In Indian cuisine, ghee is more than just a cooking ingredient—it represents purity, health, and tradition. It plays a central role in South Indian kitchens, especially cow ghee, which is valued for its rich, golden flavour and health benefits. According to an article, Health Benefits Of Ghee on NCBI, ghee is loaded with important nutrients like vitamins A, D, E, and K. Along with antioxidants, ghee supports digestion, boosts energy, and promotes overall well-being. In Ayurveda, ghee is even seen as a nourishing “nectar” that balances the body’s doshas, adding to its importance beyond the kitchen.
In South Indian cooking, ghee is used in small amounts but has a big impact. It’s added to dishes like dosas, pongal, and biryanis, giving them a smooth texture and a rich, deep flavor. Ghee is also a key ingredient in sweets like Mysore pak, jangiri, and laddoos, helping to create their signature taste and melt-in-the-mouth quality. Its high smoke point makes it perfect for frying and sautéing, making dishes both tasty and healthy.
There are different types of ghee, depending on the milk used and how it’s made. For example, South Indian homes often use cultured ghee, made from butter churned from yoghurt-fermented cream. "Purana ghrita," or aged ghee, is known in Ayurveda for its powerful healing properties, used for both food and medicine.
While ghee has gained worldwide popularity as a superfood, particularly in diets like paleo and keto, it has been a staple in South Indian kitchens for generations. It’s not just trendy—it’s an ancient, valuable ingredient that ties together food, health, and culture. Whether it’s in daily meals or during festive celebrations, ghee holds a special place, connecting people to their heritage and traditions. In the tapestry of Indian cuisine, ghee is not just an ingredient but a symbol of purity, health, and tradition.
Revered across regions, it finds a particularly cherished place in South Indian kitchens. South Indian cuisine uses ghee with a delicate touch but achieves robust results. A spoonful of ghee drizzled over dosas, stirred into piping hot pongal, or blended with fragrant biryanis elevates these dishes with a subtle depth of flavour and a smooth, velvety finish. Its high smoke point also makes it ideal for frying and sautéing, allowing dishes to maintain their nutritional value while achieving an unparalleled richness. Not to mention, ghee is an essential component in sweets like Mysore pak, jangiri, and laddoos, contributing to their melt-in-your-mouth texture and iconic flavour.
The types of ghee vary, particularly based on the source of milk and production methods. Cultured ghee, a South Indian household staple, is made from butter churned from yoghurt-fermented cream, infusing it with a tangy undertone. Meanwhile, "purana ghrita," or aged ghee, has an enhanced medicinal potency, often employed in Ayurveda for therapeutic use, both ingested and applied externally.
Though ghee has recently enjoyed global acclaim as a superfood, finding favour in health-conscious diets like paleo and keto, its roots run much deeper in South India. There, it remains a timeless treasure, passed down through generations, representing a deep connection between food, health, and ancient wisdom. Whether it’s a part of daily meals or lavish feasts, ghee holds a revered space, reminding us that this golden elixir is not merely a trend but a profound legacy.
Purana Ghrita
Aged ghee, or purana ghrita, refers to a type of clarified butter that has been stored for at least one year or more, which enhances its medicinal properties. Unlike regular ghee, Purana Ghrita undergoes a transformation as it ages, making it highly valued in Ayurveda for its therapeutic benefits.
The production of Purana Ghrita involves the traditional method of churning butter from fermented cream or yoghurt, then slowly heating the butter to remove moisture and impurities, resulting in clarified butter. Once prepared, the ghee is stored in an airtight container for extended periods, sometimes even for several decades, to achieve its unique characteristics.
According to studies, including one published in the International Ayurvedic Medical Journal , and ResearchGate, aged ghee contains an altered fatty acid profile compared to fresh ghee, with an increase in free fatty acids. These changes contribute to its heightened antioxidant, anti-inflammatory, and neuroprotective properties. In Ayurveda, Purana Ghrita is used to treat various conditions like epilepsy, skin disorders, and digestive issues and is believed to enhance cognitive function, support longevity, and balance the body’s doshas. Its ability to act as a carrier for medicinal herbs also makes it an essential component of various Ayurvedic formulations.
Thuthi Uthukuli Ghee
Mylapore Ganapathy's ghee is a well-known brand offering organic cow's ghee, particularly popular in Tamil Nadu for its purity and rich flavor. The product, called Uthukuli ghee, hails from Uthukuli, a village town in Tamil Nadu near Erode that is famous for its fertile grasslands. These grasslands are not only lush but are believed to hold medicinal and nutritional value, making the milk produced by the cows grazing there of exceptional quality.
The ghee is crafted by churning butter from the milk of indigenous cow breeds like the Kangayam. The butter is then carefully simmered to remove moisture, resulting in a golden, aromatic ghee that is smooth with a distinct nutty flavor. Uthukuli has recently earned a Geographical Indication (GI) tag for its butter, underscoring the region's heritage and traditional production methods.
This high-quality ghee is used extensively in Tamil Nadu’s cuisine, especially for preparing traditional sweets like Mysore pak and various festive dishes. Beyond its culinary significance, Uthukuli ghee holds a special place in Ayurveda, where it is believed to aid digestion, boost energy, and promote skin health.
