A2 Gir Cow Organic Ghee

Why this ghee smells like your grandmother's kitchen

Our Gir cows graze free on the fields around Kaushambi. We culture their morning milk into curd, hand-churn it to butter, and coax that butter into ghee over a slow wood fire — never pressed from cream, never rushed by machine.

The result is a grainy, golden ghee with a deep nutty aroma — the kind that used to come only from a village chulha. Spoon it over hot dal, temper your sabzi, or feed it to little ones. It stays good, unrefrigerated, for months.

From morning milk to golden ghee