Product description
What is A2 Ghee — and why does it matter?
Not all ghee is the same. Most commercial ghee — even the ones that say "pure" and "desi" on the label — are made from A1 cow milk, or a blend of A1 and A2, processed at high speed, and often sourced from cows raised in cramped conditions on grain-heavy diets.
A2 Desi Cow Ghee is made exclusively from the milk of indigenous desi cows — breeds like Gir — that naturally produce only the A2 beta-casein protein. This is the protein variant your body has evolved to process. A1 beta-casein, found in most hybrid European breeds, behaves differently in the gut — and is increasingly associated with digestive discomfort and inflammation in studies.
We source our A2 milk from our farm where the cows are grass-fed, allowed to roam freely, and monitored from fodder to milking. No factory farming. No hormones. No shortcuts.
The Bilona method — why it changes everything
The word "Bilona" refers to a traditional hand-churning process that begins not with cream, but with curd. Here is how it works:
Step 1 — The fresh A2 milk is cultured into curd overnight using a live natural culture.
Step 2 — The curd is hand-churned (bilona) in a clay pot using a wooden churner to extract white butter. This step is what separates Bilona ghee from all standard ghee production.
Step 3 — The white butter is slowly simmered over low flame until the milk solids separate, leaving behind pure, golden, aromatic ghee.
The cream-separator method used in commercial production extracts butter from cream directly — faster and cheaper, but it skips the curd fermentation step entirely. That step is where the live cultures, the full-fat nutrition, and the depth of flavour come from. No curd = no Bilona = not the same ghee.
Nutrition
Serving size: 1 tablespoon (14g)
| Nutrient | Value | % Daily Value |
|---|---|---|
| Energy | 123 kcl | --- |
| Saturated Fat | 45% | |
| Omega-3 Fatty Acids (ALA) | 40mg | — |
| Butyric Acid (C4:0) | 0.5g | — |
| Vitamin A (Retinol) | 438 IU | 15% |
| Vitamin D | 12 IU | 3% |
| Vitamin E (Tocopherol) | 0.4mg | 3% |
| Vitamin K2 (MK-4) | 1.5mcg | 1% |
| Conjugated Linoleic Acid (CLA) | — |
HOW TO USE IT Cook your sabzi, dal, tadka, or biryani in it. Add a spoon to warm A2 milk at night for sleep and recovery. Spread it on fresh roti straight off the tawa. Use it in place of butter in baking. Or begin your morning with half a teaspoon on an empty stomach — a time-honoured Ayurvedic ritual for digestion, immunity, and a grounded start to the day.
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