25 Delicious Ghee Recipes for Healthy Living

Craving a touch of golden goodness in your meals? Ghee, the ancient superfood, is making a grand comeback in modern kitchens, and for good reason! Packed with flavor and health benefits, it’s the secret ingredient that transforms ordinary dishes into extraordinary delights. From breakfast to dinner, and everything in between, we’ve rounded up 25 ghee-infused recipes that promise to elevate your cooking game. Ready to dive into a world of rich, buttery goodness? Let’s get started!

Ghee Roasted Vegetables

Make your veggies the star of the show with this ghee-roasted masterpiece. Crispy edges, tender centers, and a golden hue that’s pure Instagram gold.

Ingredients

• 2 cups mixed vegetables (like carrots, Brussels sprouts, and sweet potatoes), chopped into 1-inch pieces
• 2 tbsp ghee, melted (or butter for a dairy option)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure a crispy finish.
2. Toss the chopped vegetables with melted ghee, garlic powder, salt, and black pepper in a large bowl until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet to avoid steaming and promote even roasting.
4. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until edges are crispy and golden.
5. Check for doneness by piercing a piece with a fork; it should slide in easily.

Zesty and vibrant, these ghee-roasted vegetables bring a buttery richness that elevates any meal. Serve them atop a quinoa bowl or alongside your favorite protein for a colorful plate.

Homemade Ghee

Never settle for store-bought when you can whip up golden, nutty ghee in your own kitchen. Transform butter into liquid gold with this foolproof method.

Ingredients

• 1 lb unsalted butter (high-quality for best flavor)
• Cheesecloth (for straining, or a fine-mesh sieve)
• Glass jar (for storage, ensure it’s clean and dry)

Instructions

1. Cut 1 lb of unsalted butter into chunks to melt evenly in a heavy-bottomed pot over medium heat.
2. Once melted, reduce heat to low. Simmer gently, watching for milk solids to separate and sink—about 10-15 minutes.
3. Keep an eye as the butter foams. When the foam subsides, you’ll see golden liquid with browned solids at the bottom—this is your cue it’s done.
4. Remove from heat immediately to prevent burning. Let it cool slightly for 2-3 minutes.
5. Strain the ghee through cheesecloth or a fine-mesh sieve into a glass jar, leaving the browned solids behind.
6. Let it cool uncovered to room temperature, then seal with a lid. Store in a cool, dark place or fridge.

Drizzle this aromatic ghee over warm naan, stir into steaming rice, or use it to sauté veggies for an extra layer of flavor. Its rich, buttery essence elevates every dish it touches.

Ghee Fried Rice

Bold flavors meet comfort in this ghee fried rice—transform leftover rice into a golden, aromatic masterpiece with just a few pantry staples.

Ingredients

• 2 cups cooked rice (day-old works best)
• 2 tbsp ghee (clarified butter, or substitute with butter)
• 1/2 cup diced onions (yellow or white for sweetness)
• 1/2 cup mixed vegetables (peas, carrots, corn—frozen is fine)
• 2 cloves garlic, minced (fresh for punch)
• 1 tbsp soy sauce (low sodium if preferred)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 2 eggs, beaten (optional for protein)

Instructions

1. Heat a large skillet or wok over medium-high heat (350°F) and melt the ghee.
2. Add diced onions and sauté for 2 minutes until translucent—stir constantly to avoid burning.
3. Toss in mixed vegetables and minced garlic; cook for another 3 minutes until veggies soften.
4. Push the veggie mix to one side, pour beaten eggs into the other side, and scramble until just set—about 1 minute.
5. Mix everything together, then add the cooked rice, breaking up any clumps with a spatula.
6. Drizzle soy sauce evenly over the rice, sprinkle salt and pepper, then stir-fry for 4 minutes until everything is well combined and rice is lightly toasted.
7. Serve immediately for the best texture—crisp edges with fluffy centers.

Delight in the nutty richness of ghee that coats every grain, offering a subtle crunch against tender veggies. Top with a fried egg or drizzle with sriracha for an extra kick.

Ghee Masala Dosa

Brace yourself for a flavor-packed journey with this crispy, golden Ghee Masala Dosa—a South Indian classic that’s about to become your breakfast obsession.

