known as clarified butter, is commonly utilized in Ayurvedic medicine and
Indian cuisine. It is prepared by boiling butter and separating the pure
butterfat from the water and milk particles. The end result is a golden,
fragrant liquid with a deep, nutty flavor. Ghee boasts a long historical legacy
within the Indian cultural context. It is highly valued for its flavor,
excellent shelf life, and numerous health advantages.
cow ghee is referred to as Amritam due to its exceptional properties and