What Is Ghee?
Ghee (घी) is clarified butter — butter that has been slowly simmered until all the water evaporates and the milk solids separate and are removed, leaving behind pure golden butterfat. The result is a rich, deeply aromatic fat with a nutty, caramel-like flavour, a high smoke point, and a long shelf life that does not require refrigeration.
Ghee has been used in South Asian cooking, Ayurvedic medicine, and Hindu religious practice for thousands of years. It is not just a cooking fat in the Indian kitchen — it is a foundational ingredient, a sacred substance, and a marker of hospitality and abundance.
How Is Ghee Made?
Traditional ghee is made by heating unsalted butter over low heat until it separates into three layers:
- Foam on top — water evaporating as steam; skimmed off
- Clear golden fat in the middle — the ghee itself
- Milk solids on the bottom — they toast and brown, giving ghee its characteristic nutty flavour, then are strained out
The milk solids toasting on the bottom is the critical step that distinguishes ghee from ordinary clarified butter — it is this browning that gives ghee its deeper, more complex, nuttier flavour.
What Does Ghee Taste Like?
Ghee has a rich, nutty, caramel-buttery flavour — deeper and more complex than regular butter. It smells extraordinary: warm, toasty, and faintly sweet. A spoonful of ghee drizzled over hot dal bhat is one of the most transformative flavour moments in South Asian cooking. Even a small amount dramatically enriches a dish.
Ghee vs Butter: Key Differences
| Ghee | Butter | |
|---|---|---|
| Water content | None | ~16% |
| Milk solids | Removed | Present |
| Smoke point | ~250°C (very high) | ~150°C (low) |
| Flavour | Nutty, rich, caramel | Creamy, mild |
| Refrigeration needed? | No — keeps at room temp | Yes |
| Shelf life | 12+ months | 2–3 weeks |
| Lactose content | Trace (milk solids removed) | Present |
| Suitable for high-heat cooking? | Yes | No — burns easily |
Why Is Ghee Used in Indian Cooking?
Ghee is central to Indian and Nepali cooking for several practical and cultural reasons:
- High smoke point: At ~250°C, ghee can be used for deep frying, high-heat tempering (tarka/tadka), and searing without burning — unlike butter, which burns at 150°C
- Rich flavour: Even a small amount of ghee finishes a dish with extraordinary depth; a teaspoon drizzled over dal or rice transforms it completely
- No refrigeration needed: In South Asian kitchens, ghee sits on the counter in a jar, ready to use at any moment — practical in climates without reliable refrigeration
- Long shelf life: Good quality ghee keeps for 12+ months at room temperature
- Cultural and religious significance: Ghee is offered in fire rituals (havan/yagna), used to light diyas during Diwali and Tihar, and drizzled over prasad as a sacred offering
How to Use Ghee in Cooking
Drizzled Over Dal Bhat
The most fundamental use of ghee in Nepali and Indian cooking. A generous spoonful of ghee drizzled over hot rice and dal just before eating — it melts instantly, enriches the dal, and transforms a simple meal into something deeply satisfying. Non-negotiable in the traditional Nepali dal bhat.
For Tarka / Tadka (Tempering Spices)
Heat ghee until shimmering. Add whole spices — cumin seeds, mustard seeds, dried chillies, garlic — and fry for 30–60 seconds until fragrant. Pour the sizzling spiced ghee over dal, rice, or vegetables. This technique is the foundation of Indian cooking and ghee gives it the best flavour.
For Making Halwa and Sweets
Ghee is the fat for all Indian festival sweets. Besan ladoo, suji halwa, gajar halwa, and most mithai are made by slowly roasting flour or semolina in ghee. The ghee carries the toasted, nutty sweetness that defines these sweets.
For Roti and Paratha
Brush freshly cooked roti with ghee immediately after coming off the tawa — it keeps the bread soft and adds rich flavour. Paratha is cooked in ghee for the best flavour and texture.
For Biryani
Fried onions for biryani are traditionally fried in ghee. The finishing layer of a biryani — saffron milk, fried onions, mint — is often drizzled with a final spoonful of ghee before the pot is sealed for dum cooking.
For Cooking Dal Makhani
Dal makhani — the slow-cooked black lentil dish that is the centrepiece of any serious Diwali feast — uses ghee both in the initial tarka and as a finishing drizzle. The richness of a good dal makhani is largely attributable to generous ghee.
How Much Ghee to Use
Ghee is more flavourful than butter, so you need less. As a rough guide:
- Drizzle over dal or rice: 1 tsp per person
- Tarka for dal: 1–2 tbsp
- Cooking roti on the tawa: ½ tsp per roti
- Making halwa (serves 6): 4–5 tbsp
- Finishing biryani: 2–3 tbsp
Is Ghee Healthy?
Ghee is a saturated fat and should be consumed in moderation as part of a balanced diet. It has been used in Ayurvedic medicine for thousands of years and is considered beneficial in traditional South Asian health frameworks. From a modern nutritional perspective:
- Ghee contains fat-soluble vitamins A, D, E, and K
- It contains conjugated linoleic acid (CLA) if made from grass-fed butter
- It is very low in lactose (milk solids removed) and may be tolerated by many lactose-sensitive people
- It is not suitable for a vegan diet
- Like all fats, it is calorie-dense — use in appropriate quantities
The Best Ghee Brands in the UK
Amul Pure Ghee
The most widely used and trusted ghee brand in the UK South Asian community. Made in India from pasteurised cow’s milk. Consistent quality, authentic flavour, and widely available. The gold standard for most Nepali and Indian home cooks in the UK.
KTC Ghee
A UK-produced ghee brand widely available in South Asian grocers and some supermarkets. Good quality, competitive price, and reliable for everyday cooking.
GRB Ghee
South Indian ghee brand with a slightly different flavour profile — lighter and less intensely nutty than Amul. Popular in South Indian communities.
Homemade Ghee
The best ghee is always homemade — you control the quality of butter and the degree of toasting of the milk solids. Use good quality unsalted butter (Kerrygold is excellent). Simmer on low heat for 20–25 minutes until the milk solids on the bottom are golden brown and fragrant. Strain through muslin. Cool and store in a glass jar at room temperature.
Where to Buy Ghee in the UK
MasalaMart stocks Amul Pure Ghee and other ghee brands with nationwide UK delivery. Ghee is one of the most important items to have stocked before Dashain, Tihar, and Diwali.
Shop at masalamart.com. Use code FESTIVAL10 for 10% off orders over £50. Free delivery over £50.
Frequently Asked Questions
Does ghee need to be refrigerated?
No — ghee is shelf-stable at room temperature for 12+ months if kept in a clean, dry jar away from direct sunlight. Do not use a wet spoon in the jar — moisture introduces bacteria. In the UK climate, ghee stays solid or semi-solid at room temperature and does not need refrigeration.
Is ghee suitable for people who are lactose intolerant?
Ghee contains only trace amounts of lactose because the milk solids (where lactose is concentrated) are removed during processing. Many lactose-intolerant people tolerate ghee well, though individual sensitivity varies. Those with a dairy allergy (not just lactose intolerance) should exercise caution.
Can I substitute ghee with butter?
For most cooking purposes, yes — but the flavour will be noticeably different and butter will burn at high temperatures where ghee would not. For festival sweets and traditional recipes, ghee is strongly preferred. For finishing a dal or roti, butter is an acceptable substitute.
How do I know if my ghee has gone off?
Good ghee smells clean, nutty, and buttery. Rancid ghee smells sour, flat, or unpleasant. If it smells wrong, discard it. Properly stored ghee rarely goes off within its shelf life.