i n India, ghee has always been a sacred superfood. But not all ghee is created equal. A2 Desi Cow Ghee, made using the traditional Bilona method, is now recognised as the purest and most nutritious form of ghee. At Haryana Farms, we craft our ghee from Sahiwal cows, ensuring you enjoy authentic taste and uncompromised quality.
What Is A2 Desi Cow Ghee?
A2 Desi Cow Ghee is made from the milk of indigenous Indian cow breeds such as Sahiwal and Gir. These cows naturally produce A2 beta-casein protein, which is easier to digest compared to A1 milk found in foreign breeds. Ghee made from this milk is rich in healthy fats, vitamins, and antioxidants that nourish the body.
Health Benefits of A2 Desi Cow Ghee:
The Bilona Method — Our Tradition at Haryana Farms
At Haryana Farms, we follow the authentic Bilona method, a centuries-old Vedic process of making ghee. Unlike commercial methods that use cream separation and high-heat processing, the Bilona process is slow, manual, and rooted in tradition — ensuring the maximum retention of nutrients and purity.
Here’s how our A2 Desi Cow Ghee is prepared step by step:
1. Milk from Indigenous Sahiwal Cows
We start with fresh A2 milk from our naturally raised Sahiwal desi cows. This breed is renowned for its A2 beta-casein protein, which is easier to digest and more nutritious. The cows are grass-fed, hormone-free, and cared for with devotion (Gaumata).
2. Boiling the Milk Slowly
The fresh A2 milk is boiled on a low flame for 6–7 hours on a traditional desi chulha. This slow boiling enhances the milk’s richness and preserves its nutrients, laying the foundation for authentic Bilona Ghee.
3. Turning Milk into Curd
Once cooled to the right temperature, the milk is naturally cultured into curd (dahi) overnight. This step introduces healthy bacteria and transforms the milk’s structure, making it easier to churn later.
4. Hand-Churning the Curd (Bilona)
This is the heart of the process. The curd is churned bi-directionally using a wooden churner (called a bilona). This slow, manual churning mimics the way our ancestors made butter and allows cream and whey to separate naturally without industrial intervention. The result? Pure makkhan (butter).
5. Slow Heating the Makkhan on Low Flame
The freshly extracted makkhan is heated on cow-dung cakes or low flame, releasing its golden ghee slowly. This step ensures that the ghee retains its granular texture, natural aroma, and all essential nutrients.
6. Final Filtration & Bottling
The A2 Bilona Ghee is filtered to remove any residues and then bottled immediately to lock in freshness. No chemicals, no preservatives — just farm-fresh purity.
Why Bilona Ghee Is Better than Regular Ghee
Retains Nutrients: Slow churning and heating preserve vitamins A, D, E, and K.
Traditional Taste: Rich aroma and authentic granular texture missing in machine-made ghee.
Easier to Digest: Made from A2 milk and cultured curd, easier on the stomach.
Pure & Hormone-Free: No cream separation or industrial shortcuts.
