Gramiko A2 Desi Cow Ghee (Bilona, Chandan Wood)

A2 milk, bilona method, chandan wood

Three things separate this from ordinary ghee. The milk comes from desi cow breeds that give A2 milk. It is made from curd by hand-churning, not from cream. And it is simmered over chandan wood on a slow flame instead of a gas burner.

Why the bilona method matters

Setting milk into curd and churning it by hand takes far more milk and far more hours than the cream shortcut. It is also what gives real ghee its grain, its aroma and its golden colour. There is no faster way to get the same result.

How we make it

• Milk: A2 milk from farm-direct desi cows.
• Curd: Set overnight with natural culture.
• Churn: Hand-churned bilona to draw out the makkhan.
• Simmer: Slow-cooked over chandan wood, then jarred while warm.

How to use it

Over hot dal, khichdi and rice, on rotis and parathas, in halwa and mithai, for tadka, and for daily puja and diya. Lighter on the palate than buffalo ghee.

What you will notice

• Golden colour and a fine granular texture
• Sets firm in winter and turns liquid in summer — both are normal, no refrigeration needed
• Clean nutty aroma when it warms

Storage

Room temperature, away from sunlight, dry spoon only. Do not refrigerate.

Gramiko is farm-direct. Every batch is traceable back to the herd it came from.