Prasadam – Ghee, Part Three

ghee

Previously we posted part One & Two of the article on Ghee (which is the crown jewel of oils, and is one of Srimati Radharani’s most favored ingredients). Today we are posting part Three of this fine article as posted on the Sampradaya Sun

Prasadam – Ghee, Part Three
by Sun Staff (SUN)

A journey through India: border to border, bhoga to prasadam.

The importance of golden ghee in cooking Krsna prasadam is very evident when we consider books of Vaisnava literature such as Sri Govinda-lilamrta and Sri Caitanya-caritamrta. In Govinda-lilamrta we find descriptions of the great range of uses for ghee, as it’s described in the conversations between Mother Yasoda and the gopis who are arranging so many nice foodstuffs for Krsna.

In Verse 53, Mother Yasoda is telling Kilimba that they had milked the cow named Sugandha, and churned her milk into butter, and the gopis could use this special butter to make ghee. Yashoda requests the gopis to make many different dishes cooked in ghee, and to prepare sweets with ghee, and Rohini Devi also describes the preparations Radharani has been making for Krsna with ghee.

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