Bilona Cow Ghee
From Srinagar, Pauri Garhwal
1,800 ft
Pure A2 ghee from Badri cows, made using the traditional bilona (hand-churn) method. Curd is set from whole milk, churned at dawn, and slow-simmered over woodfire. Deeply aromatic, grainy, golden — the kind your grandmother made.
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Origin
- Village
- Srinagar, Pauri Garhwal
- Altitude
- 1,800 ft
- Harvest
- January 2026
- Cluster
- Alaknanda Valley Dairy Women
- Water Source
- Pasture-fed — Alaknanda valley grasslands
- Batch
- UK-2026-01-BCG
Origin Region
Nutrition (per 100g, raw)
Source: FSSAI Lab Reference / IFCT 2017
How to Cook
Cook time: Ready to use
- Use as cooking fat for dal tadka, sabzi, or rice.
- Spread on hot rotis or parathas.
- Add a spoonful to warm dal just before serving.
- Use in halwa, ladoo, and traditional Garhwali sweets.
Tips
💡 Bilona ghee has a lower smoke point than industrial ghee — cook on medium heat.
💡 A little goes a long way. The aroma is significantly stronger than store-bought.
💡 Granular texture is a sign of slow-simmered, properly made ghee.
Tested. Not just claimed.
Every batch is independently lab-tested before packaging.
Lab: Arbro Pharmaceuticals, Delhi (NABL) (NABL accredited)