Free shipping above ₹999✦Small batches — dispatched in 24–48 hrs✦COD available across India✦Shipping to 125+ countries✦Earn up to 10% back with Rewards✦Free shipping above ₹999✦Small batches — dispatched in 24–48 hrs✦COD available across India✦Shipping to 125+ countries✦Earn up to 10% back with Rewards✦
Free shipping above ₹999. Small batches — dispatched in 24–48 hrs. COD available across India. Shipping to 125+ countries. Earn up to 10% back with Rewards.
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Curd-churned by hand — the two-way bilona method, never machine cream.
A2 beta-casein milk from free-grazing, grass-fed Gir cows.
Lab report published for every batch — view reports · FSSAI 10724999001232
One ingredient. Nothing else in the jar.
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Shipping & delivery
Packed and dispatched within 1–2 business days, from that week's churn.
India: express delivery in 3–7 business days · free above ₹999.
Worldwide: 125+ countries, typically 8–14 days, duties shown at checkout.
Cash on Delivery available across India up to ₹50,000.
Why premium pricing?
Hand-churned bilona ghee simply costs more to make than ghee spun out of cream or butter. We could match a cheaper jar's price tomorrow — we'd just have to give one of these up:
Made from Gir cow A2 milk — never mixed with A1 or buffalo milk
Curd-churned the Vedic bilona way — 25–28 litres of milk for one litre of ghee
Slow wood-fired simmering in the kadhai — never machine-separated cream
Grass-fed desi cows, ethically kept — and a fair price paid to the gaushala
A cheaper ghee has to give up one of these — usually the milk, the method, or the cows. We're not willing to give up any of them.
Bilona-churned
Curd first, then the slow two-way hand churn — the Vedic method, not machine cream.
Gir cow A2 milk
From free-grazing indigenous Gir cows, milked with care.
Lab report, every batch
Independently tested — and every report is published openly.
One ingredient
Only A2 milk curd. Nothing added, ever.
Why families keep it
One golden jar, daily rituals
Golden aroma, danedar soul
Slow kadhai simmering gives true danedar (grainy) texture and a nutty aroma that fills the kitchen — the signature of curd-churned bilona ghee.
Good fats, the Ayurvedic way
A2 ghee is prized in Ayurveda for digestion and nourishment — a spoonful over rotis, dals and khichdi is the original superfood.
Fry fearlessly
Ghee's high smoke point (~250°C) makes it beautiful for tadka, frying and festive sweets — stable where seed oils break down.
Proof, not promises
Don't take our word for it
Take the lab's. And the certifiers'. And the word of families in 125+ countries.
Lab reports, published
Every batch is third-party tested for purity — and we publish the reports for anyone to read.
FSSAI 10724999001232 · ISO 9001:2015 · ISO 22000:2018 · GMP · HACCP · Halal · USFDA-registered for exports.
Sold across the world
The same jars sell on Amazon US, Amazon UAE, Amazon India, Noon and Walmart — and ship from here to 125+ countries.
Rated 4.9★ by families
241+ verified Google reviews for the brand — earned one honest jar at a time.
"Either love your items, or we will make it right for you."
— Our promise, on every single order
Daily use
A little goes a long way
In the kitchen
A spoonful over dal-chawal, rotis and khichdi — or use it for tadka and festive mithai.
Morning ritual
A teaspoon with warm water on an empty stomach — the classic Ayurvedic start to the day.
For little ones
A little ghee in every meal — the traditional strength-builder generations grew up on.
