Ghee Perfection: Must-Try Gheelicious Recipes!

Paneer Mava Cups are delicious, bite-sized treats filled with rich, creamy paneer and mava, perfect for festive indulgence.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 3 people

Ingredients: 

• 1 pack fresho! pure cow ghee
• 1 pack gulab jamun atta
• 500 ml full-fat milk
• 250 grams sugar
• Water as required
• 1 tbsp milk masala
• 1/2 tbsp custard powder diluted in milk
• 100 grams paneer
• 1 tbsp powdered sugar
• Chopped nuts and silver leaf to garnish

Method:

• Knead the gulab jamun atta using milk and fresho ghee. Let it rest for a while. Heat ghee in a kadhai for deep frying.
• Make a small basket out of the dough and deep fry them.
• Make chashni or sugar syrup using sugar and water. Place the fried gulab jamun baskets into the syrup and wait until it soaks completely.
• For rabdi, boil milk with sugar, doodh masala and diluted custard powder until thick. Let it cool.
• For the stuffing, mix grated paneer with fresho ghee, doodh masala and a tbsp of powdered sugar.
• Place the gulab jamun basket, fill in the paneer mix, and drizzle over the rabdi. Garnish with nuts. Serve.

Nei Podi Kozhi Varuval
by Adhi S

Nei Podi Koxhi Varuval or Dry Chicken Ghee Roast is a South Indian style chicken roast where chicken is cooked with spices and later roasted to perfection until aromatic and delicious.

Prep time: 30 minutes
Cook time: 30 minutes
Serves: 4 people

Ingredients: 

For marination:

• 500g boneless chicken
• 1 tsp kashmiri chilli powder
• 1 tsp turmeric
• 1 tsp garam masala
• Himalayan pink salt, as needed
• 1/4 cup curd
• 1 tbsp ginger garlic paste
• 1 tbsp corn flour
• 1 tbsp rice flour
• 1 tsp vinegar

For preparation: 

• 1 tbsp sesame oil
• 250g shallots
• 4 medium tomatoes
• 1 tbsp ginger garlic paste
• 1 tsp fennel seeds
• 3 green chillies
• 100g curry leaves
• 3 tbsp fresho! cow ghee

Method: 

• Marinate chicken with spices, curd, and flour; let sit for 30 minutes. Fry the marinated chicken until golden brown.
• Heat the pan and pour gingerly oil, fennel seeds, chopped shallots and chopped tomatoes. Saute it well until brown.
• Add the fried chicken pieces and mix it well.
• Add chopped green chillies and add the fresh curry leaves. Add ghee and add idly podi and mix it.
• Now, the “Nei Podi Kozhi Varuval” is ready.

Shahi Bread Roll
by Pooja Chimurkar Ninawe

Shahi Bread Rolls are a royal festive treat, filled with rich flavours and a crispy golden exterior that’s perfect for any celebration.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4 people

Ingredients:

For the Bread Roll: 

• 8-9 Bread slices
• 2 tsp Corn flour

For the Stuffing: 

• 1/4 cup condensed milk
• 1/2 cup desiccated coconut
• 1/4 cup chopped dry fruits

For the Syrup: 

• 1/2 cup sugar
• 1/2 cup water
• 1/4 tsp cardamom (elaichi) powder
• 3-4 saffron (kesar) strands

For Frying:

• 1/4 cup fresho! cow ghee

Method: 

Prepare the Stuffing:

• Mix condensed milk, desiccated coconut, and chopped dry fruits. Shape the mixture into small cylindrical rolls. Set aside.

Prepare the Bread:

• Trim the edges of the bread slices and flatten them using a rolling pin.
• Place the prepared stuffing in the centre of each slice, roll them tightly, and seal the edges with a little corn flour slurry (2 tsp corn flour and water).

Shallow fry the Rolls:

• Heat ghee in a pan and fry the bread rolls until golden brown.
• Place them on a kitchen towel to remove excess oil.

Make the Syrup:

• In a pan, combine sugar and water, and bring to a boil.
• Add cardamom powder and saffron strands. Simmer for 3-4 minutes until slightly thickened.

Serve:

• Fried bread rolls soaked in the syrup for 3-4 minutes, then remove and decorate with condensed milk and dry fruits, enjoy!

Panjiri Nankhatai
by Sudhir SJ

Panjiri Nankhatai is a delightful fusion of traditional panjiri and nankhatai. Combining the wholesome goodness of roasted dry fruits and puffed gond with the buttery richness of nankhatai, this treat is both nutritious and indulgent.

