Our Products
The Traditional Bilona Process
Slow. Honest. Time-Tested.
Step 1
Ethical Milking
The journey begins with our happy, healthy Desi cows. We ensure the calves are well-fed first, then we ethically collect the nutrient-rich A2 milk.
Step 2
Boiling the Milk
The fresh milk is boiled in large clay pots over a slow fire. This traditional boiling process naturally thickens the milk and prepares it for culturing.
Step 3
Traditional Churning (Bilona)
Once the milk is converted into curd, it is churned using a wooden churner (Bilona) in two directions. This "Manthan" process is what separates the essence from the curd.
Step 4
Makkhan (Butter) Separation
Through the churning process, fresh, creamy butter—known as Loni or Makkhan—separates from the buttermilk. This butter is then washed to ensure absolute purity.
Step 5
Slow Simmering
The fresh butter is placed in a vessel and slow-cooked over a low flame. As the water evaporates, the butter clarifies, leaving behind golden, grainy, and aromatic ghee.
Step 6
Hand-Packed in Jars
Once cooled, the golden liquid is filtered and hand-poured into sterilized jars. We ensure no moisture enters, preserving the "Danedaar" texture and natural shelf life.
Step 7
Ready to Ship
Your jar of Koknand Desi Cow Ghee is now ready. We pack it securely and ship it straight from our farm to your doorstep, bringing authentic health to your home.
Rooted in traditional, Crafted with Care
The Story of Koknand: The First Blessing
The Origin In the ancient texts, life begins in the Koka—the sacred womb of creation. It is a place of absolute purity, silent strength, and infinite potential. But life, once born, requires a guardian. That guardian is the Nandini, the divine cow, whose milk is the first gift of love and sustenance to the world.
Making Of Koknand Gir Cow Vedic A2 Ghee
Get an Inside Look at Our Farm
Koknand A2 Ghee — Rooted with Milk
Koknand A2 Cow Ghee
Made with A2 / Koknand Desi cow Milk
A2 Milk, easy to digest
Rich in vitamin and good fat
Hand-Milked , grass fed
Ordinary Cow Ghee
Made with A1 / Hybrid cow Milk
A1 Milk, Hard to digest
low in Vitamin , less healthy
Machine milked , Mass production
FAQ’s
What makes Koknand Ghee different from regular brands?
Unlike mass-produced ghee, Koknand is sourced from indigenous Desi cows and crafted using traditional methods. This ensures a natural, grainy texture (Danedaar) and a rich, authentic aroma that is missing in commercial alternatives.
Is Koknand Ghee made from A2 milk?
Yes. Our ghee is sourced exclusively from Desi cows, which naturally produce A2 protein milk. This makes it more nutritious and much easier to digest than regular A1 milk products
Does it contain any additives or preservatives?
Absolutely not. Koknand Ghee is 100% pure. It contains no artificial colors, fragrances, palm oil, or preservatives. Its golden hue and nutty scent are entirely natural.
Why is the texture of the ghee grainy?
A grainy (Danedaar) texture is the ultimate sign of purity and traditional slow-cooking. It indicates that the ghee has been prepared at the right temperature to retain its natural fatty acid structure.
Can I use Koknand Ghee if I am lactose intolerant?
In the process of making ghee, milk solids (lactose and casein) are removed. Most people with lactose sensitivity find they can enjoy our pure ghee without any digestive issues.