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WELCOME TO SURUCHI PRAKASHAN IS THE LARGEST PUBLICATION OF 4800 + BOOKS
Suruchi Prakashan commenced its publishing endeavour in 1970. It is a matter of great pride and privilege that under the divine inspiration of the tenets of Hinduism. India's great cultural heritage and glorious traditions we chose and took upon ourselves the task of bringing out books relating to Religion, Culture, National unity & Integrity, Patriotism, Hinduism, Sociology, History, Education and Economics.
BLOGS ON Ayurvedic Treatment & Ayurvedic Remedies
Ghee or clarified butter is made from the milk of a buffalo or a cow. It is prepared by simmering the butter in a pan on a low flame. While skimming, all the impurities are removed which are floating on the surface. The milk fats are settled at the bottom of the pan; the remaining liquid is then strained and poured into a jar. The consistency, aroma and taste of the ghee depend on the quality of the butter used in the making and the duration of boiling. Ghee has a better shelf life as compared to butter and is considered more ideal than butter for sautéing spices.