Ghee

Ghee

Ghee clarified butter made from cow\'s milk, is a sacred requirement in Vedic yajña and homa (fire sacrifices).Ghee is a class of clarified butter that is originated in ancient India and is commonly used in South Asian cuisines, traditional medicine, and religious rituals.
Ghee is prepared by simmering butter, which is churned from cream, and removing the liquid residue.Spices can be added for flavor.The texture, color, and taste of ghee depend on the quality of the butter, source of the milk used in the process and the duration of the boiling.
Fire sacrifices have been performed dating back over 5,000 years.
They are thought to be auspicious for ceremonies such as marriage, funerals, etc. Ghee is also necessary in Vedic worship of m?rtis (divine deities), with aarti (offering of ghee lamp) called diy? or d?pa(deep) and for Pañc?m?ta (Panchamruta) where ghee along with mishri (mishri is different from sugar), honey, milk, and dah? (curd) is used for bathing the deities on the appearance day of Lord Krishna on Janmashtami, (Maha Shivaratri). There is a hymn to ghee.[3]
In the Mahabharata, the kaurava were born from pots of ghee.Getting pure ghee to perform sacred functions is difficult these days to the Hindu society as many large-scale producers add salt.[citation needed]
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