Description
Across Bihar’s fertile Gangetic plain — from the dairy heartland of Begusarai, Khagaria and the Barauni belt — a jar of pure desi ghee has anchored the family kitchen for generations. Our ghee is made the slow, traditional bilona way: fresh cow’s milk is boiled, cooled and set overnight with a spoon of dahi (curd), then the cultured curd is hand-churned to lift out makkhan (butter), which is simmered low and long until it turns to clear, golden ghee with its characteristic grainy “dana” texture and toasted-milk aroma.
What makes ours special: we source from small grazing herds rather than industrial dairies, culture the curd before churning (the authentic Ayurvedic method, not direct-cream shortcuts), and bottle without any vegetable-oil blending, colour or preservative. The result is ghee that smells of caramelised milk and sets grainy in winter — the mark of a genuine bilona batch.
Ingredients: 100% cow’s milk ghee. Nothing else.
How to use: a spoonful over hot dal-chawal, litti or khichdi; for tempering (tadka); for frying festival sweets like balushahi, thekua and pua; for rotis and parathas; and in Vedic puja and aarti, where pure ghee is essential. Its high smoke point (around 250°C) makes it ideal for deep-frying.
How to store: keep in a cool, dry cupboard away from sunlight in the airtight jar. Pure ghee needs no refrigeration — always use a clean, dry spoon. Shelf life 9 months from packing; it may set solid and grainy in winter and turn to liquid gold in summer, both perfectly natural.
Net volume: 500ml.
From the makers
Begusarai Dairy Partners — a small dairy collective in the Barauni-Begusarai belt of central Bihar where indigenous cow breeds are still kept the way our grandparents did. The ghee is bilona-churned: milk is first cultured into curd, the curd is churned by hand with a wooden madhani, the resulting white butter is then simmered until it turns to golden ghee. Slow, fragrant, granular — the way ghee was made for centuries before stainless-steel separators.
