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This study incorporates Moringa oleifera sp. leaves into ghee, enhancing its storage life, introducing medicinal benefits, and improving flavor and fragrance. Prior to the production process of boiling, fermenting, churning, and simmering to make Moringa-infused ghee, a thorough milk analysis is conducted. The utilization of Lactobacillus plantarum culture facilitates the process of yogurt production and the separation of butter. The final stage includes gently boiling a Moringa infusion, which enhances the ghee with medicinal properties. Results confirm a pure, appetizing product with improved aroma and texture. With 75 kg sold through direct sales, the fusion of gastronomic pleasure and wellness positions Moringa oleifera sp. leaf-infused ghee in a market catering to flavor-conscious, health-oriented consumers.