What Is Desi Ghee? Complete Beginner’s Guide

Introduction

If you grew up in an Indian home, you’ve seen desi ghee on the dining table, in sweets, on hot rotis, in tadkas, and even in home remedies. But if someone asked you, “What exactly is desi ghee?” you might still hesitate.

Is it just clarified butter?
Is A2 ghee the “real” ghee?
Is it healthy or harmful?

This guide is a clear, practical answer to the question “what is desi ghee” – from how it is made and how it differs from other fats, to how it behaves in your body and how to start using it sensibly in daily life.

Who This Guide Is For

This beginner-friendly guide on desi ghee is especially useful for:

People who are new to desi ghee and want a clear, unbiased explanation
Families considering a shift from refined oils or butter to ghee
Buyers confused by terms like A2, bilona, cow ghee and buffalo ghee
Anyone who wants to understand ghee beyond marketing claims and myths

If you already use ghee but want deeper clarity on what makes it “desi”, how it is traditionally made, and how it fits into daily life, this guide will give you a strong foundation.

What Is Desi Ghee?

At its simplest, desi ghee is clarified fat made from milk – usually cow or buffalo – where the water and milk solids have been removed, leaving behind almost pure milk fat.

But in the Indian context, “desi ghee” means more than that:

It is often made from fermented dairy (curd), not just fresh cream
It is linked to indigenous breeds of cows and buffaloes
It carries cultural, ritual and Ayurvedic significance
It has a specific aroma, flavour and texture that people associate with “ghar ka ghee”

So a practical definition is:

Desi ghee is traditional Indian clarified milk fat, usually made from curd or cream, with a characteristic nutty aroma and granular texture, used in cooking, rituals and health practices.

Not every clarified butter in the world qualifies as “desi ghee”. The method, source and context matter.

How Is Desi Ghee Traditionally Made?

There are two main traditional routes to making desi ghee. Both start from milk but differ in how they handle fermentation and cream.

1. Curd → Makhan → Ghee (Bilona-style logic)

This is the method people commonly associate with “bilona ghee” or “traditional ghee”.

Step 1 – Milk → Curd

Fresh milk is boiled and cooled to a warm temperature.
A small amount of starter curd (jaaman) is added.
The milk is left to set into curd (dahi).

Step 2 – Curd → Cultured Buttermilk & Butter (Makhan)

The curd is churned, traditionally with a wooden bilona or churning rod.
Churning separates:
- White butter (makhan)
- Cultured buttermilk (chaas)

Step 3 – Makhan → Ghee

The white makhan is collected and slowly heated.
The remaining water evaporates.
Milk solids brown at the bottom.
The fat turns golden and aromatic – this is ghee.
The ghee is filtered and stored.

This method often gives:

Rich aroma
Slightly tangy, deep flavour (because of the fermented curd)
A pleasant granular texture when set

2. Cream → Butter → Ghee

This is common in many homes and dairies too.

Step 1 – Cream from Milk

Milk is boiled and cooled.
The malai (cream) layer is collected over days.
The collected cream is stored chilled.

Step 2 – Cream → Butter

The cream is churned or shaken to separate:
- Butter
- Buttermilk

Sometimes this cream is also slightly fermented.

Step 3 – Butter → Ghee

The butter is heated to remove water and brown the milk solids.
The golden fat obtained is ghee.

This method can produce excellent ghee too, though flavour and texture may differ from curd-based ghee.

What Actually Happens During “Clarification”?

When you heat butter or makhan:

Water evaporates → the ghee becomes shelf-stable
Milk proteins & sugars (like lactose) separate and brown at the bottom
The fat becomes:
- More heat-stable for cooking
- Longer shelf life
- More aromatic

This process is what makes ghee different from simply melted butter.

How Is Desi Ghee Different from Butter and Oil?

Many people ask: “Why use ghee when I can use refined oil or butter?”
Let’s keep it simple and practical.

