Pongal is a four-day harvest festival celebrated by South Indians. It is the first day of the Tamil month ‘Thai’ and on this day people cook a variety of dishes that are made of rice. Pongal has its roots in Hindu festivities and harvest festivals that have been celebrated in South India for centuries. This is a time of celebration where people enjoy delicious food and wonderful company.
The word Pongal comes from the Tamil word “Ponga”, which means “to boil over”, and it is traditionally prepared with basic ingredients: rice, A2 milk, pure desi ghee and sugar or jaggery. The dish is cooked by boiling the ingredients together, stirring continuously to prevent clumps from forming. This dish reflects the richness of south Indian culture and traditions through its simplicity and taste.
Known for its delicious, sweet flavour and chewy texture, Pongal is the most preferred south Indian dish. This is cooked in a clay pot and served on a banana leaf during the Festival of Pongal.
The authentic Tamil Nadu Pongal tastes better with pure ghee made out of A2 desi cow milk. Organic ghee from Indigenous cows has been scientifically proven to have numerous health benefits that keep you in good shape and health.
A2 ghee is considered having better nutritional content than regular A1 ghee because it is made from A2 milk, which is less allergenic than the A1 variant. It also has lower levels of cholesterol content than regular A1 ghee.
Cow ghee from A2 milk is perfect for Pongal, as it’s softer on those who suffer from stomach and digestive problems. It also tastes great!
For those looking for a healthier alternative, here’s a recipe for Pongal with A2 healthy ghee!
¾ cups of short-grain rice
½ cup moong dal
1 cup of Jaggery
1 cup A2 Milk
3 cups Water
1 tablespoon of desi ghee
½ teaspoon cardamom powder
¼ teaspoon black peppercorns
1/4 teaspoon ground cumin seeds
10 to 12 cashew nuts, raisins.
Salt as per taste
1. Traditionally, sweet Pongal is made with a lot of a2 ghee or clarified butter. Ghee keeps the texture of the dish slightly gooey for a longer period.
2. Brown rice, millet, or oats are healthier options too.
3. The recipe can be prepared without milk as well. Adding A2 milk merely enhances the flavour.
Ghee is a form of clarified butter, which has been filtered to remove the milk solids and water content. It is made by melting pure butter and boiling it until all the water evaporates and then simmering it until it reaches a deep brown colour. A2 Ghee contains less lactose, saturated fat, and cholesterol than A1 variant.
A2 cow ghee is being touted by many as being healthier than regular ghee. A2 Cow Ghee has a natural fat that has many benefits. It is made from the milk of cows that have the A2 gene variant. The A2 gene variant is believed to be easier for humans to digest. This makes it easier on the digestive system and helps maintain healthy cholesterol levels.
In recent years, several brands of ghee have been marketed as coming from desi cows, but this is not accurate. Some people may not know that A2 ghee is not just a marketing ploy. There are real benefits, such as the prevention of gastrointestinal diseases, anti-inflammatory properties, and improved bioavailability.
Studies have shown that people who consume A2 ghee are 71% less likely to develop lactose intolerance, as ghee extracted from A2 milk contains less lactose and casein.
Some more benefits are improved energy, increased immunity, increased cognitive function, increased weight loss, and increased bone strength.
A2 Cow Ghee does not contain salt or preservatives, so you can enjoy all these benefits without worrying about all the extra ingredients in your food!
Have you ever tasted the ghee from an indigenous humped cow? It tastes richer, with a distinct nutty flavour, and better than anything you can buy at the store. A2 ghee from indeginous cows has been found to have more benefits for those who are still building up their immunity after an illness. A2 ghee provides our bodies with the healthy fats that it needs. There are many benefits to A2 ghee over A1.
- The high melting point of desi cow ghee means that dishes can be cooked in ghee without destroying the nutritional content.
- It contains the anti-inflammatory hormone, butyric acid, which promotes digestive health and gut integrity.
- The healthy fats found in A2 ghee protect against heart disease, type 2 diabetes, and obesity.
- Due to its superior taste, higher level of health benefits, and antioxidant content, A2 ghee helps promote a healthy, active lifestyle
- Furthermore, it’s rich in Calcium and Vitamin D, which helps with bone density and development.
Fat Cow Dairy farm supplies organic A2 milk, Makhan paneer, Vedic ghee and White butter. The dairy farm offers many benefits for both consumers and the environment. The cows are raised in a resort-like environment full of peace, fresh air and lots of love. Fat Cow Dairy strives to ensure freshness by providing insulated bags and returnable glass bottles. These products are the perfect addition to the grocery list for anyone who is looking for high-quality dairy products without all the junk.