20 Creamy Ghee Recipes Irresistible

Craving rich, buttery flavor without the dairy drama? Ghee—the golden, nutty, lactose-free cousin of butter—is your secret weapon for irresistibly creamy dishes. Whether you’re whipping up cozy weeknight dinners, decadent desserts, or globally inspired feasts, these 20 luscious recipes prove ghee isn’t just for frying. Get ready to swoon over silky sauces, melt-in-your-mouth curries, and even ghee-infused treats you’d never expect. Let’s dive in!

Ghee Roasted Vegetables with Herbs

These buttery, herb-kissed roasted veggies are a simple yet luxurious side dish—ghee adds rich depth while fresh herbs keep things bright.

Ingredients

• 1 lb mixed vegetables (carrots, cauliflower, and sweet potatoes work great), cut into 1-inch pieces
• 3 tbsp ghee, melted
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper

Instructions

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Toss vegetables with 3 tbsp melted ghee, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp garlic powder, 1 tsp salt, and ½ tsp pepper until evenly coated.
3. Spread in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway, until caramelized at the edges and tender when pierced with a fork.

The magic here is in the ghee—it browns beautifully without burning, giving the veggies a nutty, almost toffee-like finish.

Tip: For extra crispiness, space the veggies farther apart on the pan—overcrowding steams them instead of roasting!

Ghee Infused Mashed Potatoes

These creamy, dreamy mashed potatoes get a rich, nutty upgrade thanks to golden ghee—perfect for impressing guests or treating yourself on a cozy night in.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 tbsp ghee
• 1/2 cup whole milk, warmed
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped fresh chives (optional, for garnish)

Instructions:

1. Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook for 15–18 minutes until fork-tender.
2. Drain the potatoes and return them to the pot. Add 4 tbsp ghee, 1/2 cup warm milk, 1 tsp salt, and 1/4 tsp black pepper. Mash with a potato masher or fork until smooth and creamy (or leave slightly chunky if preferred).
3. Taste and adjust seasoning if needed. Serve topped with fresh chives for a pop of color and freshness.

The ghee adds a luxurious depth that butter alone can’t match—every bite is velvety with a hint of caramelized warmth.

Tip: For extra-fluffy potatoes, let them steam-dry in the colander for 1–2 minutes after draining to evaporate excess moisture.

Ghee Garlic Naan Bread

This buttery, garlicky naan is restaurant-quality but easy enough to whip up on a weeknight—no tandoor required!

Ingredients:

• 2 cups all-purpose flour, plus extra for dusting
• 1 tsp sugar
• 1 tsp active dry yeast
• 3/4 cup warm water (110°F)
• 1/4 cup plain yogurt
• 1 tsp salt
• 3 tbsp ghee, divided
• 3 garlic cloves, minced
• 2 tbsp fresh cilantro, chopped

Instructions:

1. In a bowl, mix warm water, sugar, and yeast. Let sit 5 minutes until frothy. Stir in yogurt and 1 tbsp ghee.
2. Add flour and salt, kneading for 5 minutes into a soft dough. Cover and let rise 1 hour until doubled.
3. Heat a skillet over medium-high. Divide dough into 6 balls, roll each into a 1/4″ oval, and cook 2 minutes per side until puffed and charred in spots.
4. Melt remaining 2 tbsp ghee with garlic in a microwave (30 seconds). Brush over warm naan and sprinkle with cilantro.

The trick? Blistering the dough in a dry skillet mimics a tandoor’s heat, giving you those signature bubbly spots.

Tip: For extra fluffiness, let the rolled dough rest 5 minutes before cooking.

Ghee Butter Chicken Curry

This rich and aromatic butter chicken gets its depth from golden ghee and a luscious tomato-cream sauce—perfect for cozy weeknights when you crave something indulgent yet simple.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tbsp ghee, divided
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 (15-oz) can tomato sauce
• 1 cup heavy cream
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp sugar
• Fresh cilantro, for garnish

Instructions

1. In a large skillet, melt 2 tbsp ghee over medium-high heat. Add chicken and cook for 5–6 minutes until lightly browned. Transfer to a plate.
2. Reduce heat to medium. Melt remaining 1 tbsp ghee in the skillet. Add onion and cook for 4 minutes until soft. Stir in garlic and ginger; cook for 30 seconds until fragrant.
3. Add tomato sauce, 1 tbsp garam masala, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp sugar. Simmer for 5 minutes, stirring occasionally.
4. Pour in heavy cream and return chicken to the skillet. Reduce heat to low and simmer for 10–12 minutes until the sauce thickens slightly and chicken is cooked through.
5. Garnish with cilantro and serve warm with naan or rice.

