Ghee might or might not taste like Desi ghee but the major difference between the two lies in the process by which they are made. Desi ghee is considered to be pure and rich as it is often country made or home made. Whereas ghee is processed and machine made and not indigenous. Although there is no fundamental difference between the two types of ghee, the word desi ghee is used by most of the commercial manufacturers to add a traditional touch. But no matter which ghee it is, its consumption must be limited as it is super fattening & contributed greatly to cholesterol level. But its hard to resist:)

Answered by Mansi Saini , an ibibo Advisor, at 5:10 PM on May 12, 2008

Desi ghee also has an ideal Linoleic/Alpha Linoleic acid ratio (LA/ALA) ratio. This ratio is unusually high in most PUFA oils, which is undesirable. It is now recognized that the consumption of oils with ideal LA/ALNA ratio is crucial for prevention of coronary heart disease. Excessive consumption of PUFA-rich oils may depress HDL cholesterol (the kind that protect the heart) level, thereby increasing the risk of coronary heart disease. Desi ghee, unlike refined oils, is heated to very high temperatures while cooking. This helps it retain its original nutritional properties.

There’s no significant difference between the amount of calories ghee has and the caloric proportion in oils. About 90 to 95 per cent of both is fat. An excess of desi ghee like any other fat is clearly undesirable due to its calorie density. This doesn’t mean though that desi ghee is harmful for children and adults with high cholesterol and heart disease, if taken in right amounts. Also, no one cooking medium is ideal. So cooking with desi ghee alone is not recommended. A blend with cold pressed/sesame, mustard and olive oil is desirable.

Ghee is rich in vitamins A, D and riboflavin as well as minerals such as calcium, magnesium, phosphorus and potassium. Vitamin A helps maintain vision, healthy skin and acts as an important antioxidant too. Vitamin D, calcium, magnesium and phosphorus form important constituents of the skeletal structure and also play important roles in physiological functions like nerve conduction and blood-clotting. Potassium is needed to maintain the delicate fluid and electrolyte balance within cells, to keep heartbeat regular and to maintain normal blood pressure.
Applying Western research findings that demonise saturated fats to Indians is not valid for several reasons. Indians have unique risk factors for developing coronary artery disease, for instance. Then, the average Indian vegetarian cuisine rarely meets the upper calorie limit of 300 mg a day. And our Ayurveda credits desi ghee with healing properties.
The writer is a former senior nutritionist at Escorts. She heads the Centre of Dietary Counselling and also runs a health food store. She feels that for complete well-being, one should integrate physical, mental and spiritual health. According to her: “To be healthy should be the ultimate goal for all.

Answered by kishore , an ibibo Master, at 10:38 PM on May 06, 2008

Ghee made at home is called desi ghee. What we buy in the market is ghee. it is mixed with lot of other things .

Answered by jyothi . , an ibibo Specialist, at 12:31 PM on May 03, 2008

Ghee made by hydrogenated vegetable oil.Hydrogenated oils are main source for Trans fats. Of all the fats, trans fatty acids are considered to have an adverse effect on blood lipids and immune system.
Desi Ghee is made by simmering unsalted butter in a large pot until all water has boiled off and protein has settled to the bottom. The cooked and clarified butter is then spooned off to avoid disturbing the milk solids on the bottom of the pan. Unlike butter, ghee can be stored for extended periods without refrigeration, provided it is kept in an airtight container to prevent oxidation and remains moisture-free.

Answered by Seema , an ibibo Master, at 3:34 PM on May 02, 2008

as i know......

ghee is available in market.....
bt desi is always available in dairy......or others.....

Answered by ankush , an ibibo Citizen, at 5:51 PM on May 01, 2008