Ghee made from the milk of Indian desi cows by Vedic process is an Ayurvedic superfood. It pacifies vata, pitta and kapha when consumed in moderate quantities and hence is called tri-doshic.
Ghee has fewer calories than butter and is loaded with vitamins and dietary fat. The fat-soluble vitamins need to be combined with fat molecules for assimilation in our bodies. In the form of dietary fibre, ghee offers these fat molecules. Together, our bodies absorb them readily and thus can use these nutrients.
Process of Making Anveshan Ghee
22-25 litres of Hallikar cows' A2 milk gives 1 litre of Anveshan ghee. It is made by the Vedic process as described in Ayurveda to retain all the nutrients.
1. The fresh A2 milk from desi Hallikar cows is obtained. (The cows are fed natural fodder and are also left to graze freely in the fields.)
2. The milk is boiled and set to curd. This increases CLA percentage in the ghee.
3. The curd is then slowly churned bidirectionally to yield makkhan. This step ensures that all the nutrients are retained.
4. The butter is heated on a low flame to yield golden ghee