Our Products
White Ghee
(Half - boiled)
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Brown Ghee
(Full - boiled)
( Caramelized Ghee )
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Cow Ghee
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Aadi Pure Ghee
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White Ghee (Half - boiled):
Half boiled white as the name indicates is half boiled at lower temperatures ( 104-105 degrees centigrade ) as compared to full brown ghee. It is white in colour and is not allowed to caramelize. It is manufactured using only buffalo cream/butter. It is mostly used by both the north/south Indian population and is also used as a cooking medium for manufacturing sweets extensively. It is also used to garnish Indian breads ( rotis/puris ).
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(Polypacking) |
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| 1/2 ltr |
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| 1 ltr |
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Brown Ghee (Full - boiled): ( Caramelized Ghee )
Full boiled brown ghee in other words caramelized ghee is manufactured by allowing the casein content of the butter/cream to roast at high temperatures ( 126 degrees centigrade ) to give it a very strong flavour. It can be manufactured by both buffalo and cow cream/butter. It is typically manufactured for the south Indian population and is widely used only in this geographic segment. It is brown in colour with good granularity and a pleasant strong flavour. This variety of ghee is typically used as a direct flavouring on foods and not as a cooking medium.
Cow Ghee
It is manufactured using cow cream/butter boiled at medium temperatures ( 106 degrees centigrade ) and is pale yellow in colour. Apart from consuming it in the form of a garnishing on foods, It is widely used for puja purposes in the south Indian market. It has tremendous demand in the preparation of Ayurvedic medicine in south and north India.
| Dedicated to Tulsidas Lalchand general trading Co |
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