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Ghee

Hare Krsna.When I was a kid, this is what we used to do at our home.I presume you are aware of how milk is made to curd. The top layer of the curd can be separated and stored in a cool place for a few days and that when churned very well will give butter; that butter when heated gives ghee and a dark sticky substance.Ghee is a high potency food and is preferably served on top of the dishes just before eating or in some cases like sweet pongal or kheer, once the sweet is cooked, ghee is put on the top. One of the popular misconceptions is that ghee gives high cholesterol and is bad for heart. This myth, unfortunately, is picking up in India too. Like I mentioned, ghee is a high potency food and has to be taken in right quantities.One secret though; ghee is highly saatvik and I have seen very saatwik brahmins and exalted devotees take ghee without much digestive issues. Srila Prabhupada used to eat puries, samosas, etc fried in ghee; rather deep fried and double fried in ghee :-)regardsrAma
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