Cow Ghee 250g
₹ 600.00
Cow Ghee 250g — Pure, Grass-Fed & Made by the Traditional Bilona Method Dhatu Organics Cow Ghee is crafted the traditional way — from the cultured butter of grass-fed cows, ... Read more ↓
100% Organic
No Additives
Free Delivery ₹499+
Cow Milk Butter (Traditional Bilona Method, Grass-fed)
Nutrition FactsServing: 10g (1 tsp)
| Nutrient | Per serving | Per 100g | % RDA* |
|---|---|---|---|
| Energy | 90 kcal | 900 kcal | 4.5% |
| Total Fat | 10 g | 99.5 g | 15.3% |
| of which Saturated Fat | 6.2 g | 61.9 g | 28.1% |
| of which Monounsaturated Fat (MUFA) | 2.9 g | 28.7 g | — |
| of which Polyunsaturated Fat (PUFA) | 0.4 g | 3.7 g | — |
| of which CLA (Conjugated Linoleic Acid) | 0.2 g | 1.5 g | — |
| Total Carbohydrates | 0 g | 0 g | — |
| Protein | 0 g | 0 g | <1% |
| Sodium | 0 mg | 0 mg | <1% |
| Vitamin A | 84 mcg | 840 mcg | 9.3% |
| Vitamin D | 1.5 mcg | 15 mcg | 10% |
| Vitamin E | 0.3 mg | 2.5 mg | 1.7% |
| Vitamin K2 | 0.9 mcg | 8.9 mcg | <1% |
* % RDA based on a 2000 kcal reference diet (FSSAI). Values are approximate and may vary by batch.
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Cow Ghee 250g — Pure, Grass-Fed & Made by the Traditional Bilona Method
Dhatu Organics Cow Ghee is crafted the traditional way — from the cultured butter of grass-fed cows, slowly clarified to remove water and milk solids, leaving behind pure, golden, nourishing fat. This Bilona process — first converting milk to curd, then churning to extract butter, then simmering to make ghee — is the Ayurvedic gold standard. The result is a ghee rich in fat-soluble vitamins (A, D, E, K2), CLA (Conjugated Linoleic Acid), and butyrate — a short-chain fatty acid that feeds gut cells and supports a healthy microbiome.
Why Grass-Fed Bilona Ghee?
- Fat-Soluble Vitamins — A (840mcg), D (15mcg), E (2.5mg), K2 (8.9mcg) per 100g; critical vitamins absent in most plant oils.
- CLA (1.5g/100g) — Conjugated Linoleic Acid supports body composition, immunity, and has documented anti-cancer properties.
- Butyrate — A short-chain fatty acid produced during ghee making; the primary fuel for colonocytes (gut lining cells).
- High Smoke Point (~250°C) — One of the safest fats for high-heat cooking.
- Lactose & Casein Free — Milk solids removed during clarification; typically tolerated by the lactose intolerant.
- Traditional Bilona Process — Curd is set from whole milk, churned into butter, then slowly simmered — maximising nutrient retention.
How to Use
- Cooking: Perfect for high-heat cooking, tadka, roasting, and baking.
- Dal & rice: The classic Indian tradition — a spoon of ghee over hot dal or rice transforms the dish.
- Roti & chapati: Spread generously for flavour and to support fat-soluble vitamin absorption from vegetables.
- Ayurvedic use: Morning gut-prep (1 tsp warm ghee on empty stomach), triphala ghee for digestion, nasya for sinus health.
Frequently Asked Questions
Is ghee bad for heart health?
Modern research has significantly revised earlier concerns about saturated fat and heart disease. Cow ghee's saturated fat profile, combined with its CLA, K2, and butyrate content, is increasingly seen as cardio-neutral or beneficial in moderate amounts — particularly when sourced from grass-fed animals. Traditional Indian populations consuming ghee regularly as part of a whole-foods diet show no adverse cardiovascular outcomes. Moderation and food quality are key.
Can lactose-intolerant people eat ghee?
Usually yes. During the ghee-making process, milk solids (which contain lactose and casein) are removed. Most people with lactose intolerance tolerate ghee well. However, those with severe dairy allergy should exercise caution and consult a doctor.
What is the Bilona method?
The Bilona method is the traditional Vedic process of making ghee: whole milk is first converted into curd (dahi), the curd is churned with a wooden churner (Bilona) to extract butter (makhan), and this butter is then slowly simmered until all water evaporates and pure golden ghee remains. This process produces far more nutritious ghee than the modern cream-separator method which skips the curd fermentation step.
How long does cow ghee last?
Properly made ghee is shelf-stable for 6–12 months at room temperature and up to 2 years when refrigerated. The absence of water and milk proteins makes it highly resistant to spoilage. Always use a clean, dry spoon to prevent contamination.
Is ghee suitable for keto or paleo diets?
Yes — ghee is one of the most celebrated fats in both ketogenic and paleo nutrition. It is virtually zero carb, high in quality saturated and monounsaturated fats, rich in fat-soluble vitamins, and has no inflammatory refined oils or vegetable fats.
