Ghee guide · 4 min read
10 everyday ways to use ghee
Ghee has a high smoke point and a rich aroma, which is why Indian kitchens have used it for everything from tadka to sweets. Here are ten easy ways to use a jar well.
- Tadka for dal. Heat a spoon of ghee, add jeera, garlic and red chilli, pour over dal. Cow ghee gives the best aroma.
- On hot rotis and parathas. A thin spread straight after the tawa.
- A spoon on hot rice. With dal or rasam. Simple and classic.
- Khichdi. A generous spoon on top just before serving.
- Roasting dry fruits. Cashews and almonds roasted in ghee for kheer or snacking.
- Halwa. Sooji, atta or gajar halwa. Buffalo ghee gives a richer body.
- Laddoos. Besan or atta laddoo need ghee to bind and taste right.
- Biryani and pulao. Ghee for the whole spices at the start, a little more on top at the end.
- Dosa and uttapam. A few drops on the tawa for a crisp, golden finish.
- Upma and poha. Use ghee instead of oil for the tempering.
Which ghee for what?
Use cow ghee where you want to taste the ghee (tadka, rice, rotis), buffalo ghee for sweets, roasting and everyday cooking, and Gir cow ghee for festival dishes. Not sure? Read cow ghee vs buffalo ghee.