Ingredients

• 2 cups dosa batter (store-bought or homemade)
• 1/2 cup potato masala (spiced potato filling)
• 2 tbsp ghee (clarified butter, or any neutral oil)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp turmeric powder (for color)
• 1/2 tsp mustard seeds (for tempering)
• 1 tbsp chana dal (split chickpeas, soaked for 30 mins)
• 2 green chilies, finely chopped (adjust to spice preference)
• 1/4 cup finely chopped onions (for extra crunch)

Instructions

1. Heat a non-stick skillet over medium heat (350°F) for 2 minutes until hot.
2. Pour 1/2 cup dosa batter onto the center of the skillet, spreading it outward in a circular motion to form a thin crepe.
3. Drizzle 1/2 tbsp ghee around the edges and on top of the dosa for crispiness.
4. Sprinkle a pinch of salt and turmeric powder evenly over the dosa.
5. Cook for 2-3 minutes until the edges lift and the bottom turns golden brown.
6. Spread 2 tbsp potato masala evenly over one half of the dosa, then sprinkle chopped onions and green chilies on top.
7. Fold the dosa in half over the filling and press gently with a spatula.
8. Flip the dosa and cook for another 1-2 minutes until both sides are crispy.
9. Transfer to a plate and serve immediately with coconut chutney and sambar.

Light, crispy, and bursting with flavors, this Ghee Masala Dosa is a perfect blend of textures and spices. Try pairing it with a spicy tomato chutney for an extra kick!

Ghee Lamprais

Absolutely no one does comfort like a Ghee Lamprais—bold flavors, rich textures, and a hug in every bite. This Sri Lankan gem wraps spiced rice, tender meat, and sambal in a banana leaf, then steams to perfection.

Ingredients

• 2 cups basmati rice (rinsed until water runs clear)
• 1 lb chicken thighs (bone-in for more flavor)
• 1/4 cup ghee (or butter for a lighter version)
• 1 tbsp curry powder (adjust to spice preference)
• 1/2 cup coconut milk (shake the can well before opening)
• 1 banana leaf (thaw if frozen, wipe clean)
• 1 tsp salt (fine grain dissolves easier)

Instructions

1. Soak the banana leaf in warm water for 5 minutes to make it pliable, then pat dry.
2. Heat ghee in a pan over medium heat until shimmering, about 2 minutes.
3. Add chicken thighs, skin side down, and sear until golden, 4 minutes per side. Remove and set aside.
4. Toast curry powder in the same pan for 30 seconds until fragrant, stirring constantly to prevent burning.
5. Stir in rice, coating grains with ghee and spices, then pour in coconut milk and 2 cups water. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
7. Layer rice and chicken on the banana leaf, fold tightly into a parcel, and secure with kitchen string.
8. Steam the parcel over boiling water for 10 minutes to infuse flavors.

Just unwrap to reveal a fragrant, steamy bundle where every grain of rice is infused with ghee and spice. Serve with extra sambal on the side for a fiery kick.

Ghee Gluten-Free Cookies

Perfect for those late-night cravings or a quick snack, these Ghee Gluten-Free Cookies are your new go-to. Packed with flavor and easy to whip up, they’re a game-changer.

Ingredients

• 1 cup almond flour (for a nutty base)
• 1/4 cup coconut sugar (or any sweetener you prefer)
• 1/4 cup ghee, melted (clarified butter works too)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp baking soda (ensure it’s fresh)
• 1/4 tsp salt (adjust to taste)
• 1/2 cup dark chocolate chips (dairy-free if needed)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix almond flour, coconut sugar, baking soda, and salt until well combined.
3. Add melted ghee and vanilla extract to the dry ingredients, stirring until a dough forms. Tip: If the dough is too sticky, chill it for 10 minutes.
4. Fold in dark chocolate chips evenly throughout the dough.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart. Tip: Flatten slightly for even baking.
6. Bake for 10-12 minutes or until the edges are golden. Tip: They’ll firm up as they cool, so don’t overbake.
7. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Melt-in-your-mouth with a crispy edge, these cookies are a dream. Serve warm with a scoop of vanilla ice cream for an epic dessert twist.

Ghee Popcorn

Here’s how to turn your movie night into a gourmet experience with this crispy, buttery delight.

