grass fed ghee

What's the ghee residue ( Morta / Mava) When we extract ghee from malai ( cream) above the milk. That cream churned into a butter and when the butter melts on the heat the ghee is out of it. While in preparation the hot liquid stuff is ghee and the soft, Creamy and paneer like brownish colored stuff settled at the bottom of the pan is called ghee residue ( Morta/ Mava). This is very rich in protein, essential fatty acids. You can prepare sweet out of that ghee residue within the minimum time with very few ingredients. It is not only tasty but healthy also. And can be used in many recipes such as ( spread on toast/ bread, Make bread Dough and bake with cookies) Also it can be used instead of salt.

Grass fed

Buffalo Ghee - Butter are made with 100% organic butter acquired from grass-fed buffalos Made from the conventional process of converting milk to yogurt, hand churned to butter, and then by a slow process heated to produce ghee of superior quality and taste. Buffalo ghee is rich in fat and low in cholesterol. The buffalo ghee has a unique aroma, fragrance, and taste, because of the high-quality butter used in the making of the ghee. It is a Rich source of protein, calcium, phosphorous, magnesium, and potassium, that provides multiple health benefits