Desi ghee is a treasured staple in Indian kitchens, but adulteration threatens its purity and health benefits. At Rafa Foods, we understand the value of genuine ghee. Our pure desi ghee is made traditionally from A2 cow milk sourced locally, assuring you a product that is rich in taste and nutrients.
Here are 7 simple, proven tests you can perform at home to ensure the ghee you consume matches the quality of Rafa Foods ghee.
1. Palm Test (Melting Check)
Place a spoonful of ghee on your palm. Pure desi ghee, like Rafa Foods’, melts quickly at body temperature leaving a smooth, mildly fragrant residue. If it feels greasy or melts slowly, it may be adulterated.
2. Iodine Test (Detects Starch)
Add a few drops of iodine to melted ghee. Pure ghee will not change color, unlike adulterated ghee which may turn blue or purple due to starch additives.
3. Freezing Test (Solidification Pattern)
Refrigerate ghee for several hours. Rafa Foods ghee solidifies uniformly without separation. Uneven texture or layers indicate impurities.
4. Boil Test (Layer Formation After Heating)
Heat and cool some ghee. Pure ghee remains consistent without sticky residues or layers, a hallmark of Rafa Foods quality.
5. Water Test (Float or Sink Method)
Drop ghee in warm water. Pure ghee floats as a distinct layer while adulterated types dissolve or sink.
6. Taste Test (Flavor Authenticity)
Taste pure Rafa Foods ghee to notice its rich, nutty flavor. Adulterated ghee often lacks this authentic taste.
7. Paper Blot Test (Oily Residue)
Drop ghee on blotting paper and wait. Pure ghee leaves a translucent oily ring without residue, indicative of Rafa Foods’ natural product.
Our ghee is naturally rich in vitamins A, D, E, and K, aids digestion, boosts immunity, and carries the wholesome goodness of traditional preparation. Choosing Rafa Foods means choosing purity, tradition, and health in every spoonful.
Experience the difference with Rafa Foods today. Visit our online shop and bring home the purest desi ghee crafted for your family’s health and taste.
