The aroma of ghee comes not from the dairy itself, but from the Maillard reaction of milk solids and the volatile compounds in the fat. Guava leaves and curry leaves, when simmered in coconut oil, produce remarkably similar aromatic compounds. This recipe has been used by Indian grandmothers in certain villages for longer than "veganism" was a word.
⏱️ 20 minutes active
🍽️ Makes 1 cup ghee
🛒 Ingredients
- 1 cup refined coconut oil (no strong coconut smell)
- 8–10 fresh guava leaves
- 10–12 fresh curry leaves
- ¼ tsp turmeric (for the golden colour)
- A pinch of salt
🌿 Use refined (not virgin) coconut oil so the base is neutral — the leaf aroma will dominate and that's what makes it taste like ghee. Fresh leaves work best; dried leaves lose much of their volatile oils.
👨🍳 Instructions
1
Wash the guava leaves and curry leaves thoroughly and pat them completely dry. Any water will cause dangerous spluttering when they hit the hot oil.
2
Heat coconut oil in a heavy-bottomed pan on low-medium flame until it melts and becomes fully liquid and clear.
3
Add the guava leaves first. They will sizzle and release their volatile aromatic oils into the fat. You will begin to smell something remarkable — close your eyes and you may not be able to tell the difference.
4
After 2 minutes, add the curry leaves. Continue on low flame for another 5–7 minutes, stirring occasionally. The leaves will darken and crisp slightly — this is correct.
5
Add turmeric and a pinch of salt. Stir well to distribute the golden colour evenly through the oil.
6
Remove from heat and let cool for 5 minutes. Then strain through a fine sieve, pressing the leaves to extract every last drop of their flavour.
7
Pour into a clean glass jar. Use exactly as you would use dairy ghee — for tadka, on dal, with roti, over rice. It will solidify when cool, just like dairy ghee. 🎉