A2 Desi Cow Ghee

I · LAND Cream from the A2 milk of indigenous desi cows Tharparkar, Sahiwal, Rathi, Kankrej and Haryanvi grazing free across Haryana and Rajasthan. We name the breeds and the region because "desi cow" on its own tells you nothing. II · HAND Cream cultured overnight into thick curd. Curd churned to makhan. Makhan slow-cooked, never hurried, until the aroma turns nutty and fulfilling. One ingredient goes into the jar: Desi Cow Milk. No palm oil, no vegetable fat, no colour, flavour or preservative. Nothing added but the culture. We begin at cream, not whole milk. Most brands would leave that out. We would rather tell you. III · PROOF Every batch is tested at an independent NABL-accredited laboratory for beta-sitosterol and its fatty-acid profile — the analysis that detects vegetable oil and any non-milk fat. A batch that does not pass is never sold under our name. Scan the QR code on your jar to read the report for the batch in your hands. We publish every one, including the ordinary ones. At the table Nutty and grainy when cool, clear gold when warm. A high smoke point keeps it steady for tadka and everyday frying, though it is loveliest simply melted, over hot dal, stirred through halwa, or on a roti straight off the tawa. Colour, grain and aroma shift a little through the year as the grazing changes with the season. That is a property of real ghee, not a fault. Land, hand, proof. A product that cannot answer all three never becomes a Vediko product.