Tindi Ghee
Tindi Ghee
Regular price
Rs. 2,000.00
Regular price
Sale price
Rs. 2,000.00
Unit price
per
Shipping calculated at checkout.
Couldn't load pickup availability
Real butter of India.
Made the old way, our Tindi Ghee is a tribute to the slow, sacred rhythm of rural life. Crafted from bilona-churned curd, this Ghee carries the warmth of Haryanvi homes, where it’s still lovingly prepared by mothers and grandmothers. Whether it’s smeared on bajre ki roti, added to churma, or lit in a diya during pooja, it’s a versatile superfood.
What's In It?
A2 Tharparkar Cow Milk, In-house Culture/Jaman
Benefits
1. Supports digestion and gut health with naturally occurring butyric acid.
2. Rich in healthy fats that help boost metabolism, improve energy levels and keep the body nourished from within.
3. Lactose-free, making it suitable for people who are sensitive to dairy, without compromising on flavour or nutrition.
4.Packed with fat-soluble vitamins like A, D, E, and K, which support immunity, bone strength and hormone balance.
5. Made from bilona-churned curd, which retains probiotic benefits and delivers a richer flavour compared to cream-based ghee.
6. Boosts strength and stamina, especially valued in traditional diets of wrestlers, farmers, and new mothers for its energising properties.
7. Improves nutrient absorption when consumed with seasonal vegetables, dals, and grains, enhances the bioavailability of key minerals and antioxidants.
2. Rich in healthy fats that help boost metabolism, improve energy levels and keep the body nourished from within.
3. Lactose-free, making it suitable for people who are sensitive to dairy, without compromising on flavour or nutrition.
4.Packed with fat-soluble vitamins like A, D, E, and K, which support immunity, bone strength and hormone balance.
5. Made from bilona-churned curd, which retains probiotic benefits and delivers a richer flavour compared to cream-based ghee.
6. Boosts strength and stamina, especially valued in traditional diets of wrestlers, farmers, and new mothers for its energising properties.
7. Improves nutrient absorption when consumed with seasonal vegetables, dals, and grains, enhances the bioavailability of key minerals and antioxidants.
Uses
1.Fresh Ghee
Af ter 4–5 days, Tindi Ghee can be melted and used just like regular ghee.
2.Desi Butter
Tindi Ghee acts as a soft, creamy spread for rotis, parathas.
3.Dough Softener
Mixed into flour while kneading, it makes rotis softer, more pliable, and tastier.
4. Roasting Dry Fruits
Used to roast makhana, almonds, or cashews for a crunchy, nutritious snack.
5. Postnatal Recovery Food
Traditionally used in desi meals for new mothers to promote strength, healing, and overall well-being.
Af ter 4–5 days, Tindi Ghee can be melted and used just like regular ghee.
2.Desi Butter
Tindi Ghee acts as a soft, creamy spread for rotis, parathas.
3.Dough Softener
Mixed into flour while kneading, it makes rotis softer, more pliable, and tastier.
4. Roasting Dry Fruits
Used to roast makhana, almonds, or cashews for a crunchy, nutritious snack.
5. Postnatal Recovery Food
Traditionally used in desi meals for new mothers to promote strength, healing, and overall well-being.
Storage Information
Keep it refrigerated at all times to keep it fresh to use it as butter. After about 4–5 days (or if it tastes sour), just give it a gentle heat-up, and voilà! You have our golden, aromatic A2 Desi Ghee.
FAQs
1. What is Tindi Ghee?
Tindi Ghee is the freshly churned makkhan obtained from bilona-churning curd. It is not heated like regular ghee, making it closer to uncooked butter that’s nutrient-rich and deeply rooted in rural Indian kitchens.
2. How is Tindi Ghee different from A2 Desi Ghee?
Both begin with the same process: fresh A2 cow milk → curd → bilona-churned makkhan.
Tindi Ghee is the unheated makkhan, while A2 Desi Ghee is made by simmering this makkhan slowly over fire.
