Buy A2 Desi Cow Ghee and Gir Cow Ghee Online at ShopforCows
What Is Ghee?
Ghee is clarified butter that has been gently heated until the water cooks off and the milk solids separate out, leaving pure golden fat with a deep, nutty aroma. The result depends a great deal on the milk, the breed of cow, and the method used. That’s why two jars of ghee can taste noticeably different. At ShopforCows, you’ll find desi cow ghee, Gir cow ghee and traditionally made bilona ghee from several brands, all in one place.
Desi Cow Ghee: A2 by Nature
Indigenous Indian cows, such as Gir, Kankrej and Sahiwal, naturally produce A2 milk, which contains the A2 type of beta-casein protein. So when you buy desi cow ghee from an indigenous breed, you are buying A2 cow ghee. What does differ from one product to the next is how the ghee is made. Some is prepared from cream, some by the traditional bilona method. The product descriptions below explain each one.
Desi Cow Cream Ghee
Gavyadhara Desi Cow Cream Ghee is made from cream and comes in 500 ml and 1 litre packs. It’s a good everyday choice: a spoonful over dal, rice, khichdi or a fresh roti, or as the base for your tadka.
A2 Desi Cow Bilona Ghee
Gavyaneer A2 Desi Cow Bilona Ghee comes from the milk of Kankrej cows, an indigenous Indian breed. It’s made the old way. The milk is set into curd, the curd is churned to bring out the butter, and the butter is then slowly heated into ghee. It’s available in 500 ml and 1 litre packs.
Gir Cow Ghee
Gir cows are one of India’s best-known indigenous breeds, originally from Gujarat. We stock two Gir cow ghee options, both prepared by the bilona method:
- Goseva Gir Cow Bilona Ghee, available in 250 ml and 500 ml
- Gavyadhara A2 Gir Desi Cow Bilona Ghee, available in 500 ml
If you’d like to try Gir ghee before committing to a larger jar, the 250 ml pack is a handy starting point.
Traditional Bilona Ghee
Bilona is the traditional way of making ghee. Instead of starting with cream, you start with curd, churn it until the butter rises, then heat that butter slowly. It takes more time and effort than the cream method, which is why many people look for it specifically.
Our bilona range includes ghee made from desi cow milk, Gir cow milk and Kankrej cow milk. Prakriti Desi Cow Bilona Ghee is also part of the collection, prepared using traditional methods in iron vessels.
How to Choose the Right Ghee
Every product page has its own details, so it’s worth a quick read before you decide. A few things to look at:
- Milk source: desi cow, Gir cow or Kankrej cow
- Method: cream-based or bilona
- Ingredients: check the label so you know exactly what’s in the jar
- Pack size: from 250 ml up to 1 litre, depending on the brand
- Storage and shelf life: shown on the packaging
Think about how you cook, too. If ghee goes into every meal, a 1 litre jar makes sense. If you mainly use it for sweets and festive cooking, a smaller pack may be plenty.
How Ghee Is Used: In the Kitchen, in Ayurveda and in Ritual
In India, ghee has never stayed in the kitchen. It follows you into the prayer room and into Ayurvedic tradition too.
In the kitchen. A spoonful melts into hot dal, glistens on a fresh roti, and sets off the sizzle of a good tadka. It’s also what makes laddoos, halwa and festive sweets taste the way they do.
In Ayurveda. Known as ghrita, ghee has long been used as a base for herbal preparations and in massage routines such as abhyanga. If you’re thinking of it for a specific health purpose, do check with a qualified practitioner first.
In puja and ritual. The diya at daily puja, the lamps of Diwali, the aarti, the offering into the havan fire: all of them run on ghee. It’s also used to prepare prasad and bhog. Many families choose ghee from indigenous desi cows for these occasions.
Storing Ghee
Follow the storage instructions on the label. As a rule, keep the lid tightly closed, store it away from direct sunlight and moisture, and always use a clean, dry spoon. Even a drop of water can affect how long ghee keeps.