Ghee is unprocessed fat. It contains Omega 3 fatty acids along with Vitamin A.Fortified butter may contain Vitamin A. Butter provides 717 Kcal per 100 grams with 51% saturated fats and 3 grams of trans fats. Ghee provides 900 Kcal per 100 grams or serving with 60% saturated fats and no trans fats at all.
When buying ghee from the store make sure you read the label properly. If it says ‘vegetable ghee’ chances are this is not traditional ghee and may contain trans fats.
Ghee and butter are both very different tasting and therefore it comes as no surprise that they are used in very different ways. In India, ghee continues to be used for cooking all kinds of curries, dals and meat dishes. On special occasions – it’s even used as a cooking medium to fry pooris and paranthas or to make halwa.
The reason for this is ghee’s ability to withstand high temperatures. It has a higher smoking point which makes it a better choice as compared to butter.
Butter is usually used when making quick sauces like the white sauce. Butter is also a great choice for sautéing vegetables and especially quick-cooking meats like fish, prawns and crabs. It adds a lovely flavor to the meat and tastes especially good when combined with garlic and herbs.
Homemade ghee can easily be kept outside for three months. Make sure it is kept away from direct sunlight and stored in an air-tight container. In India, butter needs to be refrigerated for most parts of the year. It’s best to break it into smaller chunks and store them wrapped in butter paper or zip lock bags.
This way heating and re-heating become easier. It also ensures that food crumbs left behind on the butter don’t stay for very long as smaller chunks get consumed quicker.
