How To Cut Cake Without Knife Into Perfectly Leveled Two Halves

Cake before it is cut

One perfect half

Cutting a ckae into two halves for filling becomes a tiring task with not so satisfactory results if we do nove a turntable and serrated knife. Strong thread of string or dental floss does an amazing job. it does not require a lots of practice and time.
1. Marking the cake from bottom at equal distance (the thickness you want to cut the two halves). you can use tooth picks. which will fall once the cake cuts to two halves.
2. Placethe string of thread (Floss) around the cake at the marked place.
3. Hold the two ends in opposite direction, and pull them in opposite direction.
4. The pulling of the thread should be done firmly but slowly.
5. thread will start entering the cake from the circumfrence.
6. Keep pulling the ends in opposite direction and finally the thread will come out from the cake leaving two halves with nice flat surface over beach other.
7. brush the crumbs lightly and cover them with thw filling of your choice before placing them again over each other.
The  link of vedio posted by me in You Tube  is a practical demonstration of the same.

https://www.youtube.com/watch?v=dkoq5zC3Kss

Hitesh one of my student  used this metod for cupcakes aalso as he prefers no knife version more

Whole-Wheat-Carrot-Cinnamon-Muffins

Whole Wheat flour-carrot-Muffin

Muffins are denser than cakes and require less fat (Oil/Butter). Carrots/Apples/Pear and other fruits make it very healthy and nutritious along with tasty. If these muffins are made brown sugar or yet better organic unrefined jaggery then it tops the list of all muffins for its nutritional, health and taste quotient. Since I am a chocolate buff thus I divided my batter to two parts (3:1) and in one part added dark chocolate and put it in the bottom and the rest 3 parts was used for pouring above the chocolate batter, I found this experiment unique and yummy. Try if you are cocolate buff like me. Else avoid the cocolate part.

Preparation Time: 20-30 min.

Baking Time: 25-30 min. maximum

Servings 4 large muffins (100gm each muffin)

Nutritional Value of Carrot muffins: (Approximate)

Calories:  1036

Total fats: 47.17 gm

Cholesterol: 478mg.

Sodium: 627mg

Potassium: 606 mg

Carbs: 151.34gm

Dietary fibers: 40.2 gm

Sugars: 71.05 gm

Proteins: 27.12gm

Vitamins A,B,C group

Minerals calcium, Iron

Divide the above data with 4 to get approx. value /muffin.

To reduce sugar amount and increase iron and fiber contents white sugar should be replaced with organic unrefined jaggery and to reduce fat butter should be replaced with Olive oil (60% of butter amount).

Ingredients Required For Making Whole Wheat Carrot Muffins:

• 100 gm. Whole Wheat Flour
• 50 gm. Salted Butter
• 50 gm. Sugar
• 100 gm. carrots
• 2 Medium size eggs (The eggs I used weighed 50 gm each)
• 1 Teaspoon Baking Soda/Eating Soda
• 1/2Teaspoon Cinnamon Powder
• 1 egg white for glazing muffins (Whisked separately)

Directions For making Whole Wheat Carrot Muffins:

• Wash and remove the fibrous roots from carrots. Do not peel them else many nutrients will be lost.

Carrots Cleaned not Peeled

• Grate the carrot and keep aside for later use.

Cleaned and grated carrots

• Sift flour, cinnamon powder and baking soda 3-4 times to ensure even mixing of baking soda and flour also this incorporates air in flour which helps batter to rise.
• Powder the sugar by pulsing it in grinder.
• Cut the butter to small cubes and beat with sugar powder till creamy mixture is obtained. (3-4 min. with hand mixer)

Whisked Butter and sugar 

• Add egg yolks and whisk for a minute.

Butter and egg yolk beaten to creamy texture

• Whisk the egg whites till stiff peaks are obtained.

Egg white beaten to stiff peaks

• Add flour to grated carrots and then add this mixture and whisked egg whites in butter and sugar mixture.
• Mix with light hand without whisking, just swirl and mix this will give a thick uniform batter.

Thick batter for muffins

• Pour the batter in muffin cups and brush the top lightly with whisked egg white.
• Bake for 25-30 minutes or till done in a preheated oven at 180^o C.
• The top will become golden and the testing skewer should come out clean when baked.
• Cool on the rake. Remove from the molds and when muffins come at room temperature wrap them individually with cling wrap. Store and enjoy with hot cup of coffee/tea/milk.

