Healthy Recipes using Ghee

Ghee is high in vitamins, antioxidants and healthy fats. Therefore, it is a key ingredient in our daily diet. Some health recipes made using Ghee are as under:

Bajra Roti/Pearl Millet Roti (2 servings)

Ingredients:

• 2 cup Bajra atta/pearl millet flour
• ½ tsp salt
• Hot water (to knead the dough)
• ¼ cup wheat atta for dusting
• A2 Ghee

Instructions:

• In a bowl, take Bajra atta and salt. Mix well.
• Add ½ cup hot water and knead the dough for at least 10 minutes.
• Take a ball-sized dough to make roti and knead it again.
• Dust using wheat flour and pat gently. Alternatively, you can use a rolling pin to make roti.
• Pat until the roti becomes thin to the maximum. If cracks appear in the roti, it implies that more kneading is required.
• Remove excess flour over the roti and place it over hot Tawa.
• Now sprinkle water over roti with the help of your hand to remove excess dough.
• Wait till the water evaporates. Once dried, flip to the other side.
• Press gently and cook evenly on a high flame.
• Apply a good amount of Ghee over the Bajra roti and serve with curry or jaggery.

Moong Dal Khichdi (2 servings)

Ingredients:

For pressure cooking:

• ½ cup rice
• ½ cup moong dal
• ¼ tsp turmeric
• ½ tsp salt
• 3¼ cup water
• Asafoetida (a pinch)
• A2 Ghee

Instructions:

• In a large bowl, rinse and soak rice and moong dal for ten minutes.
• In a cooker, heat 1 tsp Ghee and add asafoetida, soaked dal and rice.
• Saute for a while and then add turmeric, salt and water. Stir well.
• Cover and cook until the first whistle.
• Pour a good amount of desi Ghee over the hot khichdi. Serve it with curry or pickle. 

Almond Halwa (2 servings)

Ingredients:

• ½ cup almonds
• Hot water for soaking 
• ¼ cup milk
• 2 tbsp A2 Ghee
• ¼ cup sugar
• 2-4 strands of saffron 
• ¼ tsp cardamom powder
• Finely chopped dry fruits  

Instructions:

• Soak almonds in hot water for 1-2 hours.
• Peel off the almonds and transfer to the blender.
• Add ¼ cup cow milk or almond milk.
• Blend to make a smooth paste.
• Add 1 tablespoon of Ghee to the paste.
• Transfer the paste to a pan and saute for a minute from low to medium flame.
• Add ¼ cup sugar and keep stirring continuously.
• Meanwhile, soak a few threads of saffron in warm milk and keep them aside.
• Keep stirring the mixture continuously from low to medium flame until it becomes thick. 
• Switch off the flame till the mixture separates the pan and the Ghee oozes out from the sides.
• Finally, add ¼ tsp cardamom powder and mix well.
• Garnish the badam halwa with chopped dry fruits and serve it hot.

Dal Tadka (2 servings)

Ingredients:

• ½ cup masoor dal  
• ½ cup yellow moong dal
• 2½ cups water
• 1 large finely chopped tomato
• 1 small onion chopped
• 3 cloves garlic (minced)
• Coriander leaves (for garnishing)
• 1 tsp ginger (minced)
• 1 tsp cumin seeds
• ½ tsp turmeric
• ½ tsp salt
• ½ tsp garam masala
• Asafoetida (a pinch)
• A2 Ghee

Instructions:

• In a pressure cooker, put masoor dal and moong dal.
• Add water and salt as required.
• Cover the lid and allow it to cook for 3-4 whistles.
• Meanwhile, take a pan and add Ghee. Add asafoetida, cumin seeds to the Ghee and allow it to crackle. 
• Fry the ginger and garlic paste until the aroma comes.
• Now, add finely chopped onion and fry until it turns golden brown.
• Add chopped tomatoes and all the spices. Cook until the tomatoes turn mushy.
• Pour the boiled dal into the pan.
• Simmer for ten minutes till the Ghee oozes out from the sides.
• In a small pan, take some Ghee and add cumin seeds. Add chilli powder and turmeric powder. Keep the Tadka aside.
• Pour the Tadka over the prepared dal. Garnish it with coriander leaves. 

Pinni ke ladoo(4 Servings):

Ingredients:

• 1 cup  A2 Ghee/clarified butter
• ¼ cup edible gum (gond)
• ¼ cup almond/badam
• ¼ cup cashew/Kaju
• 2 tbsp raisins/kishmish
• ½ cup makhana/lotus seed
• 1½ cup wheat flour/atta
• ¼ cup dry coconut/copra, grated
• ¼ cup muskmelon seeds 
• ½ tsp ginger powder
• ¼ tsp cardamom powder
• 1 cup powdered sugar

Instructions:

• Take ¼ cup Ghee and add ¼ cup edible gum.          
• Roast on low flame until the gond puffs up and turns into crystals.
• Crush the puffs and keep them aside.
• Roast the cashews, almonds and raisins on low flame till they turn golden brown.
• Cool and transfer to the blender to make a coarse powder.
• Now roast makhana on low flame till they become crispy.
• In a large kadhai, take Ghee and roast wheat flour. Keep roasting on low flame until it turns golden brown. Stir occasionally and keep aside.
• Dry roast coconut and muskmelon seeds.
• Transfer all the ingredients to a bowl.
• Add ginger powder and cardamom powder.
• Mix uniformly making sure everything is well combined.
• Take a small portion of the mixture and make ball-sized laddoos.