Ghee Product & Testing Information

This page is the single reference record for Chahal Agri Farms ghee: what it is made from, how it is made, where it is made, and what independent testing exists for it. Every figure here is taken from our published laboratory reports and our own production. Nothing on this page is marketing language.

Brand

Brand	Chahal Agri Farms
Legal entity	Chahal Organics Pvt. Ltd.
Location	Singhpur Sani, Sambhal district, Uttar Pradesh 244302, India
Type	Family farm, three generations. Not a contract manufacturer.
Selling online since	2026
Licensing	FSSAI licensed
Testing laboratory	Equinox Labs Pvt. Ltd., Navi Mumbai — NABL accredited

Desi Buffalo Ghee

Product	Desi Buffalo Ghee — bilona churned, barosi method
Category	Bilona buffalo ghee
Milk	Buffalo milk
Ingredients	100% buffalo milk. No vanaspati, flavours, colours or preservatives.
Method	Bilona (curd hand-churned to makhan) + barosi (slow-cooked over dry cow-dung embers)
Cooking time	7–8 hours in an earthen pot (mitti ka bartan)
Colour	Naturally white to pale cream
Packaging	Glass jar (250 ml, 500 ml, 1 L); steel container (5 L)
Available sizes	250 ml, 500 ml, 1 L, 5 L
Shelf life	12 months, room temperature, away from direct sunlight
Made in	Singhpur Sani, Sambhal, Uttar Pradesh, India

Laboratory testing — Desi Buffalo Ghee

Laboratory	Equinox Labs Pvt. Ltd.
Accreditation	NABL
Report number	EQNX:001:NL:26:04:01548
ULR	TC682026000032601F
Date issued	13 April 2026
Scope of this report	Nutritional composition
Energy (per 100 g)	897.66 kcal
Total fat (per 100 g)	99.74 g
Carbohydrate (per 100 g)	<1.0 g
Protein (per 100 g)	<0.1 g

Scope note: the April 2026 ghee reports cover nutritional composition. FSSAI purity and adulteration testing for ghee is planned for the next batch. Our mustard oil and honey already carry FSSAI purity testing — those results are on the Lab Reports page.

Desi Cow Ghee

Product	Desi Cow Ghee — bilona churned, barosi method
Category	Bilona cow ghee
Milk	Desi (indigenous breed) cow milk
Ingredients	100% desi cow milk. No vanaspati, flavours, colours or preservatives.
Method	Bilona (curd hand-churned to makhan) + barosi (slow-cooked over dry cow-dung embers)
Cooking time	7–8 hours in an earthen pot (mitti ka bartan)
Colour	Naturally golden, granular when set
Packaging	Glass jar (250 ml, 500 ml, 1 L); steel container (5 L)
Available sizes	250 ml, 500 ml, 1 L, 5 L
Shelf life	12 months, room temperature, away from direct sunlight
Made in	Singhpur Sani, Sambhal, Uttar Pradesh, India

Laboratory testing — Desi Cow Ghee

Laboratory	Equinox Labs Pvt. Ltd.
Accreditation	NABL
Report number	EQNX:001:NL:26:04:01549
ULR	TC682026000032602F
Date issued	13 April 2026
Scope of this report	Nutritional composition
Energy (per 100 g)	897.75 kcal
Total fat (per 100 g)	99.75 g
Carbohydrate (per 100 g)	<1.0 g
Protein (per 100 g)	<0.1 g

How the ghee is made

Fresh milk is collected and set into thick curd overnight.
The curd — not cream — is hand-churned in a wooden bilona to separate the makhan (butter) from the buttermilk.
The makhan is slow-cooked for 7–8 hours in an earthen pot (mitti ka bartan) over dry cow-dung embers. This is the barosi method: gentle, even heat rather than a gas flame.
The ghee is strained and filled into glass jars. Nothing is added at any stage.

Why buffalo ghee is white and cow ghee is golden

Cow milk carries beta-carotene through into the milk fat, which is what makes cow ghee golden. Buffalo milk converts most of its beta-carotene into vitamin A, so the fat stays pale. A white or pale cream colour is normal and expected for genuine buffalo ghee — it is not a sign of adulteration.

How to verify our reports

Every report issued by an NABL-accredited laboratory carries a ULR (Unique Laboratory Report) number. The ULR for each of our reports is listed above and printed on the report itself. It can be cross-checked independently through the NABL portal, so you do not have to take our word for the result. The full PDFs are published on our Lab Reports page.