A2 Buffalo Ghee 2L | Crafted Using Traditional Vedic Bilona Method

Made with focus on purity, taste, and trust
• Crafted for Indian families who value traditional food products
• Brings authentic Rajasthan-inspired flavour to your kitchen
• Perfect for daily cooking, pooja, festive sweets, and family meals
• Rich aroma and smooth taste make every dish more delicious
• No added artificial colour or flavour
• Premium quality ghee for customers looking for pure A2 Desi Cow Ghee
• Suitable for traditional Indian recipes and modern family kitchens
• From a Rajasthan-based brand rooted in food culture and quality
• A reliable everyday kitchen essential for homes that prefer real desi taste

1. 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.
2. On rotis and parathas. A thin layer while the roti is still hot enough to absorb it.
   
3. 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.
   
4. 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.
   
5. In a child's first foods. Stirred into khichdi or mashed dal. Two ingredients is the reason parents pick this one.
   
6. 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.

From our farm to your jar

1. 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.
2. 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.
   
3. 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.
   
4. 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.
   
5. Jarred and batch-coded the same morning. Strained, filled, sealed and coded. Nothing sits in storage waiting for a label.

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We want you to be 100% satisfied with your purchase. Items can be returned or exchanged within 30 days of delivery.

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.