About Us

To make pure, authentic Desi ghee made with A2 Milk (Indian Cow Milk) "accessible" by discovering and bringing together trusted sources from across India.

Folk-art illustration of a white Indian cow wearing a bell, inside a painted border
Indigenous humped cattle standing in an open field at sunrise

Our Mission

In a world full of choices, finding truly pure Desi Ghee shouldn't be confusing, and we understand that it can be overwhelming. That's why we created this platform, with a simple mission - to bring together the finest Desi Ghee from across India, all in one place.

From small Cow Herds to traditional village producers, we explore, research, and evaluate ghee crafted using time-honored methods like the Bilona process.

Beyond exceptional ghee, we cultivate trust through absolute transparency. Every product in our collection is meticulously chosen for its purity, traceable origin, and artisanal crafting.

We believe that Ghee is more than just food - it's a part of our heritage, our health, and our everyday life. Through this platform, we aim to help you make informed, confident, and conscious choices.

Whether you're looking for purity, nutrition, or tradition - your journey to the perfect Desi ghee starts here. Happy Shopping!

  • Breed Indigenous Indian cows — the likes of Gir and Tharparkar, among others
  • Region Rajasthan
  • Method Traditional Bilona process

What is the Bilona method

The Bilona method is a traditional process of making ghee from curd (not cream). This method involves hand-churning yogurt using a wooden churner (called bilona) to extract butter, which is then slowly heated to produce ghee. Unlike industrial methods, this process is slow, mindful, and chemical-free.

  1. Set curd in a wide earthen pot on a wooden table

    Milk to curd

    Milk is gently boiled, cooled to room temperature, and set with a small portion of natural curd as a starter. It ferments overnight in an earthen pot.

  2. A traditional wooden hand churn standing in an earthen pot of curd

    Churn the curd

    The fermented curd is churned in a wooden churner, slowly and in alternating directions, separating butter from buttermilk.

  3. Butter simmering into ghee in a heavy pan over a low flame

    Simmer into ghee

    The butter is simmered over a low flame. Water evaporates and milk solids settle, leaving pure ghee. Foam is skimmed off as it forms.

  4. Hot ghee being strained through muslin into a glass jar

    Cool and store

    The ghee is strained through cotton cloth into clean, dry glass jars.

Our cultural heritage - Indian cows

Indian cows have been an integral part of the country's culture, agriculture, and health traditions for thousands of years. Known for their resilience, adaptability, and high-quality milk, indigenous (desi) cow breeds are especially valued for producing A2 milk.

Cows hold a sacred place in Indian tradition and are associated with nourishment, prosperity, and well-being. Cows are our Cultural Heritage.

It is essential to save and preserve our Heritage!

Some native cow breeds of India

  • Gir CowGujarat
  • Rathi CowRajasthan and Haryana
  • Sahiwal CowPunjab
  • Thar ParkarRajasthan
  • KankrejRajasthan
  • NagoriRajasthan
  • Halikar & AmritmahalKarnataka
  • Kangayam & UmblacheryTamil Nadu
  • VechurKerala
  • KenkathaUttar Pradesh
  • Badri CowUttrakhand

Who we are

  • HK Enterprises
  • Jaipur, Rajasthan 302020
  • FSSAI licence number: 12226027000549
Contact us

FSSAI licensed

Licence no. 12226027000549

Lab tested

No vanaspati detected. 99.72% milk fat.

Shipping

Free shipping across India

Cash on delivery

Available across India