Ingredients

• 1/2 cup popcorn kernels (or enough to cover the bottom of your pot in a single layer)
• 3 tbsp ghee (clarified butter, for that rich flavor)
• 1/2 tsp salt (adjust to taste)

Instructions

1. Heat a large pot over medium heat for 2 minutes. Tip: A heavy-bottomed pot distributes heat evenly, preventing burns.
2. Add the ghee to the pot, letting it melt completely—about 1 minute.
3. Pour in the popcorn kernels, spreading them into a single layer. Cover with a lid. Tip: Leave a small gap to let steam escape, keeping the popcorn crisp.
4. Listen for the pops. Once they slow to about 2 seconds apart, remove from heat—this takes roughly 3-4 minutes. Tip: Shake the pot occasionally to prevent burning.
5. Immediately transfer the popcorn to a large bowl. Sprinkle with salt while still warm, tossing to coat evenly.

Buttery and rich, this ghee popcorn boasts a depth of flavor that’s unmatched. Serve it in a big bowl for sharing, or get creative by drizzling with dark chocolate for a sweet-and-salty twist.

Ghee Chicken Curry

Unlock the secret to a creamy, aromatic ghee chicken curry that’s bursting with flavor. This dish is a game-changer for weeknight dinners, combining rich spices with tender chicken for a meal that’s both comforting and exotic.

Ingredients

• 2 lbs chicken thighs (bone-in for more flavor)
• 1/4 cup ghee (clarified butter, or any neutral oil)
• 1 large onion, finely chopped (yellow or white for sweetness)
• 3 garlic cloves, minced (fresh is best)
• 1 tbsp ginger, grated (peel first for smoother texture)
• 2 tbsp curry powder (adjust to taste)
• 1 can (14 oz) coconut milk (full fat for creaminess)
• 1 cup chicken broth (low sodium preferred)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat ghee in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add chopped onions, sauté until golden brown, stirring occasionally, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Add chicken thighs, sear on both sides until lightly browned, about 3 minutes per side.
5. Sprinkle curry powder over chicken, stir to coat evenly, cook for 1 minute to toast spices.
6. Pour in coconut milk and chicken broth, bring to a simmer, then reduce heat to low.
7. Cover and cook for 25 minutes, until chicken is tender and sauce thickens.
8. Season with salt, stir well, and remove from heat.

Creamy and rich, this ghee chicken curry pairs perfectly with steamed rice or naan for soaking up the delicious sauce. For an extra kick, garnish with fresh cilantro and a squeeze of lime before serving.

Ghee Sweet Potato Mash

Elevate your side game with this creamy, dreamy Ghee Sweet Potato Mash. It’s the perfect blend of sweet and savory, ready in minutes.

Ingredients

• 2 large sweet potatoes, peeled and cubed (about 4 cups)
• 3 tbsp ghee (or butter for a different flavor)
• 1/4 cup warm milk (adjust for desired creaminess)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)

Instructions

1. Place the cubed sweet potatoes in a large pot and cover with water by 1 inch.
2. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until the potatoes are fork-tender.
3. Drain the potatoes well and return them to the pot. Tip: Let them sit for a minute to evaporate excess water.
4. Add the ghee, warm milk, salt, and pepper to the pot.
5. Mash the potatoes with a potato masher until smooth. Tip: For extra creaminess, use a hand mixer on low speed.
6. Taste and adjust seasoning if necessary. Tip: A pinch of cinnamon can add a warm, spicy note.

Nowhere else will you find a mash so velvety with a hint of richness from the ghee. Serve it topped with a drizzle of ghee and a sprinkle of flaky sea salt for an Instagram-worthy finish.

Ghee Pancakes

Here’s how to whip up ghee pancakes that’ll steal the breakfast spotlight. Heat your skillet and let’s get flipping—these golden stacks are worth every second.

Ingredients

• 1 cup all-purpose flour (or swap for gluten-free blend)
• 2 tbsp sugar (adjust to sweetness preference)
• 1 tsp baking powder (for that perfect rise)
• 1/2 tsp salt (balances the sweetness)
• 3/4 cup milk (any kind works, even almond)
• 1 large egg (room temp blends smoother)
• 2 tbsp melted ghee (plus extra for cooking)
• 1 tsp vanilla extract (optional but recommended)

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt until no lumps remain.
2. Pour in milk, egg, melted ghee, and vanilla. Stir until just combined—don’t overmix.
3. Heat a non-stick skillet over medium-low heat (325°F) and brush lightly with ghee.
4. Pour 1/4 cup batter per pancake. Cook until bubbles form on top, about 2 minutes.
5. Flip carefully. Cook another 1-2 minutes until golden brown underneath.
6. Repeat with remaining batter, greasing skillet as needed. Keep cooked pancakes warm in a 200°F oven.

