2 L Dolchi
A2 Gir Cow Ghee Bilona Hand-Churned from Curd
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A2 Gir Cow Ghee Bilona Hand-Churned from Curd
Grainy, fragrant, and thoughtfully made.
Our A2 Gir Cow Ghee brings a quiet richness to everyday meals. There’s a natural sweetness to it, a soft nuttiness, and a texture that melts slowly, not instantly. It doesn’t sit loudly on the dish, but you notice the difference from the first bite. From warm rotis to simple dal or a bowl of rice, it adds just enough to make food feel complete. Not heavy, not overpowering, just the kind of ghee you reach for without thinking twice
In the first week
- The smell fills the kitchen the moment it hits a hot pan. You will use less than you expect, because a little carries much further.
- It does not leave a heavy film on the roof of your mouth.
- Food tastes finished. Dal that felt like it was missing something stops feeling that way.
Over the first jar
- The texture changes with the weather. Grainy and firm in winter, softer and more liquid in summer. Both are correct.
- Kept dry, it tastes the same at the bottom of the jar as it did at the top.
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500 ml
If you have not bought from us before. Enough to cook with properly for three or four weeks and decide for yourself. -
1 litre
The size most of our repeat customers settle on. Around two months for a family of four. -
2 litre dolchi
The traditional pot. For larger households, and the one most people choose when they are gifting. -
2 litre glass jar
Same quantity, glass instead. -
5 litre dolchi
For joint families, festival season, and anyone who has stopped buying ghee anywhere else.
Unopened, it keeps for 12 months. Buying the bigger jar is not a risk.
- Families who cook every day and would rather buy one honest jar than three cheap ones.
- Parents putting ghee into a child's food for the first time, who want to know exactly what is in it. Two ingredients, both on the label.
- Anyone training seriously and looking for a clean cooking fat.
- People cooking for festivals, where the smell of the ghee is half the memory.
- Indians living abroad, who mostly just want their food to smell like home again.
From our farm to your jar
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The calves eat first. Our Gir cows graze freely and are fed organic fodder. Every calf gets its share before a single litre comes to us.
- Set overnight as curd. The milk is cultured with our in-house jaman, a curd starter we keep going ourselves, and left to set through the night. This is the step that separates bilona ghee from cream ghee, and the step most producers skip.
- Churned at 4:00 to 5:30 AM. At Brahma Muhurta the set curd is bilona-churned by hand until the white makkhan rises and separates. About 25 to 30 litres of milk go into a single litre of ghee this way.
- Slow-cooked, 6:00 to 9:00 AM. That fresh makkhan is heated on a low flame for hours until the water cooks off and the milk solids settle golden at the bottom. This is where the smell comes from.
- Jarred and batch-coded the same morning. Strained, filled, sealed and coded. Nothing sits in storage waiting for a label.
If you have only ever bought supermarket ghee, a smooth uniform paste probably looks correct to you. It is not the tell you think it is.
Grainy, danedar texture happens when ghee cools slowly and naturally and the fat crystals get time to form. Rushed, machine-processed ghee is often cooled fast or stabilised, so it stays uniformly smooth. Ours will look different in December than it does in June, and it may separate into a softer top and a grainier bottom. That is butter fat behaving like butter fat. Warm it slightly if you want it pourable.
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Supports smoother digestion by helping the body process food more comfortably, especially when added to warm meals.
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Helps sustain energy levels through the day, making meals feel more filling and reducing the need for frequent snacking.
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Contributes to better nutrient uptake, allowing the body to absorb essential vitamins more effectively from everyday food.
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Supports mental clarity and focus as healthy fats play a role in overall cognitive function.
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Adds to overall skin and hair health by supplying fats that support texture, softness, and strength over time.
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Supports steady metabolism by providing a clean source of energy that the body can utilise efficiently.
Contributes to better gut comfort when paired with simple, warm foods like dal, rice, or khichdi.
- The finishing spoon. Over hot dal, rice, khichdi or sabzi right before it goes to the table. Off the heat, not on it. This is where the smell actually lands.
- On rotis and parathas. A thin layer while the roti is still hot enough to absorb it.
- In mithai and halwa. Where the texture and the smell of the fat are doing half the work. Festival cooking is where people notice the difference most.
- For tadka and roasting. Makhana, dry fruits, whole spices, jeera for a tadka.Ghee has a high smoke point, so it holds up to daily Indian cooking better than most refined oils.
- In a child's first foods. Stirred into khichdi or mashed dal. Two ingredients is the reason parents pick this one.