A2 Malnad Gidda Cow Bilona Ghee
Malnad Gidda A2 Ghee is a traditional, nutrient-rich ghee made from the milk of the rare Malnad Gidda cows, a native breed from the Western Ghats in Karnataka, India. These cows are free-grazing in forested areas, feeding on medicinal and nutrient-dense plants, which impart exceptional quality to their milk.
The ghee is crafted using the ancient Bilona method, where milk is churned into curd, from which butter is extracted and then clarified over low heat. This traditional process ensures that the ghee retains its maximum nutritional value, including essential fats, vitamins, and antioxidants.
What makes Malnad Gidda A2 Ghee unique is its digestibility and health benefits. It's well-tolerated by lactose-intolerant individuals and known to promote healthy cholesterol levels. Back in the day, our grandmothers would rush with a dollop of this ghee immediately to apply over bruises or burn marks. While as kids, we might have wondered why, ghee seemed to be the remedy for small cuts, bruises, and mouth ulcers even. Additionally, it’s packed with antioxidants and is widely used in Ayurvedic medicine for its anti-inflammatory properties, ability to boost digestion, and enhanced nutrient absorption. It also supports cognitive function and immunity, making it a versatile health supplement.
A2 Mysore Hallikar Cow Bilona Ghee
Organic Mandya is a famous brand from Mandya in Karnataka that boasts about its organic products, of which A2 Mysore Hallikar Cow Bilona Ghee is one among their wide range of offerings. Hallikar Cow's A2 Bilona Ghee is a premium, traditional ghee made from the milk of Hallikar cows, an indigenous breed from Karnataka. These cows are known for their robust health and are raised on fertile grazing lands, ensuring high-quality milk rich in nutrients.
The ghee is produced using the Bilona method, where whole curds are churned by hand in earthen pots to extract butter, which is then clarified to make ghee. This ancient process preserves the ghee’s natural purity and nutritional value. Hallikar A2 ghee is rich in omega-3 and omega-9 fatty acids and contains essential vitamins like A, C, D, E, and K. It is free from harmful trans fats and cholesterol, making it a healthier alternative to regular ghee. The presence of antioxidants also supports digestion, boosts immunity, and enhances overall vitality. Its naturally granular texture and aromatic richness make it ideal for both culinary and Ayurvedic medicinal use.
Rasipuram Ghee
Rasipuram Ghee is a traditional ghee known for its distinctive nutty flavour and high quality, produced in the Namakkal district of Tamil Nadu. The rich milk used in its production comes from cattle grazing on the lush vegetation of the nearby Kolli hills, contributing to the ghee’s exceptional taste and nutritional profile. The production process is unique and involves boiling rather than just heating the butter.
The boiling occurs at temperatures above 100 °C, ensuring that water is evaporated without causing the ghee to brown or develop a burnt taste. After the butter is boiled, it is seasoned with a pinch of rock salt to balance acidity and then tempered with moringa leaves, which act as a natural preservative. This process is carefully executed in small batches to maintain quality. Once cooked, the mixture is filtered through cloth to remove solids and then stored in air-conditioned tins to settle. Rasipuram Ghee is not only celebrated for its culinary applications but has also applied for Geographical Indication (GI) status in 2024, highlighting its unique heritage and traditional production methods.
Buffallo Milk A2 Bilona Ghee
This is a rich, flavourful ghee made from pure buffalo milk sourced from naturally grazed buffalo in remote villages. These animals feed on natural grass and leaves, resulting in thick and creamy milk. The traditional Bilona process begins by setting full cream buffalo milk into curds overnight. The curd is then churned using a wooden churner to separate the butter. The butter is melted and infused with herbs, enhancing its nutritional value and flavor. Vrindavan farms near Anekal are popular for their buffalo milk ghee.
This method ensures a longer shelf life and superior taste compared to machine-made ghee. Nutritionally, buffalo ghee is rich in fat-soluble vitamins (A, D, E, and K) and omega fatty acids, promoting digestive health and nourishing the nervous system. Uthukuli in Tamil Nadu is famous for producing buffalo milk ghee as well. It serves as an excellent substitute for cooking oils, improving HDL cholesterol levels and aiding in weight management. The authentic preparation method preserves the natural aroma, making it a cherished addition to various dishes.
Infused Ghee
Infused ghee is clarified butter that is enriched with various herbs, enhancing its health benefits. The process involves slow cooking butter, which allows the fat solids to separate. The resulting liquid is then combined with sustainably grown herbs, which improves their bioavailability and allows their healing properties to penetrate deeper into the body's tissues.
The organic brand, Two Brothers from Maharashtra, has introduced over 5 varieties of infused ghee that include herbs like Ashwagandha, Arjuna, Turmeric, Shatavari, Brahmi, etc. These infused ghee products by Two Brothers are free from additives and preservatives, ensuring purity and natural goodness, perfect for enhancing daily cooking or as herbal supplements. Always consult a healthcare professional before using herbal supplements, especially for pregnant or lactating women. This method not only preserves the nutritional value of ghee but also amplifies the therapeutic effects of the infused herbs.