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Desi Ghee-Chef Manjit Gill

Sanskrit: ghrit, ghritam, ghritham, ghrut, ghrutham, Hindi: ghii, desi ghee, shuddh ghee, Bangla: Ghi, Kannada: tuppa, Malayalam: Neyyuh, Gujrati: ghii, Marathi: toop, sajuk tup, Punjabi: ghyo, Tamil: ney, Telugu: neyyi, Urdu:ghī: khalis ghee. The Milk of cows considered to posses the essence or sap of all plants and ghee is the essence of Milk. As per Vedic knowledge the Agni – fire to milk and making the curd, with friction by churning curd butter appears. This butter is then heat over Agni – fire and the most hidden part of the Milk – Desi Ghee appears. Ghee creates satvic qualities of life in our self and in environment.
The traditional Ghee (desi ghee) which had stood the test of time, thousands years, until recent time earned a bad name. All this is because of ignorance, lack of understanding the characteristic, only some one used the term “clarified butter”. There is no English of Desi Ghee, when we call it the clarified butter, the meaning changes, its characteristics changes, it is no more a Desi Ghee. We make ghee from both Cow and Buffalo milk. Its easy to notice the difference because Buffalo ghee is white and Cow ghee is more yellow. Also, the ghee of a Cow is in liquid form 35 – 37 degree centigrade. The ghee of a Buffalo is still slightly solid at same temperature. Desi ghee is poured down through all aspects of our culture. Desi Ghee is an auspicious symbol of nourishment and healing as well as to keep at home, religious, from birth to death is a highly regarded article. It is an essential Power Food.
Modern science now verifies what Ayurvedic health science has said for thousands of years: Desi Ghee has a host of health and cooking benefits and is good for the Body, Mind and Soul / Spirit.
I did write two terms for this most exquisite fat Desi Ghee and Ghee. Actually the term is Ghee or Ghii. Only when Hydrogenated fat was created and it looks like Ghee, but one can make the difference, its very different. To create the difference as an article it was felt to use the prefix Desi or Sudh with Ghee.
Ghee is for great cooking and Taste. Next will be the benefits of Ghee.

Ghee is from milk form into curd, churned lovingly and obtain butter then clarified on low heat without disturbing at all and allowing the different components to separate. The water evaporates, some solids float to the surface and are skimmed off, and the remainder of the milk solids sink to the bottom and are left behind when the Ghee is gently poured off in a dried jar. Texture, color, or taste of ghee depends on the source of the milk is ( water buffalo or cow ) from which the curd and then butter was made.
According to Ayurveda – India’s nutritional sciences, Ghee used in moderation is the best cooking medium. One needs less ghee (half or two-thirds) as compared to oil one achieve the better taste, flovour, texture and each digestions. The texts say that ghee helps balance excess stomach acid, and helps maintain/repair the mucus lining of the stomach. It stimulates the digestion (Agni) better than any other oil. Ghee promote all three aspects of mental functioning — learning, memory and recall. More on Ghee to understand keep the PH of the body…………

Ghee continues – The internal environment of our bodies is maintained at a pH of just about 7.0. This means our internal environment is alkaline. Maintenance of this state is a dynamic, not static, process mediated moment to moment by numerous reactions that produce acid products. Our internal chemical equilibrium is primarily controlled by our lungs, kidneys, intestines, and skin. For necessary reactions and functions to occur, our body must maintain a proper pH. Adequate alkaline reserves are necessary for optimal pH adjustment. The body needs oxygen, water, and minerals from vegetables to keep and to accomplish the pH buffering. Ghee is alkaline than other oils and this results one look younger. Eating ghee is also believed to enhance virility and sexual potency. Ghee has a unique nutrition profile without any lactose or casein. For people who are lactose or casein-sensitive, they can use ghee because the process has removed these allergens.
Always use an cooking fat or oil whose smoke point is 50 degrees higher than your intended cooking temperature.
Ghee does not require refrigeration if you keep it dry; for example, don’t dip a wet spoon into the ghee jar.
Benefits of Ghee in the next time ………………..important to read benefits and start enjoying food in Ghee fearlessly……………………

Benefits of Ghee
Ghee – Great For Cooking and Taste:
1. Ghee has a high smoke point (250 °C / 482 °F).
You can cook and fry with ghee and it will not break down into free
radicals like many other oils.
2. Ghee does not spoil easily so does not need refrigeration.
Some ghee mixtures last up to 100 years.
3. Buttery delicious taste without causing dairy allergies.
Ghee is made from cultured butter, the milk solids chemistry changes by adding culture and forming into curd and butter churned out. Left to ferment and then clarified, impurities have been removed so most people who are lactose or casein intolerant have no issue with Ghee.
4. Ghee has a nutty buttery taste without disturbing dairy
5. High Nutrition – Ghee is rich in the oil soluble vitamins A and E.
6. Ghee is rich in K2 and CLA (Conjugated Linoleic Acid) – an antioxidant with anti-viral properties if it is sourced from grass fed cows.
7. Energy and Weight Management – Ghee is converted directly into energy like carbohydrates.
8. Ghee is Nutritionally – Ghee is rich in medium chain fatty acids which are absorbed directly to the liver (like carbs) and burnt as energy. Ghee can be used as a consistent energy source.
9. Weight Loss – The energy from Ghee has medium chain fatty acids can be used to burn other fats in the system and lose weight.
10. Digestion and Immune Strengthening – Ghee (unlike other oils) is rich in butyric acid, a short chain fatty acid. Beneficial intestinal bacteria convert fiber into butyric acid and then use that for energy and intestinal wall support. A healthy body therefore makes it own form of ‘ghee’ but you can aid that greatly by just consuming it.
More benefits tomorrow……………………….

More benefits of Ghee:
11. Ghee eating is like eating probiotics and it is a combination of prebiotics and digestive fiber.
12. Healthy Digestive Tract – Ghee makes the healthy digestive tracts by having the butyric acid which unhealthy digestive tracts do not produce butyric acid.
13. Healthy Immune System – Eating Ghee continue providing adequate production of butyric acid supports the production of killer T cells in the gut, and thus a strong immune system.
14. Anti-Inflammatory and Anti-Cancer – Researchers are using oral butyrate supplements and butyrate enemas to treat inflammatory bowel diseases such as Crohn’s and ulcerative colitis.
Ayurvedic physicians have been using ghee enemas for centuries to decrease inflammation.
15. Strong Appetite – Ghee stimulates the secretion of gastric acid, thus aiding in the digestive process. Better digestion equals better health and weight loss.
16. Mind and Spirit – Ghee can help cleanse negative emotions from the body and feed the positive.
17. Molecules of Emotion – Negative emotions have a chemical nature. This is what ancient cultures have always maintained, that the mind and body are one. These chemicals are attracted to and stored in fat.
18. Ghee can be used to replace those fats. Plus, if used properly in a cleanse, an attract and pull out these emotional toxins so they can be cleansed from the body.
19. Positive Food – Within Ayurveda, ghee is considered one of the most Satvic foods. Satvic foods promote positivity, growth and expansion of consciousness.
20. Herbal Energiser – Fry Spices in Ghee. Many of the medicinal
properties of herbs and spices can be absorbed and transported to targeted areas of the body with ghee.
This is why Ayurveda uses ghee in thousands of different herbal
preparation. You can do the same thing by frying / sauteing your spices in Ghee before adding to your dishes.
Enjoy your cooking with Ghee for well being……………..


7th IFCA International
Chefs Conference