Recipe

GHEE – A DIVINE ELIXIR

Ghee is a blessing to mankind. In every Indian household, you will find ghee as ghee is an
important part of their diet. It is divine, it is auspicious and it is medicinal. When you consider
an edible fat, there are 4 types of fat which is good for your health as per Ayurveda and
they’re Ghrita (Ghee), Taila (Oil), Vasa (Animal fat – may be extracted as a broth) and Majja
(Bone marrow – may be extracted as a bone stock).


What makes Ghrita special?
Amongst all 4 of them, Ghee is considered to be the best as it has a property called


“Samskarasya anuvarthanat” which means “adaptability” – when ghee is processed with
other ingredients, it will imbibe the qualities of those ingredients without losing its own
properties.


Who can take ghee?


In Ayurveda, it is mentioned as “Janmadyeva cha shilanat” meaning that which used since
birth. To be more precise, ghee is compatible with the body right from the birth till old age.
Looking at the health benefits of ghee, you cannot deny the fact that it is good for everyone
but in the right amount. Anything excess or less for a particular person may not be desirable.
What is the quantity of ghee one should consume everyday?


Quantity of consumption of ghee greatly depends on one’s digestive capacity. There’s no
standard measure given in Ayurveda about the quantity to be consumed on a daily basis.
Yet, according to recent studies and research, it is good to consume ½-1 teaspoon ghee
with every meal, considering the meal is home cooked and warm. There comes the concept
of ‘Moderation’ which is emphasized by our Ayurveda.

Which form of ghee is best?

Ayurveda classics have elaborated on two types of ghee preparation i.e.,

  1. Dadyotta (Ghee prepared from Curd)
  2. Ksheerotta (Ghee prepared from Milk)
    While both are healthy and good for digestion, the most preferred method is the method of
    preparing the ghee from Curd (Dadyotta).
    ● Urban method – Preparing ghee with Clarified butter – Still makes the ghee but
    according to studies this method of preparing the ghee is hard to digest.
    Simple processing, changes the food’s digestibility. It definitely matters as proper digestion is
    the key to health.
    Which milk source is prefered to prepare ghee?
    The preferred source is A2 desi cow milk. This is a highly debated part but yes, using A2
    cow’s milk is the best source to prepare ghee. Because as you all know A2 milk is best when
    compared to A1 milk as A2 milk contains more health benefits. Moreover it is local to our
    region, native to India. If you get your hands on local grass fed A2 desi cow milk then it’s an
    added benefit in the preparation of ghee.
    What is the Method of preparation of traditional ghee?
  3. Boil the grass fed A2 desi cow milk.
  4. Cool it down and Curdle it by adding a spoon of curd (made of A2 milk). Set it
    overnight.
  5. This fermented product called curd is then churned to extract butter.
  6. This butter is heated on a low flame to prepare ghee.
  7. When the foam subsides on the top layer, you know it is done. Extra heating may
    burn the ghee.
  8. Basically all the water molecules must be evaporated. Wick test is an easy method to
    check whether the ghee is properly cooked or not.
    What are the benefits of ghee?
    There’s a lot of information about the benefits of ghee. But let’s first demystify the doubts
    about ghee through Ayurveda. ‘Bad Fat’ is the name given to it, however, people have
    realized the fact that ghee is a good fat recently. We use ghee in our daily practices as a
    medicine. For Panchakarma therapies we use ghee or medicated ghee to treat a disease, it
    works wonderfully. For thousands of years Ayurveda has considered ghee to be the
    healthiest source of edible fat. In the last several decades, ghee has been implicated in the
    increasing prevalence of CAD (Coronary artery disease) in Asian Indians. But the data
    available in the literature do not support a conclusion of harmful effects of the moderate
    consumption of ghee in the general population. There are various new researches done on
    ghee wrt heart condition or hyperlipidaemia or obesity. The conclusion seems to be in favor
    of ghee. These positive research studies support the beneficial effects of ghee and
    therapeutic use as well as outlined in the ancient ayurvedic texts.
    What is the effect of ghee on doshas?
    As ghee is sweet in taste and as it oleates the body, it is best for Vata dosha
    Ghee is cold in potency, hence best for Pitta dosha
    It basically mitigates Vata and Pitta imbalance in the body. Specifically best for Pitta dosha.
    Although ghee slightly increases Kapha dosha, when taken in moderation it balances all the
    3 doshas.

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