Cow Ghee vs Buffalo Ghee: Which Do You Prefer for Indian Cooking?

Ghee is a common ingredient in Indian kitchens, used in everything from rice dishes and dal to traditional sweets.

Cow ghee often has a golden-yellow colour, while buffalo ghee is generally paler. Both can be used in many recipes, but their flavour, texture, and composition may differ depending on the milk source and production process.

I'm curious about what people here prefer:

Do you use cow ghee or buffalo ghee more often?

Which variety do you prefer for making sweets?

What matters most when buying ghee: taste, ingredients, price, or packaging?

I'd love to hear your experiences and cooking tips!