The magic here? Ghee adds a nutty richness that regular butter can’t match, while smoked paprika gives the sauce a subtle smokiness.

Tip: For extra depth, let the curry sit for 10 minutes off the heat before serving—the flavors meld beautifully!

Ghee Fried Rice with Vegetables

This golden-hued fried rice gets its nutty richness from ghee, while crisp-tender veggies add a fresh crunch. It’s a quick, one-pan meal that’s way better than takeout!

Ingredients:

• 3 tbsp ghee, divided
• 2 large eggs, lightly beaten
• 1 small yellow onion, diced
• 1 medium carrot, finely chopped
• 1/2 cup frozen peas, thawed
• 3 cups cooked and cooled jasmine rice (day-old works best)
• 2 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 green onions, thinly sliced

Instructions:

1. Heat 1 tbsp ghee in a large skillet or wok over medium-high. Add beaten eggs and scramble until just set, about 1 minute. Transfer to a plate.
2. Add remaining 2 tbsp ghee to the skillet. Sauté onion and carrot for 3 minutes until softened. Stir in peas and cook 1 minute more.
3. Add rice, breaking up clumps with a spatula. Cook undisturbed for 2 minutes to crisp slightly, then toss.
4. Drizzle with soy sauce, sesame oil, salt, and pepper. Toss to coat evenly. Fold in scrambled eggs and green onions.
5. Cook 1 minute longer, then remove from heat. Taste and adjust seasoning if needed.

The magic here? Ghee’s high smoke point gives the rice a toasty aroma without burning, while keeping every grain distinct and fluffy.

Tip: For extra depth, add a pinch of sugar with the soy sauce—it balances the savoriness beautifully.

Ghee Caramelized Onion Soup

This rich, velvety soup gets its deep flavor from slow-caramelized onions and nutty ghee—a cozy upgrade to classic French onion.

Ingredients

• 3 tbsp ghee
• 4 large yellow onions, thinly sliced
• 1 tsp sugar
• 1 tsp salt
• 1/4 tsp black pepper
• 4 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 bay leaf
• 1/2 cup shredded Gruyère cheese (for topping)

Instructions

1. Melt 3 tbsp ghee in a Dutch oven over medium-low heat. Add the onions and cook, stirring occasionally, for 30 minutes until softened.
2. Sprinkle with 1 tsp sugar and 1 tsp salt. Continue cooking, stirring every 10 minutes, for 45–50 minutes until onions are deep golden brown.
3. Add 4 cups beef broth, 1 tbsp Worcestershire sauce, 1/4 tsp black pepper, and 1 bay leaf. Simmer uncovered for 20 minutes. Discard the bay leaf.
4. Ladle into bowls, top with Gruyère, and broil for 2–3 minutes until bubbly.

The ghee adds a toasty depth that butter can’t match, making this soup taste like it simmered all day—even though it’s weeknight-friendly.

Tip: For extra silkiness, blend half the soup before adding the cheese.

Ghee Glazed Carrots with Honey

These buttery, honey-kissed carrots are the perfect balance of sweet and savory—ready in under 30 minutes for an easy yet elegant side.

Ingredients:

• 1 lb carrots, peeled and sliced into 1/2-inch thick rounds
• 2 tbsp ghee
• 2 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. In a large skillet over medium heat, melt 2 tbsp ghee. Add carrots and cook, stirring occasionally, for 5 minutes until slightly softened.
2. Add 2 tbsp honey, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. Toss to coat evenly.
3. Reduce heat to medium-low and cook for 12–15 minutes, stirring occasionally, until carrots are tender and glazed, with a few caramelized edges.
4. Garnish with 1 tbsp chopped parsley (if using) and serve warm.

The magic here? Ghee adds rich depth while honey creates a glossy, sticky-sweet glaze that clings to every bite.

Tip: For extra flair, finish with a sprinkle of flaky sea salt just before serving.

Ghee Spiced Popcorn Snack

This aromatic popcorn is a game-changer—rich ghee and warm spices turn a simple snack into something seriously addictive.

Ingredients:

• 1/2 cup popcorn kernels
• 3 tbsp ghee, melted
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• 3/4 tsp fine sea salt

Instructions:

1. Pop the popcorn kernels using your preferred method (stovetop, air popper, or microwave). Transfer to a large bowl.
2. Drizzle the melted ghee evenly over the popcorn while gently tossing with a spatula.
3. Sprinkle the 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne (if using), and 3/4 tsp salt over the popcorn. Toss again until evenly coated.
4. Spread the popcorn in a single layer on a baking sheet and bake at 300°F for 5 minutes to crisp and meld the flavors.

