Udhaya Krishna

Udhaya Krishna is a ghee label in the South Indian tradition, where ghee is less a cooking fat than a finishing touch: poured over paruppu sadam, spread on dosa, and stirred into sweets offered at the temple. Ghee of this style is butter cooked slowly until the milk solids turn golden, which gives the nutty aroma South Indian cooks look for.

We carry Udhaya Krishna in our pure ghee collection, within the wider ghee range in oils and ghee. It comes in a jar sized for regular family use, so it can sit by the stove and be reached for at every meal.

A Tamil meal often begins with rice, a little dal and a spoon of ghee, and the same jar goes into ven pongal with pepper and cumin, sakkarai pongal with jaggery, kesari, mysore pak and rava ladoo. Ghee is the fat for tempering curry leaves and mustard seeds over rasam, for roasting cashews and raisins for payasam, and for brushing hot chapatis. A teaspoon on a ghee roast dosa gives the edges their crisp, lacy brown.

Ghee keeps well at room temperature if no water gets in, so use a clean, dry spoon every time and keep the lid on. In cold weather it sets solid; stand the jar in warm water for a few minutes to loosen it. To compare with other makers, browse our vegetable ghee and the Amul shelf.