Radhabari Special Gawa Ghee (Pure Clarified Butter)

The Golden Elixir: Authentic Gawa Ghee for Unmatched Flavor

Product Specifications

Radhabari Special Gawa Ghee is a premium, traditional clarified butter revered in Bengali and broader South Asian cuisine. “Gawa Ghee” specifically refers to Ghee made from pure cow’s milk, distinguishing it from buffalo or mixed-milk alternatives, and is especially prized for its distinct aroma and flavor profile.

Produced through a meticulous, slow-simmering process, this Ghee removes all water and milk solids, leaving behind a rich, golden, and shelf-stable butterfat.

• Signature Flavor & Aroma: Features a rich, deep, and satisfying nutty, slightly caramelized aroma that is the hallmark of traditionally prepared Bengali-style Ghee.
• Texture: Possesses a pleasant granular (danedar) texture when cool, melting into a liquid gold when warm.

Why Choose Radhabari Gawa Ghee?

Ghee is not just a cooking fat; it is a foundational ingredient prized for both its culinary properties and traditional health benefits:

• High Smoke Point: With a smoke point of approximately 485∘F, Ghee is superior for high-heat cooking methods like frying, searing, and sautéing without producing harmful free radicals.
• Lactose & Casein-Free: Since the milk solids (which contain lactose and casein) are fully removed during clarification, pure Ghee is often suitable for individuals with dairy sensitivities.
• Ayurvedic Heritage: Revered in Ayurveda as a Sattvic food that aids digestion (Agni) and acts as a nutrient delivery vehicle.
• Nutritional Richness: Contains essential fat-soluble vitamins (A, D, E, and K) and beneficial fatty acids, including Butyric Acid.

Culinary Uses

A single spoonful of Gawa Ghee is enough to transform a simple meal into a luxurious dining experience:

• Enhancer: Drizzle a teaspoon over plain rice, Dal (lentil soup), Khichuri, or warm flatbreads (Roti, Paratha) for an instant flavor boost.
• Cooking Fat: Ideal for tempering spices (Tadka), sautéing vegetables, or making authentic Indian sweets like Halwa and Laddoo.
• Baking: Can be used as a richer, nuttier substitute for butter in most baking recipes.