Try Ambadis pure Ghee and feel the difference.
Made from the finest Cow’s Milk in our farm.
It is processed in the traditional way
gives a rich yellow colour having a fresh aroma your
family will love to treat it in a special way .
This ghee is easy to digest and being rich in
Vitamin A and E, It is healthy.
How to make Ghee
Ghee is the name for anhydrous butter fat in India, where it is prepared in large quantities; it is commonly mixed with the milk fat of the water-buffalo. The full name is usli ghee, and the spelling ghi is sometimes used, or in sanskrit ghrta. Ghee is the chief form of cooking oil in many Indian regional cuisines; it is also used medicinally and plays a part in some Hindu religious ceremonies. Samna (also samneh, samn) is the name for butter fat in Egypt and elsewhere in the Middle East, where it is also prepared in large quantities; it is commonly mixed with the milk fats of sheep and goats. It turns up in North Africa as sman, sometimes flavored with herbs, or spiced, or aged. Ethiopia also has a spiced version, nit'r k'ibe.
The butter is melted and the simmered long enough to boil off all the water, during which time it takes on a buttery taste. It is used especially, but not exclusively, for cooking meat, and it is essential for many Indian dishes. Ghee is the clear butter fat. By removing the aluminous curd and water that favor the growth of organisms promoting rancidity, anhydrous butter fat does not become rancid as readily as butter and can be stored un refrigerated for several months.
