Pure Whites Premium Gir Cow Ghee
Made using 5000 Years Old Ayurvedic Curd Bilona Method Where Whole milk from Gir cows is cultured to make curd and churned by wooden churner clock and anti clock wise to obtain makkhan ( butter ) and slow cook on cow dung cake and wooden fire which is finest way of making Traditional Bilona Ghee.
One of the most prominent indigenous cattle breeds in India is the Gir cow. It is known for its resilience to various tropical diseases and endurance in strenuous situations.
To embrace and imbibe a few of these attributes, we offer a Premium Gir Cow Milk. Combined with the inherent nutritional values of milk is its low-fat content, which makes it even healthier.
- Our cow breeds include Gir, Sahiwal, Red Sindhi and Rathi, etc.
- European and Indian cows are often crossbred for commercial purposes.
- We promote reliance on indigenous Desi Indian cows only, rather than using any hybrid species.
What makes it special?
Compared to others Gir Cows produce superior quality milk which eventually leads to superior quality ghee.
Cows are fed with a healthy diet containing various components like Jinjava grass, alfa, maize, mineral supplements, groundnut cake, Napier grass, etc.
Our daily feed of cows consists of natural herbs like ashwagandha, giloy, shatavari, etc which makes the milk much more nutritional.
Gir ghee contains no casein or lactose. These are the two components which usually are allergens and causes sensitivities as A2 Gir cow ghee is free from these elements.
Why Should We Eat Gir Cow Ghee?
Gir cow ghee is highly beneficial to human health and that is why it has to be the most nutritious choice. It has a lot of health benefits that lead to a long life.
Fat-soluble vitamins like A, D, E AND K, Desi Ghee helps in strengthening immunity. These vitamins play a major role in the functioning of the heart, brain and also bone development.
Ghee for Lactose Intolerance
Even if you are lactose intolerant or casein intolerant, you can consume desi cow ghee without any worry. Since ghee is made from makkhan / loni, it does not have the milk solids in it which other dairy products generally have.
The butyric acid in Gir Ghee assists in digestion and reduces inflammation in the body. Plus, Gir Ghee is said to be the easiest of dairy fats to be digested by the human body.
Higher Heating Point
Ghee is really good for cooking, especially if you are frying food. This is because Ghee has a high smoke point. Other cooking oils generate toxic fumes when heated at a high temperature. But Ghee does not react in the same way. As its smoke point is about 500 degrees as against that of ordinary butter which is 350 degrees.
Who makes this special ghee?
Sarang Nehra, computer graduate left his corporate life for the love of indian desi cows. He is a very devotional person and lives a simple life in a village near Gohana. Sarang has convinced every villager in his village about the benefits of gir cows and now they collectively make this premium gir cow ghee under his guidance.