Description
Our A2 Gir cow ghee is made exclusively from the milk of indigenous Gir cows — one of India’s purest native breeds — which produce only the A2 beta-casein protein. The milk is first cultured into curd, hand-churned using the ancient bilona method to extract white butter, and then slow-cooked on a wood fire until golden ghee separates. No machines. No shortcuts. No A1 milk, ever.
The result is a richly aromatic, granular, saffron-golden ghee loaded with conjugated linoleic acid (CLA), fat-soluble vitamins A, D, E and K2, and Omega-3 fatty acids — nutrients that regular commercial ghee made from buffalo or crossbred cow milk simply cannot match.
How to use
Cooking: Use for tadka, sautéing, and roasting. Add a spoonful to hot rice, dal, or roti for that unmistakable Vedic aroma and richness. Smoke point ~250°C — the safest fat for Indian cooking.
Bulletproof coffee / ghee coffee: Add 1 tsp to your morning coffee or tea. Popular with keto, intermittent fasting, and high-performance nutrition communities.
Ayurvedic use: Apply warm ghee to soles of feet before sleep (Padabhyanga) for nervous system calming. Used in Panchakarma detox protocols under medical supervision.
Baby & child nutrition: Traditionally added to first solid foods (annaprashana) and mixed into children’s rice, dal, and rotis for brain development and healthy weight gain.
Temple rituals & homa: The only ghee prescribed for Vedic homas, yagnas, and lamp lighting. Its purity and origin are spiritually significant across Hindu traditions.
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