01 Dec

Why we use Organic Ghee in Muffins & Cakes?


Organic Ghee. Is what we use at RealCake Bakery in Gurgaon

At RealCake we pay a lot of attention to the ingredients we use so that when you consume any of our blissful desserts you have only one thing in mind CELEBRATIONS. This is the reason, we only use Organic Ghee instead of oil or butter while making that healthy, nutritious cake for you and your family.

Butter might be one of the most beloved types of food on the planet and a widely used ingredients of cakes, because of its taste. However, you will be surprised to know that Ghee has much better impact on the taste of a Cake (not many people know that around the world, it is our best kept secret).

Ghee basically clarified butter, which means that it has been simmered into a concentrate and the residue has been removed. What remains is basically a pure combination of fats, without any milk residue, which means that it does not need to be refrigerated. Ghee can last for months, or even years, without refrigeration. Ghee is the very essence of butter; the end result of a long, slow, careful clarification process that removes all the moisture, milk solids and impurities. The absence of milk solids and water in ghee make it completely shelf stable. Ghee has one of the highest flash points (485ºF) which make this oil the best choice for high temperature cooking.

In our beloved country, ghee has always been a sacred and celebrated symbol of auspiciousness, nourishment and healing. Ghee has been celebrated for its taste, nutritional benefits, and medicinal qualities. Ayurveda, the ancient medical science of India, recognizes ghee as an essential part of a balanced diet, and considers it to be the best fat one can eat. Ghee is known as a substance that gives longevity, its elemental qualities balance the aging characteristics by enriching the living body. Ghee is Casein and Lactose Free as During the clarification process, milk solids are removed, leaving the healthy butter fats behind.

Ghee is comprised of full spectrum short, medium and long chain fatty acids, both unsaturated and saturated. Ghee contains Omega 3 and Omega 9 essential fatty acids along with vitamins A, D, E and K. Ghee made from organic butter of pastured cows is one of the highest natural sources of CLA (Conjugated Linoleic Acid). 9 phenolic anti-oxidants, as well as numerous other minerals are present in ghee.

The purity of ghee allows it to be deep penetrating and nourishing as it passes through the lipid membranes of cells. For this reason, the vitamins and minerals from food cooked in ghee will be drawn deep into the body where they impart the most benefit. The assimilation of the nutrients increases when suspended in a ghee matrix. When you add spices to ghee to cook with the flavor is carried deep into the food. Many herbal preparations use ghee as the carrier oil because of these characteristics


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