A2 Desi Cow Bilona Ghee

Our ghee is made exclusively from the milk of haryanvi desi cows, which naturally produce A2 beta-casein protein. Many people find A2 milk easier to digest and richer in nutrients compared to conventional A1 varieties.

We make our ghee slowly and with love, just like it’s been done in homes for generations.

1.⁠ ⁠Milking with Love
We start by gently milking our cows by hand. The cows are healthy, calm, and cared for like family. That’s why their milk is fresh and full of goodness.

2.⁠ ⁠Setting the Curd
The milk is slightly warmed and kept in clay pots. Then we leave it overnight. By morning, it becomes thick curd ready for the next step.

3.⁠ ⁠Churning by Hand
The curd is churned using a wooden bilona. This takes time, but it brings out fresh butter naturally. This is how our elders used to do it at home.

4.⁠ ⁠Cooking Slowly
The butter is cooked on low flame with full attention. Slowly, it turns into golden ghee with rich taste, smell, and purity.


5.⁠ ⁠Clean Packing
After cooling, the ghee is filtered and packed with care. So when you open the jar, it feels like it’s made at home warm, real, and full of love.

The Bilona method, practised for centuries, preserves the delicate aroma, flavor, and nutrients of ghee. Hand-churning and earthen-pot fermentation ensure a soulful, richly flavored product—just as our ancestors intended.

Absolutely. We care for our Desi cows with free grazing on pesticide-free fields, fresh water, and a stress-free environment. Their well-being is central to our ethos of purity and love.

Our ghee has a shelf life of up to 12 months when stored in a cool, dry place away from direct sunlight. No refrigeration is needed—just keep the jar sealed when not in use.