A2 Bilona Ghee
A2 Bilona Ghee is made from the milk of indigenous cow breeds, using the traditional bilona method — a slow, hand-churned process passed down through generations rather than modern mechanical extraction. In this method, milk is first set into curd, which is then hand-churned to separate the butter. The butter is later simmered slowly over low heat until it transforms into ghee, a process that can take considerably longer than industrial methods but is kept unchanged for the sake of tradition.
This slow-cooking process gives the ghee its characteristic grainy texture and deep golden colour, along with a distinct roasted, nutty aroma that develops naturally during the simmering stage. Because it's made in small batches, the colour and consistency may vary slightly from batch to batch — a normal result of the hand-crafted process rather than a departure from any fixed standard.
The ghee solidifies at room temperature and turns to liquid gold when warmed. It's commonly used for cooking, tempering dals and curries, drizzling over rice or rotis, or in traditional sweets and festive preparations. Being made using the bilona method, it does not involve the addition of any artificial colours, flavours, or preservatives at any stage of preparation.
Store in a cool, dry place away from direct sunlight and moisture; a dry spoon should be used each time to maintain its shelf life.
A2 Bilona Ghee is made from the milk of indigenous cow breeds, using the traditional bilona method — a slow, hand-churned process passed down through generations rather than modern mechanical extraction. In this method, milk is first set into curd, which is then hand-churned to separate the butter. The butter is later simmered slowly over low heat until it transforms into ghee, a process that can take considerably longer than industrial methods but is kept unchanged for the sake of tradition.
This slow-cooking process gives the ghee its characteristic grainy texture and deep golden colour, along with a distinct roasted, nutty aroma that develops naturally during the simmering stage. Because it's made in small batches, the colour and consistency may vary slightly from batch to batch — a normal result of the hand-crafted process rather than a departure from any fixed standard.
The ghee solidifies at room temperature and turns to liquid gold when warmed. It's commonly used for cooking, tempering dals and curries, drizzling over rice or rotis, or in traditional sweets and festive preparations. Being made using the bilona method, it does not involve the addition of any artificial colours, flavours, or preservatives at any stage of preparation.
Store in a cool, dry place away from direct sunlight and moisture; a dry spoon should be used each time to maintain its shelf life.
A2 Bilona Ghee
A2 Bilona Ghee is made from the milk of indigenous cow breeds, using the traditional bilona method — a slow, hand-churned process passed down through generations rather than modern mechanical extraction. In this method, milk is first set into curd, which is then hand-churned to separate the butter. The butter is later simmered slowly over low heat until it transforms into ghee, a process that can take considerably longer than industrial methods but is kept unchanged for the sake of tradition.
This slow-cooking process gives the ghee its characteristic grainy texture and deep golden colour, along with a distinct roasted, nutty aroma that develops naturally during the simmering stage. Because it's made in small batches, the colour and consistency may vary slightly from batch to batch — a normal result of the hand-crafted process rather than a departure from any fixed standard.
The ghee solidifies at room temperature and turns to liquid gold when warmed. It's commonly used for cooking, tempering dals and curries, drizzling over rice or rotis, or in traditional sweets and festive preparations. Being made using the bilona method, it does not involve the addition of any artificial colours, flavours, or preservatives at any stage of preparation.
Store in a cool, dry place away from direct sunlight and moisture; a dry spoon should be used each time to maintain its shelf life.
A2 Bilona Ghee is made from the milk of indigenous cow breeds, using the traditional bilona method — a slow, hand-churned process passed down through generations rather than modern mechanical extraction. In this method, milk is first set into curd, which is then hand-churned to separate the butter. The butter is later simmered slowly over low heat until it transforms into ghee, a process that can take considerably longer than industrial methods but is kept unchanged for the sake of tradition.
This slow-cooking process gives the ghee its characteristic grainy texture and deep golden colour, along with a distinct roasted, nutty aroma that develops naturally during the simmering stage. Because it's made in small batches, the colour and consistency may vary slightly from batch to batch — a normal result of the hand-crafted process rather than a departure from any fixed standard.
The ghee solidifies at room temperature and turns to liquid gold when warmed. It's commonly used for cooking, tempering dals and curries, drizzling over rice or rotis, or in traditional sweets and festive preparations. Being made using the bilona method, it does not involve the addition of any artificial colours, flavours, or preservatives at any stage of preparation.
Store in a cool, dry place away from direct sunlight and moisture; a dry spoon should be used each time to maintain its shelf life.
