“One of the most important components of Ayurvedic cooking, ghee (or Ghee) is nothing more than ghee, which does not contain lactose, water and impurities (antioxidants and other additives). According to Ayurveda, ghee is one of the most sattvic (good) foods. It enhances all types of Agni, increases the energy of the digestive processes and the action of enzymes in the body, while not stimulating Pitta dosha and not clogging the liver, like other oils and fats, but, on the contrary, giving strength.
Ghee is a Sanskrit term for clarified butter. Ghee is clarified butter and does not contain lactose or other dairy residues (which is why it is suitable for people who are lactose intolerant). Ghee is considered the most beneficial for cooking, as it aids in digestion and also improves complexion.
Ghee is highly nutritious and has been shown by various studies to not increase blood cholesterol if consumed in moderation.
Ghee has other benefits too:
- Ghee contains the antioxidant vitamin E and is also the only edible oil that contains vitamin A. Antioxidants help prevent lipid oxidation, which causes atherosclerosis and DNA damage in cells.
- Ghee contains 4 to 5 percent linoleic acid, an essential fatty acid that promotes the growth and development of body tissues and organs. "Essential fatty acid" means that the body cannot produce this acid on its own and must obtain it from food in order to function properly.
- Ghee stays fresh for three to four months even at room temperature and does not go rancid or oxidize.
- Ghee does not burn when fried. This is a very big advantage, as vegetable and butter oils, when burned, become carcinogenic, create free radicals, and are also difficult to digest.
According to Vedic knowledge, ghee also has a subtle effect:
- Ghee manifests the energy of the sun through itself, due to which it heals the body and soul.
- Ghee gives joy. Ra - joyful - sunny - wishing joy to others.
- It gives strength to act, therefore it is the main male food product. Accordingly, the prosperity of the family depends on whether the husband eats ghee.
- Warms the body and soul. A man becomes kind, which is very important for the family.
- It purifies and thereby represents the Absolute Truth. Burns toxins right in the body through a combination of oil and spices (masala).
- Gives strength to understand the laws of the world, thereby clearing the mind of illegal desires and making it very strong.
- The mind is cleansed of foul language.
- Clears the space if you light an oil lamp. The effect will be like in an apartment, with all windows overlooking the sun.
- The mind is cleared of the desire to speculate on philosophical topics.
- Clears desire for illicit sex.
- Protects from communication with corrupted personalities, becoming a kind of protection for the whole day. This is especially true for children and women. On the man, in turn, it will be difficult to lay eyes on the side.
- Causes a natural desire to eat clean food.
- Clears the mind of a woman, making her chaste and a man, making him faithful.
- Makes you feel the joy of work.
- The voice of conscience becomes clearly audible. Therefore, it is difficult to change or do stupid things.
- The person becomes patient.
- A person becomes a respected leader, as the main qualities of a leader are manifested in him - protection and patronage: he wants to solve the problems of his subordinates.
- Gives spiritual strength - energy for spiritual development, and not for degradation.
- Willpower is strengthened. This desire to continue its development, despite all the difficulties and troubles, since it is always difficult to carry a sled - it is always more difficult to go uphill.
- Truthfulness: Ghee causes a desire to speak only the truth, so a person has a tendency to comprehend the truth, because without understanding the Absolute Truth, it is impossible to be truly truthful.
- Law-abiding: the consumption of ghee induces law-abidingness and a desire to earn a living in an honest way, without using cunning and deceit.
- Sincerity: ghee makes it possible to perceive knowledge as it is, without cunning and craftiness.
Ghee recipe for better digestion:
With reduced digestion, it is enough to dissolve in the mouth one teaspoon of ghee before meals and one teaspoon of ghee after meals. An even more pronounced effect occurs if you make a special digestive mixture of ghee with spices.
Usually, an individual recipe for such a mixture helps well. But if it is not possible to use the services of an Ayurvedic doctor, then try using this composition:
1 tsp ghee, 1 tsp fennel, 0.25 tsp black pepper, 0.25 tsp nutmeg, 0.25 tsp coriander, 0.25 tsp cinnamon and 0.25 tsp. cardamom.
All this must be mixed and used before meals and after meals, 0.5 tsp each. It is necessary to dissolve this mixture in the mouth until dissolved and swallow.
