- The process of making ghee, in brief, is: Milk is allowed to ferment, usually by adding a culture of beneficial bacteria forming curds and whey.
The curds are then churned, to form butter.
The butter is cooked on slow heat to give transparent ghee that transmits light. - Amrada A2 ghee is dark yellowish with a grainy texture.
- Amrada A2 ghee indeed has a high smoke point, making it suitable for sautéing, frying, deep frying, and baking. It is an ideal choice for cooking not only Indian dishes and desserts but also various cuisines across the globe.
- The distinctive fragrance and velvety texture of pure ghee truly elevate the cooking experience and add a touch of tradition to every meal.
- Is available in a glass jar.
- The impressive shelf stability of Amrada premium ghee, lasting up to 12 months at room temperature, makes it a convenient pantry staple for any kitchen. Just keep it away from direct sunlight.
- Avoid refrigeration, store in a tightly sealed bottle. Use a clean spoon to increase the life of the ghee.
- +91-9368114944
- care@amrada.in
- KSP Fresh Farms, Village Jhabarawala, P.O. Bullawala, Doiwala, Dehradun - 248140
Subodh –
Best ghee ever