Buffalo Ghee - Pure Cultured (Bilona Method)

Product details

Buffalo ghee has its own depth. It’s smoother, richer, and carries a comforting warmth that people instantly recognise. When it’s made using the bilona method, that character becomes even more pronounced. This section is dedicated to ghee that’s crafted patiently, using the same slow, careful steps followed in village kitchens for generations.

Here’s how it comes together. Fresh buffalo milk is first set into curd, then churned to separate the makhan. That makhan is cooked on a gentle flame until it turns into a thick, creamy ghee with a naturally rich aroma. No shortcuts, no industrial heating, no additives. Just a time-honoured process that respects the milk and brings out its full flavour.

What you get is ghee with a deeper colour, a velvety texture, and a taste that stands out in every recipe. It works beautifully in halwa, parathas, dal tadka, winter meals, or even a teaspoon at night for strength and digestion. Buffalo ghee also tends to stay more dense and stable, making it a favourite for families who prefer a heavier, fuller-bodied ghee.