Introduction

Ghee is a delicacy people can’t get enough of! Health specialists believe that Ghee is an excellent addition to any diet! It is a clarified butter popular in many cultures, particularly in South Asian cuisine. It is made by simmering butter to remove the water content and solids, leaving behind a rich, golden liquid that is high in healthy fats and has a distinct, nutty flavor. Ghee contains a higher concentration of fat than butter. It provides slightly more butyric acid and other short-chain saturated fats. Stay tuned to know more about the 7 best ghee in India.

But, with so many options flooding the market, it can take time to choose the best one that fulfills your ideal requirements. You may be in confusion wondering about below questions:

1. Which Ghee is good?

2. What are its benefits or side effects?

3. What to look for while buying Ghee?

When selecting Ghee, choosing a brand that uses high-quality, grass-fed butter and minimal processing is essential to ensure maximum flavor and health benefits. We will explore more about its benefits, tips for using it in recipes, and reviews of some of the top brands currently available.

Ghee  in India

Our pick of the 7 best Ghee of 2024 in India

Zotezo Score
Best Ghee
Lowest Price

B+

Rs.685.00

Rs.685.00

B+

Rs.649.00

Rs.545.00

B+

Rs.665.00

Rs.650.00

B+

Rs.594.00

Rs.535.00

B

Rs.620.00

Rs.605.00

B

Rs.785.00

Rs.699.00

B

Rs.630.00

Rs.630.00

Let's take a deep dive into these 7 best Ghee in India

Best Overall Ghee in India

MOTHER DAIRY FRUIT & VEGETABLE PVT LTD

B+

Zotezo review

The MOTHER DAIRY Cow GHEE CEKA Pack 1LTR is a perfect festival gift and traditional Indian cooking ingredient. It offers a pure and authentic taste, is nutritious, and comes in convenient CEKA packaging, making it a great choice for those looking for traditional ghee. However, it may not be suitable for individuals with lactose intolerance or those seeking a non-traditional ghee option.

Product details

  • Perfect festival gift

  • Traditional Indian cooking ingredient

  • Good for overall health and strength

  • Vegetarian with no artificial color

Benefits of MOTHER DAIRY Cow GHEE 1LTR

  • Pure and authentic taste

  • Nutritious with essential vitamins

  • Traditional preparation process

  • Convenient and sturdy CEKA packaging

Drawbacks

  • Not suitable for individuals with lactose intolerance or dairy allergies

  • May not appeal to those seeking a non-traditional ghee option

Kesariya Farm Pvt Ltd

B+

Zotezo review

The Vedic Ghee Premium A2 Gir Cow Cultured Ghee from Kesariya Farm is a high-quality product made from 100% pure grass-fed A2 Gir Cow’s milk, hand-churned using traditional methods, and lab certified for purity and quality. While it offers exceptional quality and purity, the limited availability in certain regions and higher price point may be drawbacks for some consumers.

Product details

  • Made from 100% Pure Grass-fed A2 Gir Cow's milk

  • Hand-churned using traditional methods

  • Skimmed to remove all milk solids

  • Lab Certified for purity and quality

Benefits of Kesariya Farm Vedic Gir Cow Ghee

  • Made from 100% Pure Grass-fed A2 Gir Cow's milk

  • Hand-churned using traditional methods

  • Lab Certified for purity and quality

Weaknesses

  • Limited availability in certain regions

  • Higher price point compared to other ghee brands

B+

Zotezo review

The Patanjali Cow’s Ghee, 1L is an organic product that calms Pitta and Vata, making it ideal for Vata-Pitta body types and relieving dryness. While it offers health benefits and is better for heart health compared to buffalo ghee, limited availability in some areas and potentially higher pricing compared to other brands may be drawbacks for some consumers.

Product details

  • Calms Pitta and Vata

  • Ideal for Vata-Pitta body type

  • Relieves dryness

  • Organic

  • Better for heart health than buffalo ghee

Benefits of Patanjali Cow’s Ghee, 1L&#...

  • Calms Pitta and Vata

  • Ideal for Vata-Pitta body type

  • Relieves dryness

Disadvantages

  • Limited availability in some areas

  • May be priced higher than other brands

B+

Zotezo review

The Nandini Ghee, 500ml (Pouch) is a quality vegetarian product with a fresh and delicious flavor. Despite some concerns about potential packaging leakage and a strong aroma, it offers a cost-effective remedy for nausea in liquid form.

