Is Granulation and papdi formation of ghee normal?

A lot of people believe that granulation of ghee and papdi formation on top is a sign of adulteration, but infact it is the exact opposite. Granulation of ghee and papdi formation are completely natural behaviours of ghee and indicate that ghee has been made by traditional method. 

In fact, many mass-produced commercial ghees are processed to maintain a uniformly smooth appearance year-round because consumers have come to expect that look. 

Why does granulation occur?

Granulation occurs because ghee contains different types of fatty acids, each with a different melting point.

When temperatures drop:

• Higher-melting-point fats solidify first.
• Lower-melting-point fats solidify later.
• This creates the characteristic grainy or crystalline texture.

Traditional Bilona ghee often develops these granules because it is produced naturally and has not been heavily processed to create a perfectly smooth texture.

Factors that influence granulation:

✅ Temperature changes

✅ Slow cooling after preparation

✅ Fat composition of the milk

✅ Breed of cow

✅ Animal feed and season

In many households, people actually consider a fine grainy texture to be a desirable characteristic of traditional ghee.

Why is papdi formed on top of the ghee?

A thin layer or "papdi" on top is often a natural phenomenon.

When warm liquid ghee cools:

• The surface is exposed to air.
• The uppermost fat molecules cool slightly faster than the ghee underneath.
• A thin solid layer forms on the surface.

This is similar to how cream forms on boiled milk.

More likely when:

✅ Ghee has been recently melted

✅ The container is opened and closed frequently

✅ Night temperatures are lower than daytime temperatures

✅ The ghee is stored in an earthen pot, steel container, or glass jar

Just as natural honey crystallizes over time, traditional Bilona ghee can develop grains in winter and a thin papdi layer on top—both are signs of natural fat behavior, not necessarily impurities.