Gramiko Desi Buffalo Ghee (Bilona, Chandan Wood)

Made from curd, not cream

Industrial ghee is made by melting cream. Bilona ghee is made the long way: milk is set into curd overnight, hand-churned into makkhan, and only then simmered down. It takes far more milk and far more time — and it is why this ghee has grain, body and aroma that cream-based ghee never develops.

Chandan wood, slow flame

We simmer over chandan wood rather than gas. The heat is gentler and more even, so the ghee cooks without scorching and picks up a distinct, mellow character.

How we make it

• Milk: Whole buffalo milk from farm-direct herds.
• Curd: Set overnight with natural culture.
• Churn: Hand-churned bilona method to separate the makkhan.
• Simmer: Slow-cooked over chandan wood, then jarred while warm.

How to use it

A spoon over hot dal or khichdi, for rotis and parathas, for halwa, laddoo and mithai, and for tadka. Buffalo ghee is richer and denser than cow ghee, so use a little less.

What you will notice

• Ivory-white colour and a thick granular set
• Firm in winter, soft or liquid in summer — both are normal, no refrigeration needed
• Strong traditional aroma the moment the jar opens

Storage

Store at room temperature away from sunlight. Always use a completely dry spoon — a wet spoon is the only thing that will spoil ghee. Do not refrigerate.

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