Prep time: 25 minutes
Cook time: 25 minutes
Serves: 3 people

Ingredients:

• 1/2 cup fresho! cow ghee
• 2 tbsp edible gum
• 1/3 cup chopped almonds
• 1/3 cup chopped kaju
• 1/3 cup chopped pumpkin seeds
• 1/3 cup walnuts
• 1/2 cup powdered sugar
• 1/4 tsp elaichi powder
• 1/4 tsp dry ginger powder
• 3 tbsp milk
• 1/4 cup desiccated coconut
• 3/4 cup maida

Method: 

• Heat Fresho ghee in a small pan.
• Add edible gum and stir-fry until it puffs up well.
• Remove the edible gum from the pan and set it aside.
• In the same pan with leftover ghee, add powdered dry fruits. Roast until slightly coloured.
• Remove from the pan and allow both the edible gum and dry fruits to cool.
• Coarsely grind the cooled gond and dry fruits separately.
• In a large mixing bowl, whisk Fresho ghee and powdered sugar until light and creamy.
• Add the ground edible gum, roasted dry fruits, and other ingredients.
• Gently work the mixture with your fingers, adding just enough milk to bind it into a crumbly dough. Avoid making the dough too wet.
• Take a small portion of the dough and roll it into a walnut-sized ball.
• Gently flatten the ball between your palms. Place the flattened discs on a prepared baking tray.
• Top each disc with extra nuts and saffron strands.
• Bake in the oven at 180°C for 20-25 minutes.

Muglai Shahi Tukda
by Aina

Mughlai Shahi Tukda is a rich & festive dessert made with bread, ghee, sugar, milk and nuts. It is a very popular classic royal dessert.

Prep time: 5 minutes
Cook time: 25 minutes
Serves: 4 people

Ingredients: 

For Rabri:

• 1/2 litre- milk
• 2 tbsp sugar
• 1/4 cup milk powder
• ¼ tsp green cardamom powder
• 4-5 saffron threads

For Sugar Syrup:

• ½ cup- sugar
• ¼ cup- water
• ¼ tsp- cardamom powder

For Pan Frying Bread:

• 6 slices bread
• 2 tbsp fresho! a2 cow ghee for garnish
• 12 to 15 almonds blanched and sliced
• 10 to 12 pistachios blanched and sliced

Method: 

• In a thick-bottomed pan take milk and bring to a boil. Stir the milk a few times when it is coming to a boil.
• Add milk powder. Mix well.
• Add a pinch of saffron and cardamom powder.
• Stir continuously until the milk has reduced to one-third of its original volume and become thickened.
• Add sugar and mix well.
• Slice the crusts of the bread. Cut them into triangles.
• Heat ghee in a frying pan.
• Place the bread slices and on medium-low to medium heat toast them.
• When one side is browned, flip and toast the other side.
• For sugar syrup, mix sugar and water in a pan and let it boil.
• Cook until when one thread consistency is reached.
• Now dip the bread slices in the sugar syrup for 2-3 minutes.
• Arrange the sugar syrup-soaked bread slices in a serving tray.
• Pour the rabri on it.
• Garnish with sliced blanched almonds and pistachios.
• Serve the rich royal Shahi Tukda.

Gajar Halwa Cinnamon Rolls
by Rujuta Jadhav

These bite-sized cinnamon rolls are irresistibly stuffed with flavourful Gajar Halwa, perfectly spiced with cinnamon. Their enticing taste and look make them impossible to resist after the first bite.

Prep time: 30 minutes
Cook time: 25 minutes
Serves: 3 people

Ingredients: 

For the stuffing:

• 1 cup carrots
• 1/2 cup sugar
• 2 tbsp chopped dry fruits
• 1/2 tsp cardamom powder
• 2 tbsp fresho! cow ghee

For the dough:

• 1/2 cup maida
• 1 tbsp fresho cow ghee
• 1/4 tsp yeast
• 2 tsp sugar
• A pinch of salt
• 3 tbsp warm milk (to dissolve the yeast)

Method: 

• In a pan, add ghee, and grated carrots and saute them for 5-6 mins. To this add sugar, dry fruits, and cardamom powder.
• Combine warm milk, yeast and sugar and let it rest for 10 minutes.
• Take ghee in a bowl, add salt & sugar and the above yeast mixture to it. Add flour and knead properly until you get a firm dough. Cover with a damp cloth and let it rest for 15-20 mins.
• Now flatten it using a rolling pin and sprinkle cinnamon powder on it. Spread the gajar halwa mixture evenly on it.
• Now tightly roll it into a cylinder. Cut it into even shape rolls.
• Place them on a baking sheet and let them rest for 10 mins.
• Preheat the oven to 180°C for 10 mins. Bake the rolls for 15-20 minutes until they’re golden brown.
• Gajar Halwa Cinnamon Rolls are ready to be served.