Make these pancakes your canvas—drizzle with honey, stack high with berries, or go classic with maple syrup. Each bite’s a buttery, fluffy dream with just the right crisp edges.

Ghee Caramelized Onions

Whip up a batch of these golden, buttery ghee caramelized onions and watch your dishes transform. They’re the secret weapon your kitchen’s been missing.

Ingredients

• 2 large yellow onions, thinly sliced (use a mandoline for even slices)
• 3 tbsp ghee (clarified butter works too)
• 1/2 tsp salt (adjust to taste)
• 1 tbsp brown sugar (optional, for deeper caramelization)
• 1/4 cup water (to deglaze the pan)

Instructions

1. Heat a large skillet over medium-low heat. Add ghee and let it melt completely.
2. Add the sliced onions to the skillet. Stir to coat them evenly with ghee.
3. Sprinkle salt over the onions. This helps draw out moisture and speeds up caramelization.
4. Cook the onions, stirring occasionally, for about 20 minutes. They should start to soften and turn translucent.
5. If using, sprinkle brown sugar over the onions. Stir well to combine.
6. Continue cooking for another 15-20 minutes, stirring more frequently as they darken to prevent burning.
7. Once the onions are a deep golden brown, add water to deglaze the pan. Scrape up any browned bits from the bottom.
8. Cook for an additional 2-3 minutes until the water evaporates and the onions are glossy.

Now these onions boast a melt-in-your-mouth texture and a rich, sweet flavor that elevates everything from burgers to grilled cheese. Try them on a pizza with goat cheese and arugula for a gourmet twist.

Ghee Banana Bread

Make your morning epic with this Ghee Banana Bread—moist, rich, and packed with flavor. No fuss, just pure banana bliss.

Ingredients

• 3 ripe bananas (the spottier, the sweeter)
• 1/2 cup ghee, melted (or unsalted butter for a lighter version)
• 3/4 cup brown sugar (adjust to taste)
• 2 eggs, room temperature (for smoother mixing)
• 1 tsp vanilla extract (or almond for a twist)
• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda (not powder)
• 1/2 tsp salt (enhances flavors)
• 1/2 cup chopped walnuts (optional for crunch)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with ghee or line with parchment paper.
2. In a large bowl, mash the bananas with a fork until smooth. Tip: A few lumps are okay for texture.
3. Whisk in the melted ghee, brown sugar, eggs, and vanilla extract until well combined.
4. Sift in the flour, baking soda, and salt. Fold gently to avoid overmixing—this keeps the bread tender.
5. Stir in walnuts if using. Pour the batter into the prepared pan, smoothing the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted comes out clean. Tip: Cover with foil if browning too fast.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Rich with caramel notes from the ghee and bananas, this bread is a dream toasted with a smear of butter. Try it warm with a scoop of vanilla ice cream for dessert.

Ghee Scrambled Eggs

Perfect for those rushed mornings when you need something quick yet indulgent. These ghee scrambled eggs are your ticket to a creamy, rich breakfast that’s ready in minutes.

Ingredients

• 4 large eggs (room temperature for fluffier eggs)
• 1 tbsp ghee (or butter for a different flavor)
• Salt to taste (start with 1/4 tsp)
• Freshly ground black pepper to taste
• 1 tbsp chopped chives (optional, for garnish)

Instructions

1. Crack the eggs into a bowl and whisk until the yolks and whites are fully combined.
2. Heat a non-stick skillet over medium-low heat and add the ghee, letting it melt completely.
3. Pour the whisked eggs into the skillet. Let them sit for 20 seconds without stirring.
4. Gently stir the eggs with a spatula, folding them over as they begin to set. Tip: For creamier eggs, stir slowly and frequently.
5. Continue cooking for 2-3 minutes, removing the skillet from heat for 10-second intervals to prevent overcooking. Tip: The eggs are done when they’re softly set and slightly runny.
6. Season with salt and pepper right before they’re fully cooked to avoid drawing out moisture.
7. Garnish with chopped chives if using, and serve immediately. Tip: For an extra touch, serve on toasted sourdough.

Melt-in-your-mouth creamy with a rich, buttery flavor from the ghee. Try topping with avocado slices or a sprinkle of chili flakes for an extra kick.