Ghee vs Butter

Butter:

Contains:
- Water
- Milk solids
- Milk sugar (lactose)
Has a lower smoke point – burns more easily
Has a shorter shelf life without refrigeration

Desi Ghee:

Almost pure milk fat (water & most solids removed)
Has a higher smoke point → more stable at many Indian cooking temperatures
Is naturally shelf-stable at room temperature if kept clean and dry
Has a different, nutty aroma and flavour

That’s why ghee is often preferred for:

Tadka (tempering)
Sautéing at reasonable heat
Long storage in Indian conditions

Ghee vs Refined Vegetable Oil

Refined oils (like many neutral-tasting seed oils) may go through processes such as:

Solvent extraction
Bleaching
Deodorization

They are designed to be:

Cheap
Neutral in taste
Easy to use in bulk

Their health impact depends on the type of fat, processing and overall diet.

Desi ghee, when made properly, is:

Made from milk fat only
Produced by heat clarification, not solvent extraction
Linked to traditional cooking patterns and portion sizes

Neither is a “magic health food” or instant poison. The difference lies in:

How much you use
What else you eat
How active you are
Your overall health context

Ghee vs Vanaspati / “Dalda”

It’s crucial to separate real desi ghee from vanaspati (hydrogenated fat).

Vanaspati is usually made from vegetable oils that are hydrogenated to make them solid.
It is cheaper and sometimes used to imitate ghee in commercial foods.
It is not the same as desi ghee in source, process or behaviour in the body.

When we discuss the place of ghee in Indian diets, we are talking about real desi ghee, not vanaspati.

Types of Desi Ghee (By Milk Source)

When people ask what is desi ghee, they often also mean “which desi ghee?”.

Broadly, most desi ghee falls into these buckets:

Cow Ghee

Made from cow’s milk
Colour: usually golden to yellowish (varies by breed & feed)
Aroma: often more pronounced
Texture: can be softer at room temperature
Strongly linked to religious and traditional practices

Within cow ghee, you’ll hear terms like:

Indigenous breeds (e.g., Sahiwal, Gir, etc.)
Crossbred cows
A2-labelled products (related to milk protein type)

We’ll explore these distinctions in dedicated articles.

Buffalo Ghee

Made from buffalo milk
Colour: often pale to creamish (can appear whiter)
Texture: can feel slightly denser
Taste: rich mouthfeel, often preferred in certain regions and sweets

Buffalo ghee is very common in many parts of North India and has its own place in traditional cooking.

A2, A1 and Labelling

Labels like:

A2 Cow Ghee
A2 Gir Cow Ghee
A2 Sahiwal Ghee

relate to types of beta-casein protein in the milk (A1 vs A2). It’s a nuanced topic needing its own deep dive.

The key point for beginners:

A2 is a milk protein story, not a complete guarantee of purity, process or honesty
Even A2 ghee should be evaluated on:
- Sourcing transparency
- Method of preparation
- Lab testing
- Taste & aroma
- How your body responds

We’ll cover A2 vs A1 vs buffalo ghee properly in a separate guide.

How Does Desi Ghee Behave in Your Body?

Desi ghee is mainly:

Fat (mostly saturated and monounsaturated fatty acids)
Contains some natural fat-soluble vitamins (like A, D, E, K – amounts depend on milk, feed and processing)

Digestion and Energy

Ghee provides concentrated energy.
Some of the fats in ghee are relatively easily absorbed and used by the body for energy.
Traditional Indian diets often used small amounts of ghee to:
- Enhance satiety
- Make dry foods easier to chew and swallow
- Improve mouthfeel and enjoyment of meals

Heat Stability

Because of its composition and how it is made, ghee has a relatively high smoke point compared to many unrefined cooking fats.

This means:

It can handle many Indian cooking techniques (tadka, sautéing) without breaking down as quickly as some other fats, when used at reasonable temperatures.

