Shudh desi ghee, the traditional way
Parishram Dairy desi ghee is made in small batches by slow-cooking cream until the moisture evaporates and the milk solids turn golden. The result is ghee with a nutty aroma, a naturally grainy (danedar) texture and a deep golden colour — the way ghee was made in Indian homes for generations.
How to use desi ghee
Spread it on hot rotis and parathas, add a spoon to dal and khichdi, use it for tadka, or cook sweets like halwa, laddoo and sheera. Ghee has a high smoke point, so it is well suited for frying and sautéing.
Storage
Keep the jar tightly closed in a cool, dry place away from sunlight. Always use a dry spoon. Refrigeration is not required; ghee may solidify in winter, which is completely normal.
Why buy ghee from Parishram Dairy?
We sell directly from our dairy, so you get fresh ghee at a fair price without middlemen. Every order is packed after you place it and delivered to your door with Cash on Delivery.