Almost all ancient Indian breed of cows, which is propagated in Vedas as well, has a prominent hump. The hump has a lot more relevance than we imagine. Our scriptures says that Gir cow hump contain a vein called Surya Ketu Nadi, this (vein) absorbs all the positive energy and radiations from Sun.
This energy gets transformed into valuable nutrients in the milk. This is the only reason why our Vedas have suggested to consume milk and other by-products of Desi Cow.
Gir cow has a very prominent specific fold of skin below its neck. The dewlap is responsible for giving the immunity power to cows which reflects in the ghee made out of Gir cow’s milk. The scriptures also supports the fact that the calmness a Gir cow has is also replicated in people who consume the ghee, milk and other by- products of Gir cow.
A2 is cow’s milk that contains only the A2 type of beta-casein protein rather than the more common A1 protein found in hybrid or non desi cow milk. It is characterised by a distinct golden yellow color. Cows who produce this protein in their milk are called A2 cows. Only desi cows can produce this protein in their milk and Gir cows are one of them.
Builds immunity: This ghee is a mix of rich essential nutrients that build one’s immunity. Just 2 teaspoons of ghee with milk is the best immunity booster.
Balances ‘pitta’ ‘vata’ and ‘Kapha’ doshas in the body. The imbalance of these give rise to diseases
Improves digestion: It helps to secrete enzymes that digest food, increase metabolism and reduces bad cholesterol
Relives dryness: It can be used as a moisturizer on the skin, lips and heels. Also, can be used to treat hair problems.
It can be used for Homa, Aarti, Puja, Yajna as it generates oxygen in quantum and cleanses the atmosphere.
Ghee when used after a year helps in treatment of epilepsy, schizophrenia, intoxication and other disorders.
Dropping 2 drops in nose (Nasya) helps in curing ailments above the collar-bone such as migrane, headaches, hearing and vision problems, hair-fall, etc. It also helps in improving concentration.
It can also be used for ‘Nabhi Chikitsa’ for curing various disorders or diseases.
A2 Milk from Gir Cows is boiled and cooled down naturally. A layer of cream forms over this milk, which is stored and cultured by adding curd made from A2 milk to it for about 8-10 hours. This process of culturing helps to break the fat molecules from the cream for further conversion to curd (with the help of good bacteria present in curd).
Cultured curd is then churned for about approximately 30 minutes depending upon the quantity, till the buttermilk and butter get separated. This butter is popularly known as Makkhan (Lord Krishna’s favourite). This Butter is then removed with a strainer and collected separately.
Milk when bolied becomes easy to digest. Additionally, the cream formed over it gets cultured to form Makkhan or butter, is relatively easier to digest than milk. Last but not the least, when this Makkhan is heated to have the ghee as our final product is yet more easier to digest than Milk and Makkhan and has more unbelievable health benefits.
We believe and follow the Age Old Traditional and Ayurveda Methods which form a part of various Vedic Samhitas.
Collected Makkhan is then cleaned with water so as to discharge its inherent leftover buttermilk.
Semi-solid Makkhan is then heated in a thick bottomed vessel on mild flame to form Ghee, “The GOLDEN NECTAR” - An Elixir for Life!
Ghee is unadulterated and preservatives free
One can use Ghee for cooking. Ghee can be considered to replace regular cooking oil.
Ghee should be stored in a cool, dry and clean place and at room temperature. Never refrigerate it.
Ghee when prepared is in liquid form and slowly turns semi-solid (Danedaar).
Always scoop up Ghee with a clean and dry spoon as per requirement from the corners of the jar as and when required.
Do not place the spoon inside the jar. Avoid heating it on flame or microwave. Rather one can just immerse the jar in lukewarm water to get the ghee in liquid form.