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, make 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.
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 a 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.
The many benefits:
Enhances the flavors of foods and spices
Excellent carrier oil for herbs
Kindles your digestive fire–agni
Good for the eyes and skin
Promotes mental clarity, memory, and intellect
Balances all three doshas–tridoshic healing
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.