Pure Granular Desi Ghee

Slow-simmered from cultured makhan, churned the old way in a wooden bilona. The result is a golden, daanedar ghee with a nutty aroma — the kind that sets in grains and fills the kitchen when it hits a hot tawa.

• Made from A2 cow milk
• Bilona-churned from curd, not cream
• Naturally granular (daanedar) texture
• No preservatives, colours or additives

Tarka on daal, spooned over hot rice, folded into parathas, the base of every halwa and pinni. A spoonful in warm milk at night, the way our elders did.

Store at room temperature with the lid tightly closed. Always use a clean, dry spoon. Ghee may soften in summer and set firm in winter — both are natural.