Other ghee recipes:
Ghee can effectively treat immune disorders and physical weakness. To do this, it must be taken in the morning along with honey, dried fruits, spices (cinnamon, cardamom, saffron, licorice, fennel), walnuts, pine nuts or almonds. You can also add sour cream or fermented baked milk to this nutrient mixture. In addition to everything listed in the morning, it is better not to eat anything else. The result will appear after 5-6 days of treatment.
Good results with ghee treatment migraines. For their treatment, before going to bed, you need to rub ghee: temples, arms, legs, (for women, the area of \u200b\u200bthe appendages). Use a very small amount of ghee during the rubdown (no more than 0.5-1 teaspoon for the whole body). To be fair, it should be noted that healing effect will occur no earlier than 10-15 days after the start of treatment.
As you already understood, ghee is the best warming agent, because of all the products it is the maximum owner of subtle solar energy. Therefore, if you are constantly cold in winter, you get sick with statutes, lower back, constant colds, reduced digestion and mood, then ghee, it's simple and effective remedy to restore normal functioning of the body. For treatment, it is enough to rub hands and feet with a little warmed ghee every night before going to bed. The consumption for one rubbing is not more than 1 tsp.
Ghee not only helps in combating external cold, but also in combating internal cold. Ayurveda calls internal cold bad digestion. According to Ayurveda, reduced digestion indicates a lack of solar energy (tejas energy) in the body.
Also people with all sorts of decreases in mental functions (memory, speed of thinking, speed and strength of concentration) It doesn't hurt to increase the amount of ghee in your food.
A particularly good effect will be if mental disorders are accompanied by the following symptoms: mental weakness, passivity, depression, apathy, weak will.
Ghee removes all these symptoms, and also increases the activity and concentration of the mind. This is reflected in the fact that mental performance is significantly increased.
Try to make friends with ghee and you will see for yourself that in every respect this is a unique product!
Surely many of you have heard of ghee. India is the birthplace of this amazing product. The indigenous population of this country still considers it a symbol of wealth and wealth. After reading this article, you will learn what properties ghee has and how to cook it at home.
What is this product?
In fact, this is refined butter obtained by melting the raw materials. It is kept at a minimum heat until the complete evaporation of the water contained in it. A properly cooked product is so transparent that you can easily see the bottom of the dish through it. It has a golden yellow hue and a subtle nutty flavor. During storage, ghee (butter) may thicken and turn a little white. At the same time, it retains its valuable properties and even more useful.
Unlike butter, it can be heated up to high temperatures. Due to the fact that it does not contain solid protein substances and water, it will neither smoke nor foam. If you put this oil in a frying pan and put it on fire, then after a while it will simply boil away without a trace.
Composition of the product
Ghee oil, the properties and preparation technology of which will be discussed in the article, is high in fat. In addition, it is considered a source of vitamins D, E and A. In one tablespoon this product contains almost half of the recommended daily allowance saturated fats. It contains a sufficient amount of useful trace elements. Ghee is rich in calcium, magnesium, potassium, phosphorus, iron, zinc, copper and manganese.
Also in ghee there is a high concentration of easily digestible fatty acids with a short chemical chain. The main features of this product include the complete absence of lactose, sugars, fiber and protein casein.
Healing properties
Even our distant ancestors knew about the amazing healing effect that this product has, so since ancient times it has been used for health purposes. Ghee, the benefits and harms of which are due to its unique composition, is considered a good antioxidant. It protects the body from the harmful effects of free radicals, prolongs youth and strengthens the immune system.
The linoleic acid contained in it is involved in the development of cells, so it must be supplied to human body. In addition, the oil contains a high concentration of nicotinic acid, which is necessary for the beauty and nutrition of the skin. Regular use of ghee oil helps to activate metabolic processes and normalize function. digestive system. Thanks to him, other products are much faster absorbed by our body.
Ghee (oil) allows you to improve the functioning of the nervous system and get rid of stress. It helps to strengthen the protective functions of the body and increase resistance to colds. Plus, this product helps to get rid of headaches and migraines.
Harm
Like any other product, ghee has several contraindications. Since it is considered quite fatty, it should not be abused. Otherwise, it can cause problems with the liver and pancreas.
