Pahadi Desi Cow Ghee

High in the Shimla hills of Himachal Pradesh, Sankalp Mahila Gram Sangathan — a women-led self-help group — hand-churns this ghee the way Himachali mothers have for generations. It's made using the traditional Bilona method: curd churned by hand, not cream, until the golden fat rises on its own. No shortcuts, no machines standing in for the process.

In Himachali households, ghee made this way is considered sacred — offered in local rituals dedicated to the Nag deity, a mark of its purity long before "clean label" was a marketing term.

Uncompromised Purity in Every Drop

Real Bilona ghee can't be rushed or mass-produced. Sankalp Mahila Gram Sangathan processes only 50 kg a month — sourced from native Pahadi cows grazing on high-altitude medicinal herbs, never diluted or blended to stretch volume. You're paying for the process staying intact, not for a shortcut around it.

Product Highlights

• Traditional Bilona Process: Hand-churned from curd, not cream, to retain essential enzymes and a rich, granular texture.

• Pure A2 Protein: Sourced from native Pahadi cows, making it easily digestible and gentler on lactose-sensitive stomachs.

• Metabolic & Immune Support: Packed with Omega-3, healthy fatty acids, and vitamins that support gut health, metabolism, and natural immunity.

• Women-Led Sourcing: Made by Sankalp Mahila Gram Sangathan, directly supporting livelihoods in Shimla's hill villages.

• 100% Clean Label: Zero chemicals, preservatives, or artificial additives — just pure, golden Himalayan fat.

How to Use It

A spoonful stirred into hot rice or dal, spread on a paratha, or folded into a festive sweet — used this way in Himachali kitchens for generations.

Technical Specifications

• Source: Native Pahadi Cows, Himachal Pradesh (Shimla hills).

• Method: Traditional Hand-Churned Bilona.

• Producer: Sankalp Mahila Gram Sangathan (women-led self-help group).

• Batch Size: Limited to 50 kg per month.