IS YOUR GHEE ACTUALLY DESI GHEE?
Most market ghee is blended with vegetable oils (Banaspati) and artificial "ghee essence" to mimic the smell.
Why risk your family's heart health with hidden trans-fats? Switch to the
"Asli" choice.
WHY CHOOSE SUCHA DESI GHEE OVER OTHERS?
| Feature | Our Premium Desi Ghee | Loose/Open Market Ghee | Commercial/Industrial Ghee |
|---|---|---|---|
| Purity Guarantee | 100% Milk Fat based | High risk of "Banaspati" (vegetable oil) mixing. | Often contains preservatives or artificial flavors. |
| Preparation | Traditional Bilona or Slow-Cooked method for maximum nutrients. |
Unknown; often processed in unhygienic conditions. |
Mass-produced using high-heat steam (strips nutrients). |
| Texture | Naturally Daanedaar (grainy), the sign of authentic ghee. |
Greasy or overly smooth; lacks natural grains. | Artificially thickened or inconsistent. |
| Aroma | Rich, nutty, and lingering fragrance that fills the kitchen. |
Faint smell or "chemical-like" scent from additives. | Artificial "Ghee Essence" added for smell. |
| Source | cows/buffaloes; ethically sourced milk. | Mixed milk sources; no quality control on animal feed. | Industrial dairy farms; focus on quantity over quality. |
| Packaging | Transparent bag so that product is visible. | Often sold in plastic bags or unsealed tins (contamination risk). |
Generic plastic packaging designed with branding mindset. |
✓ Halal
✓ ORGANIC
✓ NO ARTIFICIAL ESSENCES
✓ Purity Guarantee
WHY USE IT OVER COOKING OIL?
| Usage | Desi Ghee | Cooking Oil |
|---|---|---|
| Deep Frying | High Smoke Point (Safe) | Can oxidize at high heat |
| Flavor | Rich, Nutty, Sweet | Neutral or Greasy |
| Shelf Life | Naturally long (no chemicals) | Requires preservatives |
| Digestion | Stimulates gastric acid | Can feel "heavy" or acidic |
Frequently asked questions
FAQs
Our ghee is made from pure milk without any additives, vegetable oils (Banaspati), or artificial flavors. You can test it at home: a spoonful of our pure ghee will melt instantly on your palm due to body heat and leave a distinct, nutty aroma.
The traditional Bilona method involves turning milk into curd, churning that curd to extract butter (Makhan), and then slowly heating the butter to get ghee. This process preserves the most nutrients and gives the ghee its signature grainy (daanedaar) texture.
- Cow Ghee: Golden-yellow, lighter, and easier to digest (great for kids and
elderly). - Buffalo Ghee: Creamy white, richer in fat, and ideal for making heavy Desi Desserts like Halwa or Motichoor Laddus.
Absolutely. Desi Ghee has a very high smoke point (approx. 250°C), which means it doesn't break down into harmful toxins at high heat, unlike many refined cooking oils. It is perfect for frying parathas, samosas, and puris.
