5 Amazing Benefits of Ghee and 5 Healthy Recipes Using It


  1. Ghee is clarified butter extracted from animal milk. The purest form of Ghee is the one that is least processed and homemade. Ghee contains omega-3 fatty acids, vitamin A and all the essential nutrients which makes it a valuable food. Due to its amazing health benefits, Ghee should be added to every possible recipe. 

If you are looking for pure, organic Ghee, shop on Amala Earth. The ghee obtained from A2 milk which is superior in taste, is healthier and good for digestion. A2 cow ghee is grainy in texture and is prepared naturally using the traditional Bilona process. In this process, the milk is boiled at a high temperature and then cooled. Thereafter, a spoonful of curd is added to the milk and kept overnight. The resultant is then churned to extract butter or Ghee. Bilona Ghee is loaded with vitamins, minerals and other essential nutrients. 

Health Benefits of Ghee:

Ghee obtained from cow’s milk has been used to treat numerous ailments for ages.

Consuming small amounts of Ghee every day keeps the body warm and helps cure day-to-day health issues such as mild fever, acidity and the common cold. 

Some common health benefits of Ghee are listed:

  • Relieves cold and cough:

One of the most common problems faced in winters is cold and cough. To treat this, Ghee can be used as one of the best home remedies. To do so, follow below instructions:

  • Take Ghee in a bowl and heat it until it's lukewarm and put it in your nostrils.
  • Add a pinch of ginger and honey in a teaspoon of Ghee and consume it till you get rid of the cold and cough.
  • Applying aged cow Ghee on the chest or eating onions fried in Ghee helps overcome sore throat.

  • Improves vision:

According to Ayurveda, Desi Ghee is an excellent cooling agent for the eyes. It can also treat dryness or fatigue in the eyes. Desi Ghee contains omega 3 fatty acids that help treat eyesight issues. Besides, Ayurvedic benefits, Ghee offers various other benefits for the eyes:

  • Consuming 1 tsp of Ghee with black pepper improves eye vision.
  • Ghee contains Vitamin A which enhances optimal health.

  • Cures digestive problems:

Ghee is a rich source of butyric acid which is an ultimate home remedy to aid digestive problems. Adding Ghee to the food can be beneficial as:

  • It lubricates the intestinal walls which clear the passage and prevents constipation.
  • The combination of Ghee and jaggery helps overcome gastric problems.  
  • Drinking Ghee with warm water on an empty stomach relieves constipation.
  • The butyric acid in Ghee reduces abdominal pain, bloating and other symptoms of constipation.

  • Boosts immune system:

An immune system is a vital part of the human body as it resists infections and toxins. Ghee strengthens our immune system as:

  • Ghee contains antioxidants that help build immunity.
  • Ghee helps in the absorption of fat-soluble vitamins and minerals to build a strong immune system.
  • Ghee is a rich source of butyrate which is essential for a strong immune system. 
  • Ghee enhances gut health and thus boosts the immune system.

  • Contains anti-inflammatory properties:

According to Ayurveda, Ghee is the best medicine to fight inflammation. the anti-inflammatory properties of Ghee are significant as:

  • Omega 3 and Omega 6 essential fatty acids present in Ghee help reduce swelling and burning sensation in the body.
  • Butyrate present in Ghee soothes the inflammation in the body.


Healthy Recipes using Ghee

Ghee is high in vitamins, antioxidants and healthy fats. Therefore, it is a key ingredient in our daily diet. Some health recipes made using Ghee are as under:

Bajra Roti/Pearl Millet Roti (2 servings)


  • 2 cup Bajra atta/pearl millet flour
  • ½ tsp salt
  • Hot water (to knead the dough)
  • ¼ cup wheat atta for dusting
  • A2 Ghee


  • In a bowl, take Bajra atta and salt. Mix well.
  • Add ½ cup hot water and knead the dough for at least 10 minutes.
  • Take a ball-sized dough to make roti and knead it again.
  • Dust using wheat flour and pat gently. Alternatively, you can use a rolling pin to make roti.
  • Pat until the roti becomes thin to the maximum. If cracks appear in the roti, it implies that more kneading is required.
  • Remove excess flour over the roti and place it over hot Tawa.
  • Now sprinkle water over roti with the help of your hand to remove excess dough.
  • Wait till the water evaporates. Once dried, flip to the other side.
  • Press gently and cook evenly on a high flame.
  • Apply a good amount of Ghee over the Bajra roti and serve with curry or jaggery.

