Right process to accept Cow's Ghruta in our life.

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Right process to accept Cow's Ghruta in our life.
By Madan Gopal Das

Ghruta is amrita because it gives vitality, agility and energy to us. It is also important to eat ghruta in right way. Ghruta has many uses. I am discussing three types here.  We can call these three types as internal, nasal and external.

Common points about cow’s ghruta are that it is cooling in nature and helps in stopping infection, strengthening bones, removing toxins and giving strength. One most important point about cow’s ghruta is that it has to be used always in warm/hot state. Hot does not mean very hot. At the same time we should know that repeated heating of cow’s ghruta decreases its potencies. So we see in Vedic culture (India) that cow’s ghruta which was used on daily basis was always kept in small silver vessel and it was heated before serving. The main stock was kept separate and was not heated every time. Only stock in small vessel was heated before serving so that the ghruta is not heated more than 2-3 times in total. In fact the lesser number of times it is heated the better it is. Still we have to use it only after heating. Lesser number does not mean never but only one time or say maximum twice or thrice.

So this heated cow’s ghruta should be taken with warm roti, rice, dal etc. We see in Vedic culture that cow’s ghruta was always put on hot rice, roti or dal and not on anything cold. Sweets made in ghruta were also eaten hot in previous times. For example Halva, gulab jamun, jalebi etc. all were eaten warm/hot. Preparations fried in ghruta such as pakodas etc. were always accompanied with warm kadhi, dal etc. If sweets were eaten cold such laddu, then it was followed by hot milk or hot kadha(ginger or herbal tea) etc. In essence, we see in Vedic culture or previous times the ghruta items were consumed either hot/ warm or were accompanied with other hot/ warm items.