Free shipping on orders above ₹2,000
Bilona,
unhurried.
Twenty-five litres of A2 Sahiwal milk. Eight hours of hand-churning. One litre of golden, granular ghee, exactly the way it was made two thousand years ago.
From
₹2,800 / 1 L
What Makes A2 Ghee Special?
A2 ghee comes from the milk of indigenous Indian cow breeds, Sahiwal, Gir, Red Sindhi, Tharparkar. These cows produce milk containing only the A2 type of beta-casein protein, the original protein found in all cow milk for thousands of years. Our ghee is made from Sahiwal cow milk specifically, one of India's oldest dairy breeds, less commonly found in premium ghee than the better-known Gir.
Modern hybrid breeds produce A1 protein, which some research suggests may be harder to digest. A2 milk and ghee are considered gentler on the digestive system and closer to what our ancestors consumed.
Why the Bilona Method Matters
Curd-Based Process
Unlike commercial methods that heat cream directly, Bilona converts milk to curd first. This fermentation adds beneficial probiotics and makes nutrients more bioavailable.
Hand Churning
The wooden bilona churner operates at low speeds, preventing heat buildup that can damage delicate fatty acids and fat-soluble vitamins.
Slow Wood Fire
Gentle wood fire cooking over several hours develops the distinctive golden color and nutty aroma while preserving the medicinal properties valued in Ayurveda.
Frequently Asked Questions
Ready to taste the difference?
Curd churned in a wooden bilona, cooked on a wood fire, tested at an government food-testing lab. Start with a 500 ml jar.