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Himalayan Cow Desi Ghee 150gms - 300gms
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Product details, Recipe's and Other Uses

Desi ghee is an ancient Indian product that has been a staple in Indian households for centuries. Made from milk sourced from freely grazing Indian cows, desi ghee is an integral part of Indian cuisine and Ayurvedic medicine. The traditional bilona method of making ghee is a complex and labor-intensive process that requires skill and patience.

Our ghee comes from individual households from high altitude Himalayan region and is made using milk from freely grazing native Himalayan cows which by default consume a variety of herbs, thus making its milk more beneficial. 

Milk from freely grazing “pahadi” cows is considered the best for making desi ghee. The milk is rich in A2 beta-casein protein, which is easier to digest and has several health benefits. Moreover, the milk is free from antibiotics, hormones, and other harmful chemicals. Indian cows are also believed to be sacred in Indian culture, and their milk is considered pure and divine.

The traditional bilona method of making ghee involves churning the curd obtained from the milk to obtain butter. This process involves the use of a wooden churner called bilona, which is a unique feature of this method. The bilona is made of wood and has a long handle and a round, cylindrical bottom. The handle is used to rotate the bilona, which in turn churns the curd to obtain butter.

The butter obtained from churning is then transferred to a heavy-bottomed vessel and heated over a low flame on wood fired ovens. As the butter melts, it begins to foam, and the milk solids start to separate from the liquid. The milk solids settle at the bottom, while the liquid on top turns a golden-yellow color. This liquid is the pure desi ghee.

The heating process is carefully monitored to ensure that the ghee does not burn or become too dark. The ghee is then strained through a muslin cloth to remove any impurities or milk solids that may be present. The strained ghee is then collected in a clean, dry container and left to cool. Once the ghee has cooled, it solidifies and becomes creamy and fragrant.

The traditional bilona method of making desi ghee has several advantages over modern methods. Firstly, the use of a wooden churner ensures that the butter is obtained without any mechanical or electrical assistance. This helps to preserve the natural flavor and aroma of the ghee. Moreover, the natural fermentation process and slow heating ensure that the ghee is free from any harmful chemicals or additives.

Desi ghee made using the traditional bilona method is also believed to have several health benefits. It is rich in conjugated linoleic acid (CLA), which has anti-inflammatory and anti-cancer properties. It is also rich in vitamins A, D, E, and K, which are essential for good health. Desi ghee is also believed to aid digestion, boost immunity, and improve brain function.


1.Desi ghee as a spread.


• 4 slices of bread

• 1 large tomato, sliced

• 1 cucumber, sliced

• 1 onion, sliced

• 1/2 cup of grated cheese

• 2 tablespoons of desi ghee

• Salt and pepper to taste


1. Toast the bread slices to your desired level of crispness.

2. Spread a generous amount of desi ghee on each slice of bread.

3. Arrange the tomato slices, cucumber slices, and onion slices on two of the bread slices.

4. Sprinkle grated cheese on top of the vegetables.

5. Season with salt and pepper to taste.

6. Place the other two bread slices on top to make two sandwiches.

7. Heat a non-stick pan over medium heat.

8. Place the sandwiches on the pan and cook until the cheese melts and the bread turns golden brown, flipping the sandwiches halfway through.

9. Remove from the pan and let cool for a minute or two.

10. Cut the sandwiches in half and serve hot.

2.Dal Tadka


• 1 cup yellow split lentils (toor dal)

• 4 cups water

• 1 onion, chopped

• 2 tomatoes, chopped

• 1 tsp ginger paste

• 1 tsp garlic paste

• 1 tsp cumin seeds

• 1 tsp mustard seeds

• 1 tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp garam masala

• Salt to taste

• 3 tbsp desi ghee

• 1 tbsp chopped coriander leaves


1. Rinse the lentils in water until the water runs clear. Soak them in water for 30 minutes.

2. Drain the water and transfer the lentils to a pressure cooker.

3. Add 4 cups of water and pressure cook the lentils for 3-4 whistles or until soft.

4. In a separate pan, heat desi ghee and add cumin seeds and mustard seeds. Let them splutter.

5. Add chopped onions and sauté until they turn golden brown.

6. Add ginger and garlic paste and sauté for a minute.

7. Add chopped tomatoes, turmeric powder, red chili powder, and garam masala. Mix well and cook until the tomatoes are soft and pulpy.

