Vegetable Ghee is low in “Trans Fat Ghee”–like cooking. It is made up almost entirely ofVegetable Oiland is free from any milk products. This fat is formulated fromPalmfractions and other commercial fats. The ratio of its Saturated, Monounsaturated and Polyunsaturated Fatty Acids is [4.4]:[3.7]:[10.0], an improvement to the ratio of Natural Ghee which is :[8:1].
Ghee is typically prepared by simmeringbutter, which is churned from cream (traditionally made by churning the top most layer of dahi, which is also called Bilona method), skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. Spices can be added for flavour. The texture, colour, and taste of ghee depend on the quality of the butter, the milk source used in the process, and the duration of boiling time.
The processing condition is unique and the product is spoonable in a tropical climate with temperature of >25 °C (>77 ºF). It retains its consistency at a room temperature of 25 °C (77 ºF) – 28 °C (82.4 ºF) without significant hardening or separating for more than six months. The product is very similar to natural ghee, both in consistency and appearance, and has a pleasant flavour. It makes it a very suitable medium for cooking and frying, particularly in countries in the tropics and in West Asia. It is a class of clarified Butter that originated in ancient India. It is commonly used in Middle Eastern cuisine, cuisine of the Indian subcontinent, Southeast Asian cuisine, traditional medicine, and religious rituals.