500 ml
TINDI GHEE & LASSI
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TINDI GHEE & LASSI
One churn. Two gifts.
At dawn in Dhingsara, Haryana, yesterday's dahi goes into a wooden bilona. As it turns, two things come out of the same pot: the makhan that gathers at the top, and the chaas left behind.
The makhan is Tindi Ghee. The chaas is your lassi, bottled the same morning. Nothing is left over, and nothing is added.
WHAT YOU GET
• Tindi Ghee 800 g + Fresh Lassi 500 ml
• Tindi Ghee 400 g + Fresh Lassi 500 ml
WHAT TINDI GHEE ACTUALLY IS
It is not clarified ghee. Tindi Ghee - nooni ghee in parts of Haryana - is the fresh cultured white butter that comes off the bilona before any heat touches it. Soft, pale and mild, where ghee is golden and grainy. Warm it slowly yourself and it will become ghee; left as it is, it is the stage most people never get to taste.
SEVEN DAYS. THAT IS THE WHOLE SHELF LIFE.
There are no preservatives in it, so there is nothing holding it longer than a week. What reaches you was churned this week, and it needs to go into your fridge as soon as it arrives.
WHY WE DELIVER ONLY IN DELHI NCR
A seven-day product cannot cross the country. We deliver this combo across Delhi NCR so it reaches you with most of that week still in it. Our clarified A2 cow ghee keeps far longer and ships nationwide.
Tindi Ghee: A2 desi cow milk, in-house curd culture (jaman).
Fresh Lassi: A2 desi cow milk, in-house curd culture (jaman).
Two ingredients in each, and they are the same two. No sugar, no salt, no flavouring, no preservatives, no colour, no milk powder.
- The stage most people never taste. Tindi Ghee is sold as fresh cultured butter, straight off the bilona, instead of being cooked down into ghee.
- Cultured, not just churned. The milk is set overnight with our own jaman, the way dahi has always been started - never churned from plain cream.
- A2 milk from desi cows. Free-grazing desi cows at our own farm in Dhingsara, Haryana, so we can tell you exactly where every batch came from.
- Turned on a wooden bilona. Hand-churned the traditional way, not separated by machine.
- Seven days, and that is all. No preservatives to stretch it. The short life is the proof, not a limitation.
- Two ingredients in each. Milk and culture, printed plainly, with our FSSAI licence on every pack.
- The lassi is the other half. Not a second purchase - the chaas the butter left behind, from the same churn on the same morning.
- On hot roti or paratha - Let a spoon melt into it. Makhan-roti is what this was always for.
- Stirred in at the end - Over dal, khichdi or rice, added off the heat so it stays fresh-tasting.
- Gentle heat only - Tindi Ghee still holds its milk solids, so it browns quickly. Keep the flame low, or add it after cooking. For high-heat tadka and frying, use our clarified A2 cow ghee.
- Make your own ghee at home - Warm it slowly until the solids settle and the liquid runs clear and golden. That is exactly what we do at our own next step.
- Makhan bhog - Fresh white butter, as it has always been offered.
- The lassi - Shake well, pour over ice, drink cold. It comes plain, so finish it your way: sugar or gur, or salt and jeera.
Tindi Ghee: Refrigerate as soon as it arrives. Best eaten within seven days of churning - the date is printed on the pack. It carries no preservatives, so do not leave it standing out. Always use a clean, dry spoon.
Fresh Lassi: Refrigerate immediately. Shake before drinking. Best consumed by the date marked on the bottle.
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Frequently Asked Questions
The combo includes fresh Tindi Ghee (cultured white butter) and fresh plain lassi made from the same bilona churn. You can choose between 800 g Tindi Ghee + 500 ml Lassi or 400 g Tindi Ghee + 500 ml Lassi.
Tindi Ghee is fresh cultured white butter, also known as nooni ghee in parts of Haryana. It is hand-churned from cultured A2 desi cow milk using a traditional wooden bilona. It is not clarified ghee and can be gently heated at home to make ghee.
Both products are fresh and contain no preservatives. Tindi Ghee should be refrigerated immediately and consumed within seven days of churning. The lassi should also be refrigerated immediately and consumed by the date printed on the bottle.
Both products contain just A2 desi cow milk and in-house curd culture (jaman). There is no added sugar, salt, flavouring, colour, milk powder or preservatives.
Refrigerate both products as soon as they arrive. Keep Tindi Ghee covered and always use a clean, dry spoon. Shake the lassi well before drinking and keep it refrigerated.
Tindi Ghee and fresh lassi are short-shelf-life products with no preservatives. The combo is delivered only across Delhi NCR so it reaches you fresh, with most of its seven-day shelf life remaining.