What is vanaspati, hydrogenated fat, dalda?

Ghee imparts a rich, buttery taste and aroma to several Indian foods. Vanaspati, an alternative to ghee, is made from partially-hydrogenated permitted vegetable oils, and converted to solid form by hydrogenation. It is white and grainy (danedaar) in texture and is favoured for deep-frying. It is used as a ghee substitute in cooking as well in the production of bakery products, sweets and snack items.

Dalda is the best known brand of Vanaspati.

Hydrogenated fat, dalda

• Choose a reliable brand and select a pack size as per your requirement.
• Sometimes, the product may be fortified with vitamin A & D for health benefits. So, read the labels carefully and choose.

Culinary Uses of vanaspati, hydrogenated fat, dalda in Indian Cooking

• Vanaspati is so flavorful that it is enough to use just half or two-thirds as much as other cooking oils.
• It has a very high burning point and doesn't burn or smoke during cooking.
• It combines excellently with a wide variety of spices.
• You can use Vanaspati ghee to sauté foods, in baking, to deep-fry, or even as a spread.
• It is often used for frying, when making sweets like gulab jamun, jalebis etc.
• Vanaspati is very commonly used in preparing bakery foods like puffs, khari, breads and biscuits, nankhatai, cakes, sweets and ice-cream too.
• Although very economical, it is better to use Vanaspati ghee merely as a flavouring/seasoning rather than the primary fat due to the presence of trans-fatty acids.

• Vanaspati ghee can be stored in an air-tight container. It does not need refrigeration.

When Vanaspati is made, trans-fatty acids are also produced; these increase the risk of heart disease and thus is best avoided.