Ghee, the clarified butter, a controversial ingredient in Indian kitchens, is often criticized by weight watchers and figure conscious people due to the calories it impart. But it’s hard to ignore the medicinal and healing qualities of pure ghee.
The debate could go on, discussing the pros and cons of using Ghee, but then, I prefer using white butter and ghee for slathering the parathas, for my kid, as children would gain health benefits too, along with calories. Cow ghee is hands down winner when compared to buffalo ghee, in terms of texture, colour, fat content, and healing properties. So while Buffalo milk is pale in colour, Cow ghee is sunny yellow and is low in fat as compared to ghee made from Buffalo milk. Its not without the reason, that desi ghee was, and is still used in many Ayurvedic medicines and for treatments of various ailments. Ghee is known to be a vitalizing food, that not only aids in digestion, but nourishes body organs, bones, etc and hence increases strength and reverts the age related setbacks.
Its hard to judge the authenticity of the store brought ghee, considering that its so easy to adulterate the ghee by mixing it with partially hydrogenated oil (Vanaspati), refined oil, animal fat and even cotton seed oil. Hence I generally rely on home made ghee .
But when I opened the pack of STAR Cow ghee, I was happy to find sunshine yellow colored, slightly grainy texture of wonderfully smelling ghee. Now that it passed visual tests, it was time to test it on taste factor. The first dish that crossed my mind, was of course a halwa, the sooji halwa to be precise, since Indian halwa is best known for the use of ghee in its preparation. Hence, Sooji Jo seero (as it is called in Sindhi) it had to be !
STAR Cow Ghee, transferred to a jar
Here is some basic information about this product, as shared by the Star Bazaar!
• Made from 100% fresh cow’s milk.
• Rich source of vitamin A & β-Carotene.
• Granular texture with authentic taste & aroma
• Hygienically manufactured in modern dairy plant.
• STAR Cow Ghee is a superior quality product at an affordable price.
• Available in 500ml and 1 litre packets respectively.
- Semolina 1 cup
- Sugar 1 cup or more
- Ghee ½ cup
- Green Cardamon 4
- Water 2 cups (more or less)
- Few strands of saffron soaked in ¼ cup of milk
- Dry fruits/nuts, like almonds, cashews, raisins, unsalted pistachios (Optional)
- In a saucepan, pour 2 cups of water and add 1 cup or more of sugar, 4-5 green cardamons and let the sugar dissolve completely. Put off the gas but make sure that the syrup is warm when you add it to the roasted semolina.
- In a thick bottomed pan, pour ghee and add nuts (if using) and roast till nice golden.You can chop in small pieces or just cut in halves, all the nuts, except the raisins (of course).
- Add semolina and roast it in ghee till it gives out a nice aroma. Take care as not to burn the semolina or the halwa will turn out to be bitter.
- Carefully add the warm syrup and keep stirring continuously to avoid any lumps. The mixture at this stage tends to splatter, so be careful. Add saffron infused milk and mix well.
- Let the halwa cook at low flame till the semolina appears to be smooth and the traces of ghee starts leaving the mixture.
- You can serve it hot, warm or cold, as a dessert or as a side dish along with Pooris, malpuas or boiled green grams, or black peas (Kohar or Kala Vatana)
My Review: I was pleased with the heavenly aroma that STAR Cow ghee imparted to the pudding. The Halwa had authentic flavors and the richness, that only a good ghee can impart. The colour and texture of ghee looked perfect and I was happy with the way my kitchen was filled with sweet aroma of ghee while I roasted nuts and semolina in STAR Cow Ghee! I hope they live up to their claims and that more and more people are able to derive benefits from pure cow ghee.