GHEE–THE SACRED SYMBOL OF AUSPICIOUSNESS

Ghee is a premium cooking oil–the good fat–and is incredibly stimulating for the senses. The golden color is visually stunning, it’s boldly fragrant, feels silky smooth, and tastes caramel-nutty delicious. Not only is ghee an essential part of a balanced Ayurvedic diet, but it is considered a sacred and Nurtured symbol of nourishment, healing, and auspiciousness.

Desi ghee is known as a substance that gives longevity, its elemental qualities balance the aging characteristics by enriching the living body. Desi ghee has been used for centuries as a digestive and elimination aid, for energy, vitality, skin and eye health, as a lubricant for the joints and for alkalizing the blood. Ghee is the essence of butter and the removal process of moisture, milk solids, and impurities, making it an excellent digestive help with an extended shelf life–no refrigeration necessary. Ghee contains the essential fatty acids of Omega 3 and Omega 9 along with vitamins A, D, E, and K–all required for ultimate fat absorption.

Ghee is considered to be the utmost healing substance with several health benefits. According to Ayurvedic study, it consists of a short chain fatty acid including butyrates which leads to a strong digestion, strengthens secretion of enzymes and promotes a healthy microbiome. When consumed appropriately it can even restrain the development of cancer causing cells.

Research has shown that during Ayurvedic cleansing, ghee is utilized as it penetrates into and supports in reducing the toxins in the tissues of the body helping such wastes extracted through the gut⁠. A powerful treatment that helps in relieving sinus pressure known as Nasya that is required to be undertaken only in supervision of an Ayurvedic expert in which a few drops of lukewarm pure cow ghee are poured into the nostrils. Ghee also aids in increasing the appetite by releasing the gastric enzymes which improves digestion of food. Include ghee in warm chaptis and steamed rice in order to reduce the high blood sugar levels as it weakens the immunity power. Also, the combination of ghee and milk has shown to cure insomnia as consuming it helps you sleep faster reducing problems of sleep.

Considered best for those who suffer with Vata and Pitta imbalance and especially those affected with fatigue, loss of stamina, issues of anemia and problems with eyesight. 

Ghee is consumed in moderate quantities with food for all who seek for nourishment.

It can be used for cooking, baking, flavoring, sautéing, spreading, and has one of the highest flash points of any cooking oil. A teaspoon in your morning coffee adds a wonderful twist of texture and flavor.Where can I buy Desi Cow Ghee? Buy ghee online at our online store. Visit our website https://sureshdesighee.com/ to know more.

VATA NOTE: If you’re feeling dryness–internally (constipation) & externally (dry skin, hair, and nails), try eating a teaspoon of pure desi ghee in the mornings.

Read our blog – Why The Pure Desi Cow Milk Ghee Is Costlier Than Normal Ghee?

In most traditional Ayurvedic diets ghee is the main food and is thought of as the healthiest fat we can consume. Ghee is a digestive that healthy the body from the inside out. Yogis love organic ghee because it keeps our connective tissue supple which makes the body more flexible. Ghee helps our bodies absorb nutrients and is one of the highest whole food sources of CLA (Conjugated Linoleic Acid). CLA increases immune function and supports weight management. Ghee is also a food which during the pregnancy to build strength and support a clear mind and lactation.

Read our blog: Benefits of Using Desi Ghee As Nasal Drops (Nasya Treatment)

Ghee is only as good as the cream or butter it is made from. Cows are sacred animals in India which is one of the reasons cow ghee is held in such high regard. When purchasing pure desi ghee be sure it comes from organic, pasture raised cows. I suggest making your own pure ghee as it’s uncomplicated and such a wonderful way to connect to to its energy. The more chlorophyll the cows eat the deeper the golden color of your pure ghee. Pure desi cow ghee is smooth and has a slightly sweet taste. If possible, make ghee over an open flame. Fire (gas is fine) is a another natural way to cook food and when we cook it is important to pay attention to all of the energies that go into the food.

Ghee is great for cooking because it is high smoke point. I love using it to sauté veggies, add depth to Golden Milk, and mix it into a brown rice dish. Because ghee is so rich you can use less of it than you would regular butter or coconut oil. Ayurvedic doctors often prescribe pure ghee during ritual cleanses and it even works as a skin moisturizer in a pinch. I hope you enjoy making (and eating) this sacred food as much as I do.

On a broad level, grassfed ghee is said to encourage fat metabolism and weight loss due to the high levels of Tonalin CLA, supports stable moods and consistent energy levels, and boosts the body’s natural defenses against harmful bacteria. Ghee is also loaded with essential items like butyric acid, an essential component to a healthy digestive tract. In addition, it includes short-, medium- and long-chain fatty acids (used by the body immediately, as energy), Omega 3 and Omega 9 essential fatty acids; vitamins A, D, E K; plus many more antioxidants and minerals.

Ghee has been treating our souls too. In our Vedas – Ghee is called Satvic. Ghee is also burnt in the Hindu religious ritual of Aarti and is the principal fuel used for the Hindu votive lamp known as the diya or deep. It is used in marriages and funerals, and for bathing murtis during worship.

Read our blog: Desi Ghee for Sinus Problem| Ayurvedic Remedy |Benefits of Desi Ghee

Here’s a recipe for home exploration:
500 gm of organic butter
Cheesecloth and/or fine strainer
Heavy bottom pot
Clean glass jar with lid

Slowly-slowly melt the butter over medium heat in your heavy pot. Do not stir. Cook the butter until it turns into a beautiful clear golden liquid. It can be bubble and make some foam on the top. Do not skim…just let it be. Light brown colored solids may form and fall to the bottom. When the butter boils and the foam rises to the top, it’s done. This usually takes about 15 minutes. Remove from heat while the liquid is clear and pure golden. If it darkens, you have overcooked your desi ghee. It’s not important, but I like to place the cheesecloth in the strainer for double strain action. A fine strainer works well on it’s own.

Place the strainer over the clean, dry glass container opening and carefully insert. Please be aware of the heat..it’s hot! I like to place the jar in a clean kitchen sink before pouring. As the ghee liquid cools, it thickens. Close with lid once cool. Store in a cool, dry place and always use a clean vessel each time you dip in.