STEP 01
Calf first, always
Before we milk, every calf drinks its fill from its mother. A healthy calf means a healthy herd, and we never take more than our share.
IT ALL BEGINS IN THE FIELDS
Happy cattle. Fresh fodder. Open skies.
Great ghee is decided long before it reaches the kitchen. Our desi cows and buffaloes graze freely in open farm, with fresh green fodder, clean water and plenty of room to roam. They are cared for like family, because in our homes they always have been.
Free grazing
Open farms, every day
Fresh fodder
Green and seasonal
Calf first
Care before every milking
Free grazing
Calf first
THE BILONA METHOD
FROM MILK TO GOLDEN GHEE
Scroll to follow every step.
STEP 02
Fresh milking, clean hands
Our cows and buffaloes are milked by hand, gently and with clean hands, into clean vessels.
STEP 03
Boiling the milk
The milk is brought to a gentle boil, then left to cool until it is just lukewarm.
STEP 04
Setting the curd
A spoonful of curd is stirred in, and the milk rests undisturbed through the night.
STEP 05
Churning with the bilona
At first light, the curd is churned back and forth with a bilona. Slowly, soft white makhan rises and separates from the chaas.
STEP 06
Slow cooking the makhan
The makhan goes into a heavy kadai and simmers over a low, patient flame. No shortcuts, no rushing.
STEP 07
Clarifying into gold
As the moisture cooks away, the milk solids settle. What remains is clear, golden, fragrant ghee that melts beautifully.
STEP 08
Tested and sealed
Every batch is lab tested, sealed in glass and shipped to homes across India.
WHY IT MATTERS
Why curd, and not cream?
Natural fermentation, traditional churning, and slow cooking come together to create ghee with a rich aroma and distinctive flavour. Rooted in the traditional Bilona method, every spoon celebrates mindful nourishment, digestive wellness, and a time-honoured approach to wholesome living.
01
Curd, not cream
Commercial ghee skips fermentation and uses high speed machines to separate cream from milk. Bilona ghee begins with curd, set naturally overnight and churned by hand.
02
Gentle, never rushed
A slow, patient flame and traditional churning. No high-speed separators or high-heat processing, just the time-honoured method our grandmothers trusted.
03
More milk, more care
It takes roughly 25 to 30 litres of milk to make a single litre of bilona ghee. You can taste that effort in its richer, nuttier aroma and naturally grainy texture.
DELIVERING ACROSS INDIA
From our kitchen to yours, anywhere in India
Packed in leak-proof glass and shipped to big cities and small towns alike. Orders to Delhi NCR, Haryana and Rajasthan usually arrive in 2 to 3 days, and to the rest of India in 4 to 6.
OUR QUALITY PROMISE
TESTED BEFORE IT'S SEALED
In the homes we come from, ghee was the family's wealth. It was made patiently, stored with care and shared generously. No one rushed it, stretched it or mixed anything into it. Neither do we.
Churned from curd
Milk is set into curd overnight, then churned with a wooden bilona, just as it has been for generations.
Slow cooked in small batches
The makhan simmers over a low flame until it turns golden, grainy and deeply aromatic.
Nothing added. Ever.
No preservatives, no colour, no vegetable oil. Only pure ghee.
Lab tested, batch by batch
Every batch is tested against FSSAI ghee standards before it is sealed in glass.
YADUKUL FOODS
A2 DESI BUFFALO GHEE
1 Ltr
Rs. 1,350.00
Rs. 1,929.00
30% OFF