How to revive the Medicinal property of GHEE?

Ghee has always received special attention. From being considered a medicine to now being under the lenses (for being a saturated fat). The previous generations still consider Ghee to hold healing and digestion/ gut fixing ability.

Over the course of decades, the process of making Ghee has evolved. The modern method requires cream from milk to be heated until all the milk solid has settled and fat has been separated.

  • Traditionally, ghee was made with yogurt. Yogurt was set in clay pots to preserve and enhance the nutrients (calcium, phosphorus, iron, zinc, sulphur etc). It is then hand-churned to extract butter from it, leaving the whey (lactose) behind. This butter is simmered over a gentle heat to release the fat which is Ghee. This Bilona method of making ghee requires more quantity of cow’s milk compared to that of modern methods.

As you age, your body naturally starts to product less lactase (enzyme required to tolerate lactose from dairy). As a result of this, bloating, indigestion etc can happen with the consumption of dairy products, even if you were always a dairy lover. Traditional Ghee is lactose free and also a carrier of gut friendly bacterias (probiotic) because of being fermented (made of yogurt). These bacterias produce an advanced nutrient called K2 which aids in stronger bones.

In addition, this Ghee is also high in Vitamin A (good for Eyes and Immunity) and Omega 3 and 6 (good for Brain). It also portrays an excellent ratio of Omega3: Omega6 (1:4) making it a safer/ nutritious choice. No other commonly used oils have this ratio resulting in health damages.

A ghee made from desi cow’s milk yogurt using Bilona method is ideal for consumption.

Recipe for Nutty balls

Great for Immunity, Brain Development, Muscle strength and Digestion

  • 50g shredded coconut (frozen or fresh)
  • 2 dates
  • 4-5 fig
  • 3 cardamom powdered
  • 100g Fresh paneer/ cottage cheese or cashew nut butter (mashed)
  • Honey or jaggery powder (more sweetness, if necessary)
  • 3 tbsp ghee (if not using cashew nut butter)
  • Fresh 200ml milk or nut milk (if necessary to bind)
  • Roasted nuts and granulated once cool
    • 10 cashew
    • 2 pecan
    • 10 almonds
    • 5 walnuts

No need to powder the nuts unless you or your child can’t eat otherwise. Mix all ingredients together with hand and then add milk as much as required to make round balls.

If you are a vegan, then use nut milk, nut butter instead of milk, ghee and cottage cheese (paneer).

Serve! Store in refrigerator.

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