A2 Ghee · Recipes
A2 Ghee Recipes: 12 Indian Dishes Where Good Ghee Matters Most
A2 ghee is best used where you can taste it: on hot rice and dal, in khichdi, on roti and paratha, and in sweets like besan ladoo, sooji halwa and gajar halwa, where ghee carries the flavour. Use a teaspoon for finishing a plate, two to four tablespoons for a family halwa, and save neutral oil for deep frying, where a premium ghee’s aroma is mostly lost.
Quick take
- Finishing (dal, rice, roti): 1 tsp per plate gives the most flavour per spoon.
- Sweets (ladoo, halwa): ghee is the main flavour, so quality shows.
- Tadka: ghee’s high smoke point suits whole spices.
- Deep frying: use oil and keep your A2 ghee for the table.
A good jar of A2 ghee is not something to pour into a kadhai of frying oil. These are the dishes where its aroma and grain actually come through, with the rough amount each one needs, linked to our full recipes.
Looking for the real thing? Here is A2 ghee made from Murrah buffalo milk and lab-confirmed A2A2.
Everyday plates (a teaspoon each)
- Moong dal khichdi — a teaspoon stirred in at the end, plus a ghee tadka of jeera and hing.
- Ghee rice — whole spices bloomed in ghee before the rice goes in.
- Ghee on roti — a thin smear on hot phulka; about half a teaspoon each.
- Ghee paratha — layers brushed with ghee for flakiness.
- Dal tadka — jeera, garlic and red chilli in a spoon of hot ghee, poured over dal just before serving (cooking with ghee).
Sweets (where ghee is the flavour)
- Besan ladoo — slow-roasting gram flour in ghee is the whole recipe.
- Sooji halwa — equal parts sooji and ghee is the classic ratio.
- Gajar halwa — about 4 tbsp for a family batch.
- Moong dal halwa — the richest of them, and the one that most rewards good ghee.
- Atta ladoo and gond ke laddu — winter staples.
- Panjiri — roasted atta, dry fruit and ghee, traditionally given to new mothers.
Simple pairings
- Ghee and jaggery after a meal, and ghee in warm milk at night, are two old habits that need nothing more than a teaspoon.
Where A2 ghee makes the most difference
| Use | Use A2 ghee? | Why |
|---|---|---|
| Finishing dal, rice, roti | Yes | You taste it directly; a little goes far |
| Sweets and halwa | Yes | Ghee is the main flavour |
| Tadka / tempering | Yes | High smoke point (ghee smoke point) |
| Deep frying puri, pakora | Optional | Large volume; aroma is mostly lost |
Buffalo ghee is white and grainy; it melts to a clear gold in the pan (danedar ghee). If a recipe needs ghee measured by weight, our ghee converter turns cups and spoons into grams. For how much ghee to eat in a day across all these dishes, see how much ghee per day.
Sources & references
Frequently asked questions
What can I cook with A2 ghee?
A2 ghee suits khichdi, ghee rice, dal tadka, roti and paratha, and sweets such as besan ladoo, sooji halwa, gajar halwa and moong dal halwa.
Can I fry in A2 ghee?
Yes, ghee has a high smoke point, but for deep frying large batches many families use oil and keep premium A2 ghee for finishing and sweets, where its flavour shows.
How much ghee goes on one roti?
About half a teaspoon smeared on a hot roti is enough.
How much ghee for sooji halwa?
The classic ratio is equal parts sooji and ghee by volume, for example half a cup of each.
Is buffalo ghee good for sweets?
Yes. Buffalo ghee is rich and grainy, and its full flavour suits ladoos and halwas especially well.
The ghee these recipes deserve
A2 Farmer Buffalo Bilona Ghee — A2A2 confirmed by PCR, 99.76% milk fat, hand-churned and glass-packed. From ₹799.
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