The double-hit of toasty ghee and smoky spices clings to every kernel, making it impossible to stop at one handful.

Tip: For extra depth, toast the whole cumin seeds in the ghee for 30 seconds before popping the kernels.

Ghee Pancakes with Maple Syrup

These golden, buttery pancakes get their rich flavor from ghee, making them extra indulgent yet easy to whip up for a weekend brunch.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp melted ghee, plus extra for cooking
• Pure maple syrup, for serving

Instructions:

1. In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, beat the buttermilk, egg, and 2 tbsp melted ghee until smooth.
3. Gently fold the wet ingredients into the dry mix until just combined (small lumps are okay).
4. Heat a skillet over medium-low and brush with 1 tsp ghee. Pour 1/4 cup batter per pancake, cooking until bubbles form on top (about 2 minutes). Flip and cook for 1–2 more minutes until golden.
5. Repeat with remaining batter, adding more ghee to the skillet as needed. Serve warm with maple syrup.

The ghee gives these pancakes a nutty depth that regular butter can’t match—plus, it won’t burn as easily for flawlessly even browning.

Tip: For extra-fluffy pancakes, let the batter rest for 5 minutes before cooking.

Ghee Baked Sweet Potatoes

These buttery, caramelized sweet potatoes are a simple side dish with a luxurious twist—thanks to rich ghee and warm spices.

Ingredients:

• 2 medium sweet potatoes (about 1 lb total), scrubbed and halved lengthwise
• 2 tbsp ghee, melted
• 1 tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• Pinch of cayenne pepper (optional)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Brush sweet potato halves all over with 2 tbsp melted ghee, then place cut-side down on the sheet.
3. Bake for 30 minutes, then flip and drizzle with 1 tbsp maple syrup. Sprinkle evenly with 1/2 tsp cinnamon, 1/4 tsp salt, and a pinch of cayenne (if using).
4. Return to oven and bake another 15–20 minutes until tender and edges are caramelized.

The ghee creates a crisp, golden crust while keeping the centers velvety—a perfect balance of sweet and savory.

Tip: For extra depth, swap maple syrup with browned butter or a sprinkle of smoked paprika.

Ghee Scrambled Eggs with Chives

These ultra-creamy scrambled eggs get a rich, nutty depth from ghee and a fresh pop of color from chives—perfect for lazy weekend mornings.

Ingredients:

• 4 large eggs
• 1 tbsp ghee
• 2 tbsp finely chopped fresh chives
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 1 tbsp whole milk (or heavy cream for extra richness)

Instructions:

1. In a bowl, whisk together the eggs, milk, 1/4 tsp salt, and 1/8 tsp pepper until just combined (small streaks of white are fine).
2. Melt 1 tbsp ghee in a nonstick skillet over medium-low heat. Pour in the eggs and let them sit undisturbed for 10 seconds.
3. Using a rubber spatula, gently push the eggs from the edges toward the center, letting the uncooked parts flow outward. Repeat every 20 seconds for 3–4 minutes until softly set but still slightly glossy.
4. Remove from heat and fold in 1 tbsp chives. Let rest 30 seconds—the residual heat will finish cooking them.
5. Transfer to plates and sprinkle with remaining 1 tbsp chives.

The ghee adds a toasty aroma that pairs magically with the delicate eggs, while the chives keep every bite bright. Tip: For fluffier curds, whisk the eggs vigorously for 30 seconds before cooking.

Ghee Chocolate Chip Cookies

Ghee Chocolate Chip Cookies

These rich, buttery cookies swap traditional butter for ghee, giving them an irresistible caramelized depth and crisp edges with chewy centers.

Ingredients:

• 1 cup (225g) ghee, softened
• ¾ cup (150g) granulated sugar
• ¾ cup (165g) packed brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 ¼ cups (280g) all-purpose flour
• 1 tsp baking soda
• 1 tsp fine sea salt
• 2 cups (340g) semisweet chocolate chips

Instructions:

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, beat 1 cup (225g) ghee, ¾ cup (150g) granulated sugar, and ¾ cup (165g) brown sugar until fluffy, about 2 minutes. Add 2 eggs and 2 tsp vanilla extract; mix until smooth.
3. In a separate bowl, whisk 2 ¼ cups (280g) flour, 1 tsp baking soda, and 1 tsp sea salt. Gradually stir into the wet ingredients until just combined. Fold in 2 cups (340g) chocolate chips.
4. Scoop 2-tbsp portions of dough onto prepared sheets, spacing 2 inches apart. Bake for 10–12 minutes until edges are golden but centers are still soft.
5. Let cool on sheets for 5 minutes, then transfer to a wire rack.

