Edible Ghee
Cow and buffalo ghee, grainy danedar or smooth, for dal tadka, warm rotis, halwa and festive cooking, chosen by reading the label rather than the colour.
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Many of us remember a pan of malai, saved over weeks, being churned into butter and then simmered until the kitchen smelled of toasted milk. That golden liquid poured off the browned solids is ghee, and most Indian cooking would feel incomplete without it.
Cow ghee is usually a pale yellow, while buffalo ghee is whiter and often a little heavier. Some ghee sets into a grainy, danedar texture, some stays smooth; makers also describe methods such as bilona churning on their labels. Tadka for dal, a spoonful on hot rotis, halwa, laddoos and the diya on puja days all use ghee.
Ghee is a regulated dairy product, so trust the pack more than appearance. It should state the milk source, an FSSAI licence number, the manufacturer's name and address, the packing date and a best-before. Treat descriptive words as the maker's own claims.
Use a dry spoon and keep the jar shut and away from the stove.