Both ghee and butter come from milk, but they cook differently. Knowing the difference helps you get better results.
Smoke point
Butter starts to burn at a lower temperature than ghee, because it contains milk solids. Ghee has had those solids removed, so it can handle higher heat.
When to choose ghee
- Frying and sautéing at medium to high heat
- Finishing rice and dal with a warm, nutty flavour
- Making traditional sweets and sides
When to choose butter
- Baking, where butter gives texture and browning
- Sauces where you want a creamy finish
Flavour tip
Warm the Ghee gently in the pan until it smells nutty, then add your spices. This simple step makes a big difference.
Portions
Ghee is rich. Measure it, especially if you are watching your diet.
