From a comforting plate of dal tadka to festive moong dal halwa, desi ghee has a special place
in Indian kitchens. Bharat Botanics Desi Ghee adds a rich, buttery aroma and traditional
character to everyday meals and celebratory favourites alike.
These five recipes bring together breakfast, main-course favourites, a South Indian classic
and a beloved Indian dessert — all made more indulgent with the distinctive richness of desi
ghee.
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Aloo Paratha
Serves : 4
Preparation Time : 25 minutes
Cooking Time : 20 minutes
Ingredients :
For the dough
2 cups whole wheat flour
½ tsp salt
Water, as required
For the filling
4 medium potatoes, boiled and mashed
1–2 green chillies, finely chopped
½ tsp cumin seeds
½ tsp red chilli powder
½ tsp coriander powder
½ tsp garam masala
1 tbsp chopped coriander
Salt to taste
For cooking
Bharat Botanics Desi Ghee, as required
Method :
1. Mix wheat flour and salt. Gradually add water and knead into a soft dough.
2. Cover and rest for 15–20 minutes.
3. Mix mashed potatoes with green chilli, cumin, spices, coriander and salt.
4. Divide the dough into equal portions and roll each into a small disc.
5. Place a portion of potato filling in the centre, bring the edges together and seal.
6. Gently roll into a paratha.
7. Heat a tawa and place the paratha on it.
8. Cook both sides, applying Bharat Botanics Desi Ghee generously as needed.
9. Cook until golden brown spots appear and the paratha is crisp outside.
Serving Suggestion: Serve hot with curd, pickle or a dollop of desi ghee.
2. Dal Tadka
Serves : 4
Preparation Time : 10 minutes
Cooking Time : 30 minutes
Ingredients :
For the dal
1 cup yellow moong dal or toor dal
3 cups water
½ tsp turmeric
Salt to taste
For the tadka
2 tbsp Bharat Botanics Desi Ghee
1 tsp cumin seeds
1 pinch hing
4–5 garlic cloves, finely chopped
1–2 dry red chillies
1 small onion, finely chopped
1 tomato, finely chopped
½ tsp red chilli powder
½ tsp garam masala
Fresh coriander
Method :
1. Wash the dal thoroughly.
2. Add dal, water, turmeric and salt to a pressure cooker.
3. Cook until soft and creamy.
4. Lightly whisk the cooked dal and adjust consistency with water if needed.
5. Heat Bharat Botanics Desi Ghee in a tadka pan.
6. Add cumin seeds and let them crackle.
7. Add hing, garlic and dry red chillies.
8. Add onion and sauté until lightly golden.
9. Add tomato and cook until soft.
10. Add red chilli powder and garam masala.
11. Pour the sizzling tadka over the hot dal.
12. Garnish with fresh coriander.
Bharat Botanics Tip: The final tadka in desi ghee brings together the aroma of cumin, garlic
and spices beautifully.
3. Masala Dosa
Serves : 4
Preparation Time : 30 minutes + fermentation
Cooking Time : 20 minutes
Ingredients :
For dosa batter
2 cups rice
½ cup urad dal
½ tsp fenugreek seeds
Salt to taste
Water, as required
For potato masala
4 potatoes, boiled and mashed
1 tbsp Bharat Botanics Desi Ghee
1 tsp mustard seeds
½ tsp cumin seeds
1 onion, sliced
1–2 green chillies
8–10 curry leaves
½ tsp turmeric
Salt to taste
Fresh coriander
For Roasting
Bharat Botanics Desi Ghee, as required
Method :
1. Soak rice and fenugreek seeds separately from urad dal for 4–6 hours.
2. Grind both into a smooth batter using water as required.
3. Mix and allow the batter to ferment overnight.
4. Add salt and adjust the batter to a pourable consistency.
5. For the filling, heat Bharat Botanics Desi Ghee in a pan.
6. Add mustard and cumin seeds.
7. Add onion, green chillies and curry leaves.
8. Add turmeric and mashed potatoes.
9. Season with salt and cook for a few minutes. Finish with coriander.
10. Heat a dosa tawa and spread a ladleful of batter into a thin circle.
11. Drizzle Bharat Botanics Desi Ghee around the edges and lightly over the dosa.
12. Cook until crisp and golden.
13. Place potato masala in the centre, fold and serve.
Serving Suggestion: Serve with coconut chutney and sambar.
4. Moong Dal Halwa
Serves : 6
Preparation Time : 30 minutes + soaking
Cooking Time : 40–50 minutes
Ingredients :
1 cup yellow moong dal
½–¾ cup Bharat Botanics Desi Ghee
½ cup sugar, or adjust to taste
2 cups milk
½ tsp cardamom powder
2 tbsp chopped almonds
2 tbsp chopped cashews
1 tbsp raisins
2 tbsp khoya, optional
Saffron strands, optional
Method :
1. Wash and soak moong dal for 4–5 hours.
2. Drain completely and grind into a coarse paste without adding too much water.
3. Heat Bharat Botanics Desi Ghee in a heavy-bottomed pan.
4. Add the moong dal paste.
5. Cook on low to medium heat, stirring continuously.
6. Continue roasting patiently until the dal changes colour and develops a rich, nutty aroma.
7. Add warm milk gradually while stirring carefully.
8. Cook until the mixture thickens and the dal is completely cooked.
9. Add sugar and continue cooking until the halwa becomes glossy.
10. Add cardamom, nuts, raisins and optional khoya.
11. Cook until the ghee begins to separate and the halwa reaches a rich, soft consistency.
12. Garnish with nuts and saffron.
Bharat Botanics Tip: Moong Dal Halwa is a slow-cooked dessert where patience is key. The
generous use of desi ghee gives it its classic richness and aroma.
5. Shahi Paneer
Serves : 4
Preparation Time : 15 minutes
Cooking Time : 25 minutes
Ingredients :
250 g paneer, cubed
2 tbsp Bharat Botanics Desi Ghee
1 large onion, roughly chopped
2 medium tomatoes, chopped
12–15 cashews
1 tsp ginger-garlic paste
½ tsp turmeric
1 tsp Kashmiri red chilli powder
½ tsp coriander powder
½ tsp garam masala
½ tsp cardamom powder
½ cup fresh cream
½–1 cup water
Salt to taste
1 tsp kasuri methi
Fresh coriander
Method :
1. Heat 1 tbsp Bharat Botanics Desi Ghee in a pan.
2. Add onion, tomatoes and cashews.
3. Cook until softened.
4. Allow the mixture to cool slightly and blend into a smooth paste.