Ghee is butter that has been gently cooked until the milk solids separate and are removed. The result is a golden, aromatic fat that many cooks in Bangladesh keep at home. The Ghee is a 1 kg pack, which is handy for everyday cooking.

Where ghee fits

  • Frying and sautéing: ghee has a high smoke point compared with butter, so it is good for frying.
  • Rice and dal: a spoon of ghee on hot rice or dal adds a rich flavour.
  • Baking: use it in place of butter in some simple recipes.

Storage

  • Keep the jar tightly closed and away from steam and water.
  • Use a clean, dry spoon every time, so the ghee stays fresh.
  • Store it in a cool, dry place. It keeps well for a long time when stored properly.

Signs of good ghee

Good ghee smells sweet and nutty, not sour or rancid. The colour is golden, and it looks clear when melted.

A note on diet

Ghee is a concentrated fat. Use it in amounts that suit your diet, and speak to a doctor or dietitian if you have specific health needs.