Description
Cow ghee is made by simmering butter to remove all water content and milk solids, leaving behind pure butterfat. It has a rich golden color, nutty aroma, and long shelf life even without refrigeration.
Common Uses:
Cooking and frying
Adding flavor to dal, rice, roti, dosa, and sweets
Used in Panchamrit and Ayurvedic medicines
Massaging newborns (traditionally in some cultures)
Cow ghee is made by simmering butter to remove all water content and milk solids, leaving behind pure butterfat. It has a rich golden color, nutty aroma, and long shelf life even without refrigeration.
Common Uses:
Cooking and frying
Adding flavor to dal, rice, roti, dosa, and sweets
Used in Panchamrit and Ayurvedic medicines
Massaging newborns (traditionally in some cultures)
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