Whole Wheat flour-carrot-Muffin

Tips:

• Do not beat while mixing the ingredients in final stage as the air trapped will get released and the muffins will not rise. Use swirl and cut method.
• Under-mixing will result in non-uniform batter so mix slowly with light hands till uniform batter is obtained.
• Eggs can be beaten together with butter without separating yolk and white. This will shorten the time required.
• Carrots and flour mixture should be added together just before adding to butter egg mixture because moisture of carrot will start the reaction of soda.
• Oven should be always pre-heated for baking else slow baking will start during heating of oven causing the baked product (Muffins in this case) to get spoiled.

Suggested Variations:

• Nuts can be roasted and added to the batter this will add crunchiness to the muffins as well as nutrition.
• Replace sugar with brown sugar/ jaggery for better nutrition.
• Replace butter with Olive oil for reducing fat content and fewer calories.
• Extra 50 gm of carrots can be added to the batter in paste form to get more carrot flavor and dietary fibers.
• I prefer my cakes and muffins nude, if you want top them with whisked cream and fruits.
• As I haqve mentioned in strating that for chocolate fans like me I included chocolate by taking 1/4 part of batter and adding melted dark chocolate 50 gm. Then this part of batter was poured at the bottom and above it pure carrot batter, then baked to get yummy muffins. Try it if you are chocolate buff like me.

Banana Halwa (Indian Dessert)

Banana Halwa

In southern part of India different variety of plantins are cultivated. Smaller ones can be as small as 2-3 inches and largest one can be as big as 12 inches also. The color also varies from golden yellow to purple. It was amazing to see so many varieties of banana. The most common one is golsed yellow ripe banana of whoch medium size will vary between 5-6 inches.

Kerela is famous for the variety of bananas savories and desserts. Banana chips and Banana halwa are my favorite. My daughter-in-law who abhors eating ripe banana, loves it only in two forms “banana Cake and Banana Halwa”. Thus I end up getting delicious banana halwa made by her. In fact I learned how to make this great Kerela (Indian) dessert from her. Traditionally it is made in coconut oil but being a North Indian and raised on Mustard oil and Ghee taste I prefer making this halwa in Ghee. Even my daughter-in-law makes it in Ghee, thus the overpowering flavor of coconut oil is eliminated and the dark brown pieces of this dessert is finished before we say let us keep it in fridge for tomorrow.
Vegan banana halwa can be made by replacing Milk by Soy milk and Ghee by coconut oil/Olive oil.

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Servings: 1.5 Kg Halwa (Approximately)

Nutritional Value (Approx.) of 1.5 kgHalwa 

Energy: 1500 Cal

Total fat: 16.3gm.

Carbs: 290gm.

Cholesterol: 0

Sodium: 11 mg.

Calcium: 100 mg.

Magnesium: 200mg

Phosphorous: 75mg.

Iron 15mg.

Dietary fibers: 35 gm.

Sugar: 150 gm.

Protein: 13 gm.

Potassium: 5 gm.

Apart from this it has vitamin A, Vitamin C and B but cooking does destroy some of the vitamin contents.

The calorific value and fat content can be reduced by using Olive oil instead of ghee.

Ingredients Required For Making Banana-Halwa:

• 12 Medium Size Ripe bananas (2 kg approximately) Even over ripe will do.
• 100 gm. Organic jaggery (cane/palm)/To taste
• 50 gm. Ghee (clarified butter)
• 10 Green Cardamoms
• 100 ml. Milk (Full fat/skimmed)
• 20-25 Cashews
• 20-25 Almonds

Direction For Making Banana Halwa:

• Cut 10 almonds 10 cashews finely and keep aside for later use.
• Soak 10-15 almonds and peel them once soaked nicely. Slit them to two equal halves. Keep aside for later use.
• Slit the rest of the cashews to half. Keep aside for later use.
• Peel and mash bananas to soft, uniform, gooey mass. The banana mash will weigh roughly 1.250Kg.

Mashed Banans

• In a big bowl take jaggery, Add 100 ml milk and whisk the mixture to dissolve the jaggery and get a thick liquid of jaggery and milk.

