Even by asking someone to eat ghee, one automatically feels that he is an intelligent righteous person. This is because ghee has more properties that increase consciousness, sperm, ojas, power colors, and vision. The ancient Indian philosopher also said, "Rinang Kritva Ghritah Pibe" "Go into debt to eat ghee" because ghee has so many qualities.
Ghee is indispensable for the preparation of some compound medicines in Hela and Ayurvedic medicine. The properties of ghee are mentioned in the Charaka sanhithawa of Ayurveda as follows
.In Hela medicine, such interesting and meaningful lines of poetry have also been used to describe the properties of ghee.
Valpenela Shaka
Fried and eaten with ghee
The one who ignores the women
For a hundred women
Ghee and ghee are oils made from cow and buffalo milk. After melting the butter made from cow's milk and removing the water vapor and milk proteins, the remaining oil is called ghee. This ghee is yellow in color.
Making Ghee at Home
Making ghee is easy, and takes just 15 to 30 minutes, depending on the amount you’re making. All you need is one pound of unsalted butter, preferably organic. Place the butter in a heavy, one-quart saucepan, and cook uncovered over medium heat until the butter melts. Turn heat down to medium-low to maintain a low simmer. Keep a close watch, as the ghee can easily burn.
The butter will foam and sputter while it cooks, and whitish milk solids will begin to form on the bottom of the pot. Once the milk solids turn a light golden brown, take the ghee off the heat. Allow to cool for about 30 minutes, and then pour through a fine sieve or layers of cheesecloth into a clean, dry glass container with a tight lid.
Ghee can be kept on the kitchen shelf, covered. It does not need refrigeration. Always use a clean, dry spoon or knife when using ghee, as introducing water or food into the ghee will create rancidity.
Ghee is excellent for cooking and sautéing. Because it’s is a short-chained fatty acid, it has a high smoke point and thus doesn’t create carcinogenic free radicals when brought to a high heat. This means it’s one of the safest oils to cook.
Spread it on toast instead of butter.
Add a teaspoon of ghee to your hot breakfast cereal.
Add ghee to your coffee—sounds strange, but it’s delicious!
Melt over steamed vegetables, potatoes, or rice.
Sauté your culinary spices in ghee and add to soups, stews and curry.
And, if you burn yourself while cooking, put ghee on it! Along with all its other benefits, it has a cooling property that soothes and heals.
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