Pure A2 Bilona Ghee - 1000ml | Gir & Sahiwal Breed | Tested At NABL Accredited Lab, FARE Labs, Gurugram

Two days of work goes into every jar. Milk from our own Gir and Sahiwal cows at Govind Gau Sadan, churned by hand, cooked slow. Tested at NABL Accredited Lab, FARE Labs, Gurugram. No additives, no shortcuts, no compromise.

Features

• 100% A2 milk from Gir and Sahiwal indigenous desi breeds.
• Sourced only from Govind Gau Sadan - our own cow sanctuary.
• Traditional hand-churned bilona method, no mechanical shortcuts.
• Overnight curd fermentation kept intact - where the real flavour lives.
• Every batch tested at NABL Accredited Lab, FARE Labs, Gurugram.
• Zero preservatives, zero additives, nothing that should not be there.
• 12-month shelf life stored at room temperature.
• Natural granular texture and deep layered aroma - signs of genuine bilona ghee.

My grandmother never measured ghee. She just knew when it was ready - by the smell, by the colour, by something that takes years to learn. That is the kind of ghee we are trying to make here.

It starts with the cows. Gir and Sahiwal - indigenous desi breeds kept at Govind Gau Sadan, our own sanctuary. These are not animals in a commercial setup. We know them, we feed them, and the milk they give is naturally A2. That milk is what goes into every jar of this ghee. Nothing else.

The process is bilona, done the way it has always been done. Milk boiled and cooled, curd set overnight with a spoonful from yesterday's batch, churned by hand the next morning until the butter comes up, then cooked slowly on a low flame until it clears and the kitchen smells exactly right. Two days. Every time.

The overnight fermentation is the step most commercial producers dropped long ago because it does not fit a fast timeline. It also happens to be where most of the flavour comes from. We kept it.

Every batch is tested at NABL Accredited Lab, FARE Labs, Gurugram. Shelf life is 12 months at room temperature, away from heat and moisture. Nothing added, nothing hidden.

Put it in your dal, on your roti, in your child's khichdi. You will know the difference the first time.