Desi ghee is white makkhan made into gold with a slow boiling method and occasional stirring. Ghee goes through several stages before it is seen as bottled packaging; it involves a stepwise boiling, cooling, churning, whisking, and simmering process, explained hereafter.

Steps include:

• Boiled milk is made to cool down.
• A table spoon of existing curd is stirred as a starter. Leave it at room temperature for a few
• hours until it is seen as one consistent chunk of Dahi.
• Now churn the curd with a wooden churner (madhani) until white makkhan separates out and floats on the top layer of the buttermilk.
• Retain only the makkhan and use a slow flame to cook it. The water content evaporates and leaves behind a rich, nutty, and caramelized potion
• Filter the ghee, allowing only the golden liquid to pass through the packaging of the Arvind Desi Ghee bottled jar.

What are the benefits of Desi Ghee?

1. Desi Ghee is an essential food tradition that has been passed down by our ancestors and is part of our culinary heritage. There are scientifically backed facts related to its overall benefits.
2.  High Smoke Point (-250°):  Unlike other oils, which burn and release harmful compounds, Ghee is stable for deep frying, sautéing, and tempering. It is even served/preferred raw with rice, roti, and khichdi as a topping.
3. Lactose-Free: For those intolerant of milk and casein, ghee is light on the stomach because all the milk solids are separated and filtered. Only pure desi ghee fat is retained.
4. Butyrate: A natural fat. Butyrate supports the gut lining and speeds up digestion.
5. Desi Ghee is a filling ingredient. A teaspoon contains 45 calories. Any healthy adult is advised to have 2 teaspoons per day mixed with food
6.  Desi Ghee can be a part of a balanced diet when consumed in moderation. It is believed to improve joint health, extend natural radiance on skin, and support overall immunity

How is pure desi ghee different from regular ghee?

Pure desi ghee is made with full-fat milk, boiled, and cooled to room temperature. Once the milk is cooled down, a teaspoon of curd is cultured and allowed to ferment over a period of 4-5 hours until it looks like a single layered chunk. 

Dahi is now slowly churned using the traditional bilona method on a slow flame until butter or makhan is achieved. All the milk evaporates, and only a nutty, grainy, aromatic ghee potion remains.

This is regular Desi Ghee for cooking purposes. Regular ghee often just uses milk cream, Malai, which floats to the surface of the milk. This milk cream is heated by factory methods and converted into ghee by a heat mechanism. It is milder and less aromatic.

 Pure desi ghee is not regulated by terms; always check for the FSSAI number, batch details, and ingredients, which say 100% milk fat. Always buy ghee from trusted sources only, as adulteration with vegetable oil and mixed cheaper oil is very common.

How to choose the best Desi Ghee?

The best desi ghee can be identified by the following keywords on the ingredient list:

• The best desi ghee will have terms like “full-fat milk,” “ghee,” “Bilona method,” “handchurned,” and “traditional bilona.”
• You can avoid words like “vegetable oils” and “preservatives” among this, as it points to a potential adulteration problem.
• Pure ghee will always have an FSSAI certification and number, storage details, and manufacturing date and expiry date and will be expensive as compared to regular ghee.
• Pure ghee utilizes 25-30 liters of milk per kg of ghee; regular ghee will be cheap, reasonable, and mild in smell.
• Traditional Desi Ghee will always smell rich, have a coarse texture, have golden shades, and have a nutty smell.
• Regular ghee will have a mild, chemical-like smell.
•  Always buy from trusted sources. Desi Ghee Online will also list all ingredients and batch details clearly.

Frequently Asked Questions:

How can I choose good-quality Desi ghee?

Always check for desi ghee’s ingredients. You must go for 100% milk fat and ghee as key cues about a good ghee brand; avoid names like “cream” or “butter-based,” and beware if it says “vegetable oils” or “preservatives.” Labels are mentioned even when you buy desi ghee online.

How is pure desi ghee different from regular ghee?

Pure desi ghee consumes 25-30 liters of milk per kg. It is bilona churned/wood churned, whereby curd turns into butter and butter is slowly heated. Regular ghee uses malai, or milk cream, and applies heating methods to extract ghee. Beware of claims like “Pure” and “Desi,” as these are genetic; always test by price, smell, and ingredients.

What is Desi Ghee used for?

Desi Ghee is a baker’s delight; all Halwai and caterers require ghee regularly to bind laddoos, peda, halwa, and many other traditional Indian recipes.

Desi ghee is used as a topping on prepared dal, roti, rice, and paratha. Ghee is also used for tempering purposes and elevates the taste of herbs like cumin, red chili, garlic, and asafetida, among others. Desi ghee is ideal for frying and sautéing, specifically for snacks made in North India.

Which desi ghee is best for cooking?

Arvind Desi Ghee comes in multiple packs and quantities, from Tetra Packs to bottled jars; it is ideal for everyday cooking, baker’s consistent taste, catering, and restaurant services.

Where can I buy Arvind Desi Ghee?

All products are listed on Arvind Dairy, and we extend free deliveries on orders above ₹299 all over Delhi and UP.