Recipes With Buffalo Ghee

Buffalo 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 Buffalo 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 Buffalo 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 Buffalo 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 Buffalo 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 Buffalo 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 Buffalo 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 Buffalo 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: 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 Buffalo 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 Buffalo 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 5: Buffalo Ghee – Jeera Rice (The Simple Side)

1. Rice Prep: Rinse 1 cup of Basmati rice until the water runs clear. Soak for 20 minutes and drain.
2. Ghee Base: Heat 2 tablespoons of Buffalo Ghee in a medium pot.
3. Tempering: Add 1.5 teaspoons of cumin seeds (Jeera). Allow them to splutter and turn golden brown.
4. Roasting Rice: Add the drained Basmati rice to the pot. Gently sauté the rice in the Ghee for 1–2 minutes until the grains are coated.
5. Liquid: Add 2 cups of water and salt to taste.
6. Cooking: Bring to a rapid boil, then immediately cover the pot and reduce the heat to low.
7. Steaming: Cook for 10–12 minutes without lifting the lid.
8. Resting: Turn off the heat and let the rice rest, covered, for another 5 minutes to complete the steaming process.
9. Fluffing: Gently fluff the rice with a fork.
10. Serving: Serve hot, fragrant, and slightly nutty from the Buffalo Ghee.