clarified butter

Ayurvedic medicine attributes many physical and mental healing qualities to ghee, including the following:

USE IN AYURVEDIC MEDICINE:

IT FREEZES IN LOWER TEMPERATURES.

Ghee(CLARIFIED BUTTER) is made by unsalted in a large until all water has boiled off and has settled to the bottom. The cooked and clarified butter is then spooned off to avoid disturbing the milk solids on the bottom of the pan. Unlike , ghee can be stored for extended periods without , provided it is kept in an container to prevent and remains moisture-free. Texture, colour, or taste of ghee depends on the source of the milk from which the butter was made and the extent of boiling. In , ghee is usually made with 's milk as it tends to be whiter than 's milk.

A stage of butter after boiled,also known as ghee in india.