Desi ghee has been used for hundreds of years for cooking and maintaining health, but nowadays desi ghee is used very little, because most of the food is cooked in coking islands and market ghee.

 Desi ghee is counted in superfoods, as it has magical benefits, it not only reduces the symptoms of colds and colds but also eliminates dry cough.

 Pure desi ghee can be made from any animal's milk, but this ghee is mostly made from cow's and buffalo's milk. The quality of desi ghee made from cow and buffalo milk is higher than the milk made from other animal milk.

 Desi ghee should be used in milk or cooked with it, its utility does not decrease, as many nutrients are found in desi ghee. Generally, a desi ghee spoon contains nine calories, 25 grams of cholesterol, six grams of saturated fat, half a gram of trans fat, while two percent of vitamin a is found.

 How to make desi ghee

 There is usually no tradition of making desi ghee in cities. It is made in most villages. So the most effective way to make desi ghee is that which is used in villages.

 Yogurt is made from cow or buffalo milk to make desi ghee in villages. This yogurt is run in a vessel in the morning by putting it in a vessel, this vessel is usually of clay, which is commonly called chatti. In the old one, putting yogurt in the chatti, it was used to drive wood, but with the passage of time, the wood was used.