A2 Bilona Ghee (Kankrej Cow)

Our A2 Bilona Ghee begins with the milk of indigenous Kankrej cows, a hardy Indian breed known for rich A2 milk. The milk is first set into curd, the curd is churned by hand in a wooden bilona, and the fresh makkhan is warmed slowly on a low flame. No cream, no shortcut — just the old whole-milk way.

It takes roughly 35 litres of milk to make one kilo of this ghee, and the only thing left over is chaas. That slow, patient process is why every Vedicmart jar has a deep aroma, a golden colour and the soft grainy texture families look for.

Why families choose it

• Made from the A2 milk of indigenous Kankrej cows
• Traditional whole-milk bilona method: milk → curd → makkhan → ghee
• About 35 litres of milk go into every kilo
• Naturally aromatic, golden and granular
• For dal, khichdi, rotis, sweets, pooja and havan
• No preservatives, colour, flavour or added oils

• A2 Kankrej Cow Milk
• Kankrej Cow Milk Curd Starter
• No preservatives.
• No artificial colour.
• No added flavour.
• No chemicals.
• No adulterated oils.
• No cream-based shortcut process.

Spoon it over hot dal-chawal, rotis and khichdi, use it for jeera or hing tadka, roast suji and atta for sweets, and light the diya with it. A small spoon goes a long way.

• Store in a cool and dry place.
• Keep away from direct sunlight and moisture.
• Always use a clean and dry spoon.
• Close the lid tightly after every use.
• Do not allow water to enter the jar.
• No refrigeration is required under normal conditions.
• Natural variation in colour, aroma, texture, and granulation may occur due to seasonal cow diet and traditional Bilona preparation.
• If the ghee becomes grainy, semi-solid, or liquid due to temperature changes, it is natural and does not affect its quality.

Jars are sealed and packed with cushioning so they travel safely. If a jar arrives damaged or leaking, take a photo before opening the parcel fully and contact us with your order number.