Pure A2Bilona Ghee

Here is the honest arithmetic. One litre of our ghee takes 25–30 litres of A2 Gir cow milk. That milk alone costs us ₹1,200–1,500 — before any churning, fuel, jar, label, lab test or delivery. Then it is set into curd, hand-churned and simmered over hours, instead of cream separated by a machine in minutes. Supermarket ghee is usually made from cream, sometimes blended, at a scale we can't match. If price is the deciding factor, we're honestly not the right jar for you.

Two ways. Read the lab report — we publish the actual NABL figures, 99.84% milk fat and 0.16% moisture, with vanaspati, vegetable oil and synthetic colour all not detected. And test it yourself: a spoon of real ghee melts almost instantly in a hot steel pan and smells nutty, with no residue left behind.

Native Gir cattle, grazing on open grass rather than kept in a shed. No hormone injections to force milk yield. The calf is fed first — we take what's left, which is part of why the volumes are small.

Yes. Grain is a sign of bilona ghee, not a fault — it's how genuine butterfat crystallises as it cools. Perfectly smooth, uniform ghee usually means it was cooled fast or emulsified. Texture also shifts with the weather; it'll be firmer in winter and closer to liquid in an Ahmedabad summer.