This Desi Cow Ghee is prepared via the cultured bilona method: milk is set into curd with a natural starter, churned bi‑directionally to separate makkhan, then gently simmered to yield pure ghee with rich granules and a nutty aroma. The result is a clean, lactose‑light ghee prized in traditional kitchens and Ayurveda.

Benefits and use: high smoke point for everyday cooking, tadka, and frying; rich in fat‑soluble vitamins A, D, E, K; contains short‑chain fatty acids like butyrate; suitable for bullet coffee, halwa, rotis, khichdi, and as a finishing drizzle on dal and rice.

Sourcing: made from A2 milk of indigenous desi cows; no artificial colors, flavors, or preservatives. Small‑batch clarified for consistent flavor and texture.

Note: texture may grain/crystallize in cooler weather—a natural sign of well‑made ghee. Color can vary by season and fodder.