Our Vedic Ghee starts with a foundation of purity - ,100% organic. Our gentle Gir cows feast on verdant green grass, organically raised with Cow Based Natural Farming method. This sustainable approach ensures their well-being and translates directly into the quality of their milk, which forms the heart of our exceptional ghee.

Improves digestion: Gir cow ghee enhances digestion by boosting enzyme secretion. It's easily absorbed and metabolised due to its lower chain fatty acids. This ghee helps to upgrade the digestive system of the body. It smoothens the bowel movement.

Boosts immunity: Gir cow ghee is rich in fat-soluble vitamins A, E, D, and K, which are important for a healthy immune system. Ghee is known to possess anti-bacterial, anti-fungal, antioxidant properties that ward off viruses, flu, cough, cold. It suppresses liver enzymes to activate carcinogens which reduces the risk of certain cancers.

Promotes bone health: Gir Cow Ghee is a good source of fat and Vitamin D which helps in absorbing calcium and magnesium. This increases bone mineral density (BMD) in turn helps in making bones stronger and improves bone health.

Help with weight management: Although ghee is high in calories and leads to weight gain due to healthy saturated fats, it also helps in losing weight, it's a good way to obtain CLA which increases the metabolic rate.

Improves brain function: Cow Ghee also known as Medhya Rasayana in Ayurveda which means medical herbs specifically to improve memory and intellect by Prabhava (Buddhivardhaka, Smriti Vardhak). It contains fatty acids (Omega 3) that not only enhance memory but also strengthen the brain and nervous system.

Skin : Cow Ghee is a natural SPF, an excellent skin & hair moisturiser. It provides deep hydration and creates a protective layer against environmental damage, such as pollution, sunburns, tanning, etc. It is an excellent source of Vitamins E, a popular ingredient in most skin care products.

 1.  Fresh Milk from Happy Gir Cows: It all starts with obtaining fresh, unpasteurized milk from grass-fed cows, indigenous breeds Gir Cow. These cows are typically raised naturally, without hormones or antibiotics, resulting in milk with higher nutritional value.

 2.  Gentle Simmering: The milk is gently simmered over low heat for a while in clay pot. This process concentrates the milk solids and removes excess water, creating a richer base for curd formation.

 3.  Curd Magic: Once the milk cools down to lukewarm temperature, a small amount of homemade curd is added as a starter culture. This initiates the fermentation process, transforming the milk into a thick, creamy curd overnight. Pot is covered with neat & clean cloth and kept in a warm place for 6-8 hours.

 4.  Churning with the Bilona Traditionally, Wooden Bilona (churner) is used to churn the curd vigorously. Churn rhythmically until all yellow butter is separated from curd and only buttermilk is left. It's a cultural experience that connects people to their roots and tradition.

 5.  Collecting Butter As the churning progresses, the butterfat separates from the buttermilk, gradually forming golden yellow globules of butter floating on top. We carefully collect it using a clean, dry spoon or ladle.

 6.  The Golden Transformation: The extracted butter is then gently melted over low heat in a clay pot. This slow heating process allows the water content to evaporate, leaving behind pure, golden ghee.

 7.  The Art of Clarification: During this stage, skilled hands skim off any impurities that rise to the surface, ensuring the ghee's purity and delicate flavour. Once the ghee has reached the desired clarity and aroma, it's strained through a fine cloth to remove any remaining sediments and after cooling down it is packed in a clean & new glass jar.