Product details

  • AG mark ghee

  • Fresh and delicious flavour

  • Remedy for nausea

  • Vegetarian

  • Liquid form

Benefits of Nandini Ghee 500ml Pouch

  • Quality product

  • Good aroma

  • Economical

  • Vegetarian

Negatives

  • Packaging may be prone to leakage

  • Some users may find the aroma overpowering

Gopaljee Dairy Foods P,Ltd

B

Zotezo review

The Ananda Pure Ghee Pack, 900ml, is a high-quality ghee made from pure milk, offering a rich and nutty aroma, smooth texture, and robust flavor profile perfect for various cooking applications. However, some may find it to be priced higher compared to other brands and may face limited availability in certain regions.

Product details

  • Made with pure milk

  • Rich in flavor

  • High quality

  • 900ml pack size

Benefits of Ananda Pure Ghee 900ml Pack

  • High-quality ingredients

  • Rich and nutty aroma

  • Smooth and luxurious texture

  • Rich and robust flavor profile

  • Versatile for various cooking applications

  • Sturdy and well-sealed packaging

Cons

  • Potential for higher price compared to other ghee brands

  • Limited availability in certain regions

B

Zotezo review

The Aashirvaad Svasti Pure Cow Ghee offers premium quality with a rich aroma and golden granular texture, thanks to its special SloCook process. However, potential buyers should be aware of possible price fluctuations and packaging concerns.

Product details

  • Premium quality ghee

  • Made with special SloCook process

  • Slow-cooked for 3.5 hours

  • Rich aroma

  • Golden granular texture

Benefits of Aashirvaad Svasti Pure Cow Ghee ...

  • Premium quality

  • Rich aroma

  • Golden granular texture

Drawbacks

  • Price fluctuations

  • Packaging concerns

B

Zotezo review

The Nestle Everyday Shahi Ghee, 1L is a premium quality ghee with an authentic flavor that is ideal for a variety of Indian cuisines. While it comes at a higher price point and may have limited availability in some regions, its pleasing aroma, rich texture, and versatile usage make it a trusted choice for ghee enthusiasts.

Product details

  • Country of Origin: India

  • Pleasing aroma and rich granular texture

  • Ideal for varied Indian cuisines

  • Packaging retains flavor and aroma

Benefits of Nestle Everyday Shahi Ghee, 1L

  • Premium quality

  • Authentic flavor

  • Versatile usage

  • Convenient 1L size

  • Trusted brand

Weaknesses

  • Limited availability in some regions

  • Higher price point compared to other ghee brands

Tips for choosing the right Ghee for you

When buying the best ghee in the India, consider the following factors to ensure you get a high-quality product:

Quality:

Look for ghee made from high-quality ingredients. Opt for ghee that is made from grass-fed cow’s milk or pasture-raised animals, as it may have a better nutrient profile. The quality of ghee can vary based on several factors, including the source of milk, production methods, and the overall purity and flavor of the final product. Here are some different qualities of ghee to consider:

  1. Source of Milk:
    • Ghee made from grass-fed cow’s milk is often considered to be of higher quality. Cows that graze on natural pastures tend to produce milk with a better nutrient profile, which can carry over to the ghee.
    • Pasture-raised animals, such as cows or buffalo, brands often manufacture ghee from their milk and may also be preferred by those looking for a higher-quality product.
  2. Production Methods:
    • Traditional and artisanal methods of making ghee, such as the curd-churning method or the slow-cooking method, are often associated with higher quality due to the attention to detail and the preservation of flavors.
    • Using minimal processing that is free from additives and preservatives, the ghee is generally of higher quality compared to commercially processed ghee.
  3. Aroma and Flavor:
    • High-quality ghee should have a pleasant and nutty aroma, indicative of the caramelization of milk solids during the ghee-making process.
    • The flavor of quality ghee should be rich, smooth, and buttery, without any off-flavors or rancid notes.
  4. Color and Appearance:
    • Good-quality ghee should have a golden to deep amber color, which can vary based on the source of milk and the cooking process. Avoid ghee with a very pale or overly dark color.