In detail
The full story
गिर गाय का A2 घी — मशीनों के आने से बहुत पहले भारतीय रसोई में घी जिस तरह बनता था, ठीक उसी तरह बनाया गया: हाथ से बिलोया गया दही, मशीन की मलाई से नहीं। दूध गुजरात की खुली चराई वाली गिर गायों का है, जिनके दूध में A1 के बजाय A2 बीटा-केसीन प्रोटीन होता है। जार में जो जमता है वह गहरा सुनहरा और दानेदार होता है, उस मेवेदार सुगंध के साथ जो केवल धीमी, लकड़ी की आँच पर पकाने से आती है।
यह घी गुजरात के गिर क्षेत्र की एक गौशाला में तैयार किया जाता है। यहाँ गायों को सदैव "गौमाता" माना जाता है। दूध प्राचीन भारतीय "दोहन" परंपरा से निकाला जाता है: हमारे शास्त्रों के अनुसार बछड़े को गौमाता के दो "अंचल" पिलाए जाते हैं और शेष दो मनुष्यों सहित अन्य जीवों के लिए दुहे जाते हैं। गौपालन का यह तरीका धीमा और कोमल है, और यही एक कारण है कि इस घी की कीमत इतनी है।
वैदिक बिलोना प्रक्रिया क्या है? पूरे दूध का उपयोग होता है, केवल मलाई का नहीं। उसी पूरे दूध से दही जमाया जाता है, और दही को — मलाई को नहीं — लकड़ी के बिलोने से दोनों दिशाओं में लंबे समय तक बिलोया जाता है। जो मक्खन अलग होता है उसे पीतल या मिट्टी के बर्तन में लकड़ी की आँच पर धीरे-धीरे पकाया जाता है। यह प्रक्रिया बहुत धीमी है और एक लीटर देसी घी के लिए 25-28 लीटर दूध लगता है। धीमी आँच ही सुगंध, दाना और सुनहरा रंग बचाए रखती है; तेज़ औद्योगिक ताप तीनों को समाप्त कर देता है।
रंग मिलाया नहीं गया है। यह घास चरने वाली गिर गायों के दूध में मौजूद बीटा-कैरोटीन से आता है — इसी कारण भैंस का घी, जिसकी वसा में कैरोटीन नहीं होता, तुलना में सफेद दिखता है। महर्षि चरक ने गाय के घी के रंग की तुलना "ओजस" के रंग से की है, वह सार-ऊर्जा जिसे शास्त्रीय ग्रंथ हृदय में स्थित बताते हैं, और घी को 'सत्त्व' (सत्य या शुद्धता), स्मृति, बुद्धि, सौंदर्य और ओजस को बढ़ाने वाला कहा है। हम इसे आयुर्वेदिक परंपरा के रूप में साझा करते हैं, चिकित्सकीय सलाह के रूप में नहीं।
आपकी रसोई में: गरम दाल, खिचड़ी या ताज़ी फुलकी पर एक चम्मच; तड़के के लिए; हलवा, लड्डू और त्योहारी मिठाई के लिए; और तेज़ आँच पर पकाने के लिए, जहाँ घी अधिकांश तेलों से कहीं बेहतर टिकता है। सूखे चम्मच के साथ कमरे के तापमान पर रखें — फ्रिज की ज़रूरत नहीं। लगभग 12 महीने चलता है। सर्दियों में घी जम जाता है और गर्मियों में पिघल जाता है, और दाना भी उसी के साथ आता-जाता है। दोनों सामान्य हैं।
Three jars that all say “ghee” on the shelf — compared the way a thoughtful buyer would.
