Cow Protection and Krishna Consciousness

… a blog by Madan Gopal Das

   Mar 12

Right process to accept Cow Ghruta in our life

Right process to accept cow’s ghruta in our life.

The points in this article are as important as in all other previous articles. As I have said ghruta is described as amrit (nectar) in Vedic scriptures. Amrita means it can keep death at far and give one a long and healthy life. Up till now I have told how to get and manufacture right ghruta. Here I am going to tell the right way to accept or in simple language use ghruta in our daily life.

Ghruta is amrita because it gives vitality, agility and energy to us. It is also important to eat ghruta in right way. Ghruta has many uses. I am discussing three types here.  We can call these three types as internal, nasal and external.

Common points about cow’s ghruta are that it is cooling in nature and helps in stopping infection, strengthening bones, removing toxins and giving strength. One most important point about cow’s ghruta is that it has to be used always in warm/hot state. Hot does not mean very hot. At the same time we should know that repeated heating of cow’s ghruta decreases its potencies. So we see in Vedic culture (India) that cow’s ghruta which was used on daily basis was always kept in small silver vessel and it was heated before serving. The main stock was kept separate and was not heated every time. Only stock in small vessel was heated before serving so that the ghruta is not heated more than 2-3 times in total. In fact the lesser number of times it is heated the better it is. Still we have to use it only after heating. Lesser number does not mean never but only one time or say maximum twice or thrice.

So this heated cow’s ghruta should be taken with warm roti, rice, dal etc. We see in Vedic culture that cow’s ghruta was always put on hot rice, roti or dal and not on anything cold. Sweets made in ghruta were also eaten hot in previous times. For example Halva, gulab jamun, jalebi etc. all were eaten warm/hot. Preparations fried in ghruta such as pakodas etc. were always accompanied with warm kadhi, dal etc. If sweets were eaten cold such laddu, then it was followed by hot milk or hot kadha(ginger or herbal tea) etc. In essence, we see in Vedic culture or previous times the ghruta items were consumed either hot/ warm or were accompanied with other hot/ warm items.

Ghruta is amrita when consumed warm/ hot and equally damaging when eaten cold. When eaten hot/warm it lubricates body and nourishes it, whereas when eaten cold it jams the body and puts it under stress.

So the main point in consuming ghruta, which is even perfectly prepared, is that it should be always consumed either warm or hot but never cold. Also keep in mind that after eating items of ghruta, cool or cold items should not be eaten. Here by cold or cool items I mean which are artificially cooled in fridge or refrigerator. In fact one who does not want to become old at 50 or 40 or 30 should never eat anything at fridge temperatures. In fact fridge and AC are direct welcome to old age. If one is consuming ghruta he should refrain from cooled items. Room or body temperature is ok. In severe temperatures it should be little warmer than room temperature.

In short ghruta when consumed warm is nectar and when consumed cold can be poisonous.

The best way to take ghruta is as follows:

Take one glass of hot milk. Add one or two spoons of ghruta. Aerate it by pouring milk from one glass to another as we see dairy retailers in northern India do. It should be aerated by pouring from one vessel to another for at least 10-15 times. Ghruta should become warm with milk and should be broken in small particles because of aerating. Then drink the milk. This is the best way to consume ghruta. If milk is not available or not digestible by someone he can do it in hot kadha(ginger tea), soup, dal water etc.

As cow urine does ghruta will also do wonders on your consciousness and body and experiencing it is the only way to know it. For some of my experiences you can read

For all diseases below collar bone we should take ghruta in above way.

For all diseases above collar bone we should take it through nasal process as described below:

Nasal – In this process we put 2 drops of ghruta in each nostril keeping following details in mind. The ghruta to be put in nostrils should be warmer than body temperature. It should not be too hot to hurt the nostrils. When we put in the ghruta, our head should be tilted backward while lying down or sitting on chair. We should keep the head tilted backward in same position for 10 minutes without talking or much moving. Then after 10 minutes we can get up and move around if required. But we should not eat or drink anything which is not hot for an hour. When ghruta will flow towards the brain from nostrils we should not inhale it forcefully. We should keep breathing normally allowing the ghrita to flow in its own way towards the brain. This will help to solve the problems of ears, eyes, vertigo, sinus etc.

External use – Ghruta can be used to massage our own body for many reasons. It is the best antiseptic for external wounds. In previous times when people would be injured in battlefield with swords etc. ghruta used to be applied   sufficiently over their wounds and no wounds would become septic. For this purpose, older the ghruta is the better it is. Even 100 years old ghruta is considered best for this purpose. We can massage ghruta on the skin over any part of the body which has infection. For any burns etc. we can apply ghruta on our body.

