Ghee Substitutions

Flavor: Ghee has a distinctive deep, nutty, toasted flavor from the browned milk solids. Regular butter is milder and sweeter. For recipes where ghee's rich flavor is the star (like Indian-style sweets or brown butter cookies), this swap will produce a less complex result.

Texture: Butter contains about 15% water and milk solids that ghee has had removed. This means your baked goods may be slightly less rich and concentrated in fat flavor, but the water content in butter actually creates more steam during baking, which can produce a slightly fluffier result in cakes and a puffier rise in laminated pastries.