Know your ghee
No secrets, and nothing to take on trust. Here is what actually separates one jar from another.
| Bilona method | Typical commercial ghee | |
|---|---|---|
| Starting point | Milk is cultured into curd first | Cream is separated straight from milk |
| Separation | Curd is hand-churned in a wooden bilona | Mechanical centrifuge |
| Heat | Butter simmered slowly over a low flame | High-temperature industrial processing |
| Batch size | Small batches, watched over | Continuous, large volume |
| Time | Days, because of the curd stage | Hours |
This compares production methods only. It is not a claim about the nutritional or health properties of either.
Water is what spoils ghee. A dry spoon and a tightly closed lid are all it needs.
Ghee is stable at room temperature. Refrigeration makes it hard and draws in moisture when it comes back out.
Both are normal. Ghee sets and melts with the room, and the texture says nothing about quality.
Ghee handles high heat well, which is why it suits tadka, frying and roasting.
What is on the pack
Ingredients, nutrition, storage and licence details, exactly as they appear on the label.
Milk Fat (A2 Gir Cow Milk)
Contains milk. Manufactured in a dairy facility.
Use by 6 months from the packaging date.
Batch No., Packed On and Use By are printed on each pack at the time of packing.
Serving size — 14 g (1 Tbsp)
| Nutrient | per 100 g | %RDA per serve |
|---|---|---|
| Energy (Kcal) | 905.2 | 6.33% |
| Protein (g) | 0 | — |
| Carbohydrate (g) | 0 | — |
| Total Sugar (g) | 0 | — |
| Added Sugar (g) | 0 | — |
| Total Fat (g) | 100 | 21.0% |
| Saturated Fat (g) | 69.1 | 44.1% |
| Trans Fat (g) | 0 | — |
| PUFA (g) | 2.8 | — |
| MUFA (g) | 27.9 | — |
| Omega 3 (g) | 0.38 | — |
| Omega 6 (g) | 2.6 | — |
| Cholesterol (mg) | 126.5 | — |
| Sodium (mg) | 0 | — |
*%RDA based on ICMR, 2020 guidelines (2,000 kcal).
The milk is first cultured into curd, and the curd is then hand-churned in a wooden bilona to separate the butter. The butter is simmered slowly into ghee. It is the older, slower route — most commercial ghee is made by separating cream directly and skipping the curd stage entirely.
Gir is a native Indian cattle breed. Milk from these cows carries the A2 form of beta-casein protein. Our ghee is made only from Gir cow milk.
Milk Fat (A2 Gir Cow Milk). Nothing else — no preservatives, additives, colours or flavours.
Store in a cool, dry place away from direct heat and light, with the lid tightly closed. Do not refrigerate. Always use a dry spoon.
Seasonal changes may appear in the colour and flavour of the product. Ghee also sets grainy in cooler weather and turns liquid in the heat. Both are normal for a naturally made ghee.
Use by 6 months from the packaging date. The batch number, packing date and use-by date are printed on every pack.
Orders are packed within 1–2 working days and typically delivered in 3–7 working days depending on your location. You will get a tracking number as soon as your order ships.
UPI, cards and netbanking via Cashfree
Sealed and cushioned for transit
Mon–Sat, 10:00 – 18:00 IST
Courier and tracking number in your account