Uncontrolled use of this product often leads to atherosclerosis, metabolic disorders and a set excess weight. It is important to remember that ghee (oil) is not recommended for people suffering from diabetes, obesity and diseases of the cardiovascular system.
Application in cooking
People familiar with Pakistani and Indian cuisine, know that this product is actively used in the preparation of many dishes. Its presence not only emphasizes their natural taste, but also gives a beautiful amber-yellow hue.
Ghee (butter) can be added to any dish that should contain animal fat. It is often used in baked goods. Before sending this oil to the pan, you need to make sure that it is completely dry. Do not fry wet foods in oil. Otherwise, it will begin to foam and overflow over the edge of the dish.
How to cook butter on the stove?
For those who do not know how to make ghee at home, you need to remember that this is a fairly simple but lengthy process. Therefore, you need to start only when you are not in a hurry. To do this, you will need a couple of kilograms of high-quality butter, a five-liter saucepan, a slotted spoon, a glass jar, a large sieve and a ladle. You should also have clean gauze and a clay container with a tight-fitting lid on hand.
The butter is cut into roughly equal pieces, placed in a saucepan and sent to the stove. Drown it over medium heat, stirring constantly so that it does not sizzle and does not burn. When the butter is completely melted, it is brought to a boil and the gas is adjusted to a minimum. It is boiled in an uncovered pan and is not stirred. It should boil until the protein gelatinous masses settle. After some time, the formed dry thin crust is carefully removed from the surface of the oil and placed in a jar.
Second way
As in the previous case, butter will be used as the feedstock. Ghee cooked in the oven is just as delicious and healthy as what was made on the stove.
Butter is cut into small pieces weighing about 100 grams, placed in a thick-walled heat-resistant dish and set in a preheated oven. They heat it at 150 degrees without covering it with a lid. The residence time in the oven depends on the weight of the feedstock. The readiness of the product can be judged by the appearance of a thin hard crust on the surface of the dish and by the presence of a light golden precipitate. The resulting ghee is filtered through four layers of clean gauze and cooled to room temperature. Store it in a container with a tight-fitting lid.
Melted butter with black pepper
The presence of this spice gives the finished product a subtle aroma and a characteristic spicy taste. To make this ghee, you will need:
- 1.5 kilograms of butter.
- 2 tablespoons black peppercorns.
Place chopped butter in a saucepan and melt it. Then peppercorns wrapped in clean gauze are added there. Further technology is completely identical to that described above. If desired, black pepper can be replaced with white or dark green counterparts.
Melted butter with cumin
Before preparing this flavored product, be sure to stock up on all the required ingredients. In this case, you will need:
- Eight curry leaves.
- Three tablespoons of Indian cumin seeds.
Spices are wrapped in a small piece of gauze, tied in a knot and dipped into a pan with melted butter. After that, the container with the future ghee is sent to the oven or on the stove and cooked according to one of the above technologies.
variant with cloves
It should be noted that ghee, the recipe of which is discussed below, has an exquisite aroma. It is often used to prepare dishes that contain green vegetables such as spinach, green beans, asparagus and broccoli. To make flavored ghee, you will need:
- One and a half kilograms of butter.
- Quarter of nutmeg.
- A couple tablespoons of sesame seeds.
- Twenty-five peas of carnations.
All seasonings are wrapped in a small piece of clean gauze, tied with a strong knot and dipped in pre-melted butter. After that, the container is placed on a stove or in an oven and one of the technologies described above is used.
Variant with ginger
You can cook such ghee in the oven and on the stove. Since this simple process takes quite a lot of time, you need to stock up on all the necessary ingredients in advance. In this case, you will need:
- One and a half kilograms of butter.
- Ginger root is about five centimeters long.
First you need to do the preparation of the oil. It is cut into small approximately identical pieces weighing about one hundred grams each, placed in a saucepan and sent to a quiet fire. When the butter has melted, peeled and quartered ginger root is dipped into it. After that, the ghee is cooked and filtered in full accordance with one of the above technologies. Cooled butter is best stored in the refrigerator.
Ghee is a ghee that is widely used in India. Most of the Ayurvedic dishes are prepared on its basis. Moreover, ghee is considered medicinal, and it is not for nothing that it is called the “gold of Ayurveda”. This oil calms and balances the three doshas: kapha, vata and pitta. Many medicinal (natural) preparations are prepared using oil. Read about its benefits at the end of the article.