As with any fat, extremely high, repeated heating is not advisable.

Ghee and Health: Big Picture View

The real question is rarely “Is ghee good or bad?”, but:

How much, for whom, in what context, and within what overall diet and lifestyle?

Factors that matter:

Total daily fat intake
Presence of other fats (oils, fried foods, ultra-processed items)
Physical activity levels
Existing health conditions (heart disease, diabetes, etc.)
What else is eaten with the ghee (fresh, whole foods vs heavily processed)

Many traditional and modern nutrition perspectives point towards a balanced approach:

Use good quality ghee
Use it in moderation, as part of a balanced diet
For specific medical conditions, especially heart disease, high cholesterol or diabetes, always discuss with your doctor or dietitian before making major changes

This article is meant to educate, not prescribe.

Common Myths and Misunderstandings About Desi Ghee

Myth 1: “Ghee is automatically healthy if it’s A2.”

Reality:

A2 describes a type of milk protein
Health impact depends on many factors, not just the label
Overeating any fat, A2 or not, can still cause problems in some people
Process, quality, and portion size still matter

Myth 2: “More ghee = more health.”

Reality:

Ghee is calorie-dense
For many people, small, regular amounts are more suitable than large, occasional doses
Your body, lifestyle and medical profile must guide quantity

Myth 3: “If ghee is grainy, it is always pure.”

Reality:

Grainy texture can be a sign of certain cooling and production conditions
It may indicate traditional-style preparation, but
It is not a foolproof purity test
Lab tests and reliable sourcing are more trustworthy than single visual tests

Myth 4: “Only cow ghee is ‘real’ ghee.”

Reality:

Buffalo ghee has been used in many Indian homes for generations
Both cow and buffalo ghee have a place in traditional diets
Choice depends on:
- Taste preference
- Local availability
- Cooking style
- Cultural habits

How to Start Using Desi Ghee in Daily Life (Beginner Guidelines)

If you’re new to desi ghee or switching from other fats, here are simple starting points:

1. Replace, Don’t Just Add

Instead of adding ghee on top of everything else, consider:

Replacing part of:
- Refined oil used on rotis
- Butter used on toast
- Oil used in tadka

with a sensible amount of ghee.

2. Use Ghee Where It Truly Shines

Good use cases:

Tadka for dals and sabzis
On hot rotis, parathas, bajra/jowar rotis
Over hot steamed rice with salt and simple sides
In traditional sweets that are meant to use ghee

3. Listen to Your Body

Notice how you feel after switching some fats to ghee
Observe:
- Digestion comfort
- Energy levels
- Taste satisfaction
If you have health issues, track your numbers with your doctor’s guidance.

4. Focus on Quality and Honesty

No definition of “what is desi ghee” is complete without talking about trust:

Sourcing: Where does the milk come from?
Process: How is it churned, heated, tested?
Transparency: Are lab results or quality checks explained?

Ghee is not just a product; it is trust in a jar.

Frequently Asked Questions About Desi Ghee

1. Is desi ghee the same as clarified butter?

All ghee is a form of clarified butter, but not all clarified butter is desi ghee.

Desi ghee refers to traditional Indian ghee, usually:

Made from Indian-style curd or cream
Prepared with specific heating and cooling patterns
Used in Indian cultural, culinary and health contexts

2. How much desi ghee can I eat in a day?

There is no one-size-fits-all answer.

It depends on:

Age
Activity level
Total diet pattern
Existing health conditions

Many nutrition experts give broad ranges (for example, 1–2 teaspoons to 1–2 tablespoons per day for some adults), but this is not a prescription.

If you have heart disease, high cholesterol, diabetes or other conditions, please check with your doctor or dietitian.

3. Is desi ghee lactose-free?

During the ghee-making process, most of the:

Water
Milk solids
Milk sugar (lactose)

are removed.