Ghee Garlic Naan

Fire up your taste buds with this buttery, garlicky delight that’s about to become your go-to side. Perfectly fluffy with a crispy edge, it’s the ultimate comfort food hack.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 cup plain yogurt (Greek works too for extra thickness)
• 1 tbsp sugar (adjust to sweetness preference)
• 1 tsp baking powder (not soda)
• 1/2 tsp baking soda
• 1/2 tsp salt (fine sea salt preferred)
• 2 tbsp ghee (clarified butter, or unsalted butter as substitute)
• 3 garlic cloves, minced (more for garlic lovers)
• 1/4 cup warm water (approx., adjust for dough consistency)
• 2 tbsp fresh cilantro, chopped (optional for garnish)

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Add yogurt and 1 tbsp ghee to the dry ingredients. Mix until crumbly.
3. Gradually add warm water, kneading for 5-7 minutes until smooth and elastic. Tip: Dough should be slightly sticky but not wet.
4. Cover with a damp cloth and let rest in a warm place for 2 hours. Tip: This ensures fluffiness.
5. Divide dough into 6 equal parts. Roll each into a ball, then flatten into a 6-inch oval on a floured surface.
6. Heat a cast-iron skillet over medium-high heat. Cook each naan for 1-2 minutes per side until bubbles form and edges brown. Tip: Press gently with a spatula for even cooking.
7. Brush hot naan with remaining ghee and sprinkle minced garlic and cilantro. Serve immediately.

Absolute magic in every bite—the ghee melts into the warm bread, carrying the punch of fresh garlic. Tear and share straight from the skillet, or pair with your favorite curry for a next-level meal.

Ghee Pumpkin Soup

Pumpkin soup gets a glow-up with ghee—rich, nutty, and utterly comforting. Blend it smooth or keep it chunky; either way, it’s a bowl of autumn in every spoonful.

Ingredients

• 2 tbsp ghee (or butter for a different flavor profile)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced (more if you love garlic)
• 4 cups pumpkin puree (homemade or canned)
• 3 cups vegetable broth (chicken broth works too)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 cup heavy cream (optional for extra richness)
• 1 tsp pumpkin pie spice (or mix cinnamon, nutmeg, and ginger)

Instructions

1. Heat ghee in a large pot over medium heat until melted and shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
4. Pour in pumpkin puree and vegetable broth, stirring to combine. Tip: Use a whisk to eliminate any lumps.
5. Season with salt, black pepper, and pumpkin pie spice. Bring to a simmer, then reduce heat to low.
6. Let the soup simmer uncovered for 15 minutes, stirring occasionally to prevent sticking.
7. For a smoother texture, blend the soup with an immersion blender until desired consistency is reached. Tip: For extra creaminess, blend in heavy cream at this stage.
8. Taste and adjust seasoning if necessary before serving. Tip: A drizzle of ghee on top before serving adds a luxurious finish.

Velvety and warmly spiced, this ghee pumpkin soup is a hug in a bowl. Serve with crusty bread for dipping or top with roasted pumpkin seeds for crunch.

Ghee Almond Butter

Yes, you need this Ghee Almond Butter in your life. Creamy, nutty, and just the right amount of rich—it’s the spread you’ll want on everything.

Ingredients

• 2 cups raw almonds (soaked overnight for creamier butter)
• 1/4 cup ghee, melted (clarified butter works best for that smooth texture)
• 1/2 tsp sea salt (adjust to taste)
• 1 tbsp honey (optional, for a touch of sweetness)

Instructions

1. Preheat your oven to 350°F. Spread the soaked almonds on a baking sheet in a single layer.
2. Roast the almonds for 10-12 minutes, stirring halfway, until they’re golden and fragrant. Tip: Don’t skip roasting—it deepens the flavor.
3. Let the almonds cool for 5 minutes, then transfer to a food processor.
4. Process the almonds on high for 5 minutes, scraping down the sides every minute, until a paste forms. Tip: Patience is key here—it’ll go from crumbs to butter before you know it.
5. Add the melted ghee, salt, and honey (if using). Process for another 2-3 minutes until super smooth. Tip: For a thinner consistency, add a bit more ghee.
6. Transfer the almond butter to a jar and let it cool completely before sealing.

Zesty and versatile, this Ghee Almond Butter is your new kitchen staple. Spread it on toast, swirl it into oatmeal, or eat it straight off the spoon—no judgment here.

Ghee Cornbread

Nail your next brunch with this golden, buttery ghee cornbread that’s crispy on the outside, tender inside. It’s the side dish that steals the show.

