Ghee or clarified butter is an excellent alternative to common cooking oils. With an elevated tolerance to heat it is ideal for all cooking applications and is widely used in east Indian recipes. Ghee has been used for hundreds and thousands of years in Ayurveda (the alternative medicine of east India) as a carrier for medicinal herbs, which are infused into the ghee. Some of the benefits of GHEE according to Ayurveda: Aids digestion and elimination. Beneficial for the skin and eyes. Lubricates the joints and improves flexibility. Promotes vitality and energy Improves absorption and assimilation of nutrients. Carries the medicinal properties of herbs into the tissues. Balances all 3 doshas (especially Pitta and Vata).
Ghee is made by simmering butter for an extended period of time after which the impurities, milk solids and sugars separate from the butter fat or oil. A crust is formed at the surface, which is removed and the remaining fat/oil is filtered, leaving pure LACTOSE FREE cooking oil.
Ghee has a delicate buttery flavor which complements the taste of any recipe calling for cooking oil. It can be used in vegetable stir fry, sautés, soups, sauces, in baking or as a simple spread on toast.
Why Organic? Since environmental toxins bind to fat molecules, it is essential that ghee be made from organic butter. Our pure organic cow’s ghee is made with 100% certified organic Canadian butter.
OUR FAMOUS GHEE POPPED POPCORN
1/2 cup (125 ml) organic popping corn
1/3 cup (85 ml) Prasad Ayurveda Organic Ghee
1/3 – 1/2 tsp (2-3 ml) organic salt ground to a fine powder with a mortar and pestle or a clean spice grinder
*Be sure to wear an apron and oven mitts.
Melt the ghee in a 6 liter, thick bottomed, stainless steel pot on high temperature.
Drop three (3) kernels of the popping corn into the melted ghee.
Apply the pot cover.
Wait until all three kernels have popped.
Take the pot off of the heat.
Pour in the rest of the popping corn kernels.
Replace the cover in such a way as to leave it ajar with a 2-3 cm opening
Be sure to cover the open gap closest to you with a cloth so as not to get burnt with the steam, splashing oil or popping kernels.
Place the pot back onto the heat.
When the kernels begin to pop begin to gently shift the pot back and forth or side to side while maintaining direct contact with the heat and count to 20.
Remove the pot from the heat and count to 10.
After counting to 10, bring the pot back onto the heat.
Continue this 20-10 process until the popping subsides to one pop every three seconds.
Remove from the heat permanently and turn off the heat.
Remove the lid completely (be carefully not to drip any moisture from the lid onto the popcorn.
Sprinkle half of the finely ground salt over the popped corn with your fingers.
Mix the Popped corn and repeat with the remaining salt.