Bestseller
Ghee
A2 Bilona Ghee
From Rs. 649.00
Jar size
Test
Rs. 1.00Price includes 5% GST
Coming soon
This is in production now. Leave your email and we will write to you the day it is ready — no other mail.
- Lab-tested per batch. Heavy metals, pesticide residue and adulteration.
- Glass, not plastic. Nothing leaches into warm fat.
- Shelf-stable 12 months. No refrigeration needed.
About this ghee
Nutrition per 100 g
| Nutrient | Per 100 g |
|---|---|
| Energy | 900 kcal |
| Total fat | 99.9 g |
| — Saturated fat | 62 g |
| — Monounsaturated fat | 29 g |
| — Polyunsaturated fat | 4 g |
| Trans fat | 0 g (naturally occurring only) |
| Cholesterol | 256 mg |
| Carbohydrate | 0 g |
| Protein | 0 g |
Values are typical for clarified butter and vary slightly by batch and season.
How to store and use it
Ghee does not need refrigeration. Keep the jar in a cool, dark cupboard, away from the hob. It stays good for 12 months unopened and about 6 months once opened.
- Always use a dry spoon — water is the only thing that will spoil it.
- It sets solid in winter and turns liquid in summer. Both are normal.
- Smoke point is around 250°C, so it is suitable for deep frying and tempering.
Shipping and returns
Dispatched within 48 hours of the next churn. Metro cities receive delivery in 2 to 4 working days, elsewhere in 4 to 7. Free on prepaid orders above ₹999.
Every jar ships in a moulded pulp cradle inside a double-wall carton. If one arrives broken or leaking, send a photograph within 48 hours and we replace it at no cost.
Traceability
The code on the base of your jar opens that batch's lab report. Check a batch
Reviews
What buyers say about this jar
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Verified buyer
It smells like my grandmother's kitchen
I did not expect that from something bought online. The grain is real — you can see it set unevenly in the jar, which the supermarket stuff never does.
Shreya D.· Pune· 12 June 2026
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Verified buyer
The batch code actually works
I checked it before opening the jar, mostly to see whether the report would really be there. It was, and it matched. That is the reason I reordered.
Ankit B.· Bengaluru· 3 June 2026
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Verified buyer
Half a spoon is enough
Which was not true of the ghee I was buying before. Works out closer in cost than the price suggests once you account for how little you use.
Varun N.· Delhi· 28 May 2026
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Verified buyer
Lovely, but the colour varies
My second jar is paler than the first. I read the note about seasonal forage afterwards, which explains it — would be good to see that on the jar itself.
Meera K.· Mumbai· 19 May 2026
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Verified buyer
Held up to my mother's judgement
She has made ghee at home her whole life and does not buy it. She tasted this and asked where it came from. That is the highest praise available in my family.
Rohit S.· Lucknow· 8 May 2026
The method
How this jar was made
Bilona ghee is made by culturing whole milk into curd, hand-churning that curd into butter, and clarifying the butter over a slow fire. It is defined by what it refuses to do: no cream separator, no pooled milk, no shortcut.
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Step 1 of 5
The herd grazes, then is milked
Badri cows walk the slopes and eat wild forage. They are milked by hand in the village and the milk is used the same day.
8,200 ft · same-day
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Step 2 of 5
Whole milk is set into curd overnight
Warmed, seeded with a native starter and left for eight to ten hours. This is the step industrial ghee skips entirely.
8–10 hours
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Step 3 of 5
The curd is churned by hand before dawn
A wooden bilona is pulled in both directions while the curd is still cold. Butter separates and rises.
Both directions, by hand
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Step 4 of 5
The butter clarifies over a wood fire
Water evaporates and the milk solids sink and caramelise. Pushed too hard they scorch and the ghee turns bitter.
Slow heat, wood-fired
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Step 5 of 5
It settles, is jarred and is tested
Strained, poured into glass while warm and left to grain. A sample from every batch goes to a laboratory before any jar ships.
One lab report per batch
Traceability
Check the batch in your jar
Enter the code printed on the base of your jar to see that exact batch's independent laboratory report.
Recent batches
Before you order
Questions about this ghee
Why does bilona ghee cost more than regular ghee?
Because it takes about 30 litres of milk to make one litre, against roughly 10 to 12 for ghee made from separated cream. The curd is churned by hand and clarified over a wood fire, which takes a morning rather than minutes.
Does ghee need to be refrigerated?
No. Ghee is clarified butter with almost no water in it, so it is shelf-stable at room temperature for up to 12 months. Keep it in a cool, dark cupboard and always use a dry spoon.
Which jar size should I start with?
The 250 ml jar is the trial pack — enough to cook with properly before committing. A household of four cooking with ghee daily gets through roughly 500 ml a month. The 1 litre jar is the best value per millilitre and keeps for a year unopened.
Is it suitable for people who are lactose intolerant?
Ghee is almost pure butterfat — the milk solids that carry lactose and casein are removed during clarification, and culturing the curd breaks down more of the lactose beforehand. Most people who avoid dairy tolerate it, but if you have a diagnosed milk allergy rather than lactose intolerance, ask your doctor first.
Something else on your mind? Ask us directly
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