Desi Cow Ghee: Should You Go With the Advice Your Grandma Gave You?

1. Desi Cow Ghee: Should You Go With the Advice Your Grandma Gave You?

2. Grandma Says Desi Ghee Is Good for Your Health & Science Says She Is Right! Ghee has been on kitchen shelves for centuries and all for a good reason! Ghee is prepared by slow-heating white butter, obtained from cow's milk. The process takes some time, but by the end of it, you will end up with a rich liquid .

3. In Ayurveda, ghee is referred to as 'the first and the most essential of all foods' and has seen its use from rituals to body massages to authentic desi cuisine. And all for a good reason. In a study about ghee and its health benefits, two groups of rats were taken with one being fed "oil", and another was fed "ghee" mixed in deoiled rice bran. The third group of rats is fed deoiled rice bran and taken as control.

4. Results showed that the consumption of "ghee" did not result in much rise in low-density lipoprotein (LDL) which is considered as bad cholesterol and other serum cholesterol levels were less when compared to "peanut oil". In contrast, there was a slight decrease in LDL levels in rats which were fed a ghee-based diet.

5. The results showed that peanut oil is only ostentatious compared to ghee and the health benefits of the desi item outweigh the negatives. It's not only its content but also its low smoking point, that ghee can be used in frying without having to worry about free radicals, something that would be released in other oils when you go beyond the smoking point.

7. My grandmother’s recipe • Boil - around four litres of full cream milk and let it cool for about 3 – 4 hours. • You’ll catch a layer of thick cream or malai on the top. Scoop it out gently and keep it aside. The milk can then be used for any reason. • This would happen commonplace in my house, layer after layer of malai collected in a bowl and refrigerated till enough. • While you continue, it turns frothy and you will see the milk solids or white butter distributed from the liquid called buttermilk. Buttermilk is really flavour and can be used in bake , pancakes and even in salad dressings. Remove the liquid and collect white butter.

8. Melt this white butter on low heat in a heavy fried pan. As it melts, tiny white particles will be complete. Keep stirring to avoid burning. Let it cook till you see a fine, golden liquid that will float atop. If bubbles appears, skim off and discard. Be careful not to overcook. • Once ready, filter the liquid through a sieve to divided the particle which may have turned brown. These were regularly used to add crunch to barfis. When the liquid cools down, it solidifies. Store it in an airtight jar.

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