Ghee may be introduced as soon as a baby is ready to start solids, which is generally around 6 months of age. Ghee is a dairy product, and dairy is a common allergen, so take care when introducing ghee and other dairy products like cow’s milk, which should be reserved until after the first birthday. See Milk FAQs for more information.

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Ghee can sometimes contain honey, which is associated with an increased risk of infant botulism—a rare but potentially fatal condition caused by Clostridium botulinum spores, which colonize a baby’s gut and produce toxins that attack the nervous system.    Read labels closely and look for ghee with few ingredients on the label, ideally, just “clarified butter” or “milk fat”, and, in some cases, “lactic acid.” Avoid ghee that contains added salt, sugar, or honey.

Both butter and ghee are fine foods to serve to babies as part of a balanced diet. In fact, ghee is among the first foods introduced to babies in some parts of the world. Rich in fat and flavor, ghee is a type of clarified butter, or in other words, milk fat that has been rendered of milk solids and water – a process that deepens the nutty flavor and extends the shelf life of the dairy product.

Ghee originated in South Asia, where it has held special significance in ceremonial practices and everyday cooking for centuries. Cooks use ghee because its high smoke point (482 Fahrenheit or 250 Celsius) makes it a great alternative to cooking oils that turn rancid at high temperatures. It also enhances taste; simply stirring melted ghee into a dish adds delicious flavor. For example, in India, the world’s largest producer of ghee, the staple food seasons myriad dishes, from celebratory biryani to weekday dals to khichdi, a hearty blend of moong dal, rice, and spices toasted in ghee.

Yes. Ghee has a good amount of vitamin A for vision, skin, and immunity and traces of vitamin E to power a baby’s growth and development. Ghee is also packed with saturated fat – the most abundant type of fat in breast milk. In recent years, saturated fat has been scrutinized for its association with heart disease in adults, but research shows that it has its place as a part of a balanced diet, and that it may have a more neutral impact on the heart than previously thought.   

Wondering if you need to buy organic ghee? Instead of worrying about organic versus non-organic dairy, use ghee that is available to you and try diversifying the fat in a baby’s diet by occasionally swapping ghee for oil, such as avocado oil, coconut oil, olive oil, peanut oil, or sesame oil, which are all high in healthy fats. Rest assured that ghee made from either organic and non-organic cow’s milk delivers plenty of nutrients to nourish a growing a baby. What is most important is balance: serving an array of fruits, vegetables, and other whole foods with healthy fats and proteins is best for growing babies and toddlers.

★Tip: Ghee can be kept in the fridge, where it solidifies and lasts for at least 1 year or in a pantry at room temperature for up to 6 months.  Ghee may melt at room temperature, but it is still good as long as it doesn’t smell rancid.

For children under the age of two, fat intake should not be restricted because it provides plenty of energy to fuel the rapid growth of their brains and bodies.    The key is to offer ghee as a part of a balanced diet – and let baby lead the way on how much food is eaten.

No. Ghee is not a common choking hazard, though, in theory, an individual can choke on any food. As always, make sure to create a safe eating environment, stay within arm’s reach of baby at mealtime, and check out our age-appropriate serving suggestions. For more information on choking, visit our section on gagging and choking and familiarize yourself with the list of common choking hazards.

Technically, yes. Ghee is often made from cow’s milk, which is a common food allergen in young children and accounts for about 20% of all childhood food allergies.  Ghee made from milk of other mammals (such as buffalo, goat, sheep, or yak) may provoke similar allergic reactions to ghee made from cow’s milk. 

The good news is that milk allergy often resolves with time; research shows that the majority of children with cow's milk allergy will outgrow it by age 6, and that many babies with milder symptoms of milk protein allergy (which can show up as painless blood in stool) are able to successfully reintroduce cow's milk as early as the first birthday, with the guidance of the appropriate pediatric health professional.  Ghee is thought to be less allergenic than other dairy products since the milk solids (or proteins, which promote milk allergy) are removed. However, production methods can vary, so ghee may not be 100% free of milk solids. Talk to an allergist for more information on this topic.

More good news: children with lactose intolerance can often eat ghee because it has minimal lactose content. 

If you suspect your baby may be allergic to dairy products, consult an allergist before introducing ghee. As with all allergens, start by serving a scant quantity on its own at first. If there is no adverse reaction, gradually increase the amount served over future meals.

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