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Indian ghee made from pure butter cream. Ghee the most common cooking medium in India is the nation's version of clarified butter. Unsalted butter is diligently simmered to eliminate moisture a process that lightly browns the fat giving it a nutlike flavor. Ghee is ideal for sautéing braising pan-frying and deep-frying. Once you taste ghee's buttery taste you will know the difference. It is packed with flavor and often 1 tablespoon of ghee will work just as well as four tablespoons of any other cooking oil. It is the healthy all-natural salt-free lactose-free alternative to hydrogenated oils that clog arteries.
Also ghee does not need to be refrigerated. It will stay fresh for 4-5 weeks at room temperature and six months if refrigerated. The ghee will stay fresh for a longer period if you use clean dry spoons whenever touching the ghee.
The original variety of Amul ghee is made from a combination of cream from water buffalo and cow milk.
Please note can design may vary from batch to batch.
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