A2 Bilona Ghee
Hand-churned from curd, slow-heated · 500 ml jar
- No Added preservatives
- No Added flavours
- No Added colour
- Free delivery on orders over ₹499 · dispatched in 1–3 days
- Shelf life 9 months from manufacture · FSSAI Lic. No. 11325001000353
- Secure payment · UPI, cards or Cash on Delivery
About this ghee
Ghee made the slow way – curd churned in a bilona, slow-cooked to gold. 500ml glass jar.
Our A2 Bilona Ghee is made from the milk of desi cows that naturally produce A2 milk. The milk is set into curd, churned in a bilona to separate the butter (makkhan), and then slow-heated on a low flame until it turns golden. It is how ghee was made at home for generations – and you can taste the difference.
What you'll notice
- Grainy, danedar texture
- Golden colour and a nutty, roasted aroma
- Rich flavour, so a small spoon goes a long way
What's inside
100% A2 cow milk ghee. No preservatives, no added colour, no vanaspati.
How to use
Drizzle over hot rice and parippu, spread on dosa or chapati, temper curries, roast sweets, or add a spoon to payasam.
Storage
Keep at room temperature, away from moisture, and always use a dry spoon. Ghee may solidify or turn grainier in cool weather – that is natural.
Net quantity: 500 ml | Pack: Glass jar | Shelf life: 9 months from manufacture | FSSAI Lic. No.: 11325001000353
Frequently asked questions
What is bilona ghee?
Bilona ghee is made by first setting milk into curd, hand-churning the curd in a wooden churner (bilona) to get butter, and then slow-cooking that butter into ghee. Most commercial ghee skips the curd and churning steps and uses cream instead.
What does A2 mean?
A2 refers to milk that contains only the A2 type of beta-casein protein, which is what indigenous Indian cow breeds naturally produce.
Why is my ghee grainy?
A grainy (danedar) texture is the hallmark of slow-cooked bilona ghee and is completely natural.
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Pair it with our A2 Bilona Ghee – Hand-Churned Desi Cow Ghee, 1 Litre, Cold Pressed Coconut Oil – 1 Litre or A2 Bilona ghee.
Add a Kerala snack
Ships together with your ghee
How bilona ghee is made
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Set into curd
Milk from A2 cows is set into curd.
-
Churned in a bilona
The curd is churned to separate the butter (makkhan).
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Slow-heated
The butter is heated on a low flame until it turns golden.
Made for every meal
- A spoonful over hot rice and parippu
- Ghee roast dosa and chapati
- Tempering for sambar, rasam and curries
- Payasam, unniyappam and festive sweets
Questions about our ghee
What is A2 ghee?
A2 ghee is made from the milk of cows that produce the A2 type of beta-casein protein. Ours is made from A2 cow milk using the traditional bilona method.
What is the bilona method?
Milk is set into curd, the curd is churned in a bilona to separate the butter, and the butter is slow-heated into ghee. It takes longer than making ghee from cream, and gives a grainy texture and nutty aroma.
How should I store it?
Keep it at room temperature, away from moisture, and always use a dry spoon. Shelf life is 9 months from manufacture.
Why has my ghee turned solid or grainy?
Ghee may solidify or turn grainy in cool weather. That's natural and doesn't change the taste.