Indian ghee made from pure butter cream. Ghee, the most common cooking medium in India, is the nation's version of clarified butter. Unsalted butter is diligently simmered to eliminate moisture, a process that lightly browns the fat, giving it a nutlike flavor. Ghee is ideal for sautéing, braising, pan-frying and deep-frying. Once you taste ghee's buttery taste, you will know the difference. It is packed with flavor, and often 1 tablespoon of ghee will work just as well as four tablespoons of any other cooking oil. It is the healthy, all-natural, salt-free, lactose-free alternative to hydrogenated oils that clog arteries.

Also, ghee does not need to be refrigerated. It will stay fresh for 4-5 weeks at room temperature, and six months if refrigerated. The ghee will stay fresh for a longer period if you use clean, dry spoons whenever touching the ghee.

The original variety of Amul ghee is made from a combination of cream from water buffalo and cow milk.

Please note, can design may vary from batch to batch.