Pure Desi desi ghee in a 2L square tub with the lid lifted, showing golden half-set ghee
Open 2L tub of golden desi ghee with one side scooped out
2L tub of pure New Zealand ghee, set smooth and golden, with the lid resting beside it

Pure Desi Ghee (2L)

4.5 from 1,600+ Google reviews
$45

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

It is 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 rather than the fridge.

Two litres is the size for a household that cooks every night: tadka for dal, parathas brushed on the tawa, halwa that actually tastes of ghee, puris on a Sunday, the Diwali batch of ladoos. A small jar disappears in a fortnight.

How we use it: a spoon rather than 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: the smell of ghee warming in the pan is what tells the whole house dinner has started.

More ways to cook with it are in our desi ghee guide.

Delivery $25anywhere in Australia, for orders up to 4 kg

Pick up freeArndell Park, Kellyville, Woodridge or Campbellfield

In the bag you choose pickup or delivery, then your date.

How we cook with it
  • Tadka: a spoon in a small pan, warmed 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 sitting 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, long before age does.
  • Decant a week of ghee 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, and both are normal.

DELIVERY: Express courier anywhere in Australia: $25 for orders up to 4 kg, $50 up to 10 kg. You choose pickup or delivery and your date in the bag, and the full total is shown before you pay. Delivery is charged once per order, so a tub added to a sweet order travels in the same parcel.

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)
$45