Quick answer: Traditional North Indian winter foods like panjiri, gond ladoo, sarson ka saag and bajra khichdi are built around ghee. A rich buffalo ghee suits them because these dishes are meant to be hearty and warming.
Why winter and ghee go together
As the weather cools, Indian kitchens lean toward richer, slower, warmer food. Ghee is the centre of that shift, used generously in sweets, breads and one-pot meals.
Four winter classics
Panjiri
A Punjabi favourite made by roasting flour in ghee with dry fruits, seeds and spices. It is crumbly, fragrant and keeps well, which makes it a winter pantry staple.
Gond ladoo
Edible gum is fried in ghee until it puffs, then mixed with flour, dry fruits and sweetener and shaped into ladoos. The ghee does the frying and the binding.
Sarson ka saag with makki di roti
A slow-cooked mustard greens dish served with cornmeal flatbread, finished with a generous spoon of ghee on top.
Bajra khichdi
Pearl millet cooked with lentils and served with ghee. It is simple, filling and a favourite in colder months across western India. Our millet guide shows how old this grain family really is.
How to stock your winter pantry
- Plan for heavier ghee use between October and February
- Choose a larger pack if you cook these dishes often
- Keep the jar sealed and away from heat, as covered in how to store ghee properly
Frequently asked
Which ghee is best for panjiri?
Many families use buffalo ghee for its richness, but cow ghee works too.
Is it okay to eat these sweets daily?
They are rich foods. Enjoy them in moderation, and check with a doctor if you manage a health condition.
Keep reading
Shop Wellness Grain A2 Desi Buffalo Ghee
This article is for general information and isn't a substitute for nutritional or medical advice.
