In ancient ages, it was believed that ghee was a special type of Indian cooking oil, mostly procured from pure cow milk by churning the butter originated from this pure cow milk.
The milk of cows is considered to own the essence of all plants and Ghee was considered as the core essence of milk: more pure and natural diet the cows have, according to myth, quality of ghee procured form the milk of cow will be that much pure and of best quality.
The butter used to be shimmered under slow hat and once the butter is melted, the impurities in it were minutely filtered. Clarified butter (Ghee) is best for frying over high heat. In the process, the butter is melted and shimmered for long so that its water content gets completely evaporated.
Ghee is an ancient culinary heritage of India and long ago Ghee was used for culinary purpose as well as for performing rituals. In ancient India, it was sincerely believed that Ghee could build an aura, can make all the organs soft, it is stimulating and can accumulate the internal juices of the body-Rasa, promotes the fundamental basis of all immunity and the “spirit of all bodily tissues”. It is rightly said that Ghee is “single most potential food on earth”.
Ghee was branded as a natural product which can increase intelligence –Dhi, improve the intellect-Buddhi, and enhance the memory-Smrti. In India since ancient period pure Ghee is considered as a holy substance…and till date the legacy is on….