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Gir Cow Bilona Ghee

Gir Cow Bilona Ghee

Regular price Rs. 1,849.00
Regular price Rs. 2,499.00 Sale price Rs. 1,849.00
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Village Organica Gir cow ghee is nutritious, healthy, pure and unadulterated ghee made from the milk of Indian native breed GIR cow. Its A2 cow Ghee with No Preservatives, No Chemicals, No Artificial essence. Our Ghee is hand made via the tradition Bilona method. Gir Cow Cultured Ghee is gluten free and easy to digest. Our Ghee is made from milk collected from grass-fed desi Gir cows. Grazing upon medicinal grasses in pastures makes the milk of desi Gir cows a nectar. Now this nectar gives us best of ghee. These cows are grass-fed and are not factory-farmed and are free from cross-breeding, which gives our Ghee its special, natural qualities.

Milk from udder is kept in steel/iron kadai, utensil and boiled. After boiling, milk is left to get lukewarm temperate where curd culture is added and kept for overnight settling.  Next day this curd is churned by bilona machine and white butter is separated along with buttermilk This butter is then melted in Iron kadai to get ghee.

Usage & Benefits of Pure Ghee.

  • Ghee is all-natural.

Ghee is free of potentially unhealthy additives, preservatives and trans fats. Thanks to its pure form and low moisture content, ghee is shelf-stable and can stay fresh for up to a year without refrigeration. While it's not an application for the general public, some families in India have aged ghee that has lasted more than 100 years.

  • Ghee reduces your exposure to cancer-causing agents.

At high temperatures, most oils break down into unstable elements known as free radicals. Excessive amounts of free radicals in the body can result in cell damage, including the development of cancer. Ghee has a smoking point of nearly 500°F, so it retains its structural integrity under the high heat used for frying and other preparation methods.

  • Ghee is a rich source of antioxidants.

Antioxidants act as “scavengers” in the body, seeking out and neutralizing free radicals to prevent cell and tissue damage that can lead to disease. Ghee contains vitamin E, one of the most powerful antioxidants found in food.

  • Ghee contains cancer-fighting CLA.

When ghee is made from butter derived from grass-fed cows, it contains stores of conjugated linoleic acid. CLA has been found to combat cancer as well as cardiovascular disease. 

  • Ghee helps moisturize dry skin and hair.

Ghee isn’t used just for cooking. It has long been used by Indian women as a topical moisturizer to relieve dry complexions. Application on the scalp also fights dryness and encourages the growth of thick, lustrous hair.

  • Ghee has anti-inflammatory properties.

Ayurvedic medicine has regularly used ghee to treat burns and swelling. It contains large quantities of butyrate, a fatty acid that has been linked to an immune system response that soothes inflammation. The substance also has anti-viral properties and contributes to a healthy digestive system by helping heal and repair the stomach lining. This can be particularly valuable for individuals with intestinal disorders like Crohn’s disease.

  • Ghee contains heart-healthy fats.

While ghee has a high concentration of fat, it’s high in monounsaturated Omega-3s. These are the same fatty acids found in foods like salmon that have been discovered to promote a healthy heart and cardiovascular system. 

  • Ghee is a viable alternative for individuals with dairy allergies.

Since ghee is formed by removing milk solids, it contains only trace amounts of milk sugars (lactose) and proteins (casein), making it suitable for most people with dairy allergies. Ghee also fits into the popular Paleo diet, which is based on the types of foods eaten by early humans and excludes dairy products.

  • Ghee is a nutritional powerhouse.

Ghee contains plentiful amounts of fat-soluble vitamins A, D, E and K. These nutrients are essential to a wide range of body functions from the brain to the immune system. In addition, ghee aids in the body’s absorption of fat-soluble vitamins and minerals from other foods.


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