Crafted the way ghee has been made in the Himalayan villages for generations. Our Pahadi Cow Ghee is prepared using the traditional Bilona method, where fresh cow's milk is first cultured into curd (dahi), slowly hand-churned to separate makkhan, and then gently simmered into aromatic golden ghee. Unlike commercially produced ghee made directly from cream, the Bilona process is slower, more labour-intensive and preserves the authentic taste, aroma and traditional richness that Indian households have cherished for centuries. The milk comes from grass-fed Pahadi cows raised in the pristine Himalayan region of Uttarakhand, where they graze naturally on diverse mountain vegetation. Every jar is carefully made in small batches, staying true to time-tested methods rather than industrial shortcuts. Because good food should nourish both people and the communities that produce it. Why You'll Love It ✓ Made using the traditional Bilona Method ✓ Prepared from cultured curd (dahi), not cream ✓ Milk sourced from Himalayan grass-fed Pahadi cows ✓ Rich aroma and naturally grainy texture ✓ Slow-cooked in small batches ✓ No preservatives ✓ No added colours or flavours ✓ 100% Pure Cow Ghee ✓ Supports livelihoods of Himalayan farming communities What Makes Bilona Different? Most commercially available ghee is made by separating cream from milk and directly heating it. Traditional Bilona Ghee follows a completely different process: Fresh Milk → Curd (Dahi) → Hand Churned Butter (Makkhan) → Slow Cooked Ghee This centuries-old process develops a deeper aroma, authentic flavour and naturally rich texture while preserving the traditional way of making ghee. Perfect For Rotis and parathas Dal and khichdi Rice and millet bowls Cooking and tempering (tadka) Traditional sweets Baby food (as advised by your doctor) Ayurvedic cooking practices Ingredients 100% Pure Pahadi Cow Ghee