This is slow-made, deeply nourishing, golden and full of real flavour - ghee the way it’s always been made in Indian homes.
We make our ghee using the traditional bilona method, starting with whole A2 milk from native Indian cows raised by small farmers. The milk is set into curd, then hand-churned into makkhan (white butter), and slowly simmered over a low flame until it turns into pure, aromatic ghee. It’s a slow process that takes care, and we don’t rush it.
This method helps retain the natural nutrients of A2 milk including good fats, fat-soluble vitamins, and CLA (Conjugated Linoleic Acid), a healthy fatty acid known to support metabolism and heart health. The result is a rich, nutty ghee with a golden colour and soft, grainy texture that melts beautifully into hot rotis, dals, steamed rice, or even on toast.
Rooted in Ayurvedic tradition, this ghee is known not just for its clean taste, but also for supporting digestion and overall wellbeing. It’s made in small batches, with no additives, and stays close to how it’s been prepared in Indian kitchens for generations.
When cooking with Gir cow ghee, start by using a small amount to enhance the flavor of your dishes. Gir cow ghee has a rich, nutty taste, so a little goes a long way. Heat the ghee gently in a pan until it melts, and then add it to your recipes for a delicious and aromatic touch. It's perfect for sautéing vegetables, frying, or even drizzling over finished dishes.
Q. How should Gir cow ghee be stored?
A. Store Gir cow ghee in a cool, dark place, away from direct sunlight. It does not require refrigeration and has a long shelf life.
Q. Is Gir cow ghee a good source of vitamins and minerals?
A. Gir cow ghee contains small amounts of fat-soluble vitamins like A, E, and D, as well as minerals like calcium. However, its nutritional content may vary, and it should be consumed as part of a balanced diet.
