Get The BEST Quality, Authentic Aarong Butter 200gm With Free Home Delivery In Dhaka, Bangladesh At Quicky Bd. Buy Bazar And Grocery Online
Buy Grocery and Bazar online today. Get the absolute best quality, Premium and Pure Aarong Butter 200gm delivered right to your house with our lightening fast delivery, and lowest prices at Quicky Bd in Bangladesh, which has vitamin, a lot of nutritions and nutritional value. It is a highly prized food in Bengali cuisine, adding a unique and amazing flavor to various dishes
Aarong Butter 200gm is a butter product created rich and creamy in quality by the world leading excellence dairy product supply brand, Aarong Dairy. Packaged in an accessible 200gm block, the butter is manufactured to offer its efficacy to small families and micro-cooking systems alike.Aarong Butter 200gm is the perfect choice for budget-conscious customers willing to get quality, flavor, and convenience in milk. Used for cooking, baking, or as a spread, the butter never fails to deliver an authentic, rich, creamy flavor that makes the meal more palatable. Quality and convenient packaging make it an ideal pantry essential in Bangladesh kitchens. Aarong Butter is prepared using fresh high quality and premium elements like cream, providing a pure and rich dairy flavor with every use. Its soft, spreadable texture and ease of melting make it applicable both to cold spreads or to hot cooking. It is of the finest and extremely high quality butter and is used for sautéing, cooking, baking, as well as spreading simply on bread to top. It is widely used in breakfast items such as bread with butter, bread with butter and cheese, peanut butter, butter cream, butter oil, peanut butter and jelly, cocoa butter, butter naan, paneer butter masala, danish butter cookies, clarified butter, butter bun or butter bon, butter chicken, . The 200gm pack is ideally suited for daily consumption to guarantee freshness and convenience of storage without the inconvenience of wastage. Keep Aarong Butter refrigerated at or below 4°C to ensure freshness and texture. Always check the date on the pack, and store the butter in a sealed container so that the butter does not pick up any off-flavors from food. Aarong Butter is a dairy product made from fresh or curdled cream or milk, separating butterfat from buttermilk. It is commonly used as a spread in cooking, such as baking, making sauces, and pan frying. Butter contains butterfat, milk protein, and water. Often made from cow's milk, butter can also be made from the milk of other mammals, including sheep, goats, buffaloes, and yaks. Salt, flavoring, and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat. This Creamy, 200gm, delightful spread with irresistible taste is made from pure, sweet natural cream, collected from the milk of grass-fed cattle of rural Bangladesh. It’s the perfect ingredient to turn a simple meal or snack into something special. Aarong butter is a dairy product made by fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water. Country of Origin: Bangladesh. Arong dairy butter is a favorite and essential grocery and baazar item in Dhaka, Bangladesh.
Unsalted butter is butter that is made from cream and does not have any added salt. It is a versatile dairy product used in both cooking and baking, and it offers several advantages: Without added salt, unsalted butter has a clean, natural, and slightly sweet taste, allowing the true flavor of the butter to shine through.It gives you complete control over the salt levels in your recipes, which is especially important in baking where precision mattersUnsalted butter has a smooth and creamy texture, making it ideal for blending into doughs, sauces, and spreads.
- Aarong Dairy Butter
- Product Type: Dairy Butter.
- Made by fresh or fermented cream or milk.
- Weight: 200gm/100gm
- Fresh and pure.
Approximate Nutritional Facts (Per 100g Of Aarong Butter)
| Nutrient | Amount |
|---|---|
| Calories in 100g of Aarong Butter | ~717 kcal |
| Total Fat | ~81 g |
| Saturated Fat | ~51 g |
| Monounsaturated Fat | ~21 g |
| Polyunsaturated Fat | ~3 g |
| Cholesterol | ~215 mg |
| Sodium | ~700 mg |
| Carbohydrates | ~0.1 g |
| Protein | ~0.9 g |
| Vitamin A | ~2500 IU |
| Vitamin D | ~60 IU |
What Are The Uses Of Aarong Butter And In What Recipes Is It Used?
As a Spread:
Perfect to spread atop a rich, creamy layer on crackers, bagels, or toast. Aarong butter with bread and cheese is a common breakfast item in Dhaka, Bangladesh, making Aarong makhon an essential and important grocery and baazar item.
In Cooking:
Imparts richness to the flavor of curries, sautés, and sauces. Its higher melting points make it the ideal choice in traditional and modern recipes.
Baking:
Excellent for baking, imparting to the moist, soft texture of cakes, cookies, and pastries.
Flavor Enhancer:
Adds a delicate dairy richness that may complement sweet or savory foods.
Aarong butter can also be used to make a lot of items such as butter oil, butter cream, peanut butter, danish butter cookies, butter chicken, cocoa butter lotiion, assorted butter, butter bun or butter bon, almond butter, peanut butter and jelly, cocoa butter, clarified butter, butter naan, paneer butter masala and many other dishes and recipes. This versatility makes arong dairy butter an essential grocery and daily bazar item in Dhaka, Bangladesh.
What Are The Nutritional Benefits Of Aarong Butter 200gm
Energy Boost:
Aarong Butter contains essential fats and is a compact source of energy.
