Our Story

From Singhpur Sani to Your Kitchen

Chahal Agri Farms desi cow herd walking home along a village path at dusk in Singhpur Sani, Sambhal — Our herd coming home at dusk. Filmed on our land, August 2026.

We started Chahal Agri Farms because we couldn't find food that was what it claimed to be. So we decided to make it ourselves — the way our family always has.

Based in Singhpur Sani, Sambhal, Uttar Pradesh. Registered as Chahal Organics Pvt. Ltd. A family farm, not a brand.

Our Land

Our fields sit on the banks of the Ganga. The sugarcane that becomes our jaggery grows here; the pasture that feeds our cows is a few minutes' walk away. Everything we sell starts within sight of this river.

Chahal Agri Farms sugarcane fields meeting the Ganga river in Sambhal, Uttar Pradesh — Our fields where they meet the Ganga.

How Our Ghee Is Actually Made

Six steps, and not one of them is quick. This is the bilona method — the reason our ghee smells the way it does, and the reason we can only make a little at a time.

Fresh milk. Straight from our own cows and buffaloes, still warm.
Onto the barosi for 7–8 hours. The milk goes into a clay pot set in a wood-fired earthen furnace and boils slowly, all day. No gas, no pressure, no hurry.
Set into curd. The boiled milk is cultured and left to set.
Churned in earthen matkas. The curd is churned in clay pots until the butter separates. No centrifuge, no cream separator.
The makkhan comes off. White butter is lifted from the churn by hand.
Slow-cooked to clear gold. The makkhan is cooked down until it turns clear and golden. That is what goes in the jar.

Step 2 — milk on the barosi, 7–8 hours.

Step 4 — curd churning in earthen matkas.

Step 5 — the makkhan off the churn.

Freshly cooked golden desi cow ghee in the pan at Chahal Agri Farms — Step 6 — slow-cooked to clear gold.

What We Make

Bilona Desi Ghee — hand-churned from curd, slow-cooked. No centrifuge, no shortcuts.
Wood Pressed Mustard Oil — cold pressed in a wooden kolhu. Yellow and black.
Wild Forest Honey — from our family's hives in Sitla village, Uttarakhand. Raw, never heated.
Natural Jaggery — slow-boiled sugarcane juice. No sulphur, no bleach.