Desi Ghee

Pure desi ghee, churned and clarified in small batches.

Desi ghee made the way it has always been made: cream cultured, churned to butter, then slowly clarified until the milk solids brown and the fat runs clear and golden.

Desi ghee: taste and texture

Small-batch clarification gives a nutty, faintly caramelised aroma that industrial ghee does not have. It sets grainy and pale at room temperature in winter and turns liquid gold in summer — both are normal for real ghee.

Storage and use

Keep it sealed at room temperature away from sunlight; refrigeration is unnecessary and makes it hard to spoon. Always use a dry spoon. Its high smoke point suits frying, tarka and parathas, and a spoonful finishes daal or halwa.

Ordering

Pay cash on delivery anywhere in Pakistan. Pair it with our raw honey, or see the full range.

How to tell it apart

Traditionally churned ghee smells of cooked milk and sets grainy rather than smooth. Blends and vanaspati are cheaper because they are not the same product, and the price gap is the clearest signal there is. See what ghee costs and how to identify the pure kind.

Keeping it

A sealed tin keeps at room temperature and does not need refrigeration. Use a dry spoon, keep the lid on, and it will last months without changing.