- Through winter. Most families use noticeably more from October onwards, when the food gets heavier and the cooking gets slower.
Seasonal Use
Commonly included more during colder months when meals tend to be warmer and more comforting.
Keep it in a cool, dry place away from direct sunlight, with the lid closed. It does not need refrigeration, and it does not need to be finished quickly.
Always use a dry spoon. One drop of water is what spoils ghee, not time on the shelf.
What Sets Our A2 Gir Cow Ghee Apart
No cream. No shortcuts. No confusion.
Most ghee on a shelf is made from cream, by machine, at speed. Ours is made from curd, by hand, at four in the morning. That one difference is why it takes 25 to 30 litres of milk to fill a single litre of our jar, and why it smells the way it does when you open it. We did not pick the slow method to tell a nicer story. We picked it because it is the one that works.
- Made from A2 milk of free-grazing Gir cows on our own Haryana farm
- Bilona method: curd set overnight, hand-churned to makkhan, then slow-cooked
- 25 to 30 litres of milk go into every litre of ghee
- Two ingredients. No preservatives, no colour, no added flavour, no vanaspati
- Grainy danedar texture and a natural smell, because it cools slowly
- High smoke point, so it holds up to daily Indian cooking
- Every batch tested and batch-coded. 12 month shelf life
| Feature | Originally Desi A2 Gir Ghee | Typical supermarket ghee |
|---|---|---|
| MILK SOURCE | Free-grazing Gir cows on our own Haryana farm | Pooled milk, source usually not disclosed |
| METHOD | Curd set overnight, then bilona hand-churned | Cream separated by machine, industrial scale |
| PROTEIN TYPE | A2 beta-casein from an indigenous breed | Often A1, from crossbred cattle |
| INGREDIENTS | Milk and jaman. Nothing else | May carry added flavour or preservatives |
| TEXTURE | Grainy, danedar, changes with the season | Uniformly smooth year round |
| TESTING | Every batch tested and batch-coded | Rarely published |
| TRACEABILITY | We own the farm | Aggregated, hard to trace |
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Frequently Asked Questions
It is ghee made from the milk of Gir cows, an indigenous Indian breed from the Gir hills of Gujarat. Gir cows produce A2 beta-casein protein rather than the A1 protein common in crossbred and foreign cattle. Ours is made the bilona way: the milk is set into curd overnight, hand-churned into makkhan, and then slow-cooked into ghee.
Regular ghee is usually made by separating cream from milk by machine and heating it. Bilona ghee starts a step earlier: the whole milk is cultured into curd overnight, and the makkhan is churned out of that curd. It is slower, it needs far more milk per litre, and it produces a noticeably different smell and texture.
Because it cools slowly and naturally. Grainy, danedar texture is what happens when ghee is not rushed or stabilised. The texture will shift with the weather, and it may look different in summer than in winter. Warm it gently if you want it liquid.
Because it is made in small batches from milk that changes through the year with the season and with what the cows are grazing. Colour, grain and firmness all move a little. A jar that looks identical every single time is a sign of industrial processing, not of quality.
It takes roughly 25 to 30 litres of milk to make one litre of bilona ghee, against far less for cream-based ghee. Indigenous Gir cattle also yield less milk than crossbred cows, and the process adds overnight culturing and hours of hand-churning.
Ghee is clarified, which means most of the milk solids, where lactose and casein sit, are cooked off and strained out. Many people who avoid milk still use ghee comfortably. If you have a diagnosed dairy allergy, please check with your doctor first.
Most families use one to two teaspoons a day across their meals. It is a cooking fat, so treat it the way you would treat any fat in your kitchen.
Ghee is one of the first fats most Indian families introduce into a child's food, usually stirred into khichdi or mashed dal. Ours has two ingredients, milk and jaman, and nothing else, which is the main reason parents choose it. If you are introducing any new food to an infant, your paediatrician is the right person to ask about timing and quantity.
12 months from the date of manufacture, unopened. Store it in a cool, dry place out of direct sunlight with the lid closed. It does not need refrigeration and it does not need to be finished quickly. Always use a dry spoon, because one drop of water is what spoils ghee, not time on the shelf.
Both are bilona-churned from cultured curd. The A2 Gir Cow Ghee uses milk from Gir cows specifically, which is the rarer and more expensive breed, and it carries a slightly sweeter, more aromatic profile. Our A2 Desi Cow Ghee comes from our wider indigenous desi herd and is the everyday option. If you are new to us, start with whichever fits your kitchen budget.
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