Ghee (Clarified Butter): Golden Dairy Heritage & Global Export Pride of India.
How Clarified Butter Became a Symbol of Indian Tradition
Ghee traces its origin to ancient India, where it was first prepared as a sacred food in Vedic rituals and Ayurvedic medicine. References to ghee appear in ancient Sanskrit texts such as the Rigveda and Charaka Samhita, describing it as a “source of strength, longevity, and purity.” The Hindi word घी (ghī), which comes from Sanskrit: घृत (ghṛta-, IPA: [ɡʱr̩tɐ]) ‘clarified butter’. Traditionally, ghee was produced using the Bilona method—churning curd made from cow’s milk into butter and then heating it gently to extract pure, aromatic ghee. This method, still practised in rural India, ensures a superior nutritional profile and authentic flavour.
Modern & Traditional methods of Preparing Desi Ghee
There are five traditional methods of preparing clarified butter, by using “milk butter, Direct cream, Cream butter, and Pre-Stratification”, which affect the taste and shelf life of the ghee. However, nowadays for maximum shelf life industrial & modern preparation is made of “white butter”.
Modern Process:
Ghee is typically prepared by simmering butter, skimming off impurities, and retaining the clear golden fat while discarding the milk solids that settle at the bottom. The texture, taste, and colour depend on the milk type, quality of butter, and duration of heating.
Additionally, just like ghee, India produces traditional oils e.g. mustard, sesame, and coconut oil, all valued for their rich flavour and health benefits and exports edible oils in tons all over the world.
Manufacturing Processing
Steps:
1. Cream Separation: Butter or cream is extracted from fresh milk.
2. Heating & Clarification: The butter is slowly simmered to remove water content.
3. Filtration: The clear golden fat is filtered to remove solids.
4. Standardisation: Fat levels and colour are standardised as per FSSAI and export norms.
5. Packaging: Airtight containers are used to preserve aroma and texture.
Types of Ghee: Cow Ghee: Golden yellow, rich in Vitamin A; used in Ayurveda and cooking.
Buffalo Ghee: White, thicker texture; high fat content and rich flavor.
Desi Bilona Ghee: Hand-churned using traditional processes for premium purity.
Why known as liquid gold
| Nutrient / Constituent | Quantity (per 100 g) |
|---|---|
| Energy | 3,660 kJ (870 kcal) |
| Carbohydrates | 0 g |
| Fat | 99.5 g |
| Saturated | 61.9 g |
| Monounsaturated | 28.7 g |
| Polyunsaturated | 3.69 g |
| Protein | 0.3 g |
| Other Constituents | |
| Water | 0.24 g |
| Cholesterol | 256 mg |
Health Benefits of Desi Ghee
- Enhances digestion and nutrient absorption
- Supports immunity and brain function
- Rich in antioxidants and essential fatty acids
- Lactose-free and suitable for most dairy-sensitive individuals
- Ideal for frying and cooking due to high smoke point.
- Used in Ayurveda for detoxification and healing
Major Ghee making places in India
- Gujarat (Anand, Ahmedabad): Home to Amul, India’s largest dairy cooperative.
- Rajasthan (Bikaner, Alwar, Jaipur): Traditional centers of desi ghee production.
- Uttar Pradesh (Meerut, Kanpur): Industrial-scale dairy processing hubs.
- Punjab & Haryana: Modern dairy facilities with export capabilities.
- Maharashtra (Kolhapur, Pune): Known for premium cow and buffalo ghee production.
Export Overview
Therefore, India accounts for nearly 83% of global ghee exports, maintaining its position as the world’s largest exporter of this traditional dairy fat.
Exports Highlights:
As of 2023, these are the top 10 countries importing clarified butter from India in huge amounts: France was the top importing country of Ghee, followed by Germany, Netherlands, China, United States, Belgium, Saudi Arabia, United Kingdom, Italy, and Australia. source
Top Indian Well-known brands of Ghee
Amul (Gujarat Cooperative Milk Marketing Federation) – India’s largest dairy exporter; exports to 60+ countries.
Mother Dairy (Delhi NCR) – State-of-the-art facilities producing export-grade ghee.
Patanjali Ayurved Ltd. (Haridwar) – Focuses on Ayurvedic desi cow ghee for global markets.
Gowardhan (Parag Milk Foods Ltd.) – Known for “Go” brand cow ghee exports.
Ananda Dairy (Uttar Pradesh) – Exports to the Middle East and Southeast Asia.
Mahadev Dairy (Rajasthan) – Bilona desi ghee exporter certified under FSSAI and ISO.
Yuvaraju Agro Impex (Gujarat) – Emerging exporter with strong Gulf presence.
Pure Ghee India (Delhi) – Private label exporter specializing in premium quality packaging.
We are neither promoting any brand nor claiming that these are the best. This list simply indicates that these brands are well-known, older, and have no legal claim regarding ghee quality. When making a buying decision, please watch the attached video and conduct your own research.
Know more about Ghee
Conclusion
From sacred rituals to global trade shelves, ghee remains India’s timeless gift to the world.
It embodies the essence of purity, nourishment, and craftsmanship, carrying forward thousands of years of Indian tradition into modern international markets.
As new exporters rise alongside legendary cooperatives like Amul and Mother Dairy, India’s “liquid gold” continues to shine across borders, uniting heritage and innovation in every drop.
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