Ghee is one of the most popular cooking options in India. It is made by heating butter until it starts to brown and foam up. The foam is then skimmed off, leaving behind a clear, golden liquid that can be used in many Indian dishes.
While ghee has become popular around the world for its unique taste, some people have questioned if you can use butter instead of ghee for a similar taste. Here’s what you need to know about using butter in place of ghee in baking recipes.
What is ghee?
Ghee is a clarified butter that has been heated to make it easier to skim off the white foam. This right-on-left process of heating and cold water is what makes ghee so popular.
The end result is a buttery, golden liquid that has high nutritional value because it’s full of healthy ingredients like omega-3 fatty acids, vitamin E and vitamin A. It also contains no trans fats, partially hydrogenated oils or other unhealthy chemicals that can be found in regular butter.
In addition to its health benefits, ghee also makes for a beautiful presentation: the creamy yellow color gives way to a clear golden liquid that glows in the light.
And because it’s made from butter and not margarine, you can use ghee instead of margarine in baking recipes anywhere you’re cooking Indian dishes.
Is it possible to substitute butter for ghee in baking recipes?
Being one of the most popular cooking options in India, ghee has recently become an object of debate. Some people have questioned whether they can use butter instead of ghee in baking recipes.
While it is possible to swap out ghee for butter, there are certain reasons why you might not want to do so.
For example, the taste difference between the two may not be that noticeable. Butter has a very distinct and delicious flavor while ghee isn’t as distinctive. Additionally, if you’re using more than one tablespoon of ghee versus one tablespoon of butter, you may notice a slight difference in color or texture when you bake with them compared to when you use both.
Another reason to avoid substituting ghee for butter is that it’s not entirely solid at room temperature and will liquefy over time (like milk). Once this happens, there will be some separation between the two ingredients when baked items are served or when they’re added to a recipe.
Does the taste really matter?
The key to using butter in place of ghee is taste. At the end of the day, ghee has a slightly nutty flavor that adds a special touch to dishes like sabzi, pakora and tikka masala.
On the other hand, butter can have a more smoky flavor that is less appealing than ghee. Some people prefer one over the other because of their particular cooking preferences.
Butter versus ghee: what’s different?
There are several ways you can use butter instead of ghee in baking recipes. Butter can be used for spreading on bread or waffles (like the recipe below); it also makes an excellent glaze for pancakes, crepes and French toast; and some people even prefer it with savory sauces such as sambal oieng. So if you’re looking for a new way to incorporate butter into your recipes, try out these recipes that use both types of butter!
