I find that a lot of recipes for cookies as well as other baking recepies make use of Crisco or shortning. In India usually we use desi ghee(I think that would be clarified butter) or dalda. But I want to be sure . Below is a defination of dalda as a fat it falls in the category of trans fats :-
Trans fats (trans-fatty acids) are formed when vegetable oils are hydrogenated, that makes them as solids or semisolids (in India, it is commonly known as Dalda). Trans fats are used in many snacks, viz. cookies, cakes, microwave popcorn, fried foods, in margarine (stick and tub varieties).
Am I on the right track can i use dalda in a recipe that calls for crisco or shortning. I need to know cause I want to bake a red velvet cake for my hubbies B'day.
An early response will be great help.