This gheeGir Cow A2 Ghee
Buffalo Ghee
Regular Dairy Ghee
Milk source
Free-grazing indigenous Gir cows — one breed, one herd, A2 beta-casein by lineage
Buffalo milk — no A2 lineage, and a much higher fat content
Pooled cross-bred herd milk — largely A1 beta-casein
How it's made
Curd-churned by hand, the two-way bilona way — slow, small batch
Usually machine cream-separated, then clarified
Cream-separated and clarified at industrial scale
Colour & grain
Golden and danedar — the colour is natural beta-carotene from green fodder
Chalky white and dense — buffalo milk fat carries no carotene
Pale, smooth, uniform paste
Aroma
Deep, nutty caramel from the slow bilona simmer
Flat and mildly milky
Faint and standardised
Ayurvedic standing
Cow ghee — the ghee the classical texts prize (goghrita)
Traditionally considered heavier and harder to digest
Not distinguished in the classical texts
On the stomach
Light enough for a daily spoonful
Heavier and denser
Varies batch to batch
Milk per litre of ghee
25–28 litres of A2 Gir milk for a single litre
~15–18 litres — higher fat, so cheaper to make
~20–25 litres of pooled milk
Testing & compliance
Lab report published every batch · FSSAI · ISO 9001 · ISO 22000 · GMP · HACCP · Halal · USFDA-registered for exports
Rarely published
Rarely published
Best for
Daily cooking, tadka and sweets — and abhyanga & panchakarma
Rich sweets where the extra weight is wanted
Volume cooking
Shelf life
Around 12 months, kept cool and dry
Around 12 months
9–12 months — handling varies
Comparisons reflect typical market practice · Ayurvedic guidance per traditional texts — not medical advice.
From our kitchen to yours
What a spoonful of real ghee can do
The simplest test of good ghee is a halwa. Danedar ghee melts into the atta and gives the sheera its shine — cream-made ghee just makes it greasy.
The recipe
Aate ka Sheera — the 15-minute prasad
15 minutes·Serves 4
What you need
½ cup Gir Cow A2 Ghee
½ cup whole wheat atta
½ cup Organic Jaggery, grated
1½ cups hot water
A pinch of cardamom
A few slivered almonds
How it's made
1
Melt the ghee in a heavy kadhai on low heat — it should shimmer, never smoke.
2
Add the atta and roast slowly, stirring, until it turns deep golden and the kitchen fills with a nutty aroma. This step is the whole dish — give it 8–10 minutes and don't rush it.
3
Dissolve the jaggery in hot water and pour it in slowly. Stand back — it will splutter.
4
Stir until the halwa thickens and begins to leave the sides of the pan, then fold in the cardamom.
5
Rest two minutes, scatter the almonds over, and serve warm.
Made with our jaggery instead of sugar, this is the version our own families eat.
It's made from the milk of indigenous Gir cows, which naturally yields A2 protein, and prepared with traditional care to preserve its golden colour, granular texture and that unmistakable homemade aroma. It's shelf-stable, doesn't need refrigeration, and pairs perfectly with our oils in a well-stocked kitchen.
Does A2 ghee need to be refrigerated?
Not at all! Store it in a cool, dry place away from direct sunlight, and always use a clean, completely dry spoon. Moisture is the only real enemy here. Granulation over time is perfectly normal and is often a sign of traditional preparation.
Is your ghee made by the traditional bilona method?
It is made the traditional way — milk from indigenous Gir cows set to curd, churned, and the butter then simmered down slowly, rather than ghee separated straight from cream. That is what gives it the granular texture, the deep golden colour and the aroma people recognise from home. It is slower and it yields less, which is a fair part of why A2 ghee costs what it does.
Can I deep fry in ghee, and how much heat will it take?
Ghee handles heat better than any of our oils — the milk solids and water have already been cooked out of it, which is precisely why traditional Indian kitchens fried in it. It is comfortable with deep frying, tempering and roasting alike. Just do not leave it unattended on a high flame; well-made ghee browns beautifully and then burns quickly.
Why is A2 ghee so much more expensive than regular ghee?
Indigenous Gir cows give far less milk than crossbred and exotic breeds, and the traditional curd-and-churn method yields far less ghee per litre than the industrial cream route. Add genuine A2 herds being scarce and slow to build, and the arithmetic simply lands where it lands. We would rather explain the price honestly than quietly change the method.
Can I use this ghee for pooja and for diyas?
Yes — pure cow ghee is the traditional choice for a diya and for havan, and ours is nothing but ghee. Many families keep a small jar aside for the puja room and use the rest in the kitchen. If you light lamps daily, do also look at our Diya Oil, which is made for exactly that purpose and costs considerably less.
Still wondering about something? WhatsApp us — a real human replies in minutes · or read all FAQs.
