Desi Cow Ghee

If you cook with ghee every day, this is the jar to keep near the stove. It is made from desi cow milk butter that is heated slowly until it separates and turns golden. We stop at the point where it smells nutty, before it goes brown.

Most people buy it for the kitchen basics. Jeera tadka for dal. A little on the tawa for parathas. Roasting suji for upma or sheera. Many families also use it for khichdi when someone at home wants something light to eat.

How it looks and tastes

The colour is a soft yellow-gold, a shade deeper or lighter depending on the season. The taste is mild and buttery, so it does not take over your food. You will see a grainy, danedar set when it cools. That grain is a good sign that the ghee was cooked slowly.

Good to know

• Store at room temperature with the lid closed, away from the stove flame and direct sun.
• Always take it out with a clean, dry spoon.
• Colour and grain can change a little from batch to batch because the milk changes with the season.
• For a small family or a first order, 500 ml is a sensible size. Pick 1 litre if ghee goes into most of your meals.

Use it the way you use any ghee: a spoon on hot rotis or dal-chawal, for jeera or hing tadka, for roasting suji and atta in sweets, and for the diya. It has a high smoke point, so it also works for shallow frying.

Keep the lid closed and store at room temperature, away from the stove and direct sun. Always use a clean, dry spoon; water is what spoils ghee. It sets grainy in winter and turns partly liquid in summer. Both are normal.

Jars are sealed and packed with cushioning so they travel safely. If a jar arrives damaged or leaking, take a photo before opening the parcel fully and contact us with your order number.