#11 best seller · Ghee & Oils · Amul
Amul Pure Ghee
One spoon over hot dal and suddenly you're eating at your mother's table.
Ghee is not butter and it is not oil. It is roasted milk fat with a nutty aroma, a 480°F smoke point, and an emotional weight no cooking fat should reasonably carry.
Amul is the export-pack standard: consistent, granular when cool, and it does not have the flat waxy taste some American 'ghee' products do.
Where ghee genuinely beats oil
Tadka. Cumin and hing bloom differently in ghee, and the aroma carries across the house.
High-heat searing — the smoke point is higher than most oils on an American shelf.
Halwa, laddoo, and anything where the fat is the flavor rather than the medium.
Everyday use, honestly
A quarter teaspoon on a hot roti. A spoon on khichdi. A dab on dal before serving. This is not a health claim, it is just how the food is supposed to taste.
Storage in a Wisconsin kitchen
Room temperature is fine and traditional. In our winters it will go hard and grainy — that is completely normal and not spoilage. Warm the spoon, not the whole jar.
Ravi's quick tips
- •Always use a dry spoon; a single drop of water invites mold.
- •Grainy texture is a sign of good cow ghee, not a defect.
- •If it smells sharp or sour instead of nutty, it's past its prime.
Frequently asked
Is ghee lactose-free?
Clarifying removes most milk solids, so many lactose-sensitive people tolerate it well, but it is still a dairy product.
Does ghee need refrigeration?
No. Kept dry and covered, it stays good at room temperature for months.
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