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Cutting Preference
Pure cow gawa ghee is a clarified butter made by simmering and separating the milk solids and moisture from cow’s milk butter. It has a golden-yellow colour, rich buttery aroma, smooth texture, and mildly nutty flavour. It is commonly used for cooking, frying, tadka, sweets, rice and traditional Indian dishes. Freshness:
Fresh cow gawa ghee should have a clean, pleasant buttery/milky aroma and a natural golden-yellow colour. It should have a smooth, grainy or semi-solid texture depending on temperature. Avoid ghee with a sour, rancid, burnt or unusual smell, mould, or noticeable contamination. Store in a clean, dry, airtight container, away from direct sunlight and moisture. Always follow the manufacturer's best-before date if it is commercially packaged.
Approximately per 100 g : Nutrient Amount Energy ~900 kcal Total fat ~100 g Saturated fat ~60–65 g Protein 0 g Carbohydrates 0 g Sugar 0 g Cholesterol ~250–300 mg For 250 ml: The exact weight depends on temperature and density, but 250 ml of ghee is roughly 225–230 g. That corresponds to approximately 2,025–2,070 kcal and 225–230 g of fat. Ghee is very energy-dense, so a small quantity can add substantial calories to a meal. Exact nutrition varies by the cow's milk, preparation method and manufacturer.
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