We are enjoying this special ghee from Kalimpong in a Pulao made with our Radhatilok and served with Chhena'r Kofta.
Ghee (a form of clarified butter) has a long, traditional history in India. Made meticulously from churned butter, ghee-making is a laborious process that tests both skill and love. This particular variety comes from the milk of desi cows, and is made in the Bilona process, a traditional, quite elaborate method of making ghee. Cow’s milk is boiled and cooled. Then a spoonful of curd is added to this milk and kept at room temperature overnight. The curd is then churned to extract butter from it. The butter is then boiled so that the water evaporates leaving behind pure ghee. This version is milder than the other varieties of ghee with a deliciously subtle tang from the curd and a dairy aftertaste.
flavour
dairy, slightly sour
aroma
mild toasty
appearance
dull straw yellow in colour and slightly runny
storage
Once the jar is opened, keep the lid tightly on and store them away from moisture.
origin
Kalimpong, West Bengal
processing
Bilona process
what you can cook with it
North Bengal ghee suits a simple drizzle over piping hot rice as well as being cooked. We love how it imparts a deep, meaty-umami flavour while being cooked with spices. Try it while tempering your spices next time.