Ingredients

• 1 cup cornmeal (fine or medium grind for best texture)
• 1 cup all-purpose flour (swap 1:1 with gluten-free flour if needed)
• 1/4 cup granulated sugar (adjust to taste)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (fine sea salt preferred)
• 1 cup whole milk (or any milk alternative)
• 1/4 cup melted ghee (clarified butter works too)
• 1 large egg (room temperature for even mixing)

Instructions

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan with ghee.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until fully combined.
3. In another bowl, beat the egg, then mix in milk and melted ghee until smooth.
4. Pour the wet ingredients into the dry ingredients. Stir just until combined—don’t overmix for tender cornbread.
5. Transfer the batter to the prepared pan, smoothing the top with a spatula.
6. Bake for 20-25 minutes, until the top is golden and a toothpick inserted comes out clean.
7. Let cool in the pan for 5 minutes, then slice and serve warm.

Melt-in-your-mouth crumb meets a crisp, buttery crust—this ghee cornbread is a dream. Try it drizzled with honey or alongside a spicy chili for the ultimate comfort food moment.

Ghee Braised Lamb Shanks

Luxuriate in the rich, deep flavors of ghee braised lamb shanks, where every bite melts off the bone. This dish transforms simple ingredients into a decadent meal that’s perfect for impressing guests or treating yourself.

Ingredients

• 4 lamb shanks (about 1 lb each)
• 1/4 cup ghee (clarified butter, or substitute with olive oil for a lighter version)
• 1 large onion, diced (about 2 cups)
• 4 garlic cloves, minced (about 1 tbsp)
• 2 cups beef stock (homemade or low-sodium)
• 1 tbsp tomato paste (adds depth)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 sprigs rosemary (or 1 tsp dried)
• 2 bay leaves (remove before serving)

Instructions

1. Preheat your oven to 325°F (163°C).
2. Heat ghee in a large, oven-safe pot over medium-high heat until shimmering.
3. Sear lamb shanks on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.
4. In the same pot, add diced onion and sauté until translucent, about 5 minutes. Tip: Scrape up the browned bits for extra flavor.
5. Stir in minced garlic and tomato paste, cooking until fragrant, about 1 minute.
6. Return lamb shanks to the pot. Add beef stock, salt, pepper, rosemary, and bay leaves. The liquid should come halfway up the shanks.
7. Cover and braise in the oven for 2.5 hours, or until the meat is fork-tender. Tip: Check halfway through to ensure the liquid hasn’t reduced too much.
8. Remove bay leaves and rosemary sprigs before serving. Tip: For a richer sauce, simmer on the stove to reduce further.

Delight in the tender, fall-off-the-bone lamb shanks with a sauce that’s rich and aromatic. Serve over creamy polenta or mashed potatoes to soak up every last drop of flavor.

Ghee Chocolate Chip Cookies

You won’t believe how ghee takes these chocolate chip cookies to the next level. Crispy edges, chewy centers, and a rich, buttery flavor that’s downright addictive.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 tsp baking soda (for that perfect rise)
• 1/4 tsp salt (balances the sweetness)
• 1/2 cup ghee, softened (clarified butter works wonders)
• 1/2 cup brown sugar (packed for moisture)
• 1/4 cup granulated sugar (for that crispy edge)
• 1 large egg (room temperature blends better)
• 1 tsp vanilla extract (pure for best flavor)
• 1 cup chocolate chips (semi-sweet or dark, your call)

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking soda, and salt. Set aside.
3. In another bowl, beat ghee, brown sugar, and granulated sugar until fluffy, about 2 minutes.
4. Beat in the egg and vanilla extract until just combined.
5. Gradually mix in the dry ingredients. Fold in chocolate chips last.
6. Scoop dough into 1.5 tbsp balls, placing them 2 inches apart on the baking sheet.
7. Bake for 10-12 minutes until edges are golden but centers are soft.
8. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Every bite delivers a melt-in-your-mouth experience with a hint of caramel from the ghee. Serve warm with a glass of cold milk or crumble over vanilla ice cream for an epic dessert hack.

Ghee Sauteed Spinach

Raid your fridge for this lightning-fast side—ghee sauteed spinach is your ticket to a veggie-packed bite with zero fuss.

