Slow-clarified from our own butter, nothing blended in.
Freshly harvested · be the first to review
Small BatchFrom Our Own HerdNo Vanaspati
₨1,700per kg
Desi ghee made the long way: cream from our herd, churned to butter, then clarified slowly over low heat until the milk solids caramelise and settle. It smells like ghee is supposed to smell. Ghee is one of the most adulterated products on Pakistani shelves — routinely cut with vanaspati or palm oil — which is exactly why we make ours in small batches and tell you which week's milk it came from.
Lahore₨250 ambient (+₨60/kg over 1 kg), ₨600 chilled — free ambient over ₨5,000 up to ~8 kg
Islamabad₨250 ambient (+₨60/kg over 1 kg), ₨600 chilled — free ambient over ₨5,000 up to ~8 kg
Tando AllahyarFree pickup · ₨100 local delivery, free over ₨1,500
How desi ghee is made, and what that means
Ghee is butter with the water and milk solids removed. Butter is heated gently until the water boils off and the milk solids settle and toast at the bottom; what is poured off is pure butterfat, and the toasting of those solids is where the nutty aroma comes from. Nothing is added at any point — if something has been added, it is not ghee.
Ours is clarified from our own butter in weekly batches, which is why the colour and the strength of the aroma differ a little between jars. Butterfat carries whatever the animals were eating, and that changes through the year.
Desi ghee against banaspati, and why it matters
Banaspati is hydrogenated vegetable oil. It is a completely different substance from butterfat, it is legitimately sold under its own name, and it is also the thing most commonly used to cut desi ghee — because in a sealed jar the difference is close to invisible and the cost difference is very large.
Desi ghee is made from dairy fat, while banaspati is a different cooking fat. Read the ingredients and ask about the source. Texture, aroma and melting behaviour vary and cannot certify that a jar is pure.
The word asli gets attached to almost every jar on the shelf and means nothing on its own. What means something is whether the seller can tell you where the butter came from.
Cooking with it
Ghee has a high smoke point — higher than butter, because the milk solids that burn have been removed — which is why it suits frying, tarka and anything that needs real heat. Butter in the same pan would blacken.
It also carries fat-soluble aromatics well, which is the actual reason a tarka is made in ghee rather than oil: the spices give up more of their flavour into it. For the same reason a very small amount finishes a dish noticeably.
Storing it
Keep the jar closed, use a clean dry spoon and follow the labelled storage instructions. Heat, air, light and moisture can all affect how well ghee keeps. Contact us if you need the recommended storage period for your batch.
It will change texture with the weather, going soft and pourable in a Sindh summer and setting grainy in winter. Both are normal and neither indicates anything about quality.
What desi ghee costs in Pakistan
Desi ghee prices vary with the ingredients, pack size, source and seller. Compare the price per kilogram and batch information. Our dairy guide separates dated market references from our current product prices.
Store at room temperature in a dry jar with a dry spoon — ghee needs no refrigeration and keeps for months. Graininess as it cools is normal and is a sign it is real.
100% freshness guarantee
Shipping
• Same-day local delivery around Tando Allahyar (order by noon)
• Next-day to Hyderabad and Mirpurkhas
• Nationwide 2–3 days by courier; chilled items on scheduled runs
• Farm pickup at Village Began, free, daily 8am–6pm
Product FAQs
It is clarified from butter made with our own herd's milk, in weekly batches. The butter is heated gently until the water evaporates and the milk solids settle and toast at the bottom, and the pure butterfat is poured off. Nothing is added.
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