Pure Cow Ghee

Hand-churned Pure Cow Ghee — bilona method, golden, grainy and deeply aromatic. Cultured curd is churned to butter and the butter is slow-simmered until the water goes and only the golden fat remains. That is the whole recipe. It sets grainy rather than smooth, which is how you can tell it was churned and not manufactured from cream. HOW TO USE • A spoon over hot rice with rasam or paruppu. • Tempering, sweets, halwa and pongal. • Smearing on dosa, chapati and idli podi. • A teaspoon on an empty stomach, in the morning.