A2 Desi Cow Milk
Bestseller
A2 Cow Ghee (Bilona Method)
Milk & Dairy
A2 Cow Ghee (Bilona Method)
₹875
The flagship. Hand-churned bilona ghee — the eight-step traditional process, no shortcuts, no centrifuge, no compromise. From cultured curd to golden ghee over a cow-dung-cake fire.
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Free shippingon orders above ₹999
100% pureor money back
Delhi NCRsame-day delivery
Funds the cowsevery rupee, transparent
About this product
Almost all ghee sold today is made by spinning cream in an industrial centrifuge — fast, cheap, and a different product entirely. The bilona method is older and slower, and you can taste the difference in a single spoon. Eight steps, three days, one jar.
Nutritional information
Approximate values, vary seasonally.
Energy 900 kcal
Protein 0 g
Fat 99.7 g
Saturated fat 62 g
Vitamin A 3,069 IU
CLA 1.5 g
Energy: 900 kcal Protein: 0 g Fat: 99.7 g Saturated fat: 62 g Vitamin A: 3,069 IU CLA: 1.5 g
How it's made
Step 1: Boil fresh A2 milk and cool to body temperature. Step 2: Set into curd overnight with a small ladle of yesterday's curd as starter. Step 3: Churn the curd in an earthen pot with a wooden bilona, by hand, for forty minutes. Step 4: Skim off the makhan (white butter) that floats to the top. Step 5: Wash the makhan in cool water to remove residual buttermilk. Step 6: Heat the makhan slowly on a cow-dung-cake fire (gives the ghee its signature aroma — gas flame works but the flavour differs). Step 7: Let the milk solids settle and turn golden-brown, then strain through fine muslin. Step 8: Bottle warm into glass jars and seal. From milking to jar: three days.
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Shipping & delivery
Delhi NCR same-day delivery on perishables. Pan-India insured courier, 2–5 business days for non-perishables. Free shipping above ₹999.
Returns
Perishables damaged or spoilt on arrival are replaced the next day, no questions asked. Non-perishables can be returned unopened within 7 days.