3. Is Tindi Ghee safe to eat raw?
Yes, absolutely. Tindi Ghee is made from cultured curd and churned by hand in a hygienic, traditional setup. It’s fresh, probiotic-rich, and can be eaten raw or with warm food.
4. How should I use Tindi Ghee in daily life?
Use it as a spread on rotis or parathas, knead it into dough, mix it into saag, or add it to khichdi. It can also be used in winter sweets or taken on its own for nourishment. If melted, it becomes ghee and can be used for cooking or tadkas.
5. Can I cook with Tindi Ghee?
No, Tindi Ghee is not meant for direct cooking or frying. If you melt it, it turns into A2 Desi Ghee, which is perfect for cooking. Tindi Ghee is best used as a finishing fat, spread, or mix-in.
6. Why is it called “Tindi” Ghee?
“Tindi” is a regional Haryanvi word often used to describe freshly made, hand-churned makkhan. It reflects a deeply cultural, village-rooted tradition where ghee was made fresh every few days.
7. Does Tindi Ghee need to be refrigerated?
Tindi Ghee is best kept refrigerated if not consumed within 1-2 days. Since it's fresh and not clarified, refrigeration helps maintain its taste, texture, and shelf life.
8. How long does it last?
If kept in the fridge, it can last up to a week. At room temperature, it's best consumed within 2-3 days. For longer shelf life, you can melt it into A2 Desi Ghee.
9. Is Tindi Ghee suitable for children and elders?
Yes! It’s nourishing, easy to digest, and rich in healthy fats. It’s traditionally given to children for strength and to elders for warmth and vitality, especially during winter.
10. Can I melt Tindi Ghee into regular ghee at home?
Yes. If you want to convert it into A2 Ghee, simply simmer it on a low flame until it turns golden. This is exactly how we make our A2 Desi Ghee.
Tindi Ghee is the freshly churned makkhan obtained from bilona-churning curd. It is not heated like regular ghee, making it closer to uncooked butter that’s nutrient-rich and deeply rooted in rural Indian kitchens.
2. How is Tindi Ghee different from A2 Desi Ghee?
Both begin with the same process: fresh A2 cow milk → curd → bilona-churned makkhan.
Tindi Ghee is the unheated makkhan, while A2 Desi Ghee is made by simmering this makkhan slowly over fire.
3. Is Tindi Ghee safe to eat raw?
Yes, absolutely. Tindi Ghee is made from cultured curd and churned by hand in a hygienic, traditional setup. It’s fresh, probiotic-rich, and can be eaten raw or with warm food.
4. How should I use Tindi Ghee in daily life?
Use it as a spread on rotis or parathas, knead it into dough, mix it into saag, or add it to khichdi. It can also be used in winter sweets or taken on its own for nourishment. If melted, it becomes ghee and can be used for cooking or tadkas.
5. Can I cook with Tindi Ghee?
No, Tindi Ghee is not meant for direct cooking or frying. If you melt it, it turns into A2 Desi Ghee, which is perfect for cooking. Tindi Ghee is best used as a finishing fat, spread, or mix-in.
6. Why is it called “Tindi” Ghee?
“Tindi” is a regional Haryanvi word often used to describe freshly made, hand-churned makkhan. It reflects a deeply cultural, village-rooted tradition where ghee was made fresh every few days.
7. Does Tindi Ghee need to be refrigerated?
Tindi Ghee is best kept refrigerated if not consumed within 1-2 days. Since it's fresh and not clarified, refrigeration helps maintain its taste, texture, and shelf life.
8. How long does it last?
If kept in the fridge, it can last up to a week. At room temperature, it's best consumed within 2-3 days. For longer shelf life, you can melt it into A2 Desi Ghee.
9. Is Tindi Ghee suitable for children and elders?
Yes! It’s nourishing, easy to digest, and rich in healthy fats. It’s traditionally given to children for strength and to elders for warmth and vitality, especially during winter.
10. Can I melt Tindi Ghee into regular ghee at home?
Yes. If you want to convert it into A2 Ghee, simply simmer it on a low flame until it turns golden. This is exactly how we make our A2 Desi Ghee.