Jagger and Milk Mixture

• Peel the cardamoms and crush the seeds to coarse powder.
• In a thick bottom wok (I take anodized/non-stick) take 50 gm. Ghee and add the powder of green cardamom. Heat it on medium flame. Cardamom will heat along with the ghee thus most of the flavor of cardamom will come in ghee.
• Add paste of ripe bananas. Cook on medium flame with constant stirring and scraping from the bottom and sides. After 20-25 minutes the paste will become semi-solid and will leave the bottom and edges of wok.

Banana Mash in Ghee and Cardamom

Just before Jaggery is to be added

• Add jaggery mixture and mix nicely. Cook on medium flame, with constant stirring, till the mixture becomes dark and leaves the edges of wok. It will take approximately 10-15 min.

Jaggery added to cooked Banana Paste

Just before nuts to be added

• Add finely cut cashew and almonds to the banana and jaggery mixture and mix.

Nuts added to Halwa

• Mix nicel and cook for five minutes to bring it to corret consisitency.

Banana halwa ready for shaping.

• Cool till they come to room temperature before storing them in airtight container.

Banana Halwa

• This halwa can be stored up to one month also in fridge. In my house it finishes before I say let us store itJ.

Tips:

• Halwa before cooling and making balls can be put on a plate and flattened on the plate with spatula. Cover with a cling film and allow it to cool. Then this flattened, cooled halwa can be cut to required shape and size after cooling.
• Always taste bananas for sweetness and adjust the amount of jaggery accordingly.
• Taste the halwa before it comes to final stage and if required add jaggery at this stage and cook. Once the halwa is ready more jaggery/sugar cannot be added.
• If you have over ripe bananas then the best way to use them is to make halwa.
• Over ripe bananas will require 70-75 gm of jaggery only.

Suggested Variations:

• Olive oil is a good replacement to coconut oil or ghee. The halwa becomes more nutritive and less fatty.
• 1/2Teaspoon of cinnamon powder can be added to oil along with the cardamom powder, it lifts the banana halwa to just another level.
• Jaggery can be replaced with organic brown sugar, but I always prefer palm sugar as it is very nutritive and  imparts lovely color and flavor to the halwa.
• Vegan Banana halwa can be made using water/soy milk instead of milk and ghee can be replaced by Olive oil.

Fruit-Ice -Cream (Low Calory Ice-Cream)

Fruity Ice-Cream with Served with Mango and Strawberry

Ice-Cream brings a big broad smile on the faces of children as well as grownups. I can have as many helping of ice-cream as possible only restraining factor is my level of cholesterol. But rather getting bogged down by such small thing I thought of making fruity ice-cream which will have less quantity of cream and more fruit thus satiating my ice-cream craving as well as providing much required nutrients. The version I make for myself and my husband comes out slightly hard as cream is not added in it. If cream/avocado is added the soft, fruity Ice-cream is made. This Ice-cream is especially good as it has fruit and fruit pulp thus rich in nutrients. Parents of young children should try it as it is one of the best methods apart from Fruity-custard (http://jyotsna-pant.blogspot.com/2013/05/creamy-fruity-custard.html) to make children eat fruits. If Avocado is along with rest of the ingredients then the nutritional vaues as well as the texture and taste increases many folds. 
This Ice-cream being low on calories (25 cal/100gm), fats and sugar. High on dietary fibers, vitamins, micronutrients, is very good for those who cannot partake ice-creams due to high fat, caloris and low fiber contents.
Nutritional Value:All values are approximate values.
Calories: 190
Fat: 14.o gm.
Sugar: 25gm.
Carbs: 17.0 gm
Protien: 7.0 gm.
Apart from the above, due to the presence of different fruits this ice-cream is rich in Vit. C, K, B-6, E.
Addition of avocado brings additional nutrients: 0.5gm poly saturated fats, 3 gm. mono saturated fats, sodium, potassium, zinc, copper, magnisium, 2.4 gm. fiber, Vitamins A, E, C. riboflavin,niacin, folates, thiamin etc.

Preparation Time: 15-20 min.

Freezing Time: 3-4 hrs

Serving:  750gm. approx.