Many people with mild lactose sensitivity tolerate ghee better than milk or butter. However:

Traces may remain
People with severe allergies or lactose intolerance should be cautious and consult their doctor.

4. Why does my ghee look different in different seasons?

Ghee is sensitive to:

Temperature – it may be more solid in winter and more liquid in summer
Storage conditions – exposure to heat, sunlight or moisture
Milk source – feed, breed and season can change fat composition

Colour and texture differences do not automatically mean impurity.

5. Does real desi ghee always have a strong smell?

Not necessarily.

Some traditional ghees have a pronounced roasted aroma
Others are milder, depending on:
- Milk source
- Heating stage
- Method

Extremely artificial smells or perfume-like notes are suspicious, but natural variation is normal.

6. Is desi ghee suitable for children and the elderly?

Traditionally, small amounts of good quality ghee have been used for:

Children (for energy and food palatability)
Elders (to soften dry foods and aid swallowing)

However:

Quantities should be modest
Overall diet and medical conditions matter
For specific health issues, always seek medical guidance

7. What is the simplest definition of desi ghee I can remember?

You can think of it this way:

Desi ghee is traditional Indian clarified fat made from cow or buffalo milk, with water and milk solids removed, used both as a cooking fat and as a culturally important food in Indian kitchens.

A Note on Choosing Authentic Desi Ghee

Understanding what desi ghee really is helps you make better, more informed choices as a consumer. Beyond labels and claims, factors like milk source, preparation method, consistency, aroma, and transparency around testing matter far more in the long run.

Different households prefer different types of ghee depending on taste, cooking style, and tradition. Some lean towards cow ghee for everyday use, while others prefer the richness of buffalo ghee for certain dishes.

At Shahji, we prepare desi ghee using traditional processes and focus on clarity around sourcing, method, and quality checks for each variant we offer.

→ Explore Shahji’s Cow and Buffalo Desi Ghee Collection

Written by & Updated

Written by: Shahji Ghee Knowledge Team
Last Updated: December, 2025

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What Is Desi Ghee? A Complete Beginner’s Guide

Introduction

Who This Guide Is For

What Is Desi Ghee?

How Is Desi Ghee Traditionally Made?

1. Curd → Makhan → Ghee (Bilona-style logic)

2. Cream → Butter → Ghee

What Actually Happens During “Clarification”?

How Is Desi Ghee Different from Butter and Oil?

Ghee vs Butter

Ghee vs Refined Vegetable Oil

Ghee vs Vanaspati / “Dalda”

Types of Desi Ghee (By Milk Source)

Cow Ghee

Buffalo Ghee

A2, A1 and Labelling

How Does Desi Ghee Behave in Your Body?

Digestion and Energy

Heat Stability

Ghee and Health: Big Picture View

Common Myths and Misunderstandings About Desi Ghee

Myth 1: “Ghee is automatically healthy if it’s A2.”

Myth 2: “More ghee = more health.”

Myth 3: “If ghee is grainy, it is always pure.”

Myth 4: “Only cow ghee is ‘real’ ghee.”

How to Start Using Desi Ghee in Daily Life (Beginner Guidelines)

1. Replace, Don’t Just Add

2. Use Ghee Where It Truly Shines

3. Listen to Your Body

4. Focus on Quality and Honesty

Frequently Asked Questions About Desi Ghee

1. Is desi ghee the same as clarified butter?

2. How much desi ghee can I eat in a day?

3. Is desi ghee lactose-free?

4. Why does my ghee look different in different seasons?

5. Does real desi ghee always have a strong smell?

6. Is desi ghee suitable for children and the elderly?

7. What is the simplest definition of desi ghee I can remember?

A Note on Choosing Authentic Desi Ghee

Further Reading & References

Official Standards and Definitions for Ghee (India)

Indian Dietary Fat & Nutrition Research References

Classical Ayurvedic Texts & Traditional Literature on Ghee

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