Ghee

**Ghee** wani nau'in man shanu ne, wanda ya samo asali ne daga Yankin Indiya. Ana amfani dashi don dafa abinci, a matsayin maganin gargajiya, da kuma bukukuwan addinin Hindu.

## Bayyanawa
Ghee yawanci ana shirya shi ta hanyar dafa man shanu, wanda aka yi amfani da shi daga cream, cire duk wani ƙazanta daga farfajiya, sannan zuba da riƙe mai mai tsabta yayin samun wani amfani don ragowar da ta zauna a kasa. Ana iya ƙara kayan yaji don dandano. Yanayi, launi, da dandano na ghee sun dogara da ingancin man shanu, madara da aka yi amfani da ita a cikin tsari, da kuma tsawon lokacin tafasa.

## Magana
Kalmar *ghee* ta fito ne daga Sanskrit: (*ghṛta-*, [ɡɦr̩tɐ]) 'mai haske', daga turare, , 'don yayyafa';  yana da alaƙa da kalmar Tsohon Girkanci  (, 'ya shafa, an shafa'), daga abin da aka samo kalmar Turanci *[[Isa|Kristi]]*. 

## A cikin addinin Hindu
A al'ada, ana yin ghee daga madarar shanu, ko dai saniya ko buffalo na ruwa, kuma an yi amfani da shi a cikin al'ada tun zamanin Vedic. Bukata ce mai tsarki a cikin Vedic *Yajña* da *homa* (al'adun wuta), ta hanyar Agni (wuta) don miƙa hadaya ga alloli daban-daban (Dubi: Yajurveda).

Ana amfani da bukukuwan wuta don bukukuwan kamar aure da jana'iza. Ana buƙatar Ghee a cikin bautar Vedic na *mūrtis* (alloli na allahntaka), tare da *Diya*-linkid="205" href="./Aarti" id="mwSg" rel="mw:WikiLink" title="Aarti">aarti (bayar da fitilar ghee) da ake kira diyā ko *Dyrpa* kuma don *Pañcāmṛta* (Panchamruta) inda ake amfani da ghee tare da mishri, zuma, madara, da da da *dahi* (curd) don wanke alloli a ranar bayyanar Krishna a Janmashtami, Śiva (*Shiva*) a *Mahā-śivarātrī* (Mahavaratri). Akwai waƙar yabo ga ghee. A cikin *Mahabharata*, an haifi *Kaurava* daga tukwane na ghee.

Hakanan ana amfani da Ghee a cikin *bhang* don dumama wiwi don haifar da decarboxylation, yana sa abin sha ya zama mai hankali.

A cikin Nassi na Buddha, ana amfani da matakai na samar da madara a matsayin kwatanci don matakai na haskakawa. Samfurin mafi girma, sarpir-maṇḍa, an yi la'akari da shi a matsayin ghee ko man shanu mai tsabta.

