Ghee is clarified butter (venna) made from Cow and buffalo.
Cow Ghee is most sacred, originated in ancient India and is commonly used in many cuisines, traditional medicine, and religious rituals.
The texture, color, and taste of ghee depend on the quality of the butter, source of the milk used in the process and the duration of the boiling.
Ghee/gogruth, is made from the milk of cows, which are considered sacred, and it is a sacred requirement in Vedic yagnas and homa (fire sacrifices), through the medium of Agni (fire) to offer oblations to various deities.
Ghee is necessary in Vedic worship, aarti / ghee lamp called diyaa or deepa and for Panchaamruta where ghee is main ingredient. Lord Krishna used to have butter from all house holds.
Lord Shiva is pleased with a ghee lamp in Kaarthik maas/month. Ghee is given to children for healthy growth.
Dosa, Idli served with Ghee tastes excellent. Ghee is also used in dal chawal/rice, pongal, kesari bath, sweets, biryani, mysore pak, halwa, parathas, daals. Ghee is widely used in Indian cuisine for its taste. Ghee is widely used in Europe for food delicacies, Wiener Schnitzel, Butterschmalz and garnish roesti,
How to make ghee
Ghee is prepared by simmering butter, which is churned from cream, skimming any impurities from the surface, and then pouring and retaining the clear, still liquid fat, while discarding the solid residue that settled on the bottom.
Boil milk, cool down to around 40°C to 50 °C (slightly above room tremparature) add yoghurt to the watrm milk keep it in undisturbed place for 6 to 12 hours based on weather ocnditions.
Now yogurt/curd is made and little water, churn it with grinder/mixie which separates butter from curd/milk. Simmer butter to make ghee
100 gms Ghee contains saturated fats 62gm, trans fats 4 g, mono saturated 28gm, poly unsaturated 4 gm, cholestral 256 mg
Ghee/Grut is Sanskrit word. Marathis/Kannada call it tup, Telugu/Malayalam/Tamil/ call neyyi,
Somali call subag, Arabic: samn, Persian: roghan-e heiwâni, Kurdish: run-i Dan, Georgian: erbo, Indonesian: minyak samin, Egyptians call it Samna baladi, Eritreans call clarified butter as Tesmi
The market size of ghee in India is $2 billion as of 2016. India is the world’s largest producer of buffalo and cow milk and consequently also the largest producer and consumer of ghee.