Moong Dal Khichdi (2 servings)


For pressure cooking:

  • ½ cup rice
  • ½ cup moong dal
  • ¼ tsp turmeric
  • ½ tsp salt
  • 3¼ cup water
  • Asafoetida (a pinch)
  • A2 Ghee


  • In a large bowl, rinse and soak rice and moong dal for ten minutes.
  • In a cooker, heat 1 tsp Ghee and add asafoetida, soaked dal and rice.
  • Saute for a while and then add turmeric, salt and water. Stir well.
  • Cover and cook until the first whistle.
  • Pour a good amount of desi Ghee over the hot khichdi. Serve it with curry or pickle. 

Almond Halwa (2 servings)


  • ½ cup almonds
  • Hot water for soaking 
  • ¼ cup milk
  • 2 tbsp A2 Ghee
  • ¼ cup sugar
  • 2-4 strands of saffron 
  • ¼ tsp cardamom powder
  • Finely chopped dry fruits  


  • Soak almonds in hot water for 1-2 hours.
  • Peel off the almonds and transfer to the blender.
  • Add ¼ cup cow milk or almond milk.
  • Blend to make a smooth paste.
  • Add 1 tablespoon of Ghee to the paste.
  • Transfer the paste to a pan and saute for a minute from low to medium flame.
  • Add ¼ cup sugar and keep stirring continuously.
  • Meanwhile, soak a few threads of saffron in warm milk and keep them aside.
  • Keep stirring the mixture continuously from low to medium flame until it becomes thick. 
  • Switch off the flame till the mixture separates the pan and the Ghee oozes out from the sides.
  • Finally, add ¼ tsp cardamom powder and mix well.
  • Garnish the badam halwa with chopped dry fruits and serve it hot.


Dal Tadka (2 servings)


  • ½ cup masoor dal  
  • ½ cup yellow moong dal
  • 2½ cups water
  • 1 large finely chopped tomato
  • 1 small onion chopped
  • 3 cloves garlic (minced)
  • Coriander leaves (for garnishing)
  • 1 tsp ginger (minced)
  • 1 tsp cumin seeds
  • ½ tsp turmeric
  • ½ tsp salt
  • ½ tsp garam masala
  • Asafoetida (a pinch)
  • A2 Ghee


  • In a pressure cooker, put masoor dal and moong dal.
  • Add water and salt as required.
  • Cover the lid and allow it to cook for 3-4 whistles.
  • Meanwhile, take a pan and add Ghee. Add asafoetida, cumin seeds to the Ghee and allow it to crackle. 
  • Fry the ginger and garlic paste until the aroma comes.
  • Now, add finely chopped onion and fry until it turns golden brown.
  • Add chopped tomatoes and all the spices. Cook until the tomatoes turn mushy.
  • Pour the boiled dal into the pan.
  • Simmer for ten minutes till the Ghee oozes out from the sides.
  • In a small pan, take some Ghee and add cumin seeds. Add chilli powder and turmeric powder. Keep the Tadka aside.
  • Pour the Tadka over the prepared dal. Garnish it with coriander leaves. 

Pinni ke ladoo(4 Servings):


  • 1 cup  A2 Ghee/clarified butter
  • ¼ cup edible gum (gond)
  • ¼ cup almond/badam
  • ¼ cup cashew/Kaju
  • 2 tbsp raisins/kishmish
  • ½ cup makhana/lotus seed
  • 1½ cup wheat flour/atta
  • ¼ cup dry coconut/copra, grated
  • ¼ cup muskmelon seeds 
  • ½ tsp ginger powder
  • ¼ tsp cardamom powder
  • 1 cup powdered sugar


  • Take ¼ cup Ghee and add ¼ cup edible gum.          
  • Roast on low flame until the gond puffs up and turns into crystals.
  • Crush the puffs and keep them aside.
  • Roast the cashews, almonds and raisins on low flame till they turn golden brown.
  • Cool and transfer to the blender to make a coarse powder.
  • Now roast makhana on low flame till they become crispy.
  • In a large kadhai, take Ghee and roast wheat flour. Keep roasting on low flame until it turns golden brown. Stir occasionally and keep aside.
  • Dry roast coconut and muskmelon seeds.
  • Transfer all the ingredients to a bowl.
  • Add ginger powder and cardamom powder.
  • Mix uniformly making sure everything is well combined.
  • Take a small portion of the mixture and make ball-sized laddoos.