## Amfani da abinci
Ghee ya zama ruwan dare a cikin abinci daga Yankin Indiya, gami da shirye-shiryen shinkafa na gargajiya (kamar *[[Biryani]]*). A Maharashtra, polis ko Gurasar Indiya suna tare da ghee. Misali, 'Puranpoli', ana cin abinci na Maharashtrian tare da ghee mai yawa. A Rajasthan, ghee sau da yawa yana tare da *Baati*. A duk faɗin Arewacin Indiya, ana ba da *Roti* tare da ghee. A Karnataka da Tamil Nadu, ana ba da ghee tare da Dosas, da kesari bhath. A Lens" Bengal (duka West Bengal da Bangladesh) da Gujarat, *Kishdi* abinci ne na gargajiya na yamma na shinkafa tare da lentils, wanda aka dafa a cikin curry da aka yi da dahi (curd), tsaba na cumin, ganyen curry, masara, turmeric, tafarnuwa, gishiri da ghee. Har ila yau, sinadarin ne a cikinadi da *Katin* zaki na Indiya, kamar *Mysore pak,* da kuma nau'ikan *halva* da *laddu*. Gidan cin abinci na Indiya yawanci suna kunshe da ghee mai yawa, wani lokacin suna shafa *naan* da *Roti* tare da shi, ko dai a lokacin shiri ko kafin a ba da abinci. A cikin jihar Odisha ana amfani da ghee sosai a cikin Abincin Odia kamar *Khechedi* da *Dalma* . Musamman abincin satwik da aka shirya a mafi yawan temples a Odisha yana da ghee a matsayin babban sinadarin al'adar abinci. Ana amfani da Ghee a cikin Abincin Kudancin Indiya don daidaita curries da kuma shirya abincin shinkafa da kayan zaki. Har ila yau, 'yan Indiyawan Arewa suna ƙara ghee zuwa shinkafa kafin su ci shi tare da pickles, dal da curries. Mutanen Arewacin Indiya suna daga cikin manyan masu amfani da ghee. Abinci na kayan lambu na Andhra Pradesh musamman suna amfani da ghee don shirya kayan lambu masu dadi da masu daɗi. Ghee yana da mahimmanci ga abincin gargajiya na Arewacin Indiya, tare da *parathas, daals* da curries sau da yawa ta amfani da ghee maimakon mai don dandano mai kyau. Irin ghee, dangane da tushen dabba, ya bambanta da abincin; alal misali, ghee da aka shirya daga madarar saniya (Bengali: গাoya ঘী, gaoa ghi) na gargajiya ne tare da shinkafa ko *Roti* ko a matsayin mai kammalawa a saman curry ko *daal* (lentils) yayin da ghee na madara ya fi dacewa da dalilai na dafa abinci.

### Man shanu
Ana zuba madara mai zaki a cikin man shanu. Ana tafasa man shanu a cikin kwanon rufi don ba da damar ruwa ya bushe. Ana canja wurin ghee mai zafi kuma ana adana shi.

### Cream kai tsaye
Sabon cream, al'ada ko wanke cream ana canza shi kai tsaye zuwa ghee. Wannan hanyar tana buƙatar lokaci mai tsawo kuma tana samar da dandano mai ɗanɗano.

### Man shanu
Ana raba madara a cikin cream wanda aka juya shi cikin man shanu. Man shanu yana fuskantar tsabtace zafi don samar da ghee.

### Kafin rarraba
Wannan hanyar ta dace da man shanu mai yawa. Ana narkar da man shanu a 80-85   na minti 30. Ana haifar da yadudduka na barbashi na furotin, kitse da madara. An zubar da madara. Sauran yadudduka na kitse ana dumama su zuwa zafin jiki na  ° C (230 ° F) don cire danshi da haɓaka dandano.

## Kunshin

Ana samun Ghee gabaɗaya a cikin kwalba na gilashi. Ya kamata a kiyaye su daga hasken rana kai tsaye kamar yadda hasken rana zai iya haifar da danshi don ginawa a cikin kwalba. Ruwa na iya haifar da lalacewa ga ingancin ghee da kuma rage rayuwar ajiya. Don hana hanzarin Tsarin oxidation, ya kamata a kare su daga duk abin da ke haifar da shi, kamar Hasken UV daga hasken rana da fitilu masu haske. Idan kwalba ba a buɗe ta ba, ba lallai ba ne a sanyaya ta muddin an cika yanayin da aka ambata a baya. Da zarar an buɗe su, ana iya adana su a cikin akwatin dafa abinci har zuwa watanni uku. Bayan haka, ana iya barin shi a cikin firiji har zuwa shekara guda. firiji yana haifar da ghee ya yi tauri amma idan an bar shi a zafin jiki na ɗan lokaci, zai sake taushi.

## Dubi kuma

* Chrism
* Manteiga-da-terra
* Smen

## Manazarta