Organic:

Choosing organic ghee ensures that the product is free from synthetic pesticides, hormones, and antibiotics. Organic certification provides an added level of assurance of the product’s quality. Organic ghee is considered beneficial for health for several reasons:

  1. No Synthetic Chemicals: Organic ghee is made from milk sourced from cows that are raised without the use of synthetic pesticides, herbicides, antibiotics, or growth hormones. By avoiding exposure to these chemicals, organic ghee reduces the risk of potentially harmful residues in the final product.
  2. Higher Nutrient Content: Made from milk sourced from grass-fed cows, organic ghee may have a higher nutrient content compared to ghee made from conventionally raised cows. Grass-fed cows tend to produce milk with higher levels of omega-3 fatty acids, vitamins, and antioxidants, which can carry over to the ghee.
  3. No GMOs: It is free from genetically modified organisms (GMOs). The cows’ feed used in organic farming practices is non-GMO, ensuring that the ghee is also GMO-free.
  4. No Synthetic Additives: Organic ghee is free from synthetic additives, preservatives, and artificial flavors, as organic standards prohibit the use of these substances. This makes organic ghee a purer and more natural product.
  5. Supports Sustainable Farming: Organic farming practices prioritize sustainability and environmental conservation. By choosing organic ghee, consumers support eco-friendly agricultural methods that promote soil health, biodiversity, and reduced environmental impact.
  6. Potential Lower Contaminant Levels: Organic farming practices often involve fewer chemical inputs, which may result in lower levels of certain contaminants in the final product. This can be especially relevant for products like ghee, where the fat content can potentially concentrate certain contaminants.
  7. Better Animal Welfare: It includes provisions for animal welfare, ensuring that cows are treated ethically, have access to pasture, and are not subjected to unnecessary stress or confinement.

Clarified vs. Cultured:

There are two main types of ghee – clarified ghee and cultured ghee. Clarified ghee is made by simply separating the milk solids from butter, while cultured ghee undergoes fermentation, which can add additional flavor and benefits. Consider your preferences and dietary needs when selecting between the two.

Lactose-Free and Casein-Free:

If you are lactose intolerant or have a casein allergy, look for ghee labeled as lactose-free and casein-free to ensure the product is safe for you to consume. The main difference between lactose-free ghee and casein-free ghee lies in the component they are free from. Lactose-Free Ghee has had the lactose removed or broken down, making it safe for those with lactose intolerance. Casein-Free Ghee has had the milk solids containing casein removed, making it safe for those with a casein allergy. Both types of ghee are suitable dairy alternatives for individuals with specific dairy-related dietary restrictions or sensitivities.

Curd-Churned or Butter-Based:

Both curd-churned ghee and regular butter-based ghee are good choices, and either can be suitable for cooking and other culinary purposes. The taste and nutritional profile of ghee primarily depend on the quality of the ingredients used and the manufacturing process.

  1. Curd-Churned Ghee:
  • Curd-churned ghee is a traditional method of making ghee in some regions, particularly in certain parts of India. In this process, the curd is churned to obtain butter, which is then further clarified to produce ghee.
  • Some people believe that curd-churned ghee has a distinct flavor and aroma due to the initial step of churning the curd into butter. This extra step can add complexity to the ghee’s taste.
  • Curd-churned ghee is often associated with traditional Ayurvedic practices and is believed to offer additional health benefits due to its method of preparation.
  1. Regular Butter-Based Ghee:
  • The majority of ghee available in the market is made from regular unsalted butter, not necessarily churned from curd. This is the most common type of ghee found in grocery stores and used in various cuisines.
  • Regular ghee is made by heating butter until the milk solids separate and are then removed, resulting in pure butterfat.

Other Factors:

Look for reputable brands that have a track record of producing quality ghee products. Check customer reviews and ratings to get an idea of the brand’s reputation. While quality ghee may be slightly more expensive than some alternatives, it’s essential to find a product that fits within your budget while still meeting your quality standards. Ghee is best stored in a dark, airtight container to protect it from light and air. Check the packaging to ensure it is well-sealed and suitable for preserving the ghee’s freshness.

