a healthy, spicy, classic, yummy taste that you will love to try it with again and again. Try this chicken recipe with Milkio’s Pure New Zealand ghee.


  • 6-7 Teaspoon Milkio’s Pure New Zealand Ghee
  • 1/2 Kg boneless Chicken
  • 1/2 cup fresh creamy Yogurt
  • 1 Tablespoon Chilli powder
  • 5 Guntur Chillies
  • 4-5 Kashmiri Chillies
  • 1/2 teaspoon Turmeric powder,
  • 10 pods of Garlic
  • 1 inch of fresh Ginger
  • 1 Tablespoon Ginger & Garlic paste
  • 1 Tablespoon Coriander powder
  • 2 tablespoons Coriander seeds
  • 1 Teaspoon Pepper powder
  • 1 teaspoon Peppercorns
  • ½ fresh Lime juice
  • 15 grams of matured Tamarind
  • 1 tablespoon of Fennel Seeds
  • 1/2 teaspoon of Cumin seeds
  • 5 seeds of Fenugreek
  • 1 inch long Cinnamon Stick, and 4-5 cloves.

Instructions: How to prepare

Step 1:

  • Marinate the entire chicken with fresh creamy yogurt and add all spice ingredients.
  • Now keep the chicken aside and let the spices set into it.
  • Add some lukewarm water to the tamarind.

Step 2:

  • Take a pan and add 1 tablespoon of Milkio’s pure ghee on low flame.
  • Add in all the spice ingredients and roast them lightly until they start to cackle lightly.
  • Add one cup of water in it and start cooking on medium heat until the chilies get soft.
  • Allow the mixture to rest and get cool for a few minutes.
  • Now add the mix in a grinder and add the tamarind in the mix.
  • Grind the mix until it becomes a smooth paste.
  • Add some water if necessary to make the paste best possible smooth.

Step 3:

In a wok, start cooking the chicken without any oil/ghee; continue the cooking until its half-way done. Do not overcook.

Step 4:

  • Add 5 tablespoons of Milkio’s pure ghee and all the spices. Cook it against slow heat until the ghee comes up.
  • Now add salt as needed with the chicken pieces and start simmering until the gravy becomes thick and the chicken gets completely coated with thick gravy layer.

Now it’s time to enjoy Chicken Ghee Roast!! Milkio’s pure ghee will add yummy aroma to your delight!