Ingredients required For Making Fruity Ice-Cream:

• 750 gm. Ripe Sweet Mangoes (4-5 Medium size mangoes)

• 200 gm. Ripe Bananas (2 large bananas)

• 10-12 Red sweet Strawberries

• 2 Teaspoon Corn flour

• 150 ml. Milk (1 tea cup milk)

• 50 gm. Sugar/Bura
• 1 Medium size Avacado (30 gm. approx.)(optional)

Directions For making Mango Ice-cream:

• Wash and peel mangoes.

• Cut mango to small pieces and discard the seed.

• Peel and cut bananas to small pieces.

• Take corn flour in a thick bottom pan and dissolve it in 150 ml. milk.

• Cook the corn flour milk mixture on high flame with continuous and vigorous stirring for 2 min.

• The corn flour –milk mixture will become transparent. Remove from heat cover and allow it to cool.

Corn flour Cooked with Milk

• In a grinder-mixer take mango pieces, banana pieces, sugar and cooked mixture of corn flour- milk mixture/Avacado pulp and grind all ingredients to smooth pulp.

Paste of fruits and cooked corn flour for Ice-Cream

• Sieve the pulp through a sieve to get rid fibers if mangoes.

• Add cream to the sieved pulp.

Cream and Fruits Paste ready for freezing

• Wash the strawberries and remove the green calyx and stalk.

• Cut the cleaned strawberries to small pieces.

• In a glass container / Ice-cream mold pour half of the creamy-fruity pulp.

• Sprinkle half of the pieces of strawberry pieces and then pour the remaining creamy-fruity pulp.

• Sprinkle the remain9ing strawberry pieces on the top of the creamy-fruity pulp.

Creamy Fruit pulp and strawberry mixture ready for freezing to Ice-Cream

• Cover with the lid and keep in freezer at a temperature of -5^o C to -8^o C,for 1 hours for ice-cream to set.

• Gently shake the container with creamy-fruity pulp for ice-cream one or twice. Then allow it to solidify without disturbing.

Fruity Ice-Cream

• Soft Mango-Banana Ice-cream is ready to be enjoyed without guilt of adding calories to your diet as this ice-cream has more nutrients and fewer calories, unlike other ice-creams which have calories due to sugar and cream. 

Fruity Ice-Cream With Strawberry and Cream topping

Tips:

• Any variety of pulpy mangoes can be used.

• Sieving is must to make sure the pulp is devoid of fibers. Remember fibers and rough texture are unwelcome guests in ice-cream.

• Corn flour and milk mixture should be stirred vigorously and continuously while cooking to avoid lump formation.

• Cooked paste of corn flour milk should be thick.

• The corn flour paste should be mixed with fruit pieces and sugar before making pulp of fruits to make sure even mixing of corn flour paste with fruits. Corn flour paste will act as binder and softener for ice-cream.

• If bura {Sugar powder made by heat drying the sugar ( http://jyotsna-pant.blogspot.com/2012/11/bura-dry-grainy-powdered-sugar.html )} is added then the ice-cream comes out more soft as the water of crystallization of sugar is removed while making bura thus it does not leave water when mixed with fruits.

Suggested variations:

• In India during fasting corn flour is not eaten so corn flour paste can be replaced by 100 ml. fresh cream / one cup malai nicely creamed.
  

• Pieces of litchi or any other pulpy, non-stony, non-fibrous fruits can be layered while setting the fruit pulp for ice-cream.

• Corn flour milk mixture can be replaced by avocado cream. Peel and mash one ripe avocado and add that cream to the pulp instead of cornflour milk mixture.

• Those who do not like the taste and flavor of banana or want to avoid cream (first point in suggested variation) can add avocado which will be a replacement of milk cream as well as banana.

• While serving top the ice-cream with freshly cut fruit.

Eggless Orange Cake

Super soft Spongy Eggless Orange Cake

Cake whether it is eggless or with eggs when has fruits in it its nutritional value increases along with the taste, I always tell parents of school going children to order for the fruit cake rather that chocolate cake always. Reason for those children who shy away from taking fruits, it is the best way to incorporate fruits in their diet. If these cakes are made in whole wheat flour or multigrain flour then it is best as refined and bleached flour loses much of the nutrients. Whole wheat fruit cakes can be packed in the tiffin or given in breakfast with a cup of milk. What a delicious lunch box and breakfast it will make. So what stops just try it once and see how your family likes it.

Preparation Time: 20-30 min.

Baking Time: 30-35 min

Servings: Makes 300 gm. cake (Approx.)