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Benefits of using Ghee

Ghee has been used for centuries in traditional medicine and culinary practices, particularly in Indian culture. It offers several potential benefits when consumed in moderation as part of a balanced diet. However, it’s essential to remember that individual responses to ghee can vary, and it’s best to consult with a healthcare professional or registered dietitian if you have specific health concerns. Here are some potential benefits of using ghee:

Rich in Nutrients:

Ghee is a source of fat-soluble vitamins, including vitamins A, D, E, and K. These vitamins play crucial roles in various bodily functions, such as maintaining healthy skin, supporting vision, and promoting bone health. Vitamin A present in ghee is essential for maintaining healthy vision, especially in low-light conditions. Vitamin A also supports immune function, skin health, and the proper functioning of various organs. Vitamin D helps with calcium absorption and bone health while vitamin E is an antioxidant that helps protect cells from oxidative damage caused by free radicals. Ghee provides vitamin K, which is essential for blood clotting and bone health. Vitamin K helps with the activation of certain proteins involved in these processes.

High Smoke Point:

The smoking point of ghee is quite high around 450°F or 232°C, making it suitable for high-temperature cooking methods like frying and sautéing without breaking down into harmful compounds. Unlike some vegetable oils, which can degrade at high temperatures, ghee remains stable, making it a safer choice for cooking at higher heat.

Lactose-Free and Casein-Free:

Making ghee involves removing the milk solids (lactose and casein) from the butter. As a result, ghee is virtually free of lactose and casein, making it potentially suitable for lactose-intolerant individuals.

  1. Lactose-Free Ghee: Lactose is a natural sugar found in milk and dairy products. Some individuals have lactose intolerance, which means their bodies lack or have low levels of lactase, the enzyme responsible for breaking down lactose. As a result, consuming lactose can lead to digestive discomfort, such as bloating, gas, and diarrhea. To make lactose-free ghee, the traditional ghee-making process is adjusted to ensure that the lactose, present in the milk used to make the ghee, is removed or broken down. This allows individuals with lactose intolerance to enjoy the benefits of ghee without experiencing the negative digestive effects of lactose.
  2. Casein-Free Ghee: Casein is a protein found in milk and dairy products. Some people are allergic to casein, experiencing an immune response when they consume dairy products. Casein allergy can lead to symptoms such as hives, eczema, digestive issues, and in severe cases, anaphylaxis. To create casein-free ghee, the ghee-making process involves separating the milk solids from the butterfat thoroughly. Since casein is primarily found in milk solids, removing them ensures that the final product is free from casein. This allows individuals with a casein allergy to enjoy the benefits of ghee without triggering an allergic reaction.

Provides Healthy Fats:

Ghee is primarily composed of saturated fats, monounsaturated fats, and some polyunsaturated fats. While saturated fats have been a topic of debate, recent research suggests that not all saturated fats are equal, and the type of fats in ghee may have a neutral or potentially positive impact on cholesterol levels when consumed as part of a balanced diet.

The predominant types of healthy fats found in ghee are:

  1. Saturated Fats: Ghee is rich in saturated fats, which have been a topic of debate in the past. However, emerging research suggests that not all saturated fats are equal, and those present in ghee may have neutral or potentially positive effects on cholesterol levels when consumed in moderation as part of a balanced diet.
  2. Monounsaturated Fats: Monounsaturated fats are considered heart-healthy fats. These fats can help lower bad cholesterol (LDL cholesterol) levels while increasing good cholesterol (HDL cholesterol) levels, promoting heart health.
  3. Short-Chain and Medium-Chain Triglycerides (MCTs): Ghee also contains some short-chain and medium-chain triglycerides (MCTs). MCTs are easily absorbed and quickly metabolized by the body, providing a readily available source of energy. They are less likely to be stored as body fat compared to other types of fats.
  4. Conjugated Linoleic Acid (CLA): The presence of conjugated linoleic acid, a type of omega-6 fatty acid in ghee has potential health benefits. CLA has been studied for its potential role in supporting weight management, heart health, and immune function.
  5. Butyrate: Ghee is a natural source of butyrate, a short-chain fatty acid with anti-inflammatory properties. Butyrate supports gut health, aids in digestion, and may have potential benefits for individuals with certain digestive disorders.

