Quick answer

Use ghee as a direct swap for butter or cooking oil in most recipes, taking advantage of its high smoke point for frying and its nutty flavor for sautéing and baking.

Why ghee works differently than butter

Ghee is clarified butter with milk solids removed, giving it a higher smoke point (around 250°C) and a longer shelf life. This makes it more stable for high-heat cooking than regular butter, which burns at lower temperatures. The nutty, rich flavor also adds depth to dishes without the risk of scorching.

When to choose ghee over oil

For recipes where you want a buttery taste but need higher heat, ghee is a better choice than olive oil or vegetable oil. It works well in stir-fries, roasted vegetables, and pan-seared meats. However, if you need a neutral flavor or are cooking at very high temperatures beyond 250°C, a refined oil may be more suitable.

Step-by-step guide to cooking with ghee

  1. Step 1: Use ghee for high-heat frying: Heat a pan over medium-high heat and add 1–2 tablespoons of ghee. Wait until it shimmers but does not smoke. Add ingredients like eggs, vegetables, or meat. The high smoke point prevents burning, giving a clean sear. Avoid overheating; if ghee smokes, reduce heat immediately to prevent a bitter taste.
  2. Step 2: Swap ghee for butter in baking: Replace butter with an equal amount of ghee in recipes for cookies, cakes, or muffins. Ghee adds moisture and a subtle nutty flavor. Because it lacks milk solids, baked goods may be slightly less tender but still delicious. If a recipe relies on butter for structure (like some pastries), consider using half ghee and half butter for best results.
  3. Step 3: Use ghee for sautéing and stir-frying: Add a spoonful of ghee to a hot wok or skillet. Toss vegetables, aromatics, or grains quickly. The ghee coats ingredients evenly and adds a rich flavor without the risk of burning common with butter. Do not use ghee for deep-frying at temperatures above 250°C; use a neutral oil with a higher smoke point instead.
  4. Step 4: Drizzle ghee over finished dishes: Melt a small amount of ghee and drizzle over roasted vegetables, popcorn, rice, or steamed greens. This adds a buttery finish without the need for additional seasoning. Ghee solidifies at room temperature, so melt it just before serving for a smooth drizzle.

Product spotlight

  • Ghee 100g: Ghee Easy Ghee 100g is a natural clarified butter with a subtle, slightly nutty taste and smooth texture, prepared to remove milk solids. Its high smoke point of approximately 250°C makes it ideal for frying, roasting, and baking at higher temperatures without burning.

    Ghee 100g

    Ghee 100g