Ingredients

• 1 tbsp ghee (or butter for a richer taste)
• 5 oz fresh spinach (baby spinach works best)
• 1/4 tsp salt (adjust to taste)
• 1/8 tsp black pepper (freshly ground preferred)
• 1 garlic clove, minced (optional for extra flavor)

Instructions

1. Heat 1 tbsp ghee in a large skillet over medium heat until melted and shimmering, about 1 minute.
2. Add 1 minced garlic clove to the skillet, sauté for 30 seconds until fragrant—don’t let it burn.
3. Toss in 5 oz fresh spinach, stirring constantly to wilt evenly, about 2 minutes.
4. Sprinkle 1/4 tsp salt and 1/8 tsp black pepper over the spinach, mix well to combine.
5. Remove from heat immediately once spinach is fully wilted but still bright green.

Finish with a squeeze of lemon if you’re feeling fancy. The spinach should be tender with a slight bite, and the ghee adds a nutty depth that’s irresistible. Try it piled on toast or as a bed for grilled chicken.

Ghee Rice Pudding

Absolutely no one can resist the creamy, dreamy comfort of Ghee Rice Pudding—transform your leftover rice into a dessert that’s rich, fragrant, and downright addictive.

Ingredients

• 1 cup cooked white rice (day-old works best)
• 2 cups whole milk (for extra creaminess)
• 1/4 cup sugar (adjust to sweetness preference)
• 2 tbsp ghee (clarified butter, or substitute with unsalted butter)
• 1/2 tsp cardamom powder (for a floral kick)
• 2 tbsp chopped nuts (almonds or pistachios, for crunch)
• 1 tbsp raisins (optional, for a sweet burst)

Instructions

1. Heat ghee in a heavy-bottomed pan over medium heat until melted.
2. Add cooked rice to the pan, stirring to coat each grain with ghee, about 2 minutes.
3. Pour in milk and bring the mixture to a gentle boil, then reduce heat to low.
4. Stir in sugar and cardamom powder, simmering uncovered for 20 minutes, stirring occasionally to prevent sticking.
5. Once the pudding thickens to a creamy consistency, remove from heat. Tip: The pudding will thicken further as it cools.
6. Fold in chopped nuts and raisins, reserving some for garnish.
7. Let the pudding sit for 5 minutes before serving to allow flavors to meld. Tip: Serve warm for the best texture.
8. Garnish with remaining nuts and a drizzle of ghee for an extra luxurious finish.

This Ghee Rice Pudding strikes the perfect balance between creamy and comforting, with the aromatic warmth of cardamom shining through. Try serving it chilled with a scoop of vanilla ice cream for an unexpected twist.

Ghee Beef Stew

Transform your dinner game with this Ghee Beef Stew—rich, tender, and packed with flavor that’ll have everyone asking for seconds.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes (for maximum tenderness)
• 3 tbsp ghee (or unsalted butter for a lighter version)
• 1 large onion, diced (yellow for sweetness)
• 4 garlic cloves, minced (fresh is best)
• 2 cups beef broth (low-sodium to control saltiness)
• 1 cup carrots, chopped (about 2 medium)
• 1 cup celery, chopped (adds a nice crunch)
• 1 tbsp tomato paste (for depth)
• 1 tsp smoked paprika (adjust to taste)
• Salt and pepper (to your liking)

Instructions

1. Heat 2 tbsp ghee in a large pot over medium-high heat until shimmering.
2. Sear beef cubes in batches until browned on all sides, about 3-4 minutes per batch. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove beef and set aside. In the same pot, add remaining ghee, onion, and garlic. Sauté until soft, about 5 minutes.
4. Stir in tomato paste and smoked paprika, cooking for 1 minute to bloom the spices.
5. Return beef to the pot. Add broth, carrots, and celery. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 1.5-2 hours until beef is fork-tender. Tip: Check occasionally to ensure it’s not boiling.
7. Season with salt and pepper. Tip: Taste as you go to adjust seasoning perfectly.

Rich and hearty, this stew’s melt-in-your-mouth beef and velvety broth are perfect over mashed potatoes or with crusty bread for dipping.

Ghee Apple Crumble

Make your kitchen smell like a cozy café with this Ghee Apple Crumble—bold flavors, minimal effort, maximum crunch.