Unlike ordinary butter, ghee is very useful: it does not contain lactose and casein, does not adversely affect the liver, does not become toxic when exposed to high temperatures, and also stimulates the immune system and digestion. It also does not clog blood vessels and arteries: modern medicine says that ghee has no negative impact on the content of cholesterol in the blood, which makes this product much more useful than the usual - creamy.
In addition, ghee smells very pleasant, and gives its delicate nutty, caramel flavor to all dishes to which it is added. Are you already interested in how to make ghee at home?
Ingredients:
- Butter - 600 g
How to cook ghee at home according to Ayurveda:
It is actually very easy to make ghee at home. The main thing is to initially choose high-quality butter with a high fat content, because the higher the fat content dairy product, the more ghee will come out as a result. We choose dishes with a thick bottom - for example, a cauldron or stainless steel. By no means aluminum!
So let's get started.
I cut the butter into small cubes (about cm by cm), put it in a saucepan.
I put it on a small fire (choose the smallest one that your stove can have, haste in this matter is the worst enemy), the oil gradually began to melt. You don't need to stir it up, it works just fine on its own.
Then the oil gradually begins to boil - a little white foam appears on its surface.
Then it covers the entire surface.
That's it, I left it to boil like that, without leaving the stove for a second - it depends on how much oil you took, how soon it will melt; I have 600 g boiled on a quiet fire for about 12 minutes.
In the process:
A few more minutes later:
Now the most important thing: how to determine when the water has already evaporated, and casein (milk protein) has precipitated? In fact, it is not difficult: in an instant, the oil ceases to be cloudy (becomes transparent), the foam at the top turns into flakes (as in the photo), a precipitate is visible. And another smell: as soon as it smells not of melted butter, but a characteristic, soft and pleasant nutty aroma appears - remove from heat.
You can spend a couple more minutes watching the video to understand exactly how the oil will look and at what point it needs to be removed from the stove:
How to store ghee
I always prepare 2 jars of ghee - one just with ghee, the second is always with herbs. I just chop the greens (I like dill the most).
And I fill it with oil.
Fragrant Beauty:
Two kinds:
By the way, I sterilize the jars in the microwave so that there are no troubles during storage. Although it is not necessary to do this, since all sources, as well as many years of Indian experience, show that ghee is stored for years and does not deteriorate at all. Who knows, maybe ghee would have been stored longer, only it is so in demand in cooking and medicine (Ayurveda) that it is quickly consumed. Put the jar on a shelf or put it in a closet (in the shade or a dark place), you do not need to store it in the refrigerator.
That's all, healthy oil ghee at home is ready! This is how it looks right away - transparent, beautiful.
And then, after standing for 6 hours at room temperature, it freezes.
Benefits of ghee
Ayurveda tells us that ghee is one of the most beneficial foods for our body. It is believed that the oil has the ability to moisturize, "oil" the internal organs, blood vessels, arteries, which contributes to the rejuvenation of cells, and also provokes tissue growth, their resuscitation. This is especially true for the elderly, as well as young children.
Baths (compresses) for the eyes are made with ghee oil, which relieves fatigue, tension, relieves headaches and restores vision.
In addition, the oil helps our digestion without burdening it at all. FROM scientific point vision - the melted product has a different boiling point (unlike raw oil or vegetable oil), which does not allow food to burn, the oil does not smoke or smoke when frying. And if you cook the butter correctly, then there will be no lactose in the final product, which is ideal for a diet for those who suffer from intolerance to milk and its derivatives. In addition, ghee does not increase the level of cholesterol in the body.
Massage can be done with oil, it helps especially well with migraines, as well as severe fatigue, both physical and emotional. Effectively treats pain in the joints, lower back, colds.
Add ghee to your favorite dishes and be healthy!
What is Ghee
“One of the most important components of Ayurvedic cooking, ghee (or Ghee) is nothing more than ghee, which does not contain lactose, water and impurities (antioxidants and other additives).
According to Ayurveda, ghee is one of the most sattvic (good) foods. It enhances all types of Agni, increases the energy of the digestive processes and the action of enzymes in the body, while not stimulating Pitta dosha and not clogging the liver, like other oils and fats, but, on the contrary, giving strength.
