Amul Pure Ghee Net Content (905g) is clarified butter made the traditional way, slow-cooked until the milk solids separate and only the golden, aromatic fat remains. In Indian kitchens across the UAE, this is the ghee that goes into a tempering pan for dal tadka, gets drizzled over hot phulkas and parathas, and forms the base of festive sweets like halwa, ladoo and kheer. Because it carries a high smoke point, it also works beautifully for shallow-frying pooris or sautéing spices without turning bitter, and a spoonful stirred into biryani or khichdi rounds off the flavour instantly. Middle Eastern cooks often reach for it in place of samna when finishing rice dishes or basting roasted chicken, since the nutty aroma complements warm spices like cardamom and cinnamon.

When selecting a tin, look for one that is fully sealed with no separation of oil on top, which usually signals proper storage. Once opened, keep the jar tightly closed in a cool, dry cupboard away from direct sunlight and always use a dry spoon, since moisture is what causes ghee to spoil faster than the fat itself. Mild crystallisation or graininess in cooler weather is completely normal and disappears once it warms up.

If you're stocking your pantry with other dairy staples, you can browse our cheese and butter range and have everything arrive together, since QuicKart delivers across the UAE for free.