• Ingredients and nutrition information panel from the Desi-Gavya Gir cow ghee label
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A2Ghee

Desi-Gavya A2 Gir Cow Ghee — 500 ml

Desi-Gavya A2 Gir Cow Ghee — 500 ml

Rs. 800.00 INR
Rs. 800.00 INR
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Taxes included.

Desi-Gavya A2 Gir Cow Ghee, made from grass-fed A2 Gir cow milk and prepared by the traditional Bilona method — milk set to curd, the curd hand-churned to butter, the butter slow-heated to ghee.

Supplied in a 500 ml glass jar.

Ingredients: milk fat. Contains milk.

Milk sourced from Rajasthan.

Shelf life: 18 months from the date of packing.

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Ingredients

Ingredients: Milk fat (sourced from A2 cow milk).

Allergen information: Contains milk.

Nutrition information

Serving size 10 g (1 tbsp), approx. 45 servings per pack.

Nutrition information per 100 g, as declared on the pack
Nutrient Per 100 g %RDA per serving*
Energy (kcal) 897 4.49%
Protein (g) 0.0 -
Carbohydrates (g) 0.0 -
Total sugars (g) 0.0 -
Added sugars (g) 0.0 -
Total fat (g) 99.70 14.9%
Saturated fat (g) 68.0 30.9%
Trans fat (g) 2.0 10.0%
MUFA (g) 27 -
PUFA (g) 2.5 -
Cholesterol (mg) 220.0 -
Sodium (mg) 0 -

*%RDA calculated on the basis of 2,000 kcal.

Manufacturer and marketer

Manufactured and packed by: Aryavarta Organic Pvt. Ltd., Jagatpura, Jaipur - 302017, Rajasthan, India. FSSAI Lic. No. 12218027000509.

Marketed by: HK Enterprises, Jaipur, Rajasthan. FSSAI Lic. No. 12226027000549.

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FSSAI licensed

Licence no. 12226027000549

Shipping

Free shipping across India

Cash on delivery

Available across India

Where it comes from

Our Mission

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

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

  • Breed Gir

How this ghee is made

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. 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. Churn the curd

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

  3. 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. Cool and store

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