The ghee adds a toasty, almost nutty flavor that makes these cookies stand out—perfect for dunking in cold milk or gifting to cookie lovers.

Tip: For extra-crispy cookies, flatten the dough balls slightly before baking.

Ghee Sauteed Spinach with Garlic

This quick, flavorful side dish turns humble spinach into something rich and aromatic with just a few pantry staples.

Ingredients:

• 2 tbsp ghee
• 3 garlic cloves, thinly sliced
• 10 oz fresh baby spinach
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp lemon juice (optional)

Instructions:

1. Heat 2 tbsp ghee in a large skillet over medium-low heat. Add 3 garlic cloves and sauté for 1–2 minutes until fragrant but not browned.
2. Increase heat to medium, add 10 oz fresh baby spinach in handfuls, stirring until slightly wilted before adding more.
3. Sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss for 2–3 minutes total until leaves are just tender but still vibrant green.
4. Remove from heat and drizzle with 1/2 tsp lemon juice (if using) for brightness.

The magic here is in the ghee—its nutty depth makes this taste indulgent while keeping the spinach’s freshness intact. Perfect alongside grilled meats or folded into scrambled eggs!

Tip: For extra richness, finish with a pat of ghee and let it melt over the warm spinach.

Ghee Roasted Chicken Thighs

These golden, crispy-skinned chicken thighs get their rich flavor from ghee, which adds a nutty depth you won’t get with regular butter.

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 2 tbsp ghee, melted
• 1 tsp kosher salt
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)

Instructions:

1. Preheat oven to 425°F. Pat chicken thighs dry with paper towels.
2. In a small bowl, mix 1 tsp kosher salt, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper (if using).
3. Brush chicken thighs evenly with 2 tbsp melted ghee, then sprinkle the spice mix all over, pressing gently to adhere.
4. Arrange thighs skin-side up on a parchment-lined baking sheet. Roast for 30–35 minutes until skin is deeply golden and crispy, and internal temperature reaches 165°F.
5. Let rest for 5 minutes before serving.

The ghee creates an ultra-crisp crust while keeping the meat juicy—no flipping or basting required!

Tip: For extra crispiness, place thighs on a wire rack set over the baking sheet to allow air circulation.

Ghee Banana Bread with Walnuts

This ghee banana bread is a rich, nutty twist on the classic—moist, fragrant, and packed with toasty walnuts for the perfect bite.

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup melted ghee, cooled slightly
• 2 large eggs
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 3/4 cup packed brown sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 3/4 cup chopped walnuts

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan with ghee or line with parchment paper.
2. In a bowl, whisk together mashed bananas, 1/2 cup melted ghee, eggs, and 1 tsp vanilla extract until smooth.
3. In another bowl, combine 1 3/4 cups flour, 3/4 cup brown sugar, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon. Fold wet ingredients into dry until just combined, then stir in 3/4 cup walnuts.
4. Pour batter into the prepared pan and bake for 55–60 minutes, until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

The ghee adds a caramelized depth that makes this banana bread irresistible, while the walnuts give every slice a satisfying crunch.

Tip: For extra nutty flavor, toast the walnuts in a dry skillet for 3–4 minutes before chopping.

Ghee Quinoa Pilaf with Almonds

This fragrant, nutty quinoa pilaf is a simple yet elegant side dish that pairs beautifully with roasted veggies or grilled meats.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 tbsp ghee
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 3/4 cups low-sodium vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup sliced almonds, toasted
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat ghee in a medium saucepan over medium heat. Add onion and sauté for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Add quinoa and toast for 2 minutes, stirring frequently, until lightly golden.
3. Pour in vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, then fold in toasted almonds and parsley.

The ghee gives this pilaf a rich, buttery depth, while the toasted almonds add the perfect crunch. It’s a side dish that feels special without fuss.

Tip: For extra flavor, toast the quinoa in a dry skillet for 2–3 minutes before rinsing.

Ghee Grilled Corn on the Cob

Grilling corn in ghee adds a rich, nutty depth that makes this summer staple taste downright luxurious.

Ingredients:

• 4 ears fresh corn, husks removed
• 3 tbsp ghee, melted
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp fine sea salt
• Lime wedges, for serving

Instructions:

1. Preheat grill to medium-high (about 400°F). Brush corn all over with 2 tbsp of the melted ghee.
2. Grill corn, turning every 2 minutes, until lightly charred in spots (8–10 minutes total).
3. In a small bowl, mix remaining 1 tbsp ghee with smoked paprika, garlic powder, and salt. Brush spiced ghee over hot corn.
4. Serve immediately with lime wedges for squeezing.

