You cannot run a laboratory test in your kitchen. You can still learn a lot in about five minutes.
Most desi ghee sold loose in Pakistan is blended. The usual additions are vanaspati, palm oil or refined vegetable fat, because they are cheap, they look similar once melted, and they let a seller hit a price point that real ghee cannot reach. None of the checks below prove purity the way a laboratory does. What they do is tell you when something is clearly wrong.
The melt test
Put a spoonful in a dry pan on a low flame. Pure ghee melts quickly and evenly into a clear golden liquid, and the smell turns nutty almost immediately. Blended ghee tends to melt unevenly, can leave a pale residue at the edges, and often smells flat or faintly waxy rather than nutty.
The refrigerator test
This is the most useful one. Put a spoonful in a small glass and leave it in the fridge for a few hours. Ghee made properly from curd sets firm and grainy all the way through, in one uniform layer. Ghee cut with vegetable fat usually separates: a harder layer at the bottom and a softer, paler layer above it, because the two fats solidify at different temperatures.
The palm test
Rub a little between your fingers or on your palm. Real ghee warms and absorbs, and the smell stays with you. A blend tends to sit on the skin and feel greasy rather than absorbing.
What graininess actually means
Many people assume smooth ghee is better ghee. It is usually the opposite. Graininess comes from the way the fat crystallises when it has been churned from curd and cooled slowly, and it is more pronounced in winter. Ghee that is perfectly smooth and identical in every jar, in every season, has usually been made industrially from cream, or blended.
Where the home tests stop
None of this detects a small percentage of adulteration, and none of it tells you what kind of fat was added. That is what the Baudouin test and a free fatty acid reading are for, and that is why every jar we sell carries a batch number tied to its own documentation.
If you have one of our jars, take the number off the label and look it up on the batch check page. If you bought your ghee somewhere else, the three tests above are still worth doing tonight.