Desi Ghee
Desi Ghee
Desi Ghee

Pure Desi Ghee (2L)

4.8 from 3000+ customers across Australia — read our Google reviews

The ghee our kitchen runs on. Pure New Zealand ghee in a two-litre tub — the same ghee every besan ladoo is roasted in, every burfi is set with and every jalebi is fried in, packed down for home.

It comes deep gold and grainy-soft when cool, and the second it meets a hot pan it smells of toasted milk and caramel. That smell is most of the reason besan ladoo tastes like besan ladoo. With the water and milk solids cooked off, it takes a high flame without smoking and lives in the cupboard, not the fridge.

What two litres does. Tadka for dal, parathas brushed on the tawa, halwa that actually tastes of ghee, a spoon over hot rice, puris on a Sunday, the Diwali batch of ladoos. This is the size for a household that cooks every night — a small jar disappears in a fortnight.

How we use it. A spoon, never a splash. Warm it until it turns clear and starts to smell nutty, then add the cumin or the spices — it is ready when they sizzle on contact.

Bring India home: it is the smell of ghee warming in the pan that tells the whole house dinner has started.

$40.00
  • Express delivery Australia-wide — from $20, exact cost at checkout
  • Choose your delivery date at checkout
  • Order by 1PM for next business-day dispatch
  • Delivery is charged once per order — add it to a sweet order and pay no extra freight
  • Free pickup from Arndell Park, Kellyville, Woodridge or Campbellfield
How we cook with it
  • Tadka — a spoon in a small pan, warm until clear, then cumin, dried chilli and curry leaves. Pour over dal the moment they crackle.
  • Parathas and rotis — brush on while still on the tawa so it soaks in rather than sits on top.
  • Halwa and ladoo — roast the sooji or besan in ghee on a low flame until it smells nutty; that step is the whole dish.
  • Rice and khichdi — a spoon stirred through just before serving.
  • Frying — puris and jalebi take a high flame in ghee without it smoking.

It is solid and grainy when cool and clear gold when warm. Both are normal — it has not gone off.

  • Cupboard, lid on, away from the stove. No fridge needed — it will only set rock hard.
  • Always a clean, dry spoon. A drop of water or a crumb of food is what spoils ghee, not time.
  • Decant a week’s worth into a small jar by the stove and keep the tub sealed.
  • The best-before date is printed on the tub.

PACKAGING: A sealed two-litre food-grade tub with a snap lid. Ghee may arrive soft or set depending on the weather — both are normal.

DELIVERY: Express courier Australia-wide from $20 — the exact cost is shown at checkout before payment, and you choose your delivery date. Delivery is charged once per order, so a tub added to a sweet order costs nothing extra to send.

PICKUP: Free from any of our four stores in Arndell Park, Kellyville, Woodridge or Campbellfield.

Courier partners do not operate on weekends.
Pure Desi Ghee (2L)
$40.00