Bilona-Churned · Small Batch Gir cow A2 ghee jar made by vedic bilona method – KachiGhaani

Tap to zoom

Vedic Bilona Method · Gir Cow A2

Gir Cow's A2 Ghee

Name: Gir Cow's A2 Ghee
Brand: KachiGhaani.com
Price: 999.0 INR
Availability: InStock
Rating: 4.81 (118 reviews)

Hand-churned A2 ghee from grass-fed Gir cows — made the slow bilona way from curd, never machine cream. Golden, danedar and gloriously aromatic.

Curd-churned by the 2-way bilona method — never cream
A2 beta-casein milk from free-grazing Gir cows
Lab-tested every batch — report published openly

Rs. 999.00

Inclusive of all taxes · Free shipping above ₹999

In stock — churned fresh

Size Bigger packs cost less per unit

Refill — remind me to reorder

5% OFF REFILL

No auto-charge, no subscription. Pick a rhythm and we'll WhatsApp you a 5% refill discount when your jar is due. We churn in small batches and never stockpile.

Done — your 5% refill nudge will arrive on WhatsApp with your order. Cancel with one reply, anytime.

Dispatch Mon–Sat · not on Sundays & public holidays

Love it, or we'll make it right COD available (up to ₹50,000) Secure checkout

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.

Order today

—

Dispatches by

—

Delivered by

—

Free shipping above ₹999 · Ships worldwide to 125+ countries · Premium couriers only — BlueDart, DHL, FedEx & Amazon

UPIGPayVisaMastercardAmexPayPalCOD

Earn KachiGhaani Rewards on this order — up to 10% off your next one.

Purity specifications

Smoke point: 250°C / 482°F — happy to fry
Shelf life: ~12 months — cool, dry storage
Best for: Everyday nourishment and high-heat cooking
Aroma & pairing: Nutty and danedar — dal-chawal, halwa and mithai
Key nutrients: Fat-soluble Vitamins A, D, E & K, butyric acid, CLA
Storage: Cool, dark cupboard — away from the stove

Fine sediment at the bottom is the sign of an unfiltered oil — swirl gently before use.

Nutrition facts per 100 g

Energy	876 kcal
Total fat	99.5 g
saturated	61.9 g
monounsaturated (MUFA)	28.7 g
polyunsaturated (PUFA)	3.7 g
trans fat	4.0 g
omega-3 (ALA)	0.6 g
omega-6 (LA)	2.2 g
omega-9 (oleic)	25.0 g
Cholesterol	256 mg
Carbohydrate	0 g
of which sugars	0 g
Protein	0.3 g
Vitamin E (alpha-tocopherol)	2.8 mg
Vitamin K	8.6 µg
Vitamin A	840 µg RAE

Typical values per stated basis, from USDA FoodData Central and published composition studies. Unrefined, natural produce varies from batch to batch.

Shipping & delivery

Churned, packed and dispatched within 1–2 business days.
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.

View lab reports →

Certified end to end

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

Every jar on the shelf says ghee. Almost none of them tell you what they were made from. This one is A2 Gir cow ghee, hand-churned from curd the bilona way in a gaushala in the Gir region of Gujarat — whole milk set into curd, curd churned by a wooden bilona both ways, and the butter simmered down slowly over a wood fire. Deep gold, danedar, and it announces itself the moment you open the jar.

How is this different from the ghee I buy now?

It starts one step earlier. Commercial ghee is made from cream separated off milk and clarified at scale — quick, and it never passes through curd at all. Ours begins with curd set from whole A2 milk, hand-churned into makkhan, then simmered. That extra step is where the grain and the nutty aroma come from, and it is why a spoonful smells of caramel rather than of nothing. A2 Gir cow ghee compared with regular and buffalo ghee sets out plainly what differs and where the money goes, and what the bilona method actually involves walks through the churn itself.

Why does it cost what it costs?

Because 25 to 28 litres of milk go into a single litre. The milk comes from free-grazing Gir cows whose milk carries the A2 beta-casein protein rather than the A1 type common to pooled cross-bred herds, and it is drawn by the old practice of dohan — the calf feeds first, and only what is left is taken. That is a slower, gentler way to keep a herd, and every part of it shows up in the price.

Why is it golden and grainy?

The colour is not added. It is beta-carotene from green fodder, which is also why buffalo ghee — whose milk fat carries none — is chalky white beside it. The grain, danedar, forms only when ghee has been churned from curd and cooled slowly. Ghee firms up in winter and loosens in summer, and the grain comes and goes with the weather. Both are normal, and neither is a fault.

What do I cook with it?

Everything, honestly. A spoon melted over hot dal, khichdi or a fresh phulka. Tadka. Halwa, laddoo and festive mithai, where cream-made ghee turns things greasy and this one makes them shine. And frying — ghee sits near 250°C, well above the oils most people fry in, which is precisely why Indian kitchens have always fried in it. It also lights the diya and feeds the havan, as it always has.

Ghee in the Ayurvedic tradition

The classical texts hold cow’s ghee — goghrita — as the ghee to prize, and Maharshi Charak compared its colour to that of ojas. It belongs to daily cooking and to ritual in equal measure in that tradition. How the same tradition classifies fats by dosha is covered in our piece on vata, pitta and kapha. We share all of it as tradition, not as medical advice.

Keep the jar at room temperature with a dry spoon — no refrigeration — and it holds around 12 months. Churned in small batches under FSSAI licence 10724999001232, ISO 9001, ISO 22000, GMP, HACCP and Halal certified, USFDA-registered, with the lab report published for every batch. Open a jar, melt a spoonful over hot rice, and you will not go back to the other kind. Pick your size.

At a glance

Made from: A2 milk curd from free-grazing Gir cows. One ingredient.
Method: hand-churned from curd, the bilona way — never machine cream
Milk per litre: 25–28 litres · Smoke point: around 250°C
Colour and texture: deep gold, danedar — colour is natural beta-carotene
Shelf life: about 12 months, cool and dry, dry spoon only

We ship across India and to 125+ countries. Contact us to place an international order, or send us a WhatsApp message.

Make an honest kitchen choice

Which ghee is yours?

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.

No mystery, just maths

The honest numbers

What this oil can take on the stove, and what it really costs to use.

Heat honesty

~250°C

250°C / 482°F — happy to fry · Everyday nourishment and high-heat cooking

What it actually costs

Pack	Price	Per litre	Lasts*
250ml Glass Jar	Rs. 999.00	Rs. 3,996.00	≈ 2 weeks
500ml Glass Jar	Rs. 1,899.00	Rs. 3,798.00	≈ 4 weeks
1 Litre Glass Jar	Rs. 2,999.00	Rs. 2,999.00	≈ 2 months
2 Litre (1L x 2) Glass Jar Best value	Rs. 5,499.00	Rs. 2,749.50	≈ 4 months

A spoon melted over hot rotis: ≈ Rs. 13.74

*At about 15 ml a day — a family of four, a spoon at a time. The per-spoon figure uses the best-value pack.

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.

From our families

What customers say

Voices of our valued customers

Also available where you already shop

From our kadhai to the world's shelves

India

USA

UAE

Middle East

Global

Good to know

You asked, we answered

Tell me about your Gir Cow A2 Ghee.

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.