Frilzon A2 Desi Gir Cow Ghee | Desi Cow Ghee | Vedic Bilona Method | Hand Churned Ghee Glass Bottle (1000ml)

A2 Gir cow ghee -100% Farm Made Ghee ( We Made ghee At home Not at factories) Frilzon A2 Gir Cow Bilona Ghee Experience the purity and richness of A2 Gir Cow Bilona Ghee , crafted with care using the traditional Bilona method. This ghee is made from the milk of indigenous A2 cows, ensuring a superior quality product with authentic taste and health We Use Vedic pots only we makes ghee using vedic pots A2 ghee (clarified butter) is a significant and revered element in traditional Indian cooking and rituals. It has been used in various forms for thousands of years, especially in Vedic practices. Vedic pots, often referred to as "matka" or "ghaṭa" (earthen pots), have a special place in this context due to their unique qualities, which are believed to enhance the properties of the substances stored inside. Uses of A2 Ghee Bilona ghee is highly valued for its purity and health benefits . It is rich in omega-3 fatty acids , butyrate , and vitamin A . It is also considered to have medicinal properties and is a common ingredient in Ayurvedic practices. Bilona ghee is cherished for its distinct taste , which is created by the slow and natural process of churning and heating, without any artificial additives or preservatives. It is widely used in Indian cooking, especially for tempering , sweets , and as a base for Ayurvedic treatments. By following the traditional Bilona method, you ensure that the ghee retains all of its natural nutrients and health benefits. Key Benefits The signature of Gir Cow Danedar Ghee refers to its unique and distinguishing characteristics that make it stand out. Here’s a detailed look at what defines its signature: Desi cow refers to indigenous breeds of cows in India, like Gir, Sahiwal, and Red Sindhi. The milk of these cows is considered more nutrient-rich compared to that of cross-bred cows. The milk from Desi cows contains a higher proportion of A2 beta-casein, which is easier to digest and considered healthier than A1 protein found in milk from foreign breeds. "Danedar" translates to "grainy" in Hindi, and it describes the texture of the ghee. Danedar Ghee has a granular, grainy texture, which is achieved through the traditional churning process after preparing the ghee. When you spoon it out, it is not just smooth but rather shows tiny, visible grains, which is a hallmark of pure, traditional ghee. The traditional method of making Desi Cow Danedar Ghee involves slowly boiling pure cow’s milk to extract cream, which is then churned to create makhan (butter) . This butter is then clarified by simmering to make ghee. The churning of curd in the traditional way (often using a wooden churner) helps preserve its texture, aroma, and purity. The aroma is rich, nutty, and fragrant, characteristic of pure, high-quality ghee. It’s often described as having a divine, soothing fragrance. The flavor is rich, creamy, and slightly sweet with a mild earthy undertone, distinguishing it from mass-produced ghee or ghee made from hybrid cows. Rich in omega-3 fatty acids , butyrate , vitamin A , and conjugated linoleic acid (CLA) , which are all beneficial for heart health, digestion, and overall immunity. Since it is made from Desi cow’s milk, it is considered more wholesome and beneficial in Ayurvedic practices for its healing properties. The color of Desi Cow Danedar Ghee is golden yellow, and it has a slightly transparent appearance, especially when melted. The natural color comes from the grass-fed diet of the cows, which are usually raised on organic fodder, adding to the purity of the ghee. This ghee is typically free from preservatives and artificial additives, making it a healthy choice for cooking, consumption, or even for Ayurvedic purposes. It’s believed to enhance digestion, improve skin health, and boost immunity when consumed in moderation. Bilona Process