Ghee is a Sanskrit term for clarified butter. Ghee is a refined butter and is free of lactose and other dairy residues (which is why this butter is suitable for people who are lactose intolerant). Ghee is considered to be the most beneficial for cooking, as it improves digestion and also improves complexion.
Benefits of Ghee
Ghee is highly nutritious and has been shown by various studies to not increase blood cholesterol if consumed in moderation.
Healing properties of ghee oil:
Promotes digestion;
- stimulates the processes of absorption and assimilation of food;
- improves memory and vision;
- is a "lubricant" for connective tissue;
- contributes to the flexibility of the body;
- has a rejuvenating effect, promotes cell regeneration;
- enhances metabolism in tissues;
- is a vehicle that transfers the healing properties of herbs and spices to the tissues of the body;
- contains vitamins A, E, nicotinic acid, as well as minerals: Na, K, Ca, P, Mg, Fe;
- suitable for all types of doshas - soothes Pita and Vata, acceptable for Kapha in small quantities;
Ghee has other benefits too:
Ghee contains the antioxidant vitamin E and is also the only edible oil that contains vitamin A. Antioxidants help prevent lipid oxidation, which causes atherosclerosis and DNA damage in cells.
Ghee contains 4 to 5 percent linoleic acid, an essential fatty acid that promotes the growth and development of body tissues and organs. "Essential fatty acid" means that the body cannot produce this acid on its own and must obtain it from food in order to function properly.
Ghee stays fresh for three to four months even at room temperature and does not go rancid or oxidize.
Ghee does not burn when fried. This is a very big advantage, as vegetable and butter oils, when burned, become carcinogenic, create free radicals, and are also difficult to digest.
According to Vedic knowledge, ghee also has a subtle effect:
Ghee manifests the energy of the sun through itself, due to which it heals the body and soul.
Ghee gives joy. Ra - joyful - sunny - wishing joy to others.
It gives strength to act, therefore it is the main male food product. Accordingly, the prosperity of the family depends on whether the husband eats ghee.
Warms the body and soul. A man becomes kind, which is very important for the family.
It purifies and thereby represents the Absolute Truth. Burns toxins right in the body through a combination of oil and spices (masala).
Gives strength to understand the laws of the world, thereby clearing the mind of illegal desires and making it very strong.
The mind is cleansed of foul language.
Clears the space if you light an oil lamp. The effect will be like in an apartment, with all windows overlooking the sun.
The mind is cleared of the desire to speculate on philosophical topics.
Clears desire for illicit sex.
Protects from communication with corrupted personalities, becoming a kind of protection for the whole day. This is especially true for children and women. On the man, in turn, it will be difficult to lay eyes on the side.
Causes a natural desire to eat clean food.
Clears the mind of a woman, making her chaste and a man, making him faithful.
Makes you feel the joy of work.
The person becomes patient.
A person becomes a respected leader, as the main qualities of a leader are manifested in him - protection and patronage: he wants to solve the problems of his subordinates.
Gives spiritual strength - energy for spiritual development, and not for degradation.
Willpower is strengthened. This desire to continue its development, despite all the difficulties and troubles, since it is always difficult to carry a sled - it is always more difficult to go uphill.
Truthfulness: Ghee causes a desire to speak only the truth, so a person has a tendency to comprehend the truth, because without understanding the Absolute Truth, it is impossible to be truly truthful.
Law-abiding: the consumption of ghee induces law-abidingness and a desire to earn a living in an honest way, without using cunning and deceit.
Sincerity: ghee makes it possible to perceive knowledge as it is, without cunning and craftiness.
Ghee is the only oil that does not lose its good properties when hot.
Harm of Ghee
With the benefits of masa Ghee, everything is clear. How harmful can it be? Harm of Ghee oil with an effect on people with a Kapha constitution (fat, slow)
Attention! It is important to remember that ghee should not be abused. Abuse of melted butter will lead to excessive activity of fiery energy, which in turn will cause mental overload. Since the energy of tejas (expenditure and increase in mental activity) may at some point exceed the energy of ojas (synthesis of nutrients and mental calm).