Generally speaking, for internal use fresher the cow ghruta the better it is and for external use older is better. Ghruta made in peak winter can be kept for one year for internal use.

There is an excellent article from Kalyan magazine of Gorakhpur press which I am reproducing here for reference about various external uses of cow’s ghruta. In the article term ‘shyama cow’ has come. Shyama cow refers to berry dark black/ brown Vedic cow. Please refer the ghee-%E2%80%93-the-nectar Wonders of Cow Ghruta (ghee).

This narration is not mine but I have kept it same as it was expressed by the author.

By the astonishing effect of cow’s ghruta, I have seen many people becoming free from diseases. By cow’s ghee(ghruta) skin diseases, wounds, marks of injury, black round around eyes, eye diseases, burning, cracks, etc. are astonishingly cured. This ghee should be from milk of shyama cow. Shyama is a black/dark brown coloured Vedic cow.

One of my friends had lost his voice because a tube was kept in his nose for weeks during an operation. In spite of many efforts nothing was happening. He was unable to speak even after 15-20 days of tube removal. Being helpless he would express his desires by writing on paper. After massaging the above mentioned ghruta on throat for 3-4 days he started regaining his voice and could speak normally after 10 days.

The second incidence is of a youth. His fingers of left hand were badly crushed after being caught in a printing machine. The thumb was cut and separated from hand. Immediately operation was done and medicine was administered. His wounds on hand healed in due course of time. After 2-3 months, because of the pressure of the skin and operation, his fingers could not open up and it would look very bad. After massaging this ghruta of shyama cow for a month his fingers could be opened and the mark of operation was reduced to just a line mark.

There is one more similar incidence. A well- behaved and beautiful girl from very respectable family from Kashi had white spots at various spots on neck. Whole family was in anxiety because of that. The girl was also depressed. On their request ghruta of shyama cow was given to her for application. In a month’s time redness was seen in place of white spots and in second month the whole skin became as it was before. No one could make out that she ever  had white spots.

In this way for joint pains, eye problems, injuries, swelling, etc we can apply ghruta of shyama cow and get astonishing result.

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  1. Sohan Hajare says:

    Dandawat Prabhu,

    Tasting the fabulous taste of the Vedic buttermilk Gopati prabhu wants to set up the set of churning dahi in bulk in Govind Dham Nigdi, so at least twice in a week all the Bramhachari’s can have this buttermilk. Could you please advise what all things do we use which can make a durable system to atleast make 10ltr buttermilk. The same as Brajvasis.

    Sorry prabhu, this wud sound like total spoonfeeding but we idiots are totally blank about such superb things as never seen this.

    ur servant

    Ans – Its better if we visit where it is done. You can learn all there. One place I can suggest is at place of ghanshyam das at rajkot. His tel no is 9726732139

    YOu would require to have whole setup of churning rod and earthen pot of required size. May be soft ground to keep pot or a rubber tyre etc.

  2. Raju says:

    Hare Krishna prabhu,
    Thank you for nice information prabhu, I am using cow ghee from with hot milk. I am feeling better now. Nasal drops also i am using. But it is coming in glass bottle. We are unable to make it warm, but anyway we are keeping that small bottle in warm water to convert ghee into liquid form. But it is not warm. Is there any problem prabhu to use like this prabhu, kindly tell prabhu.

    Ans – Thank you for sharing. Yes you should dip the bottle in hot or can be very hot water and make the ghee in glass bottle warm to be put in nose. It should be warmer than body temperature i.e. you should feel it when put in nostrils.

  3. Anita Katkar says:

    Hari Bol Prabhuji!
    Thanks for your wonderful information.

    I wanted to know that can we use ghrita for the kids as the way u maintioned above.

    Also how many times a day we should take it?

    Ans – Yes kids/ babies can be given ghruta but in corresponding quantity. For kids hand churned butter is better. They can take as many times they eat meals.

  4. Ram Aprameya das says:

    Dear Prabhu,
    Please accept my humble obeisances.
    All glories to Srila Prabhupada.
    How is this ghee prepared? We know a system of preparing ghee where we get butter and heat it. After that we separate the brown content and the ghee is formed. Is this a correct way to do it?

    Ans – It will good if readers first try to find out answers in the blog itself. you can put key word in search and also various categories are listed on right side. for your question you should had seen these pages in blog itself rather than writing to me for which I have already written. please see following links

    thanks and sorry but please read the blog before questioning.


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