Pure A2 Desi Ghee (Bilona Method)
Made using the traditional Bilona method from the milk of free-grazing Gir cows. Rich in aroma, taste & nutrition.
₹2,499 ₹2,345 6% OFF
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Our Pure A2 Desi Ghee is traditionally prepared using the Bilona method from the milk of free-grazing Gir cows. Made in small batches, it retains its natural aroma, rich texture, and high nutritional value.
✔ 100% Natural & Chemical-Free
✔ Made from A2 Gir Cow Milk
✔ Traditional Hand-Churned Bilona Process
✔ Rich in Vitamins A, D, E & K
✔ Supports Digestion & Immunity
Perfect for everyday cooking, Ayurveda, and enhancing the taste of your meals.
Transparency Tracker: Himalayan Origin
Every product we sell is traced directly back to the pristine altitudes of the Himalayas. We believe you have a right to know exactly where your food comes from.
High Altitude Sourcing
Sourced from elevations above 5,000 ft, ensuring natural purity.
Direct from Farmers
We work directly with local Himachali communities.
Zero Chemicals
Absolutely no synthetic pesticides or fertilizers.
Traditional Processing
Time-honored methods like Bilona churning.
- 100% Natural & Chemical-Free
- Made from A2 Gir Cow Milk
- Traditional Hand-Churned Bilona Process
- Rich in Vitamins A, D, E & K
- Supports Digestion & Immunity
The Bilona Difference
Bilona is an ancient method of churning curd set in earthen pots using a wooden churner. It preserves nutrients and brings out the natural goodness of A2 milk.
Learn moreKey Benefits of Bilona A2 Ghee
- Improves Digestion: Rich in butyric acid, which aids in digestion and maintains gut health.
- Boosts Immunity: Loaded with fat-soluble vitamins (A, D, E, K) that strengthen immunity.
- Heart Healthy: Contains Omega-3 fatty acids that help in maintaining good cholesterol levels.
- Nourishes Skin & Hair: Acts as a natural moisturizer and promotes glowing skin and healthy hair.
The Traditional 5-Step Bilona Process
- Milking: Fresh milk is obtained from free-grazing indigenous Gir cows.
- Boiling: Milk is boiled slowly in earthen pots over firewood.
- Curding: The boiled milk is curdled overnight with natural cultures.
- Churning: Curd is churned using a wooden Bilona to separate butter (Makhan).
- Heating: Butter is heated slowly on low flame to obtain pure, golden A2 Ghee.