How to store Ghee
Properly cooked ghee does not spoil under sealed conditions. More than that, the more it lies, the higher its therapeutic effect. Thus, 100-year-old ghee is a medicine of rare power, and in ancient times it was used to treat kings. We kept the butter for only 1 year and indeed after a year it seemed to us even tastier.
How to make ghee at home
The essence of the preparation of medicinal oil is to remove all impurities and water from it. When reheating, it is not the oil itself that burns, but the sediment that falls to the bottom of the pan. Therefore, in order to avoid burning, take a pan with a thick bottom and heat it over very low heat. Zepter, Berghoff or something like that works well. If there is no Zepter, the following method will perfectly help out:
Aluminum utensils are in principle not suitable for any Ayurvedic activities in the kitchen.
So, you buy butter at the nearest grocery store. Butter should be without any additives and unsalted. And 82.5% fat! VALIO oil has proven itself well.
But if possible, then the best option is rustic oil. Even so, that after we made it from real rustic oil, then all the other oils seemed to us a pitiful semblance in all respects.
By the way, the main aspect on the basis of which we determine the quality of the made ghee butter- smell. He instantly fills the room and has a bright sweet aroma!
You cut the purchased oil into small pieces and put it in the first pan. Put the pan on low heat and carefully observe the process. As it melts, a cap of white foam forms on top, which you constantly remove. (The foam can later be used to add to cereals or other foods, or to feed to pets - they will appreciate it).
How to make ghee butter - step by step photo recipe
- Take required amount butter (note that butter loses up to half of its volume when melted into ghee). The more fat your oil has, the better - ideally at least 82% fat. Do not take spreads (butter containing vegetable fats) for cooking ghee - ghee will take a very long time to cook and may not even work out.
- Put the oil in a pan of the appropriate size, thick-bottomed is better, and put it on a small fire to melt. Do not cover the pot during the entire preparation of ghee.
- The oil needs to be stirred from time to time. During the heating process, the oil will go through several stages. It will foam up first.
- Then the foam from the oil will go away, and it will become a yellowish creamy color of a uniform consistency.
- After that, you will be able to observe how the oil begins to delaminate: it has a second fraction - a transparent amber color.
- Keep the oil on the fire further, the ghee is not ready yet. With further heating, it will acquire an increasingly homogeneous structure of a transparent amber (golden) color. Also, the oil will begin to exude a very pleasant nutty-creamy aroma.
- There is no need to remove the foam that may form on the oil, as everything will be melted during the heat treatment.
- The ghee is ready when it's all a solid amber color and you can see the sediment at the bottom of the pot. It is into this sediment that all the impurities that are added to the oil turn. Therefore, by melting the butter, you can check the quality of the butter you buy - just make ghee from it and see how much sediment remains.
- The time to cook ghee is very dependent on the amount of oil needed and the quality of the oil itself. How better quality butter, the less time it takes to cook. If a lot of impurities are added to the butter, it will smell bad during cooking.
- Let your ghee cool down a bit in the pot it was cooked in. Then pour into a storage container through a tea strainer or cheesecloth folded several times.
- It can be stored for several months.
- Your fragrant melted ghee is ready!
Video how to cook ghee at home
Ghee recipe for better digestion:
With reduced digestion, it is enough to dissolve in the mouth one teaspoon of ghee before meals and one teaspoon of ghee after meals. An even more pronounced effect occurs if you make a special digestive mixture of ghee with spices.
Usually, an individual recipe for such a mixture helps well. But if it is not possible to use the services of an Ayurvedic doctor, then try using this composition:
1 tsp ghee, 1 tsp fennel, 0.25 tsp black pepper, 0.25 tsp nutmeg, 0.25 tsp coriander, 0.25 tsp cinnamon and 0.25 tsp. cardamom.
All this must be mixed and used before meals and after meals, 0.5 tsp each. It is necessary to dissolve this mixture in the mouth until dissolved and swallow.
Other ghee recipes:
Ghee can effectively treat immune disorders and physical weakness. To do this, it must be taken in the morning along with honey, dried fruits, spices (cinnamon, cardamom, saffron, licorice, fennel), walnuts, pine nuts or almonds. You can also add sour cream or fermented baked milk to this nutrient mixture. In addition to everything listed in the morning, it is better not to eat anything else. The result will appear after 5-6 days of treatment.