The double hit of ghee—first for grilling, then as a spiced finish—gives each bite a crackly, caramelized crust with smoky-sweet layers.

Tip: For extra flair, roll the grilled corn in crumbled cotija cheese or chopped cilantro before serving.

Ghee Coconut Rice Pudding

This creamy, fragrant rice pudding gets its richness from coconut milk and a toasty depth from golden ghee—comfort food with a tropical twist.

Ingredients

• 1 cup jasmine rice (uncooked)
• 1 (13.5 oz) can full-fat coconut milk
• 2 cups whole milk
• 1/3 cup granulated sugar
• 2 tbsp ghee
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/4 tsp ground cardamom
• Toasted coconut flakes or chopped pistachios (optional, for serving)

Instructions

1. Rinse the rice under cold water until the water runs clear. Drain well.
2. In a medium saucepan over medium heat, melt the ghee. Add the rice and toast, stirring constantly, for 2 minutes until fragrant.
3. Pour in the coconut milk, whole milk, sugar, and salt. Stir to combine, then bring to a gentle simmer (do not boil). Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally to prevent sticking.
4. Uncover and stir in the vanilla and cardamom. Cook for another 5–7 minutes, stirring frequently, until the pudding thickens to a creamy consistency (it will thicken further as it cools).
5. Remove from heat and let sit for 5 minutes. Serve warm or chilled, topped with toasted coconut or pistachios if desired.

The ghee’s nutty aroma pairs magically with the coconut milk, making this pudding taste like a hug in a bowl. Tip: For extra indulgence, drizzle with a little warm honey just before serving.

Ghee Braised Lamb Shanks

These melt-in-your-mouth lamb shanks are slow-braised in aromatic ghee until fall-off-the-bone tender—a showstopper for Sunday dinner.

Ingredients:

• 4 lamb shanks (about 1 lb each)
• 3 tbsp ghee
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups beef broth
• 1 tbsp tomato paste
• 2 sprigs fresh rosemary

Instructions:

1. Preheat oven to 325°F. Pat lamb shanks dry with paper towels.
2. Heat 3 tbsp ghee in a large Dutch oven over medium-high. Sear shanks for 3–4 minutes per side until deeply browned. Transfer to a plate.
3. Add diced onion to the pot; cook for 5 minutes until softened. Stir in 4 minced garlic cloves, 2 tsp cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper; cook for 1 minute until fragrant.
4. Pour in 2 cups beef broth and 1 tbsp tomato paste, scraping up browned bits. Return shanks to the pot, add 2 rosemary sprigs, and bring to a simmer.
5. Cover and braise in the oven for 2.5–3 hours until meat pulls easily from the bone.

The ghee lends a nutty richness to the braising liquid, while the cumin and smoked paprika create a warm, earthy depth. Serve over creamy polenta to soak up every drop.

Tip: For extra silkiness, skim the fat from the braising liquid after cooking and reduce it on the stovetop for 5 minutes.

Ghee Pumpkin Spice Latte

This cozy latte swaps butter for rich, nutty ghee, adding a luxurious depth to your favorite fall flavors.

Ingredients:

• 1 cup whole milk (or dairy-free alternative)
• 2 tbsp pumpkin puree
• 1 tbsp ghee
• 1 tbsp maple syrup
• 1/2 tsp pumpkin pie spice
• 1/4 tsp vanilla extract
• 1/2 cup strongly brewed coffee or 1 shot espresso
• Whipped cream (optional, for topping)

Instructions:

1. In a small saucepan over medium heat, whisk together whole milk, pumpkin puree, ghee, maple syrup, pumpkin pie spice, and vanilla extract until steaming (about 3–4 minutes). Do not boil.
2. Pour the coffee into a mug, then slowly add the spiced milk mixture, stirring gently to combine.
3. Top with whipped cream and a sprinkle of pumpkin pie spice if desired.

The ghee creates a velvety texture and caramel-like richness that makes this latte feel like a dessert in a cup.

Tip: For a frothier latte, blend the hot milk mixture for 10 seconds before adding to the coffee.

Conclusion

With 20 luscious ghee recipes, this roundup is your ticket to rich, buttery flavor in every dish! Whether you’re baking, cooking, or drizzling, ghee adds irresistible creaminess. Try these recipes, then let us know your favorites in the comments—and don’t forget to share the love on Pinterest! Happy cooking!