Description
Traditional Rasipuram ghee has a nutty flavour that gives an added depth to dishes.
As in butter, the acidity of the fat determines the quality of ghee. So, Salts were added to maintain the acidity level and increase the shelf life of the product.
Melted ghee is first seasoned with a pinch of salt to remove the acidity of the leftover buttermilk, and then further tempered with Moringa leaves, which act as a preservative. The fried moringa leaves and browned milk solids (called kasadu) are removed with a strainer before the ghee is sold.
The farmers in the Rasipuram areas believe the richness of milk and ghee are obtained from the feeding of cotton seeds and sago thippi (by-product) to the cows.
The evergreen vegetation of the nearby Kolli Hills, which serve as grazing grounds for the cattle in the Namakkal district, is an important contributor to the richness of the milk that farmers use to make their butter.
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