Laila Pure Butter Ghee 2kg

Butter Ghee

Laila Pure Butter Ghee 2kg is a rich, golden clarified butter with a deep buttery flavour and smooth aroma, widely used in Indian, Middle Eastern, and South Asian cooking. Made by slowly heating butter to remove water and milk solids, ghee has a fuller, nuttier taste than standard butter and a high cooking temperature that makes it ideal for frying, roasting, sautéing, and slow cooking.

Its silky texture melts beautifully into curries, rice dishes, flatbreads, and marinades, while also adding depth to roasted vegetables, grilled meats, and spiced sauces. At infusions4chefs, we particularly enjoy cooking onions and spices in ghee at the start of a curry base, where it helps create that unmistakably rich and aromatic flavour found in restaurant-style dishes.

Laila Pure Butter Ghee is also brilliant in baking and modern savoury cooking. It works well brushed over naan breads, stirred through pilaf rice, drizzled onto lentils, or used in place of oil or butter for a richer finish. The nutty character pairs naturally with cumin, garlic, ginger, cardamom, turmeric, coriander, basmati rice, and slow-cooked meats.

The large 2kg format makes it especially useful for busy kitchens, batch cooking, and frequent everyday use.

Key Features:

• 2kg pure butter ghee
• Clarified butter with rich, nutty flavour
• High smoke point suitable for frying and roasting
• Popular in Indian, Middle Eastern, and Asian cooking
• Smooth texture that melts easily into dishes
• Ideal for curries, rice dishes, breads, and marinades
• Suitable for both savoury cooking and baking
• Large format for regular kitchen use

Recipe Inspiration:

• Use Laila Pure Butter Ghee to fry onions, garlic, ginger, and spices when making rich curry bases and slow-cooked dals.
• Brush melted ghee over warm naan breads with garlic and coriander for a glossy finish and extra flavour.
• Roast potatoes or cauliflower in ghee with cumin seeds and smoked paprika for crisp edges and buttery depth.
• Stir a spoonful through basmati rice with toasted cardamom and saffron for fragrant pilaf-style rice dishes.

Why do many traditional curry recipes use ghee instead of oil?

Ghee adds a richer, deeper flavour that complements toasted spices particularly well. It also handles high cooking temperatures effectively, allowing onions and spices to cook slowly without burning too quickly, which helps develop fuller flavour in curries and sauces.

What gives ghee its distinctive nutty taste?

The nutty flavour comes from the process of slowly heating butter until the milk solids separate and lightly caramelise before being removed. This creates the deeper, toasted flavour that makes ghee different from ordinary butter.

Can ghee be used outside Indian cooking?

Absolutely. Ghee works brilliantly in roast vegetables, fried eggs, grilled meats, mashed potatoes, flatbreads, and even some baking recipes. Its rich flavour and high cooking temperature make it a versatile ingredient across many different cuisines.

Ingredients:

Allergens are highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.