Have you heard the buzz about Desi Ghee vibrating through the globe?
Well, it seems the ghee days are back again!
The oldest form of cooking fat, it is the 6000-year-old, the first and foremost cooking oil. A tradition rolled on through generations came under the scanner because of its rich saturated fat content.
But recent researches puffed away the rumours establishing desi ghee as the healthiest form of fats. In fact, there are several clinical studies and testimonials that have backed the efficacy of ghee in weight loss!
The tremendous benefits of ghee made it to the tabloids, and the world went frenzy for this golden liquid.
Also Read: Ghee in skincare
Desi Ghee setting a glee trend
Today, ghee has not only made a big comeback in the Indian market, but it has also secured a loyal fanbase in the international market. The Indian organic ghee companies are receiving monthly orders and new organic ghee makers are booming in the West.
Today, people are not only buying and using desi ghee but it is also trending as a classy gift. People are adding a bottle of their favourite organic ghee to the Diwali hampers. In fact, it is also replacing the nuts and wine offered as gifts in Indian functions.
Another emerging trend is gifting desi ghee bottles in baby showers and blessing away ceremony. A note revealing the benefits of organic ghee is added to the hamper. This is to convey the wish of good health upon the dear ones.
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The roots of desi ghee
The authentic desi ghee that’s setting trend all across was once churned in your grandmother’s kitchen. Before the world of packaged products and over-the-counter sales, ghee was made in every household.
So, let’s take a look back at our grandma’s kitchen and understand what is desi ghee! (Some of you might already know, some of you might have heard, but only a few rare ones have continued the culture.)
What is desi ghee?
Ghee or Ghrita is a type of clarified butter made from pure native cow’s milk.
Indian Cow’s milk is boiled and cooled. Half a tablespoon yoghurt is added to the milk and kept overnight under room temperature to form a curd.
Curd is then vigorously churned into buttermilk. The butter foam that generates at the top is collected and boiled. The water evaporates completely and what remains is the pure desi ghee. Rich in aroma and flavour, it lasts long without any preservatives.
But if you go for the store-bought Desi ghee, then check its authenticity with a simple trick. Boil a spoonful on high flame and if it turns red, then it is pure!
But why so expensive
Well, though the process sounded simple, pure ghee is an expensive buy. The common price range for desi ghee ranges from 1500 rupees per kg to about 2000 rupees per kg. And this price is justified!
First of all, this ghee is prepared in the ancient traditional way, its not done using machines in a factory. The quality of ghee remains pure and its qualities intact.
Secondly, most of the organic ghees are made from milk obtained from desi cows (Gir, Sahiwal, Kankrej, Hallikar etc., native breeds)who were fed healthy grass fodders. So, their milk is much more nutritious as compared to other cows. Milk yield is very less in indigenous breed cattle compared to a hybrid cattle like jersey.
Thirdly, this ghee come in airtight glass jars and shall be kept in a sun-proof place. Since the moisture built inside the jar can cause deterioration to the ghee’s quality as well as reduce its shelf life. That means it needs special handling while making, storing and shipping!
These are the top three reasons why your bottle of desi-ghee seems extravagant.
Wait! There’s one more. It won’t increase your cholesterol
Desi ghee is composed of fats. Most of which is saturated fat (about 62%), also known as the good fat. Saturated fats contain short-chain and medium-chain fatty acids. They play a prominent role in increasing HDL or good cholesterol and reduce LDL or bad cholesterol.
Saturated fats do not cause any harm to the lipid profile. It’s a rich source of Omega 3 and Omega 6 and is loaded with essential amino acids. These are healthy fatty acids good for the heart.
Ayurveda considers ghee as a Rasayana which means it can heal both body and mind at the same time. Vedic science also highlights ghee as a preventive and curative in diseases. It is also used as a vehicle for delivering medicines to the body.
Desi ghee is a ‘nectar for the brain’. It is a rich source of vitamin E, vitamin A, antioxidants, Omega3 and Omega 6 as well as vitamins A, D, and K. It’s rich contents makes it a valuable addition to your diet.
To begin with the benefits, desi ghee is one of the most easily digestible fats. It is one of the best natural remedies for balancing the heating element of the body. It aids in digestion, prevents constipation and helps in the excretion of toxins.
Ayurvedic doctors recommend it for good eyesight, longevity, immunity, strength, Ojas, skin, cognition, digestion. It aids in utmost functioning of all sensory organs. Desi ghee acts as a balm to heal burn injuries.
Check out some of the research-proven health benefits of desi ghee –
- Boosts digestion
- Maintains blood sugar
- Heals Urticaria
- Uplifts reproductive health
- Corrects insomnia
- Melts belly fat
- Stimulates lactation
- Energizes the eyes
- Enhance longevity.
- Enhances Skin health.
How much and how often to take
Our bodies need some fats to function on a daily basis. And the best fats to go for is undoubtedly desi ghee. You can add two tablespoons of desi ghee to your cooked food rather than cooking your food in ghee. The best way is to add ghee to boiled food and consume it whole-heartedly.
Conclusion: Ayurvedic doctor on desi ghee
Without a doubt, I would vouch for the use of desi ghee, despite its high cost. Because expensive food is always better than expensive medicines. I highly recommend desi ghee in the diet of toddlers and children. It gives them the layer of fats necessary for the body’s protection. It is also a boon for pregnant women, new mothers and elderly women or men.
Really good information at this pandemic situation. Every body after unsaturated fat because of price. Old system of cooking is better. We have to practice. Pl write article on Tanni (Huli fermented ganji)
thank you for your comments. I will jot down soon on this topic. thank you, sir
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