It is believed that Cleopatra, the queen of Egypt renowned for her beauty, regularly took a bath in goat milk to keep her skin soft and glowing. Ayurveda, the ancient Indian medicine system, also recommends goat ghee for its varied medicinal value. With recent studies endorsing the benefits of goat milk and ghee, there has been a renewed interest in its products. Such is the enthusiasm that some companies have developed cosmetics based exclusively on goat milk.
The world may be waking up to its benefits now, but in several parts of India, goat milk ghee is a key ingredient for preparations made for auspicious occasion and have been regularly used in rituals.
Goat milk ghee is rich in proteins and calcium that help in bone and muscular growth in humans. It contains probiotics and nutrients that improve digestion and bowel movement.
Goat ghee benefits
- Regular consumption of goat ghee is known to reduce inflammation in the body.
- Goat ghee has lower lactose content and fat, making it easier for humans to digest.
- It improves immunity and helps fight against various viruses.
- It is known to treat various skin conditions, such as rashes and skin discolouration.
- It is also a vital protein, magnesium, and calcium source and serves bodily needs.
Goat vs Cow ghee
Goat and cow ghee have striking differences in fractionation and melting behaviour, hence their fatty acid composition and digestibility. The liquid fraction in goat ghee is 69%, whereas it is 30.5 % in cow ghee. Consequently, goat ghee's melting and softening point is much lower than cow ghee.
Goat ghee has its own natural sweetness, whereas cow ghee has got nutty flavour. It is whiter in colour due to the goat’s ability to convert carotenes in grass into vitamin A. It is higher in medium chain triglycerides (MCTs), which make it melt at room temperature. The higher MCTs in goat’s ghee and smaller fat globules than cow's ghee make it easier to digest. Cow ghee is more allergenic, and some people may be intolerant to it.
Ghee and Ayurveda
The Sanskrit word for ghee is ghritam. It comes from the root ghr, which means shine. Ghee is supposed to increase the sattvic (pure) quality of life. It has been recommended to enhance intelligence (dhi), refine intellect (buddhi), and improve memory (smriti). Ghee also builds the aura, makes the organs soft, and increases rasa (the internal juices) in the body.
In Ayurvedic medicine, ghee is used as a carrier for herbs, heavy metals, and certain toxins. Ghee was known to take the property of the herbs without losing its guna or properties. Ghee is considered a catalytic agent. It carries the medicinal properties of herbs that it is processed with, deep into the tissues.
Goat milk ghee is recommended for nourishing and healing the skin. It was common to have ghee massages on the street decades ago. Now that it has become expensive, it has been replaced with oil. The ancient texts of Ayurveda bear testimony to the fact that ghee was considered a potent medicine.
Goat milk ghee was administered to patients with a weak constitution as it is easily digestible compared to cow’s ghee.
Here are some recipes to incorporate goat milk ghee into a daily diet.
Ghee Coffee
Ghee coffee is a great way to start the day with good fat lubricating the system.
Serves: 2
Time: 10 minutes
Ingredients:
Water: Two cups
Coffee: One heaped tsp
Goat ghee: 1 ½ tsp
Sugar/jaggery: 2 tsp
Instructions:
- Heat water in a saucepan and add coffee and ghee.
- Take it off the stove and beat it well to emulsify the ghee in the coffee. One can also use an electric beater.
- Beat it well with an electric beater until it becomes frothy
- Add sugar or jaggery.
The morning cup is ready for a fresh start to the day.
Ghee rice
This flavourful rice recipe is suitable for any meal. The aroma of ghee mixed with rice is simply amazing. One can have this with dal and lightly sautéed vegetables.
Serves 2
Time: 30 minutes
Ingredients
Basmati rice/Red rice: 1 cup
Onion: One large sliced
Peas: Half cup
Green chilly: 2 sliced
Cumin seed: 1 tsp
Salt: ¾ tsp
Instructions:
- Wash and soak basmati rice for at least half an hour in water.
- Heat ghee in the pressure cooker. Add cumin and when it starts spluttering, put in onion slices.
- Sauté till the onion turns light brown, then add chillies.
- Drain water and add rice to the cooker.
- Lightly roast it in ghee and let the water dry up.
- Add water and cook it for one whistle.
Ghee Palak Paneer
This popular dish is made with butter, but the ghee variation is equally delicious.
Serves 4
Time: 30 minutes
Ingredients:
Paneer: 250 grams
Palak: 750 grams
Ghee: 1 ½ tbsp
Onion: 2 medium size, chopped
Garlic: 7-8 cloves, chopped
Ginger: 1 inch, chopped
Cardamom: 2 nos
Cinnamon: 1 inch
Clove: 5 nos
Bay leaves: 2 nos
Green chilli: 2 chopped
Cream: optional
Instructions:
- Clean and wash palak leaves and boil them for 2 minutes.
- Chop the leaves finely and keep them aside.
- Heat 1 tbsp ghee in a pan and add lightly crushed spices and bay leaves.
- Add chopped garlic and ginger when it turns light brown, green chillies and chopped onion. At this stage, sprinkle a pinch of salt, so the onion cooks quickly.
- Next, add palak and sauté it for a few minutes before adding paneer and covering the pan for one minute.
- Add some garam masala powder and the remaining ½ tbs ghee. Take the pan off the heat.
- Garnish it with cream before serving.
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