It started with my grandmother's kadhai
I still remember the smell — golden ghee simmering on a wood fire in our courtyard in Chayal, a village in Kaushambi, Uttar Pradesh. My grandmother would skim, stir, and wait. Never hurry it, she'd say. Good ghee cannot be rushed.
Years later, standing in a city supermarket, I read the label on a tin of "pure desi ghee" and couldn't recognise a single thing about it. Aggregated milk from who-knows-where, made fast in a factory. That was the day we decided to make ours the old way, and let people see exactly how.
Cows we raise ourselves, and know by name
Our Gir cows graze free on the fields around the farm. They're indigenous, hardy, and give the A2 milk this ghee depends on. We don't buy aggregated milk from unknown dairies — we raise the herd, so we can stand behind every drop.
Welfare isn't a marketing line here. Shade, clean water, unhurried milking, and rest — happy cows make better milk, and we've never found a shortcut around that.
The method we refuse to shortcut
We'd rather show you the report
Every batch goes to an accredited lab and is screened for adulterants, fat purity, and safety. When "100% organic" is on our tin, there's paperwork behind it — FSSAI licence, organic certification, and the batch report, all on the product page.
See Quality & Lab Reports →The hands behind the herd
We work directly with the families who help raise and feed our herd — fair prices, paid on time, no middlemen taking their cut. It keeps skilled hands in the village and money in the local economy. Purity, to us, includes how people are treated.
“We still churn by hand, still test every batch, still answer the phone ourselves — because it's our name on the tin, and our food on your table.”
A few milestones
You're always welcome at the farm
Chayal, Mohmmadpur Ashwa, beside Riddhi Siddhi Cold Storage,
Bharwari, Kaushambi, Uttar Pradesh 212201
+91 88811 66652 · riddhisiddhiorganicfarms@gmail.com
Taste the difference for yourself.
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