Ghee made from cow milk butter and cream; low temperature boiled and typically yellow in colour.

Used universally all over the world and both in North & South India for cooking as well as religious purposes.

Also used in the making of Prasadam in temples and the preparation of Ayurvedic medicines.

Specially processed Desi Cow Ghee for cooking, medicinal & religious purposes.

Milk of Desi Cow is rich in A2 Beta-Casein protein which makes the Ghee superior in taste and has numerous health benefits.

It is the most easily digestible form of fat.

Extensively used in the making of Prasadam in temples and the preparation of Ayurvedic medicines.

Specially processed from Buffalo milk; low temperature boiled ghee or half boiled white ghee.

Popular in North India as a cooking medium.

Used in the making of all types of sweets and namkeens.

Specially processed from grass-fed Buffalo milk; low temperature boiled ghee or half boiled white ghee.

Popular in North India as a cooking medium.

Used in the making of all types of sweets and Namkeens.

High temperature boiled Ghee where the casein content in the butter gets caramelized to form brown ghee.

Popular in South India as a flavouring ingredient in South Indian Meals, especially pickle rice, dal rice and sambar rice.

Also used extensively in the making of special South Indian Sweets like Mysore Pak, Laddus and temple Prasadam.

Ghee made from cow milk butter and cream; low temperature boiled and typically yellow in colour.

Used universally all over the world and both in North & South India for cooking as well as religious purposes.

Also used in the making of Prasadam in temples and the preparation of Ayurvedic medicines.