Prepared with the age-old traditional Vedic process We used ayurvedic method of churning curd (Bilona) made from Gir cow's milk. Makhan is then boiled in moderate heat and wood (Chullah) is used instead of natural gas as fuel. Each litre of ghee requires 25-30 litres of milk, in contrast to conventional dairy ghee which is made from residual cream. Our Ghee adds an unparalleled flavour and taste to any dish without the risk of bad fats.