Kasutam Buffalo Bilona Ghee

It follows the traditional Vedic bilona method: buffalo milk → naturally cultured curd → hand-churned butter → slow-heated in small batches. This preserves nutrients, builds a deep aroma, and creates the classic danedar (granular) texture.
Ingredients: 100% Buffalo Bilona Ghee (no preservatives, colors, or artificial flavors).

Buffalo ghee is richer and creamier with a fuller mouthfeel—great for mithai, parathas, tadka, frying, and everyday cooking where a more pronounced taste is desired. Many prefer it for festive sweets because it lends body and sheen.

Yes. Ghee naturally has a high smoke point, making it suitable for frying, roasting, and tempering (tadka) without breaking down easily. It also adds a robust aroma and flavor to dishes.

Ghee is a clarified fat with negligible lactose and casein, so some lactose-sensitive individuals tolerate it better than dairy. However, anyone with a milk allergy or specific medical condition should consult a healthcare professional.

Store in a cool, dry place, away from sunlight and moisture. Keep the lid tightly closed and use a clean, dry spoon. Refrigeration isn’t needed. Granulation (danedari) may increase in cooler weather and soften in warmer months—this is natural and not a sign of spoilage. Best used by the date on the label; for peak aroma and taste, enjoy soon after opening.