Good results with ghee treatment migraines. For their treatment, before going to bed, you need to rub ghee: temples, arms, legs, (for women, the area of \u200b\u200bthe appendages). Use a very small amount of ghee during the rubdown (no more than 0.5-1 teaspoon for the whole body). In fairness, it should be noted that the therapeutic effect will come no earlier than 10-15 days after the start of treatment.
As you already understood, ghee is the best warming agent, because of all the products it is the maximum owner of subtle solar energy. Therefore, if you are constantly cold in winter, you get sick with statutes, lower back, constant colds, reduced digestion and mood, then ghee is a simple and effective remedy for restoring the normal functioning of the body. For treatment, it is enough to rub hands and feet with a little warmed ghee every night before going to bed. The consumption for one rubbing is not more than 1 tsp.
Ghee not only helps in combating external cold, but also in combating internal cold. Ayurveda calls internal cold bad digestion. According to Ayurveda, reduced digestion indicates a lack of solar energy (tejas energy) in the body.
Also people with all sorts of decreases in mental functions (memory, speed of thinking, speed and strength of concentration) It doesn't hurt to increase the amount of ghee in your food.
A particularly good effect will be if mental disorders are accompanied by the following symptoms: mental weakness, passivity, depression, apathy, weak will.
Ghee removes all these symptoms, and also increases the activity and concentration of the mind. This is reflected in the fact that mental performance is significantly increased.
Try to make friends with ghee and you will see for yourself that in every respect this is a unique product!
How and where to use ghee
- for baking, replacing butter with it - baking will turn out very fragrant.
- try making thin pancakes and spreading a little melted ghee on each one for the most delicious pancakes in the world, or even in the universe!
- for filling cereals instead of ordinary butter - you get an unsurpassed aroma.
- you can fry anything on it - because it is not afraid of heat treatment
Where to buy Ghee
The purest and tastiest ghee you can buy in and also find out price per 1 kg. The oil wears out very quickly! If not enough, applications can be left.
It has numerous beneficial properties. In India, it is called liquid gold because of its beneficial effect on the human body. Ghee is an oil that is made by evaporating water and removing milk solids from a real butter product. In Ayurveda, it is given a very important place. It is considered the most blissful or divine product. The ancient science of the Hindus healthy way life endows ghee with unique properties.
General properties
The benefits of ghee oil are very great. In Ayurveda, it is considered the best for the bone marrow and brain. It has a beneficial effect on nervous system and thin fabrics. Ghee oil, as it is sometimes called, eliminates exposure and saturates the body with fatty acids. This lactose-free product is ideal for those whose body does not accept milk.
Ghee has a particularly beneficial effect on the digestive system. It does not clog the liver, unlike other similar products, and even has a restorative effect. At room temperature, the product does not oxidize or deteriorate. It does not burn during frying and does not form carcinogens, which is a very valuable property.
Oil composition
Ghee is an oil that differs in composition from other fats of animal origin. It has more unsaturated fatty acids in its structure. This explains why it is more easily absorbed by the body. The use of a ghee product does not increase the risk of cancer. About 4-5 percent of its composition is linoleic acid.
This fatty acid provides good development organs and tissues. The main component of the product is vitamin E, which is considered an excellent antioxidant. Ghee is the only oil that contains vitamin A. Thus, the use of this product reduces the risk of atherosclerosis and lipid oxidation.
Oil use
The miraculous properties of ghee oil are used in various fields. In cold and windy weather, it is used to lubricate the nasal mucosa and protect it from drying out. This procedure also protects against colds and infectious diseases.
Ghee oil is also used in cosmetics. Penetrating through the pores, it perfectly nourishes the skin, dissolves and removes toxins and salt deposits. The surface of the body becomes smooth and silky. In cooking, ghee replaces any type of fat. Its use is considered the most beneficial.
Application methods
The use and treatment of a melted product has its own subtleties. With weak immunity, it is recommended to use ghee (oil) in the morning, but it must be combined with fennel, dried fruits, cardamom, nuts, cream, sour cream, fermented baked milk, honey or saffron. Other foods should not be included in the morning diet. For the treatment of various digestive disorders, a mixture is used, which consists of one part of medicinal herbs and two parts of ghee. This mixture is used to lubricate diseased areas of the body or taken orally. Healing composition used to treat atherosclerosis and migraine.
