Ghee is simply another name for clarified butter. It is an incredible source of healthy saturated fats and has numerous nutrients, minerals, and vitamins. Ayurvedic ghee is made by gently boiling butter till it reaches a temperature of around 485 degree Fahrenheit. At this stage, the milk solidifies and the water in it gets separated. This leaves behind a light-colored liquid, which is called Ghee. Thanks to the increasing awareness of Ayurveda and its benefits, the ghee is fast becoming a top nutrient in many American households. Although ghee has been a traditional staple in India, Southeast Asia, and the Middle East from centuries, its aromatic flavor and soft, nutty…