01Fresh milk from desi cows
We start with whole milk from our cows. It is warmed gently and cooled slowly in clay pots.
No hormones. No chemical feed.
Every morning
Clay pots
Five simple steps, from milk to jar. No shortcuts and nothing added.
01We start with whole milk from our cows. It is warmed gently and cooled slowly in clay pots.
02The whole milk is set into thick curd overnight, just like it is at home.
03The curd is churned with a wooden bilona, turned one way and then the other, until soft white butter rises to the top.
04The butter simmers on a low flame until it turns into clear golden ghee with a warm, nutty aroma.
05We strain the ghee through muslin, pour it into jars and let it cool on its own. That is how it gets its danedaar grain.
How it is made changes how it tastes and feels.
| ShreeKunj Bilona | Commercial ghee | |
|---|---|---|
| Made from | Whole milk set into curd | Cream skimmed from milk |
| Churning | Wooden bilona, by hand | Electric machine |
| Cooking | Slow simmer in brass | Fast industrial boiler |
| Texture | Natural danedaar grain | Smooth, uniform grease |
| Feel | Light and easy on the stomach | Often heavy |
Golden grains that melt into warm roti or rice.
A soft butterscotch smell the moment you open the jar.
It changes with the milk and the season, and that is normal.
Full of flavour without any heaviness.
Fresh from our farm to your door, in sealed jars.