5 Ways to Use Desi Ghee in Everyday Pakistani Cooking

Desi ghee is more than a cooking fat. It adds aroma, richness and a taste that oil cannot copy. Here are five everyday ways to use it in a Pakistani kitchen.

1. Parathas

Cook your paratha on a hot tawa and brush each layer with a little melted ghee. You get crisp edges, soft layers and a rich aroma.

2. Daal tarka

Heat a spoonful of ghee, add zeera, garlic and dried red chillies, and pour the sizzling tarka over hot daal just before serving. Ghee works well here because it carries the flavour of the spices.

3. Halwa and sweets

Sooji halwa, gajar halwa and many traditional sweets start with ghee. Roast the sooji or the grated carrots slowly in ghee and the sweet takes on a deep, nutty flavour.

4. Rice, pulao and biryani

A small amount of ghee at the start of cooking gives pulao and biryani a lovely aroma. You can also drizzle a little over plain steamed rice.

5. Fresh roti and everyday meals

A thin layer of ghee on a hot roti is a simple, classic pleasure. A spoonful on khichdi or hot rice also works well.

A few simple tips

• Use a clean, dry spoon every time so the jar stays fresh.
• Keep the jar tightly closed, away from direct sunlight and heat.
• Start with a small amount. Ghee has a strong flavour, so a little goes a long way.

Ready to cook? Khalisaan Pure Desi Ghee comes in 450g and 900g jars, or try the 100g sample pack first. See the full Pure Desi Ghee collection.