In Ayurveda, Ghee is highly recommended over butter. Ghee is nothing but clarified butter where milk solids are removed by heating butter and hence it becomes more healthy for people who are lactose intolerant. Ghee has a higher smoke point as we are removing the milk solids and hence it is more suitable for cooking. Cow Ghee is a rich source of anti-oxidants and is high in anti-inflammatory properties. It is a dosha pacifying. It is high in monosaturated omega 3s and is a nutritional powerhouse.

The advantage of making ghee at home is that we can control the quality and what goes in our ghee. Also, homemade ghee is less costly than a store-bought one and is of superior quality. I prefer to use organic cow butter.

Method:

Take 1 LB of organic unsalted cow butter

In a large saucepan, put all the butter.

Take 5-6 cloves, 5-6 of cinnamon sticks, and 2 TB spoon of cardamom seeds. Wrap them in cheesecloth and put it in the pan along with butter.

Heat the pan with butter and spices at medium-low flame while stirring it constantly to avoid milk solids sticking to the bottom of the pan and also to avoid butter overflowing out of the pan.

Continue heating and stirring till the milk solids become golden brown and settle down at the bottom.

At this point, the liquid fat will remain on the top and it will also turn golden yellow in color.

Turn off the heat, let it cool down and then strain it to remove milk solids and the spices. Store in an airtight container at room temperature.