Ghee
Ghee is butter that's been simmered gently until all the water has evaporated and the milk solids have turned lightly golden, then strained. What's left is a nutty, fragrant fat that sets… 4 Products
4 of 4 products
View
Ghee
Ghee is butter that's been simmered gently until all the water has evaporated and the milk solids have turned lightly golden, then strained. What's left is a nutty, fragrant fat that sets firm and slightly grainy in the jar. It's close to German Butterschmalz, but the longer cooking gives ghee a deeper, almost toffee-like aroma.
Our shelf includes Khanum Butter Ghee, a desi ghee in 500 g and 1 kg tubs, Dairy Valley Original Home Made Ghee in a 510 ml jar and, for a dairy-free option, plant-based Aseel Vegetable Butter Ghee. Because ghee copes with high heat, it's ideal for frying whole spices for a tadka without burning.
It turns up everywhere in South Asian cooking: brushed on fresh roti made with atta, drizzled into the dum stage of a biryani, stirred through dal tadka, suji halwa and laddoos. A spoonful over steaming basmati rice turns a simple side into something special. More oils live under oils and essences.
Using and storing ghee
- Tadka: heat 1–2 tbsp ghee, sizzle cumin seeds, dried chilli and garlic until fragrant, then pour it over your dal while it's still spitting.
- Roti and paratha: brush freshly cooked flatbreads lightly with ghee, or spread it between the layers of a paratha.
- Sweets: ghee is the traditional base for halwa, laddoos and other mithai; toast semolina or gram flour in it slowly until golden.
Storage: unopened, ghee is happy in a cool, dark cupboard. Once open, always use a clean, dry spoon, as water or crumbs shorten its life. If you only use it now and then, the fridge is the safer bet. For pungent Bengali dishes, reach for mustard oil instead.
Frequently asked questions
Is ghee the same as clarified butter?
Nearly. Both are butter with the water and milk solids removed, but ghee is cooked longer so the solids brown slightly before straining, giving it a nuttier flavour. Plain clarified butter works at a pinch, without that distinctive aroma.
Does ghee need to go in the fridge?
Not necessarily. Kept cool and dark, ghee lasts a good while even after opening, provided you always use a clean, dry spoon. In the fridge it keeps even longer, though it sets hard.
What is vegetable ghee?
Vegetable ghee, such as Aseel, is a plant-based fat that resembles ghee in texture and use but contains no dairy. It works for frying, baking and sweets, though it lacks the buttery flavour of the real thing.
Can I make ghee at home?
Yes. Melt 500 g unsalted butter over a low heat for 15 to 25 minutes, until the foam subsides and golden-brown bits settle on the bottom. Strain through muslin into a clean, dry jar.