The greatest effect is possible only in conjunction with a vegetarian type of food. That is why other countries perceive beneficial features ghee with some degree of disbelief. The greatest effect is achieved when eating food of plant origin. According to the teachings of Ayurveda, meat, fish and eggs are foods that are not suitable for a healthy diet.
Contraindications
Gee oil contains a large amount. Therefore, its use can increase the risk of obesity and cause this. This is the only contraindication. But it should be noted that ghee does not often cause complications in this area. The benefits of using it are much greater. According to the science of Ayurveda, ghee has a very beneficial effect on the entire body. But to get a positive result, you must stop eating meat products.
cooking oil
If you want to know more about what ghee is, how to prepare this product, then read the article to the end. The recipe is not difficult. The main thing is to approach this process with full responsibility. Take a good piece of butter of the best quality. It must be free of impurities and must be fresh. For cooking, a pot with a thick bottom and walls is best suited. We put it on fire and put oil in it. It should take up no more than half of the pan. We make the fire moderate. Gradually, the oil will begin to melt, and foam will appear, which must be removed in a separate container. At this point, we make the fire minimal.
The melted butter will become clear and white flakes will rise to the top. After a while, the foam will disappear and the flakes will become denser. It is necessary to hold the pan on the fire for about 5-7 minutes. It should appear which means that the ghee is ready. The recipe is simple, but requires certain conditions and care. Then the finished product must be filtered through several layers of gauze. This produces the purest ghee. Cooking takes about 15-20 minutes. The finished oil is transferred to an airtight container and stored in a dark place. Under normal conditions, it retains its qualities from several months to several years.
Signs of a good oil
What distinguishes quality ghee? You can learn how to prepare this product, but it is important to get the desired result. good oil acquires a solid consistency at 20 degrees Celsius in a day. It must not be divided into factions. A quality product has a rich yellow color. When heated, it does not burn, does not form foam and does not emit carcinogens. Good butter goes well on bread. The taste of oil does not leave indifferent any gourmet.
The second cooking method
Ghee butter, the recipe of which may be different, is not so difficult to prepare. For this option, you will need three pans. First, put the pieces of butter in one of them and begin to heat. In the process, foam will appear, which must be removed. A sediment of impurities forms at the bottom. At the moment when it starts to burn, it is necessary to remove the pan from the heat and carefully pour the oil into another pan, making sure that the sediment does not get into it. We put the container on the fire and again continue to heat the oil. Foam will form, but in a smaller amount.
Sediment will also appear. We must again catch the moment when it starts to burn, and drain the oil into the third pan. This time, a high-quality product without impurities should remain. Ghee, the recipe for which is presented here, should be amber-yellow in color with a pleasant taste and smell. This testifies to his high quality. It will harden in a day. Store the product in a closed container in a cool and dry place. The oil, which is more than one year old, acquires healing properties.
Cooking butter in the oven
To facilitate the cooking process, you can use the oven. The butter cut into pieces is placed in a saucepan with a thick bottom and placed in an oven preheated to 150 degrees. Now it will heat up on its own for 1.5 hours (500 grams of butter). Then we take out the pan and remove the foam formed on top. Drain the clear oil into a separate container, carefully filtering. If possible, the sediment should be left in the pan.
flavored oil
You can make a caraway-flavoured oil, which you can then use to prepare a variety of dishes. We heat it in the usual way on the stove or in the oven. For one and a half kilograms of butter, you need to take three large spoons of cumin seeds and 6-8 curry leaves.
We wrap these spices in gauze and tie. When the butter melts and becomes liquid, lower the bundle into it. We filter the finished oil in the usual way, store and use as needed. You can also use peppercorns, cloves and ginger to give the product an unusual aroma.
ginger oil
If you add ginger, it will turn out very tasty. useful product with amazing flavor. Cooking ghee in the usual way. When it melts, put about five centimeters ginger root to be cut into pieces. Then we continue the cooking process according to the recipe. At the end, we filter the oil and use it for its intended purpose. You can add any spices and herbs. They will only add spice and originality to the product. Ghee butter is served with any dishes to give them new flavor notes.
