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Jaisalmer Ghee

Jaisalmer Ghee. Jaisalmer Ghee.

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Jaisalmer Ghee

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  1. Jaisalmer Ghee

  2. Jaisalmer Ghee Ghee is especially produced during the rainy season when there is plenty to eat for the cattle and is very appreciated because of its unique taste. Ghee provides energy to the diet for the cold winters in these area and families serve it with chagrarotior prepare special sweets with it. Jaisalmer Ghee is a local product which is made from cow milk and prepared in a traditional way for home consumption in the family houses. Jaisalmer Ghee is know for its high quality and taste which could be due to the desert plants which are growing in this area and provide a rich feed for the animals. 1 Stored Ghee

  3. Jaisalmer Ghee THE TOOLS For prepare the Ghee different traditional tools are used. The so called mathura is a round bowl used as a container for the preparation of the butter. The jherna is a kind of trowel which is turned with a rope and allows the churning of the curd. The so called makari is a piece of wood with a hole in the middle and two toothed arms is used to tie up the mathuraduring the processing. 2

  4. Jaisalmer Ghee THE PREPARATION The production of Ghee consists of the following steps: 1. The milk coming from the local breed cows (Tharparkarcow) is processed into dahi(curd). 10 to 20 liters of curd are necessary to produce 1 kg of Ghee. 2.Once the curd is ready the bhillona, the churning to prepare butter, can start. The curd must be processed during 1 or 1 and a half hour shaking it constantly with the jhera. 3 Women are who prepare the Ghee

  5. Jaisalmer Ghee THE PREPARATION 3.Through the shaking, the fat is separated in form of foam on the top. This is taken out progressively and put in another bowl. Sometimes hot water must be added to the curd to facilitate the separation of the fat. 4

  6. Jaisalmer Ghee THE PREPARATION 4. When it is noted that no more foam comes out, the bowl with the fat is shaken making circular movements so that the small fat balls come together to form a bigger ball about 250 grams of makan (butter). Usually families store the butter balls made during 8 days to process them later andconvert them in 1 Kilogram ghee. The liquid fraction of the ghee-making is called chaach (buttermilk) and is a valuable source of milk proteins. Chach and Sangri beans 5

  7. Jaisalmer Ghee THE PREPARATION 5.To obtain the ghee the butter balls must be heated for 5-10 minutes. Salt and wheat flower are added in order to absorb the rest of water and whey proteins. In that way the pure Ghee can be filtered, which is recognized from its golden colour. 6

  8. Jaisalmer Ghee USES In the Jaisalmer region Ghee is used for several purposes: it is melt to accompany the so called “churma” , (roti made with millet flower) and eaten. during the winter period. Several energy rich sweets are also prepared with ghee: Halwa, Ladhuor Havam Singora seeds and Gund ingredients of Ladhu Ladhu Ghee has a big value for religion purposes too. It is used for instance in the Pujas (prayers) and weddings for lighting the lights. Churma served with Ghee and Chach 7

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