Ingredients

• 4 cups peeled, diced apples (Granny Smith for tartness or Honeycrisp for sweetness)
• 1/2 cup ghee, melted (or unsalted butter for a different richness)
• 1 cup all-purpose flour (spooned and leveled for accuracy)
• 1/2 cup brown sugar (packed to measure correctly)
• 1 tsp cinnamon (add a pinch more for extra warmth)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 375°F (190°C)—no guessing, use an oven thermometer for precision.
2. Toss the diced apples with 2 tbsp of the melted ghee and 1/4 cup brown sugar in a bowl. Spread evenly in a 9-inch pie dish.
3. In another bowl, mix flour, remaining brown sugar, cinnamon, and salt. Drizzle in the rest of the ghee, stirring until crumbs form. Tip: For extra-large crumbles, squeeze the mixture gently.
4. Sprinkle the crumb mixture over the apples, covering them completely. No apple should peek through!
5. Bake for 30-35 minutes until the top is golden and the apples bubble at the edges. Tip: Place a baking sheet underneath to catch any drips.
6. Let it sit for 10 minutes before serving—patience rewards you with the perfect texture.

Perfectly crisp on top, tender apples beneath, this crumble shines with a scoop of vanilla ice cream or a drizzle of caramel for that extra wow factor.

Ghee Quinoa Salad

Packed with protein and bursting with flavor, this Ghee Quinoa Salad is your next meal prep hero. Toast the quinoa in ghee for a nutty depth that’ll make your taste buds dance.

Ingredients

• 1 cup quinoa (rinsed well to remove bitterness)
• 2 tbsp ghee (or butter for a different flavor profile)
• 1.5 cups water (for fluffy quinoa)
• 1/2 tsp salt (adjust to taste)
• 1/4 cup chopped parsley (for freshness)
• 1/4 cup dried cranberries (or raisins for sweetness)
• 1/4 cup sliced almonds (toasted for extra crunch)
• 2 tbsp lemon juice (freshly squeezed for zing)

Instructions

1. Heat a medium saucepan over medium heat. Add ghee and let it melt.
2. Add rinsed quinoa to the pan. Toast for 2 minutes, stirring constantly, until fragrant.
3. Pour in water and add salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until water is absorbed and quinoa is tender.
4. Remove from heat. Let it sit, covered, for 5 minutes. Then fluff with a fork.
5. Transfer quinoa to a large bowl. Let it cool slightly.
6. Add chopped parsley, dried cranberries, sliced almonds, and lemon juice to the bowl. Toss gently to combine.
7. Serve at room temperature or chilled. For an extra flavor boost, drizzle with a bit more ghee before serving.

Delightfully crunchy and subtly sweet, this salad is a texture lover’s dream. Pair it with grilled chicken or enjoy it solo for a light, satisfying lunch.

Ghee Butternut Squash Soup

Nothing beats the cozy vibes of a creamy, dreamy butternut squash soup—especially when it’s laced with rich, nutty ghee. Blend it smooth or leave it chunky, but don’t skip the crispy sage topping for that *chef’s kiss* finish.

Ingredients

• 2 tbsp ghee (or butter for a lighter version)
• 1 large butternut squash, peeled and cubed (about 4 cups)
• 1 medium onion, diced (white or yellow works best)
• 2 cloves garlic, minced (fresh is key!)
• 4 cups vegetable broth (low sodium to control saltiness)
• 1/2 tsp ground cinnamon (adds a warm, sweet note)
• Salt and pepper to taste (start with 1/2 tsp salt)
• Fresh sage leaves (for garnish, about 8 leaves)

Instructions

1. Melt ghee in a large pot over medium heat until shimmering, about 1 minute.
2. Add onion and garlic, sautéing until translucent, 3-4 minutes. Stir frequently to avoid burning.
3. Toss in butternut squash, stirring to coat with ghee. Cook for 5 minutes to lightly caramelize.
4. Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes until squash is fork-tender.
5. Blend soup with an immersion blender until smooth. For extra creaminess, blend in batches in a stand blender.
6. Season with cinnamon, salt, and pepper. Simmer for another 5 minutes to meld flavors.
7. Fry sage leaves in a separate pan with a bit of ghee until crisp, about 30 seconds per side. Drain on paper towels.
8. Serve hot, garnished with crispy sage leaves. Drizzle with extra ghee if desired.

Mmm, the soup’s velvety texture and sweet-savory balance make it a fall favorite. Amp it up with a swirl of coconut milk or a sprinkle of toasted pepitas for crunch.

Conclusion

Delightful as it is nutritious, this roundup of 25 ghee recipes offers a treasure trove of flavors to enrich your healthy living journey. We invite you to dive into these dishes, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy cooking!

Bella Bacinos