11 Essential Tips for Perfect Rajasthani Dal Baati Churma

5. Use quality ghee and apply it correctly

Ghee does more than add richness—it carries aroma and helps the baati absorb dal. Traditional recipes call for desi ghee, which has a deep, nutty aroma. North American cooks can buy commercially made ghee from reputable brands or make clarified butter at home by gently simmering unsalted butter and skimming milk solids. Apply ghee while the baati are hot: either dip a warm baati into melted ghee or pour hot ghee over broken pieces just before serving. If you pour too much, use a slotted spoon to drain some or serve extra ghee on the side. For a lighter plate, brush ghee sparingly inside the baati dough rather than coating the finished bread. The right amount of ghee makes each bite glossy without feeling greasy.