Everything You Need to Know
Desi Ghee is the very common ingredient used in Indian kitchen. Desi Ghee has gained popularity out from Indian households for its unique flavour and long shelf life. It has several health benefits. Desi ghee is one such term that tricks on many levels. Now will see what are the benefits of desi ghee in our life.
What is Ghee?
Ghee is a class of clarified butter that originally comes from India. It tastes as rich nutty flavour with golden yellow colour. It has cream like consistency and solidifies at cooler temperature.
Types of Ghee
- Cow Ghee: It is made from cow’s milk. It is golden in colour and commonly used in households.
- Buffalo Ghee: It is made from buffalo milk. It is white in colour and denser compared to other types.
- Cultured Ghee: It is made from cultured butter. Is has a tangy taste and can be made at home easily.
- A2 Ghee: Derived from A2 milk (from indigenous Indian cow breeds). It is highly nutritious in Ayurveda and has numerous health benefits.
Benefits of Desi Ghee
Desi ghee, made traditionally from the cow milk. It is very nutritious and have numerous health benefits.
Rich source of essential nutrients
- Vitamins: Contains Vitamin A, D, E, and K, helps in improving vision, bone health, skin and immunity.
- Healthy Fats: Contains omega-3 and omega-9 fatty acids, which is essential for brain and heart health.
- Butyric Acid: promotes gut health with quick energy and reduces inflammation.
Boosts Digestion
- It nourishes the gut lining as it contains butyric acid and supports healthy bowel movements.
- Stimulates the secretion of digestive enzymes, aiding the digestion of food.
- Traditionally consumed with meals to reduce acidity and improve nutrient absorption.
Improves Immunity
- Desi Ghee benefits help neutralize free radicals and strengthens the immune system.
- It is rich in antioxidants.
- Helps the body fight seasonal illnesses like colds and flu when consumed with spices like turmeric or ginger.
Good for Heart Health
- Desi ghee contains healthy fats that may help regulate cholesterol levels.
- It supports the production of good cholesterol.
- Omega-3 fatty acids help in improving heart health by reducing inflammation.
- CLA (Conjugated Linoleic Acid) in desi ghee helps reduce fat mass when consumed in moderation.
Supports Weight Loss
- Medium-chain fatty acids (MCFAs) in desi ghee are metabolized quickly, providing energy and helps fat-burning.
- Helps reduce unhealthy cravings when consumed in moderation, especially in the morning empty stomach.
Strengthens Bones
- Vitamin D in desi ghee enhances calcium absorption, which is necessary for bone density and strength.
- Regular consumption can help prevent osteoporosis and joint-related issues.
Enhances Skin and Hair Health
- For Skin: It improves skin elasticity and glow. It can be used as a natural moisturizer for skin, lips and body parts.
- For Hair: Desi ghee helps in nourishing the scalp, strengthens hair, gives shine to hairs and reduces dryness.
Supports Hormonal Balance
- Desi Ghee is a good source of cholesterol, which is essential to produce hormones like estrogen and testosterone.
- According to Ayurveda, it improves physical and mental wellness, it is recommended to balance the Vata and Pitta doshas.
Promotes Brain Health
- Desi ghee supports cognitive functions and memory, so called as a “Brain food”.
- As it is Rich in omega-3 fatty acids, so it helps in the development of the nervous system.
- Traditionally used in Ayurveda for improving focus and mental clarity.
Detoxifies the Body
- Helps flush out toxins from the body by stimulating the liver.
- Helps in cleansing the digestive tract when consumed in moderation, especially during fasting or detox diets.
Anti-Inflammatory Properties
- Butyric acid in desi ghee reduces inflammation in the body.
- Useful for managing inflammatory conditions like arthritis and irritable bowel syndrome (IBS).
Improves Energy Levels
- Desi Ghee is a concentrated source of energy which is ideal for athletes, growing children and individuals recovering from illness.
- Provides sustained energy without causing blood sugar spikes.
Lactose-Free
- It is safe for those with lactose intolerance as it is made traditionally by removing the milk solids.
Enhances Taste and Cooking
- Adds a rich, nutty flavour to food.
- It is ideal for frying and sauteing as it has high smoke point (250°C).
Cultural and Medicinal Uses
Ayurvedic Uses:
- Desi Ghee is considered as satvic food that detoxify the body and mind.
- Used in Ayurvedic Panchakarma therapy and medicinal formulations.
Traditional use:
- Mix with turmeric, milk or honey for sore throat or cold relief.
- Useful in making biryanis, halwas, and parathas.
- In Maharashtra mainly used to make modaks, puranpolis and other sweet dishes.
- Sprinkled over rice, dal or chapati to add taste in daily meal.
- Adds a rich taste to baked products like cookies and cakes.
- In morning if taken a teaspoon of ghee with warm water helps in digestion.
Rituals use:
- Mostly used in various rituals like Puja to lighten diyas, aarti and satyanarayan.
Ghee in Different Cultures
- India: named from the Sanskrit word “ghrut”, used in various sweet dishes and in rituals.
- Middle East: Known as samneh, used in pastries and stews.
- Africa: Ghee, called niter kibbeh in Ethiopia, is spiced with herbs for traditional dishes.
Precautions
- Moderation is Key: Overconsumption may lead to gain weight and cholesterol issues.
- Allergy Risks: It can be allergic to the person who are having lactose tolerance.
- Storage: Keep in airtight container and in cool, dry place to maintain its quality.
Ghee vs. Butter
| Feature | Ghee | Butter |
| Lactose | Lactose-free | Contains lactose |
| Shelf Life | Long (does not spoil) | Short (needs refrigeration) |
| Smoke Point | High (~250°C) | Lower (~175°C) |
| Flavor | Rich, nutty | Creamy, mild |
| Health | Easier to digest | Harder for lactose-intolerant people |
How Ghee is Made
Traditional Method:
Churning: Cream or curd is churned to separate butter from buttermilk.
Boiling: Butter is heated slowly to remove water, leaving behind pure fat.
Straining: The residue (milk solids) is removed, and the liquid ghee is stored.
Modern methods use similar processes but are more industrialized and less time intensive.
