Himalayan Desi Cow Ghee : Made on Wood-Fired Chulhas
Inside a small kitchen built of stone and mud, a woman sits cross-legged on the floor. Her hands are steady as she churns a pot of curd using a wooden bilona. No machines. Just the quiet rhythm of her arms moving back and forth.
And in the corner, on a wood-fired chulha, a thick iron pan is heating. The butter, slowly melted from the churned curd, is now turning golden. The room smells of warmth, of something pure. This is how our ghee is made here—slowly, carefully, every morning.
Not in factories, but in homes like this one.
Desi Ghee: More Than Just Clarified Butter
In the mountains, ghee isn’t something you buy. It’s something you make, season after season, with the milk of cows that graze on wild herbs, forest grass, and medicinal shrubs.
And when a cow gives birth : the first milk from the new mother, and the first ghee made from that milk, is always offered to the local deities. It’s an age-old custom that lives on in most Himachali homes. The belief is simple—before a family eats from the cow’s blessing, the gods must receive it first.
Desi cow ghee here is not just an ingredient—it’s an offering, a medicine, and a part of everyday rituals. It lights diyas during poojas. It’s poured on hot rotis. It’s given to children and old age people.
Bilona Method – The Traditional Way of Making Ghee
The Bilona method is an ancient and slow process that preserves the goodness of the milk. Unlike modern methods that use cream and high-heat processing, this one begins with whole milk.
- Milk is boiled and turned into curd.
- The curd is then churned using a wooden bilona, separating butter from buttermilk.
- The butter is collected and slow-cooked on a wood-fired chulha until it becomes pure golden ghee.
This method keeps the nutrients intact, gives ghee a nutty aroma, and makes it easier to digest. It’s not just about tradition—it’s about health and flavor too.
Slow-Cooked on Wood-Fired Chulhas
Our ghee is not just traditional in recipe—it’s traditional in flame. We use wood-fired chulhas, not machines, to slow-cook the butter into ghee. This process:
- Retains the earthy aroma and nutty taste of real ghee
- Keeps the nutrients intact
- Honors the sacred energy believed to be infused in foods cooked on firewood
Why This Ghee is Pure Nutrition in a Jar
Because the cows eat wild herbs, their milk is naturally rich in healthy fats, medicinal properties, and a high nutrient profile. Desi ghee made from this milk is:
- Rich in Omega-3 and Omega-9 fatty acids
- Packed with fat-soluble vitamins A, D, E, and K
- A natural aid for digestion, joint health, and immunity
- Known to balance Vata and Pitta in Ayurveda
Ghee That Tastes Like Home
In the cities, ghee comes in a jar. In the Himalayas, it comes from a slow rhythm of hands, a wood fire, a chulha, and a quiet kitchen. The kind of kitchen where everything still smells like tradition and feels like home.
This is the kind of desi cow ghee that generations have made—and will keep making. Not for selling. For feeding, healing, and sharing.
If you've only tasted factory-made ghee, you haven’t really tasted ghee at all.
Experience the traditional Himalayan bilona ghee made the way it was always meant to be.