Vitamins:
Fat soluble vitamins like A and D present in it maintain healthy skin, eyes, and bones.
Natural Ingredients
With hardly any additives, this butter retains the goodness of the cream within it, and thus is a healthy part of your daily diet when eaten in moderation.
Advantages Of Aarong Butter
Aarong Butter is a quality dairy product that offers a lot of advantages in cooking and as a diet component. Some of the most significant advantages are listed below:
High Quality and Authentic Taste
Aarong Butter is produced using high quality, fresh cream, and Aarong Butter offers an authentic dairy flavor which gives a richer taste to both desserts and main dishes.
Smooth, Creamy Texture:
Its silky texture is a breeze to spread, mix into recipes, and melt consistently when cooking.
Nutritional Benefits
Energy Source:
With healthy fats and calories, it is a compact source of energy.
Fat-Soluble Vitamins:
Loaded with vitamins A and D, which are very important for eye sight, immunity, and bones.
Natural Ingredients:
With practically no additives, Aarong Butter maintains the natural goodness of cream.
Convenient Packaging
200gm Pack is convenient enough for daily use, and it remains fresh while wastage is minimized.
Easy Storage:
It is best suited for domestic use and does not go bad if properly stored in the refrigerator.
Trusted Brand Reputation
Reliable Quality:
Aarong Dairy has a quality image, and thus their butter is a consistent brand for those who look out for consistency and taste. Overall Aarong Butter is a very treasured grocery and daily bazar item in Dhaka, Bangladesh.
What Is The Difference Between Butter And Ghee ( Butter vs Ghee )
Butter is produced by churning cream until fat separates from buttermilk and has about 80% fat and the remaining 20% as water and milk solids.
Ghee is produced by heating butter to expel the water and strain out the milk solids, which are discarded. Nearly pure butterfat (almost 100%), with minimal water and negligible milk solids traces.
Butter is slightly tangy and creamy due to the addition of buttermilk. It has a mild, dairy intensive aroma.
Ghee has a caramel and nutty flavor, thanks to the milk solids browning during clarification. It has a rich, toasted, with a subtle sweetness aroma.
Butter has a lower smoke point (~150°C to 180°C / 300°F to 350°F), which makes it less suitable for high heat cooking. It is suitable for baking, light sautéing, and as a spread.
Ghee has an elevated smoke point (~250°C / 482°F) is ideal for frying, sautéing, and deep-frying. It is best in high heat use and traditional cooking, especially well-suited in Indian and Middle Eastern cuisine.
Butter needs to be refrigerated with comparatively shorter shelf life due to its water content. Ghee is more stable at room temperature for several months, as the evaporation of water minimizes spoilage.
Butter contains water and milk solids that contribute a creamier texture and may contain residual lactose and casein, which can affect those who are dairy-sensitive.
Ghee is nearly lactose free and casein free, making it safe for some with dairy sensitivities. Ghee is very rich in fat soluble vitamins (A, D, E, K) and also has conjugated linoleic acid (CLA), which may have health benefits if consumed in moderation.
Butter is used extensively in Western cooking, baking, and as a spread on bread, numerous sauces, pastries, and dairy products.
Meanwhile Ghee is used widely in South Asian, Middle Eastern, Ayurvedic cuisine, traditional recipes, ritualistic uses, and for its purported health benefits in Ayurvedic medicine.
Butter is most suitable for dishes requiring a creamy flavor and texture, yet low heat preparation and short storage periods are advised.
Ghee offers a nuttier and richer flavor with a greater smoke point and longer life and can be used for high heat cooking and mildly dairy sensitive individuals.
Butter Chicken Recipe
Marinate and Cook the Chicken. Heat a little oil and lightly sear the marinated chicken until just browned on the edges (the chicken will finish cooking in the gravy). Set aside. Then prepare the gravy and add Ginger Garlic Paste. Add the tomato puree, red chili powder, turmeric, coriander powder, and cumin powder. Cook for 4–5 minutes until the raw tomato smell dissipates and the mixture thickens slightly. Combine Chicken with the Gravy. Add Cream and Kasuri Methi: Stir in ½ cup heavy cream and sprinkle the crushed kasuri methi over the dish. Adjust salt (and sugar if using) to balance the flavors. Let the dish simmer for another 3–5 minutes on low heat without boiling to prevent curdling of the cream. Finally, sprinkle 1 teaspoon garam masala, stir gently, and remove from heat. Top with freshly chopped coriander leaves.
Enjoy hot with naan, roti, or a bowl of steamed basmati rice.
How To Make Butter Cookies (Butter Cookies Recipe)
Set your oven to 350°F (175°C) and prepare Baking Sheets. Then cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes) using an electric mixer or a sturdy whisk. Followed by adding egg and stirring in the vanilla extract (and almond extract if using). Combine dry ingredients such as flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Finally form the cookies and place the baking sheet in the preheated oven and bake for 10 minutes. Remove the sheet and cookies from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
How To Preserve Butter
Store butter in the refrigerator at or below 4°C (39°F) to keep it fresh. If butter is unopened, keep the butter in its original wrapper to protect it from air and odors. If the butter is opened, wrap it tightly in plastic wrap or aluminum foil, or transfer it to an airtight container. Store butter in the coldest part of the fridge, not in the door where temperature fluctuations occur.
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