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A2 Gir Cow Ghee
  • A2 Gir Cow Ghee
  • A2 Gir Cow Ghee
  • A2 Gir Cow Ghee
  • A2 Gir Cow Ghee
  • A2 Gir Cow Ghee
A2 Gir Cow Ghee

A2 Gir Cow Ghee

Milk fat derived from Gir cow milk, processed using the Bilona method.
Unblended, traceable, and evaluated through standardised dairy fat tests.

  • Verified milk fat profile through Butyro-refractometer,
Reichert-Meissl, and Polenske values
  • No vegetable oil or vanaspati — confirmed via β-sitosterol and Baudouin tests
  • Sourced from identified Gir cow herds with batch-level traceability
A2 Gir Cow Ghee
Pack Size 500ml | Rs. 1,500.00

Returns accepted for damaged or incorrect items.
Refer to policy for details.
  • A2 Gir Cow Ghee vs Other Ghee
  • NUTRITION INFO
  • PREPARATION
  • WHO IT IS FOR
  • STORAGE
  • ALLERGENS
A2 GIR COW GHEE OTHER GHEE
Source of Milk Gir cow milk (identified herds) Mixed or unspecified sources
Milk Type A2 MILK Typically A1 or mixed
Processing Method BILONA (CURD → BUTTER → GHEE) Mostly cream-based industrial processing
Adulteration Check VERIFIED (B-SITOSTEROL, BAUDOUIN TESTS) Not typically disclosed
Fat Profiling Tested (BR, RM, Polenske values) Rarely measured or shared
Blending No blending across sources Often standardised/blended
Traceability Batch-level traceability Limited or none

NUTRITIONAL INFORMATION (per 100g)


  • Energy: 899.19 kcal
  • Carbohydrate: 0 g
  • Total Sugars: 0 g
  • Added Sugars: 0 g
  • Protein: 0 g
  • Total Fat: 99.91 g
  • Saturated Fat: 66.49 g
  • Trans Fat: 1.96 g
  • Dietary Fiber: 0 g
  • Cholesterol: 110.66 mg
  • Sodium: 0 mg

Suitable for:

  • cooking and sautéing
  • tadka and finishing
  • spreading or direct consumption
  • Can be used in place of regular ghee.
  • Individuals avoiding adulterated or blended ghee
  • Individuals seeking traceable dairy sources
  • Individuals focused on fat quality, not just fat quantity
  • Individuals preferring traditionally processed dairy fats
  • Individuals looking to evaluate ghee through measurable parameters
  • Store in a cool and dry place.
  • Keep the container closed after use.

Contains milk

A2 Gir Cow Ghee vs Other Ghee
A2 GIR COW GHEE OTHER GHEE
Source of Milk Gir cow milk (identified herds) Mixed or unspecified sources
Milk Type A2 MILK Typically A1 or mixed
Processing Method BILONA (CURD → BUTTER → GHEE) Mostly cream-based industrial processing
Adulteration Check VERIFIED (B-SITOSTEROL, BAUDOUIN TESTS) Not typically disclosed
Fat Profiling Tested (BR, RM, Polenske values) Rarely measured or shared
Blending No blending across sources Often standardised/blended
Traceability Batch-level traceability Limited or none
NUTRITIONAL INFORMATION

NUTRITIONAL INFORMATION (per 100g)


  • Energy: 899.19 kcal
  • Carbohydrate: 0 g
  • Total Sugars: 0 g
  • Added Sugars: 0 g
  • Protein: 0 g
  • Total Fat: 99.91 g
  • Saturated Fat: 66.49 g
  • Trans Fat: 1.96 g
  • Dietary Fiber: 0 g
  • Cholesterol: 110.66 mg
  • Sodium: 0 mg
PREPARATION

Suitable for:

  • cooking and sautéing
  • tadka and finishing
  • spreading or direct consumption
  • Can be used in place of regular ghee.
WHO IS IT FOR?
  • Individuals avoiding adulterated or blended ghee
  • Individuals seeking traceable dairy sources
  • Individuals focused on fat quality, not just fat quantity
  • Individuals preferring traditionally processed dairy fats
  • Individuals looking to evaluate ghee through measurable parameters
STORAGE
  • Store in a cool and dry place.
  • Keep the container closed after use.
ALLERGEN

Contains milk

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The A2 Gir Cow Ghee Evolution

A2 Gir Cow Ghee Evolution

ORIGIN

(pre-1900s)

Ghee in India was made using the Bilona method -  curd set from milk, churned to butter, then slow-heated into ghee. Often sourced from indigenous breeds like Gir.

SHIFT

(mid 20th century)

Dairy moved towards scale. Cream-based methods replaced Bilona for faster, higher-yield production.

DECLINE

(late 20th century)

Ghee was no longer tied to breed or process. Milk sources became mixed, and use of traditional methods declined.

VERIFICATION

(2000s onwards)

With rising adulteration and standardisation, lab tests became necessary to establish what qualifies as pure ghee.

RESURGENCE

(present day)

Bilona processing, Gir cow sourcing, and measurable fat testing are being reintroduced - restoring definition to what ghee is.

Frequently
Asked Questions
Know your A2 Gir Cow Ghee

A2 Gir Cow Ghee is made from milk sourced from Gir cows and processed using the traditional Bilona method.
Unlike regular ghee, it is not blended or standardised across multiple sources.

Each batch of A2 Gir Cow Ghee is evaluated using measurable dairy fat parameters, so its composition can be defined and verified.

A2 refers to the type of beta-casein protein present in the milk used to make the ghee.

Gir cows naturally produce A2 milk. A2 Gir Cow Ghee is therefore derived from milk that contains A2 beta-casein protein.

The Bilona method is a traditional Indian process used to make ghee.

Milk from Gir cows is first converted into curd, then churned to obtain butter, and finally heated to produce ghee.

This differs from regular ghee, which is often made using cream-based industrial methods.

The purity of A2 Gir Cow Ghee is verified using standard dairy fat tests, including:

  • Butyro-refractometer (BR value)
  • Reichert-Meissl (RM value)
  • Polenske value

These tests help define and validate the fat composition of the ghee.

A2 Gir Cow Ghee is tested for adulteration using:

  • β-sitosterol test
  • Baudouin test

These tests detect the presence of vegetable oils or vanaspati, ensuring that the ghee is not mixed or diluted.

A2 Gir Cow Ghee is made from milk sourced from identified Gir cow herds.

Each batch is recorded and tracked, allowing traceability from the source of milk to the final ghee.

Yes. A2 Gir Cow Ghee can be used in the same way as regular ghee.

It is suitable for:

  • cooking and sautéing
  • tadka and finishing
  • direct consumption

No. A2 Gir Cow Ghee is a natural dairy product, so slight variations may occur between batches.

Each batch is tested and recorded against defined parameters to ensure consistency within a measurable range.

“Healthier ghee” is a broad and undefined claim.

A2 Gir Cow Ghee is described using measurable and verifiable parameters — such as fat composition, purity tests, and source traceability — instead of subjective claims.