Ghee or clarified butter has become a global phenomenon, trending as a “superfood” though earlier it was called fattening which is not at all true. Ghee originated in India, where the tropical heat was not conducive to storing butter for long periods. But when butter was clarified, that is, heated until the water evaporates, the milk solids and impurities separated away. What’s left was a lactose-free, casein-free, and shelf-stable oil that became solid at room temperature – it did not need refrigeration.
For thousands of years, ghee has been featured in Indian recipes as well as rituals. In Hindu mythology, the legend goes that Brahma (Prajapati), lord of all creatures, rubbed his hands together to create the first ghee, which he then poured into flames to create his offspring. That is apparently why ghee is poured into sacred fires by Hindus to this day, a practice thought to be auspicious for marriages, pujas and other ceremonies.
Probably because of its richness and purity, ancient Sanskrit literature describes ghee as fit for the gods. Ghee has also been venerated through the ages for its medicinal properties. Ayurveda prescribes it as a cooling food as it lowers the body’s temperature, as a digestive aid, and even as a salve to soothe burns.
So what exactly is Ghee? Ghee is prepared by churning curd (not cream or malai) i.e. milk to curd to Ghee. Ghee is clarified butter made from the milk of a buffalo or cow. Pure desi ghee, is ghee made of cow’s milk.
According to OrganiKrishi, a leading player in this segment, the company’s traditional vedic full Bilona ghee under the brand A2 is prepared in earthen pots. This ghee is ‘ स्वर्णछार’, that is golden yellow colour ghee which depends on the sunlight falling over the ‘Surya-Ketu naadi’ of a cow i.e. on the hump of the desi cow. It takes around 30-40 litres of desi cow’s milk to make just one litre of A2 Ghee!
Ghee is healthy
For centuries, people in India have used ghee in the kitchen as well as in beauty and hair care rituals too. It is known to be suitable for all skin types and also has vital fatty acids that help in hydration of skin cells to keep it supple.
Ghee is also a powerful tool in Ayurvedic healing practices. It is rich in beneficial nutrients and contains several fatty acids that are essential for health. Plus, some of its nutrients have proven effective in boosting weight loss, improving digestion and relieving inflammation. According to Ayurveda, eating ghee helps you keep warm from within; perhaps the reason it is extensively used in many winter preparations like gajar and moong ka halwa.
Ghee has also been used for lubricating the joints and for alkalizing the blood. It is also a healthy fat that supports and pacifies the central nervous system. Ghee is used to reduce anxiety and overall dryness in the body.
A great way to squeeze in some extra fat-soluble vitamins into your daily diet is to add a small serving of ghee to it. Desi ghee not only has plenty of omega-3 fatty acids; if the source of ghee is the milk from grass-fed cows, it is also rich in vitamin A, vitamin E and vitamin K, important nutrients that play a role in beauty regimens from maintaining healthy vision to your skin’s glow.
Ghee is also high in butyrate or butyric acid, which reduces inflammation in the body and supports the health of the intestinal walls. It scrubs the intestines of toxins and bugs and supports the health of the good bacteria in the gut. It is also perfect for people who are lactose intolerant because hardly any of the butter’s lactose or casein remains after the process.
Ghee is a calorie-dense food – a 100 ml of ghee gives as much as 883 calories of energy. But it is purely saturated fat, having no significant amount of proteins, carbohydrates, sugar or fibre. A 100 ml of ghee contains almost 99.8 grams of fat. It also contains cholesterol but it is much safer for heart health as compared to refined oil. Studies have shown that ghee can be good for lowering bad cholesterol and increasing good cholesterol. Ayurvedic experts also use ghee for a clogged nose – it is called the Nyasa treatment for cold and it involves pouring a few drops of warm pure cow ghee into the nostrils, first thing in the morning.
Spreading ghee over rotis and parathas is a common practice in most Indian households. It is said that applying ghee on rotis could bring down the glycemic index by some amount, in addition to making them more moist and digestible. Ghee boasts a high flash point of 485 degrees, so it is ideal for cooking on the stove, grilling and baking. As a spread, it’s perfect for pancakes and toast. You can slather it onto meat to baste or even stir it into your bulletproof coffee (watch out for more on this in a later post) or porridge.