Ingredients Required For Making Eggless Orange Cake:

• 150gm.+ 6-8 tsp. All purpose flour/Wheat flour
• 6 Oranges (I prefer at least one with green peeling)
• 75 gm. Sugar
• 50 gm. butter
• 3 Tbsp. Thick Curd
• 1 Tbsp. Vinegar (I prefer Apple cider as it is not synthetic vinegar)
• 1 Tsp. baking Powder
• 1/2Tsp. Baking soda (Cooking soda)

Direction For Making Eggless Orange Cake:

• Powder the sugar (You can take castor sugar also)
• Peel the oranges and remove the seeds and outer thin film from the oranges wedges of 4 oranges. Make pieces of the wedges.
• Sprinkle 4-5 tsp. flour on the pieces of orange wedges. After some time the flour will soak some juice from orange wedge pieces do not worry. Just do not handle it unnecessarily too much.
• Take out juice of 2 oranges.(It should be 150 ml.)
• Remove threads from inside of peel of orange with green peeling and grate it or shred it. Keep 1 teaspoon coat it with flour and keep it aside for. Discard rest. ( I prefer shredding) 
• Coat the rind pieces with the flour.

Cleaned Orange wedge pieces, rind and juice

• In a bowl take curd and whisk it to smoothness.
• Add vinegar and orange juice to curd and mix.
• Mix
• 150 gm. Flour
• Baking powder
• Baking soda
• Sieve the above mixture 4-5 times to make uniform mixture.
• Melt butter in a double boiler or microwave. Do not boil it.
• In a big deep bowl take sugar and melted butter and beat till it becomes creamy and fluffy.
• Add flour mixture to butter sugar mixture and mix till homogenous mixture is obtained.
• Add 1 teaspoon orange rind pieces coated with flour and mix.

Flour, butter, sugar and rind mixture

• Add curd + vinegar + orange juice mixture and mix with light (Fold and cut method), this should be done little faster else vinegar and baking soda and baking powder will react and cake will not rise properly.
• Add orange wedge pieces and mix with a swirl for even distribution.
• Cake batter should be pourable not too thick.

Batter for Eggless Orange Cake

Pourable Consistency of Cake Batter

• Pour the batter in the pan lined with butter paper. Tap it lightly to remove the trapped air bubbles and bake in a preheated oven at 165 ^o C for 30-35 minutes.
• After 10 min. you will see the cake rising and after 20-25 min the upper layer to become golden brown.
• Check the cake for the state of baking by poking a thin wooden/ metallic skewer from center in diagonal direction.

Eggless Orange Cake and Cupcakes Baking

• If the skewer comes out clean that means the cake is baked.
• If it has some material sticking to it then bake for some more time till it comes out clean.
• Baking time may differ from one oven to other by 5-10 min.

Cup cakes Baked After 20 minutes

Eggless Orange Cake

Tips:

• Make sure the oranges are not too sour best is  nice sweet oranges.
• If orange is little sour then decrease the amount of vinegar to 1/2teaspoon. 
• Sugar amount can be increased to 90 gm. but if you prefer too sweet cake. I prefer the cake to have a balanced sweetness so that the orange taste is not camouflaged.
• The number of oranges can be changed according to the pieces you want to put in the cake.
• Orange juice should be not less than 100 ml. 150 ml. is ideal.
• The skewer should be thin (1 mm. in diameter).
• Do not over mix or beat the mixture, mixing should be done fast with fold and cut action..
• If you find the upper crust becoming brown without the cake getting baked reduce the temperature by 10 degrees and cover the cake with foil or moist cloth without removing the cake from oven and then bake.
• Add the liquid mixture in three parts and if you find the batter becoming thin stop do not add more.
• Do not fill the container more than half with the batter, if the batter is more instead of pouring it in the cake baking container add little juice or water to make it little thin and put in cup cake moulds (oiled and flour dusted) and bake with the cake, They will bake in 20 min.

Alternate Suggestions:

• 1 Tsp. orange essence, pinch of orange color can be added to the batter. I prefer not to add any artificial additive.
• Orange rind pieces can be coated with caramel this will give cake a wonderful color.
• Oil can replace butter. If you are taking oil no need to heat it. As heating of butter is to just melt it.
• Instead of mixing baking soda to the flour it can added to the vinegar + curd + orange juice mixture and this can be added to the flour + butter + sugar + rind mixture only one has to be very quick as soda will react with the vinegar and bubbles will be formed rendering soda ineffective.

