Recipes With Gir Cow Ghee

Gir Cow Ghee, made using the traditional Bilona method, possesses a deep, potent aroma, a distinct golden color, and a granular texture. This Ghee is favored for dishes where the Ghee flavor is meant to be the star.

Recipe 1: Authentic Moong Dal Halwa (Diwali Sweet)

The use of Bilona Gir Cow Ghee elevates the Halwa with its signature granular texture and intense aroma.

1. Prep: Soak 1 cup Moong Dal for 4 hours. Drain and grind into a coarse, thick paste without adding water.
2. Roasting: Heat 3/4 cup of Gir Cow Ghee in a heavy kadhai on the lowest Add the Dal paste.
3. Slow Cooking (Bunaayi): This is the key. Stir the paste continuously for 30-40 minutes. The paste will change color from pale yellow to light brown, becoming grainy and fragrant. The Ghee will begin to separate.
4. Liquid Mix: Separately, heat 1.5 cups of full-fat milk, 1 cup of water, and a pinch of saffron.
5. Combining: Slowly pour the hot liquid mixture into the roasted Dal, stirring vigorously to avoid lumps.
6. Thickening: Cook until all the liquid is absorbed and the Halwa thickens significantly.
7. Sweetening: Add 3/4 cup of sugar (or to taste) and 1/2 tsp of cardamom powder. Cook until the Ghee completely separates from the sides.
8. Garnish: Fry cashews and raisins in 1 tbsp of Gir Cow Ghee until golden.
9. Finishing: Mix the fried dry fruits into the Halwa. Serve hot for the ultimate festive experience.

Recipe 2: Masala Paneer Tikka (Protein Meal / Starter)

1. Paneer Marination: Mix 200g Paneer cubes with 1/2 cup thick yogurt, ginger-garlic paste, red chili powder, turmeric, amchur, and salt. Marinate for 30 minutes.
2. Ghee Coating: Add 2 tbsp of melted Gir Cow Ghee to the marinated Paneer and vegetables (like capsicum and onions). Mix well. The Bilona Ghee helps the spices cling and provides a better char.
3. Skewering: Thread the Paneer and vegetables onto skewers.
4. Grilling/Tawa: Grill in an oven or air fryer, or cook on a hot non-stick Tawa, brushing with a little more Gir Cow Ghee until the Paneer has a beautiful golden char.
5. Serving: Serve hot with a squeeze of lemon and mint chutney.

Recipe 3: Rava Kesari (South Indian Sweet / Breakfast)

1. Roasting: Heat 2 tbsp of Gir Cow Ghee in a kadhai. Roast 1/2 cup of Sooji (Semolina) and mixed nuts until the Sooji is golden and the nuts are crisp. Remove and keep the Sooji
2. Liquid: Boil 2.5 cups of water with a pinch of saffron (for color and flavor).
3. Combining: Slowly add the roasted Sooji to the boiling water, stirring quickly until no lumps remain.
4. Sweetening: Add 1 cup of sugar and 1/4 tsp of cardamom powder. Stir until the sugar is dissolved and the mixture thickens into a glossy mass.
5. Final Flavor: Stir in 1 tbsp of Gir Cow Ghee (the Bilona aroma will be intense) and the roasted nuts. Cook until the Kesari leaves the sides of the pan.
6. Molding: Press into a small Ghee-greased bowl, invert onto a plate, and serve warm.

Recipe 4: Gir Ghee Jeera Rice (Aromatic Meal Side)

1. Prep: Soak 1 cup of Basmati rice for 30 minutes. Drain well.
2. Tadka: Heat 3 tbsp of Gir Cow Ghee in a pot. Add 1.5 tsp of cumin seeds, a bay leaf, and 2-3 cloves. Let the cumin seeds crackle and turn golden brown.
3. Sautéing Rice: Add the drained rice and sauté gently in the spiced Ghee for 1-2 minutes until every grain is coated. This step is crucial for separating the rice grains.
4. Cooking: Add 1.5 cups of water and salt to taste. Bring to a boil.
5. Steaming (Dum): Reduce the heat to the lowest setting, cover the pot tightly, and cook for 10 minutes.
6. Resting: Turn off the heat and let the rice rest, covered, for 5 minutes.
7. Serving: Gently fluff the rice with a fork. The intense, nutty aroma of the Bilona Ghee will perfume the entire dish.

Recipe 5: Whole Wheat Ghee Paratha (Healthy Breakfast/Meal)

1. Dough: Knead a soft dough using 2 cups of whole wheat flour, a pinch of salt, and a small amount of water. Rest for 15 minutes.
2. Layering Ghee: Take a portion of dough, roll it into a small circle, spread 1/2 tsp of soft Gir Cow Ghee over the surface, and sprinkle a pinch of flour.
3. Shaping: Fold the circle into a semi-circle, spread another 1/4 tsp of Ghee, and fold into a triangle. This layering ensures flakiness.
4. Rolling: Roll the triangle into a thin paratha, ensuring the layers remain intact.
5. Cooking: Cook the Paratha on a hot Tawa. Brush both sides generously with Gir Cow Ghee while cooking until golden brown spots appear and the Paratha is flaky.
6. Serving: Serve immediately with plain yogurt (Dahi), pickle (Achaar), or a bowl of Dal.

Recipe 6: Veg Biryani (The Royal Aroma)

1. Rice Prep: Rinse and soak 2 cups of Basmati rice for 30 minutes. Drain and set aside.
2. Ghee Base: Heat 3 tablespoons of Buffalo Ghee in a large, heavy-bottomed pot (Handi).
3. Whole Spices: Add whole spices: bay leaf, cinnamon stick, green cardamoms, cloves, and black peppercorns. Sauté until fragrant.
4. Vegetables: Add chopped onion and sauté until golden. Add 1 cup of mixed vegetables (carrots, beans, peas, potato). Sauté for 5 minutes.
5. Masalas: Add ginger-garlic paste, 1/2 cup of whisked curd (yogurt), and Biryani masala. Mix well.
6. Layering: Add the drained rice, spread evenly over the vegetables and masala.
7. Saffron Milk: Mix a pinch of saffron strands in 2 tablespoons of warm milk.
8. Liquid: Add 3.5 cups of water and salt to taste. Bring to a boil.
9. Final Ghee Drizzle: Drizzle the saffron milk and 1 tablespoon of Buffalo Ghee over the rice layer.
10. Dum Cooking: Cover the pot tightly (use dough to seal the lid if possible). Reduce the heat to the lowest setting and cook for 20 minutes for the final Dum (steam cooking).
11. Serving: Do not open immediately. After 10 minutes, gently fluff the rice with a fork and serve hot with raita.