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5 Everyday Indian Recipes That Get Better With Bilona Ghee
<h2>1. Dal Tadka</h2><p>Heat a spoon of Laksham ghee, splutter jeera and dried red chilli, pour over hot dal. The aroma alone tells you the ghee is real.</p>
<h2>2. Suji Halwa</h2><p>Bilona ghee browns the suji unevenly — exactly what you want. A 1:1:2 ratio of suji:ghee:sugar with hot water gives a halwa that smells like a wedding kitchen.</p>
<h2>3. Khichdi finish</h2><p>Once the khichdi is plated, a teaspoon of ghee on top melts in slowly and adds depth no oil can replicate.</p>
<h2>4. Phulka roti</h2><p>Brush warm ghee on a roti the moment it comes off the tava. Crisp edges, soft centre.</p>
<h2>5. Besan ladoo</h2><p>Slow-roast besan in ghee on low flame for 20+ minutes — this is the patience that bilona ghee was made for.</p>
Laksham Promise
Small-batch, A2 desi-cow, traditional bilona ghee — straight to your kitchen.
100% pure, hand-churned, slow-cooked on a wood fire and packed in glass jars.
FAQs
Quick answers
Can I deep fry in ghee?
Yes, ghee has a high smoke point (around 250°C). It is excellent for shallow and deep frying.
How much ghee per recipe?
Start small — a teaspoon per serving for tadkas, more for sweets. Real ghee is intense, so a little goes far.
Educational content only — please consult a doctor for medical conditions.
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