Supports Digestion:

Ayurvedic medicine considers ghee to be beneficial for digestion. It is believed to stimulate the secretion of stomach acids, which aid in the digestion of food. Additionally, the fat in ghee can help lubricate the digestive tract and promote regular bowel movements. Unlike hydrogenated vegetable oils and some margarine, ghee does not contain harmful trans fats, which have been linked to various health issues, including heart disease. Ghee can promote the growth of beneficial gut bacteria due to its butyrate content. A healthy balance of gut bacteria is essential for proper digestion and overall gut health.

Stimulating the secretion of stomach acids, which are essential for breaking down food and facilitating proper digestion is another crucial benefit of eating ghee. Adequate stomach acid levels are important for the breakdown of proteins, absorption of nutrients, and protection against certain pathogens. Being a type of clarified butter, ghee has a smooth texture that helps lubricate the digestive tract, easing the movement of food through the digestive system. This can be particularly helpful for individuals experiencing constipation or irregular bowel movements.

Enhances Flavor:

Ghee has a rich, nutty flavor that can enhance the taste of various dishes, adding a unique depth to the overall culinary experience. When ghee is used in sautéing or frying, it promotes caramelization, which adds richness and depth to the final dish. This browning effect creates new complex flavors that contribute to the overall taste experience. The creamy texture of ghee coats the palate, providing a luxurious mouthfeel that enhances the overall eating experience. This smoothness can enhance the flavors of spices and other ingredients in the dish. The process of clarifying butter to make ghee releases a delightful aroma, adding a pleasant fragrance to the food it is used in. The aroma can vary slightly depending on the type of milk used (cow, buffalo, or others) and the cooking process.

Side-effects of using Ghee

Weight Gain

Ghee is high in calories and saturated fats, and consuming too much of it can lead to weight gain.

High Cholesterol 

The cholesterol content in ghee is quite ghee. Therefore, people with high cholesterol levels or those at risk of heart disease should consume it in moderation.

Allergies

Some people may be allergic to Ghee, which can cause symptoms such as hives, itching, and difficulty breathing.

Acne

Ghee is known to aggravate skin conditions. Consuming too much Ghee may lead to acne breakouts.

Digestive Issues

Consuming excessive Ghee may lead to digestive issues such as stomach cramps, bloating, and diarrhea.

Interferes with Medications

Ghee may interfere with certain medications, such as blood thinners, so it is essential to consult a healthcare professional before consuming it.

Who should use Ghee

Ghee can benefit many people, but it’s important to remember that it is high in calories and saturated fats. Therefore, it should be consumed in moderation.

  • People following a ketogenic or paleo diet may benefit from using Ghee as a cooking oil, as it is a rich source of healthy fats.
  • People with lactose or casein sensitivities may find Ghee a suitable alternative to butter, as it is made by removing the lactose and casein.
  • People with digestive issues may find that Ghee can aid in the absorption of nutrients and be beneficial for those with digestive problems.
  • People with skin conditions may find that Ghee has anti-inflammatory and moisturizing properties and can benefit the skin.
  • People looking for natural remedies for heart health may find that Ghee, which is high in conjugated linoleic acid (CLA), may have a protective effect on the heart.
  • People following an Ayurvedic diet and lifestyle may use Ghee in their diet and Ayurvedic treatments as it is considered beneficial for overall health and well-being.

Now that you’ve got to know about the various utilities of ghee, let’s throw some light on the source of ghee and its consistency.

Ghee can indeed be made from various types of milk, including cow, buffalo, camel, and goat milk. Besides, sheep ghee, vegan ghee, and flavored ghee are also stealing the spotlight these days. Every kind of ghee has its unique characteristics in terms of consistency and nutrient value.

Cow Ghee:

  • Consistency: Cow ghee typically has a smooth and creamy consistency, which may vary slightly depending on the quality of the milk and the manufacturing process. It is generally easy to spread and work with at room temperature.
  • Nutrient Value: Cow ghee is rich in fat-soluble vitamins such as vitamins A, D, E, and K. It also contains essential fatty acids, like omega-3 and omega-6, and is a good source of conjugated linoleic acid (CLA), which may have potential health benefits.

Buffalo Ghee:

  • Consistency: Ghee made from Buffalo milk is thicker and denser compared to cow ghee. It has a granular texture and might require slightly more effort to spread at room temperature.
  • Nutrient Value: Buffalo ghee is also high in fat-soluble vitamins and essential fatty acids. It tends to have a higher content of saturated fats compared to cow ghee.

