FSDA Flags Six Desi Ghee Brands as Unsafe: How to Test Purity at Home and Prepare Ghee Easily

Ghee, or clarified butter, has long been a staple in Indian kitchens and is also widely valued in Ayurveda for its traditional wellness associations. It is often linked with better digestion, improved immunity, and benefits for skin and hair. However, recent food safety concerns have raised questions about what actually reaches consumers in packaged form.

According to reports based on findings from district-level testing, the Food Safety and Drug Administration (FSDA) in Aligarh has declared six ghee brands unsafe. Following laboratory analysis, the production, sale, and storage of these products have been banned in the district.

Brands declared unsafe

The ghee samples that reportedly failed quality checks include:

• Vrajvasi
• Verona Products Pvt Ltd (Rajkot, Gujarat)
• Ratnagiri Chalisa Foods (Surat, Gujarat)
• Haryana Fresh (Gheeradhar Milk Foods Pvt Ltd, Panipat, Haryana)
• Dairy Nice (DCM Food & Milk Products, Narela, Delhi)
• Shri Rudra Devansh Products (Hisar, Haryana)
• Avik Shiva Milk Foods (Ghaziabad, Uttar Pradesh)

In addition, reports circulating from Zee News’ official YouTube channel mentioned that authorities also intercepted and seized around 252 kg of adulterated ghee being transported in blue containers within the district.

Officials have clearly stated that any sale or distribution of these brands—whether in shops, warehouses, or through vendors—will invite strict legal action. Consumers have also been advised to stay alert about the quality and branding of ghee they purchase.

Why checking ghee purity matters

Adulterated ghee is often mixed with substances such as vanaspati (hydrogenated fats), starch, animal fats, synthetic colours, or other fillers. These additions not only reduce nutritional value but may also lead to health risks.

Some adulterated versions contain trans fats due to vanaspati or hydrogenated oils, which can:

• Increase bad cholesterol (LDL)
• Reduce good cholesterol (HDL)
• Raise the risk of heart-related diseases

Other contaminants like starch or soapstone can affect digestion, potentially leading to bloating, stomach discomfort, or diarrhoea.

How to identify pure ghee at home

Before relying on lab reports, many basic checks can help you assess quality at home:

1. Appearance and texture

Pure ghee generally has a golden-yellow tone with a smooth, rich consistency. When held against light, it should look clear and slightly translucent. A dull or overly pale appearance may indicate additives or processing issues.

2. Packaging and label check

Always read the label carefully. Authentic products usually carry proper certification details, license numbers, manufacturing dates, and expiry information. Missing or unclear labelling can be a red flag.

3. Aroma and taste

Natural ghee has a mild nutty fragrance and a clean, smooth taste. It should never smell burnt or overly sharp. A burnt or odd smell may indicate impurities, excess moisture, or added substances.

4. Palm test

Place a small amount of ghee on your palm. If it melts quickly with body heat, it is often considered a sign of purity. Slow or uneven melting may suggest adulteration.

5. Water test

Add a spoon of ghee to a glass of room-temperature water. Pure ghee tends to float on top, while adulterated ghee may sink or behave differently due to added substances.

6. Salt and hyaluronic acid test (as commonly mentioned in reports)

Mix a small amount of salt with a bit of hyaluronic acid and ghee, then leave it for around 20 minutes. If the mixture changes colour, especially turning reddish, it is considered a sign of adulteration.

7. Iodine test

Add a couple of drops of iodine solution to ghee. If it turns purple, it may indicate the presence of starch or other fillers.

How to make pure ghee at home

Preparing ghee at home is a traditional and reliable way to ensure purity.

Ingredients:

• 1 kg homemade malai (cream)
• 2 cups ice-cold water
• ½ tablespoon curd

Method:

1. Collect and store homemade malai for about 30–35 days until it reaches 1 kg.
2. Warm it slightly before use.
3. Mix in curd, cover, and let it rest for 8–10 hours.
4. Refrigerate for about 12 hours.
5. Churn the mixture using a hand churner until butter separates from buttermilk.
6. Add 2 cups of ice water to help separation.
7. Collect the butter and discard or reuse the buttermilk.
8. Heat the butter in a heavy-bottom pan on low flame until it melts and turns golden, leaving clear ghee behind.
9. Allow it to cool, strain, and store in a clean airtight glass or steel container.

The leftover buttermilk can also be consumed as a refreshing drink or used in dishes like cheela or kadhi.