Recipes With A2 Cow Ghee

A2 Cow Ghee, often made from the milk of indigenous cows, is prized for its golden color, slightly granular texture, and a delicate, nutty flavor that is easy to digest. It is preferred for daily health and light cooking.

Recipe 1: A2 Ghee Khichdi (Healthy Meal / Gut Health)

A simple, Ayurvedic healing meal, boosted by the easily digestible A2 Ghee.

1. Prep: Rinse 1/2 cup rice and 1/4 cup Moong Dal (yellow lentils) thoroughly.
2. Tadka (Tempering): Heat 2 tbsp of A2 Cow Ghee in a pressure cooker. Add 1 tsp of cumin seeds and a pinch of Hing (Asafoetida). Let them splutter.
3. Spices & Veggies: Add 1/2 inch grated ginger, 1/4 tsp turmeric powder, and 1/4 tsp black pepper. Add 1/2 cup of mixed vegetables (carrots, peas, potato). Sauté for 2 minutes.
4. Cooking: Add the rinsed rice and dal. Add 4 cups of water and salt to taste.
5. Pressure Cooking: Close the lid and cook for 4-5 whistles until the Khichdi is very soft and mashed.
6. Serving: Transfer the Khichdi to a bowl.
7. Final Drizzle: Serve piping hot with a generous dollop of raw A2 Cow Ghee on top. The fresh Ghee aroma and healthy fats complete the dish.

Recipe 2: A2 Ghee Oats Porridge (Healthy Breakfast)

1. Toasting: Heat 1 tsp of A2 Cow Ghee in a saucepan. Add 1/2 cup of rolled oats and toast them lightly for 1-2 minutes until they become fragrant.
2. Cooking: Add 1.5 cups of milk (or water/plant milk). Bring to a simmer.
3. Flavors: Add 1/4 tsp of cinnamon powder and a pinch of salt. Cook for 5-7 minutes, stirring until the oats are soft and the porridge has thickened.
4. Sweetening: Turn off the heat. Stir in 1 tbsp of jaggery powder or honey (optional).
5. Topping: Pour into a bowl. Top generously with sliced banana, berries, chopped almonds, and chia seeds.
6. Ghee Boost: Finish with a final 1/2 tsp drizzle of A2 Cow Ghee for a nutty flavor and sustained energy.

Recipe 3: A2 Ghee Badam Katli (Diwali Sweet – Healthier Alternative)

1. Almond Paste: Blanch and peel 1 cup of almonds. Grind them into a smooth, fine powder.
2. Syrup: Combine 1/2 cup of sugar and 1/4 cup of water in a pan. Boil until a single-string consistency syrup is formed.
3. Mixing: Reduce the heat to low. Add the almond powder and 1 tsp of A2 Cow Ghee. Stir continuously until the mixture thickens and forms a non-sticky mass that pulls away from the sides of the pan.
4. Rolling: Transfer the dough onto a Ghee-greased surface or parchment paper. Flatten it slightly while still warm and roll it out to about 1/4-inch thickness.
5. Setting & Cutting: Apply edible silver foil (varq) if desired. Let it cool slightly, then cut into diamond shapes.

Recipe 4: Dal Tadka with A2 Ghee (Meal Accent)

1. Dal Prep: Pressure cook 1 cup of mixed lentils (toor and masoor) with turmeric and salt until soft. Keep aside.
2. Tadka 1 (Base): Heat 1 tbsp oil in a pan. Sauté chopped onion, ginger, and garlic. Add tomato and basic spices (red chili powder, coriander powder). Cook until the oil separates.
3. Mixing: Pour the cooked Dal into the Masala Simmer for 10 minutes.
4. Final A2 Ghee Tadka (Tempering): In a separate small Tadka pan, heat 2 tbsp of A2 Cow Ghee.
5. Flavor Burst: Add 1 tsp cumin seeds, a pinch of Hing, dried red chilies, and a few curry leaves. Let the cumin splutter and the chili slightly darken.
6. Drizzle: Pour this hot, aromatic A2 Ghee Tadka directly over the simmering Dal. Cover immediately for 1 minute to infuse the aroma.
7. Garnish: Garnish with fresh cilantro and serve with rice or roti.

Recipe 5: Ghee Roasted Makhana (Healthy Snack)

1. Roasting: Heat 2 tbsp of A2 Cow Ghee in a large pan on low to medium heat.
2. Makhana: Add 3 cups of Makhana (Fox Nuts) and roast them, stirring constantly.
3. Crisp Check: Continue roasting for 8-10 minutes until the Makhana are very crisp. They should crush easily between your fingers.
4. Spicing: Turn off the heat. Immediately sprinkle 1/2 tsp of Chaat Masala, 1/4 tsp of black salt, and a pinch of black pepper.
5. Mixing: Toss quickly to ensure the spices coat the Makhana evenly before the Ghee sets.
6. Cooling: Spread on a tray to cool completely.
7. Storage: Store the crispy, nutty-flavored snack in an airtight container for easy access

Recipe 6: Palak Paneer with Ghee Tadka (The Wholesome Meal)

1. Paneer Fry: Cut 200g of Paneer (Indian cottage cheese) into cubes. Heat 1 tablespoon of A2 Cow Ghee in a pan.
2. Searing: Gently fry the Paneer cubes until light golden. Remove and soak in warm water to keep them soft.
3. Spinach Base: Blanch 3 cups of fresh spinach leaves (Palak). Drain immediately, refresh with cold water, and blend into a smooth puree.
4. Masala Base: In the same pan, heat another 1 tablespoon of A2 Cow Ghee. Add 1 teaspoon of cumin seeds and let them splutter.
5. Aromatics: Add chopped onion and sauté until transparent. Then, add ginger-garlic paste and sauté until the raw smell disappears.
6. Spices: Add 1/2 teaspoon of turmeric, 1 teaspoon of coriander powder, and 1/2 teaspoon of red chili powder. Sauté for 1 minute.
7. Combining: Pour the spinach puree into the spice mixture. Add salt to taste and let it simmer for 5-7 minutes.
8. Paneer Addition: Add the fried paneer cubes (drained from water) and 1/2 cup of water to adjust the consistency.
9. Ghee Tadka (Tempering): In a small tadka pan, heat 1 teaspoon of A2 Cow Ghee. Add a pinch of asafoetida (hing), whole red chilies, and a few cloves of sliced garlic.
10. Final Touch: Pour this aromatic A2 Ghee Tadka over the simmering Palak Paneer just before serving.

Recipe 7: Ragi & Oats Porridge (The Health Breakfast)

1. Toasting: Heat 1 teaspoon of A2 Cow Ghee in a saucepan. Add 1/4 cup of Ragi (Finger Millet) flour and 1/4 cup of rolled oats.
2. Dry Roast: Dry roast the Ragi and oats in the Ghee for 2-3 minutes until they release a mild aroma.
3. Liquid: Gradually pour in 2 cups of milk (or water/plant milk), stirring continuously to prevent lumps from the Ragi flour.
4. Cooking: Bring the mixture to a gentle boil, then reduce heat and simmer for 5-7 minutes, stirring occasionally until the porridge thickens.
5. Sweetening: Turn off the heat. Stir in 1-2 tablespoons of natural sweetener like jaggery powder or honey (optional).
6. Final Ghee: Pour the porridge into a bowl.
7. Topping: Add a sprinkle of cinnamon powder, chopped nuts, and fresh berries.
8. Ghee Boost: Top with a final, comforting 1/2 teaspoon of raw A2 Cow Ghee.