Happy baking

Sweet Rice

Sweet Rice

Sweet rice is a sweet dish my children used to love and I loved making it as it was easy, requiring less time and best of all I could make use of the leftover rice from previous meal. But it is made from freshly cooked rice as main course in many parts of India. Though I make it with sugar / jaggery but in Uttar Pradesh a northern state of India during the harvest season of sugar cane this preparation of rice is very popular. My father’s friend used to grow sugar cane and every Sunday till the harvesting lasted, we used to have a feast of sweet rice flavored with cardamom garnished liberally with almonds and cashew nuts. Of course the same taste of my childhood cannot be created by me but my kids used to love my version of sweet rice made with jaggery / sugar. 

Preparation Time: 5 min.

Cooking Time: 15 min (If the rice is cooked in pressure cooker)

Servings: 4 Medium Servings

Ingredients required For Making Sweet Rice:

• 200 gm. Rice

• 75 gm. Jaggery / Sugar

• 10-15 Almonds

• 10-15 Cashew nuts

• 10-15 Raisins

• 1 Small pinch of salt

• 1/4Teaspoon Turmeric Powder

• 3-4 Green Cardamom

• 2-3 Cloves

• 2-3 Small florets of Javitri (Dried flower of Nutmeg)

• 10 ml. Ghee (Clarified butter)

Directions For making Sweet Rice:

• Cut almonds and cashew nuts to pieces.

• Pound the green cardamoms.

• Wash rice and boil rice in a thick bottom vessel till rice is soft but not completely cooked. 
• Drain excess of water through a sieve and pass cold water in large amount through the partially cooked rice to ensure that the partially cooked rice grains do not stick to each other.

• Keep the partially cooked rice in a sieve for draining all water.

• Heat ghee in a thick bottom wok till it is very hot.

• Add 

• Javitri

• Pounded green cardamom

• Fennel seeds

• Cloves and cook for 30 sec.

Seasoning for Sweet Rice

• Add cut almonds and cashew nuts and cook till the nuts gain light brown color.

Nuts being shallow fried with seasoning

State of dry fruits when Rice should be added

• Add rice and mix nicely.

• Add pinch of salt, turmeric powder and mix.

Rice added and mixed nicely

• Cook for 3-4 min. with constant stirring.

• Add sugar / jaggery and mix nicely. Sugar / jaggery will lose it’s water and thus there will be some liquid in the wok.

• Bring the flame to high and cook with continuous stirring till the liquid dries. Do not cover.

Sweet Rice Ready To Be Served

• Sweet rice is ready to be enjoyed. I personally prefer piping hot sweet rice you can serve it hot or cold as per your liking.

Sweet Rice

Tips:

• If the rice is being cooked in the cooker then make sure it is not over cooked (not more than 2 min. of low heat cooking will be required once the pressure is built and weight is put on the cooker). Cool the cooker by pouring water and remove hot cooked rice on a sieve and pour cold water in excess to ensure the partially cooked rice grains do not stick to each other.

• Do not change the cooking medium, if done so the authentic taste of sweet rice will be lost.

• Basmati rice gives best result.

Suggested Variations:

• Fennel seeds can be replaced by Cinnamon stick.

• Crushed walnut, Pistachios can be added.

• Seeds of watermelon/ musk melon can be roasted and sprinkled on the cooked sweet rice before serving.

• If fresh sugarcane juice is available then to make sweet rice:

• Wash the rice and soak for one hour.

• Drain water from soaked rice.

• Heat ghee in a thick bottom vessel and add the seasonings. Cook for 30 sec.

• Add soaked and drained rice and shallow fry for 4-5 min.

• Add 150 ml. water, cover and cook on low flame for 5 min. Rice will start becoming soft to touch.

• Add 500 ml. of sugarcane juice and cook on high flame with occasional stirring till all liquid dries up and the rice becomes soft.

• Rice cooked in sugar can juice will not have the grains separate. But the taste is absolutely great.

• Shallow fry nuts to light brown color and add the browned nuts to the cooked rice.

• Mix and serve hot with a dollop of Ghee !!!!!!!!