Cow ghee has gained wide popularity nowadays owing to its utility, consumer preferences, and functional properties. It is estimated to witness robust development in the worldwide production of ghee market, followed by buffalo ghee. It is a complex mixture of glycerides, free fatty acids, tocopherols, carbonyls, phospholipids, sterols, vitamins, carotenoids, hydrocarbons, minor amounts of casein, and lower quantities of calcium, phosphorus, iron, etc. It has lower fat content than buffalo ghee, which is estimated to increase cow ghee claims. It is also a rich source of conjugated linoleic acid. Likewise, it could supply the body with essential fatty acids that cannot be synthesized. Cow ghee could be manufactured by different approaches, including the traditional or indigenous method, direct-cream method, creamery-butter method, pre-stratification method, and continuous methods. Ghee is considered the best cooking oil due to its unique flavor, aroma, and diverse healing characteristics. The lower moisture content and higher content of phospholipids are the main reasons for the increased storage stability. The extension of ghee shelf life is attributed to the presence of natural antioxidants and their lower acidity. This chapter discusses cow ghee’s chemical composition, technological production, and functional properties.