Jain Maryadit Kankrej Cow Ghee

This ghee is made for families who follow Jain maryada with care for shuchita (purity) and ahimsa. The calf is fed first, and only then is the milk of indigenous Kankrej cows collected. Around 28–30 litres of milk are slowly boiled for 8–10 hours in a mitti handi on a low gobar fire.

The milk is cultured into curd, churned by hand early in the morning during Brahma Muhurat using RO water, and the makkhan is warmed slowly into ghee. The result is a ghee with its own aroma, depth and texture.

Why families choose it

• Prepared as per Jain maryada — shuchita and ahimsa
• Calf is fed before the milk is collected
• Milk slow-cooked in an earthen handi on a gobar fire
• Hand-churned in Brahma Muhurat
• Made from the A2 milk of Kankrej cows
• No preservatives, colour 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.

Use it in satvik meals, on rotis and dal, in sweets and for pooja and havan.

• 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.
• Natural variation in colour, aroma, taste, and texture may occur due to traditional whole milk preparation, earthen vessel cooking, and seasonal cow diet.

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.