Camel Ghee:

  • Consistency: Camel ghee is relatively less common and might be harder to find in some regions. It typically has a texture and consistency similar to cow ghee.
  • Nutrient Value: Ghee made from camel milk contains vitamins and essential fatty acids like other types of ghee. However, camel milk and its products are known to have certain unique nutrients, including higher levels of certain minerals and lower levels of cholesterol compared to cow or buffalo milk.

Goat Ghee:

  • Consistency: Goat ghee is less commonly available than cow or buffalo ghee. Its surface is similar to cow ghee, being smooth and creamy.
  • Nutrient Value: Goat ghee, like other ghee types, is a source of fat-soluble vitamins and essential fatty acids. Goat milk is known to be easier to digest for some people compared to cow or buffalo milk, and this may also apply to goat ghee.

Sheep Ghee:

  • Consistency: Sheep ghee tends to have a similar consistency to cow ghee, being smooth and creamy at room temperature.
  • Nutrient Value: Like other types of ghee, sheep ghee is rich in fat-soluble vitamins (A, D, E, and K) and essential fatty acids. Additionally, sheep milk is known to have higher levels of some nutrients compared to cow or buffalo milk, such as certain minerals (e.g., calcium, zinc, and magnesium).

Vegan Ghee:

  • Consistency: Vegan ghee is typically formulated to have a consistency similar to traditional ghee, but it may vary depending on the specific ingredients used by different manufacturers.
  • Nutritional Value: Vegan ghee is a plant-based alternative to traditional ghee and is made from vegetable oils like coconut, palm, or other plant-based fats. It may be fortified with vitamins and minerals to mimic the nutritional profile of traditional ghee, such as adding vitamin A or D. The nutrient value of vegan ghee largely depends on the ingredients used.

Clarified Butter:

  • Consistency: Clarified butter and ghee are similar in consistency since ghee is essentially a type of clarified butter. Both have a smooth and clear appearance at room temperature.
  • Nutritional Value: Clarified butter is made by separating the milk solids and water from butterfat, similar to the initial steps of making ghee. As a result, it has a high concentration of butterfat without the milk solids, making it lactose-free and casein-free like ghee.

Flavored Ghee:

  • Consistency: Flavored ghee, also known as spiced or herbal ghee, will have the same consistency as traditional ghee, as it is essentially ghee infused with various spices or herbs.
  • Nutritional Value: The nutritional value of flavored ghee will be similar to traditional ghee, but it may also carry some additional health benefits depending on the spices or herbs used. For example, ghee infused with turmeric may offer additional anti-inflammatory properties due to the curcumin in turmeric

The amount of ghee to use for various purposes depends on the specific recipe, personal preferences, and dietary considerations. Ghee is calorie-dense, as it is primarily composed of fat, so it’s essential to use it in moderation as part of a balanced diet. Here are some general guidelines for using ghee for different cooking and culinary purposes:

  1. Cooking and Sautéing: For general cooking, such as sautéing vegetables or frying, start with about 1 to 2 tablespoons of ghee per batch. This amount should be sufficient to coat the cooking surface and add flavor to the dish without overwhelming it with excessive fat.
  2. Curries and Gravies: In Indian curries and gravies, ghee is often used to enhance flavor and provide richness. For a typical serving of curry that serves 4 to 6 people, you can start with 2 to 3 tablespoons of ghee.
  3. Baking: When substituting ghee for butter or oil in baking recipes, use a 1:1 ratio. For example, if a recipe calls for 1/2 cup of butter, you can use 1/2 cup of ghee instead.
  4. Roasting Vegetables: When roasting vegetables, you can drizzle a small amount of melted ghee over the vegetables before placing them in the oven. About 1 to 2 tablespoons for a large sheet pan of vegetables should be sufficient.
  5. Spreading on Toast: For spreading on toast or crackers, a small amount of ghee, about 1 to 2 teaspoons, can provide a delicious and nutritious alternative to butter or spreads.
  6. Indian Desserts: In traditional Indian desserts like halwa or kheer, ghee is used generously for flavor and richness. Recipes may call for 1/4 to 1/2 cups or more of ghee, depending on the quantity of the dessert being prepared.

