Desi Ghee holds its position of purity in nearly all the Hindu pooja
rituals. In Hindu mythology, Prajapati/Brahma, created Ghee by
rubbing or "churning" his hands together and then poured it
into fire to engender his progeny. So, whenever the Vedic rituals are
performed, the pouring of Ghee into fire symbolises a re-enactment of
creation. According to the Vedas, Ghee is the purest substance obtained from the purest Hindu animal - the cow. Dating as far back as 1500 BC the Rig Veda comprised of hymns that were sung in praise of Ghee.
Desi Ghee is used in Hindu temples to light diyas (Lamps) and to prepare the sacred food, or Prasad. This exalted status of ghee makes it not only a sacred and pure, but also a very expensive food, enjoyed only by the rich in the past. The age old study of Ayurveda considers it "the golden oil" of life, some believe that it puts us at a high level of health risk.
Desi Ghee Preparation
Desi ghee is made by slowly melting butter or cream that has been collected over a period of days. When the butter is heated (110-120°C), there is a lot of frothing, which consists mainly of proteins (casein), impurities and the sediment of non-fat milk solids.
When practically all the water evaporates the milk solids in the butter sink to the bottom, and the clear liquid on top is poured off and used in cooking. Because the milk solids are removed from the clarified butter, it can be used at higher cooking temperatures than unclarified butter, and it will also keep longer. Also called drawn butter or anhydrous butter fat, desi ghee does not rancid as readily as butter and can be stored unrefrigerated for several months.