Desi Ghee
On the commercial level its huge quantity is prepared, packed and distributed locally and in different regions of the world. The only thing that is needed for its production is fresh and pure milk because no other ingredient is required. In fact it is the pure form of the fats present in the milk. In homes people turn butter into Desi ghee by heating it on a low flame so that the water and other impurities present in the butter get evaporated and the fine product is derived. But this method is not possible at a very large scale so the cream present in milk is melted to get this kind of ghee.
The food scientists have done many researches on this by product of milk and are satisfied to claim that it is quite useful for the people but they need to use it not more than they can digest. Because excess of everything is not in favor of healthy body and the same rule is also applicable to this ingredient. A number of different ways are evolved for the use of every single food item. There was a time when people take this pure ghee simply in regularly in their diet but now it could be problematic because of change in life style in most parts of countries.
For the sportsmen it is a good source of energy and the growing children also gain necessary nutritional value from it. The taste of this food item itself is quite unique that is why it turns the whole dish into a very tasty experience for the people. In the main course of meals, in sweet dishes and also for frying it can be used by cooks and chefs.