Nutritional Value of Ghee (per 1 tablespoon, approximately):

  • Calories: 112-135 kcal
  • Fat: 12-15g
    • Saturated Fat: 7-9g
    • Monounsaturated Fat: 3-4g
    • Polyunsaturated Fat: 0.5-1g
  • Cholesterol: 31-36mg
  • Vitamin A: 300-500 IU
  • Vitamin D: 0-12 IU
  • Vitamin E: 0.2-0.3mg
  • Vitamin K: 1-5mcg

How to consume Ghee

Ghee is a versatile ingredient that can be used in various genres of cooking to enhance flavor and add richness to dishes. Here are some ways to use ghee in different types of cuisine:

Indian Cuisine:

  • In Curries: Cooking with ghee and adding to the base of Indian curries enhances the flavor and impart a rich, creamy texture.
  • For Rice and Pulao: Drizzle ghee over cooked rice or pulao for added flavor and aroma.
  • With Roti and Naan: Brush warm roti or naan with ghee for a delicious and fragrant finish.
  • In Lentil Dishes: Stir ghee into lentil dishes like dal for extra creaminess and flavor.
  • In Desserts: Use ghee in traditional Indian desserts like halwa, laddoo, and kheer for a delightful taste.

Middle Eastern Cuisine:

  • In Hummus: Add a spoonful of ghee to homemade or store-bought hummus for a smoother texture and enhanced taste.
  • With Roasted Vegetables: Toss roasted vegetables with a little ghee for added richness and depth of flavor.
  • In Rice Pilaf: Mix ghee into rice pilaf dishes for an aromatic and savory twist.

Mediterranean Cuisine:

  • For Grilled Meats: Brush ghee onto grilled meats, such as chicken, lamb, or fish, for added juiciness and flavor.
  • With Roasted Potatoes: Use ghee instead of butter or oil to roast potatoes for a rich buttery taste.
  • In Sauces and Dressings: Incorporate ghee into Mediterranean-inspired sauces and salad dressings for a unique flavor profile.

Asian Cuisine:

  • In Stir-Fries: Use ghee to stir-fry vegetables and proteins for a slightly nutty and aromatic taste.
  • In Noodles: Toss cooked noodles with ghee to prevent sticking and add a delicious buttery flavor.
  • In Dals and Soups: Add ghee to lentil-based dishes or soups for extra richness and depth of flavor.

Baking:

  • In Breads: Replace butter or oil with ghee in bread recipes for a tender crumb and a distinct taste.
  • In Pastries: Use ghee in pie crusts or puff pastry to achieve a flaky and buttery texture.

Everyday Use:

  • On Toast: Spread ghee on toast for a delightful and healthy alternative to butter.
  • In Popcorn: Drizzle warm ghee over popcorn for a delectable movie night treat.

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Frequently asked questions on Ghee

1. What is Ghee?

2. How to make Ghee?

3. What is ghee butter?

4. Can I use ghee daily?

5. Is ghee good for fitness enthusiasts?

6. What is A2 cow ghee?

7. Is cow ghee more easily digestible than buffalo ghee?

8. Does ghee boost fat loss?

9. Are clarified butter and ghee same?

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Conclusion

In conclusion, Ghee is a versatile and delicious ingredient that has been a staple in Indian cooking for centuries. It has health benefits, including high levels of healthy fats and a high smoke point, making it an excellent choice for cooking. Its rich, nutty flavor adds depth and richness to various dishes, making it a popular choice for those who enjoy traditional Indian cuisine or are looking for a healthier alternative to butter. When looking for the best Ghee, choosing a high-quality, pure product made from grass-fed cows is essential.

Did you like this article? Then, please share it with your friends and family looking for the best Ghee. Did we miss out on anything? Please let us know in the comments section below. Also, remember to mention your favorite pick of the Best Ghee in India.

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Dt. Stacy Gulbin

RD, M.Ed., MS

Dietitian verified

Stacy has been a registered dietitian since 2010, She is currently working as an author, and clinical dietitian at Zotezo. She has experience in various fields of nutrition including research, fitness, medical weight loss, long-term care, rehab, and bariatrics. She has also been contributing to various online entities since 2011 including Examiner.com, Livestrong, and Cdiabetes.com