8. Add the cooked lentils to the pan and mix well.

9. Add salt to taste and let it simmer for 5-7 minutes.

10. Garnish with chopped coriander leaves and serve hot with steamed rice or roti.

3.Gajar ka Halwa (Carrot Halwa)


• 2 cups grated carrots

• 2 cups full-fat milk

• 3/4 cup sugar

• 1/2 cup desi ghee

• 1/2 cup chopped mixed nuts (almonds, cashews, pistachios)

• 1/2 tsp cardamom powder

• Pinch of saffron


1. Heat desi ghee in a pan and add grated carrots. Sauté for 7-8 minutes on medium heat until the carrots soften.

2. Add full-fat milk and let it come to a boil.

3. Reduce heat to low and let the milk and carrots simmer for 25-30 minutes until the milk has reduced and the carrots are cooked.

4. Add sugar and mix well. Cook for another 5-7 minutes until the sugar dissolves and the mixture thickens.

5. Add cardamom powder and saffron and mix well.

6. Add chopped nuts and mix well.

7. Turn off the heat and let the halwa cool for a few minutes.

8. Serve hot or chilled as desired.

4.Toasted bread:


• 2 slices of bread

• 1 tablespoon of desi ghee

• Salt to taste


1. Toast the bread slices to your desired level of crispness.

2. Spread desi ghee evenly on both slices of bread while they are still warm.

3. Sprinkle a pinch of salt over the ghee on each slice of bread.

4. Serve hot.

Other Uses:

1.Ghee as a skin moisturizer:

1. Apply ghee directly to your skin: Gently massage a small amount of ghee onto your skin after a shower or before bedtime. It will penetrate deep into the skin, leaving it soft and supple.

2. Use ghee as a face mask: Mix 1 tablespoon of ghee with 1 tablespoon of honey and apply it to your face. Leave it on for 10-15 minutes and then rinse with warm water. This will leave your skin feeling soft and rejuvenated.

3. Add ghee to your bath: Add a tablespoon of ghee to your bathwater to moisturize your skin while you soak.

4. Make a ghee-based body lotion: Melt 1/2 cup of ghee and mix it with 1/2 cup of coconut oil, almond oil or our Apricot kernel oil . Whip the mixture until it becomes light and fluffy. Store it in a jar and use it as a moisturizing lotion for your body.

Hindu poojas:

1. Lighting lamps (diyas): Ghee is commonly used to light lamps during poojas. The flame is believed to represent knowledge or spiritual illumination, and the ghee is believed to purify the environment and create a positive atmosphere.

2. Offering to deities: Ghee is often offered to deities during poojas as a symbol of surrender and devotion. It is believed that the divine energy of the deity is attracted to the ghee, and the offering is a way of seeking blessings and protection.

3. Homam or Havan: In Hinduism, a Homam or Havan is a sacred fire ceremony where offerings are made to the gods and goddesses. Ghee is one of the primary offerings made in a Homam or Havan. The ghee is poured into the fire as an offering, and it is believed that the smoke that arises from the fire carries the prayers of the devotees to the gods.

4. Abhishekam: Abhishekam is a ritual in which a deity is bathed with various offerings, including ghee. The ghee is poured over the deity's idol or image as a symbol of purification and devotion.

5. Prasad: Ghee is also used to prepare prasad, which is a food offering that is distributed to the devotees after the pooja. The prasad is believed to be blessed by the deity and is considered to be a source of spiritual nourishment.

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