Krishna Dairy Farm's A2 cow ghee is prepared using the time-honoured bilona method — the same process our grandmothers used. Fresh A2 milk from Gir and Sahiwal cows is first converted to curd, then hand-churned to extract makkhan, which is slowly simmered on a low flame until the golden ghee separates. This slow, traditional process preserves the natural aroma, flavour and nutritional value that machine-made ghee simply cannot match.

Why Bilona Ghee?

Unlike commercially produced ghee that uses cream separation and high-heat methods, bilona ghee retains more nutrients, antioxidants and healthy fats. It has a higher smoke point (around 250°C), making it ideal for Indian cooking, deep frying and tadka.

Health Benefits

• Rich in conjugated linoleic acid (CLA) — supports fat loss & heart health
• Contains butyrate — soothes the gut and reduces inflammation
• Natural source of vitamins A, D, E & K
• Boosts immunity and improves digestion
• Lactose-free — suitable for lactose-sensitive individuals

Cooking Tips

• Use a spoonful for dal tadka, sabzi tempering and rice
• Spread on rotis & parathas for authentic taste
• Perfect for making sweets like ghee-soaked halwa & ladoo
• Add a teaspoon to warm milk before bed for better sleep

Storage

Store in a cool, dry place away from direct sunlight. Use a clean, dry spoon every time. Ghee does not require refrigeration. When stored properly, it stays fresh for up to 12 months.