Description

Tradition, slowly transformed into golden goodness

Our A2 Desi Cow Ghee is made from the milk of indigenous Gir and Kankrej cows, two traditional Indian cattle breeds with deep roots in Gujarat. These breeds are recognised as indigenous dairy cattle by the National Dairy Development Board.

We follow the traditional Bilona method — a slower, more deliberate process that begins with milk rather than directly converting cream into butter. The milk is first cultured into curd, then traditionally churned to separate butter from buttermilk. The freshly obtained butter is gently heated until its water evaporates and the milk solids separate, leaving behind clear, aromatic, golden ghee.

At the heart of the process is the Bilona pot, a traditional Indian churning vessel that represents an older way of making food: patiently, by hand, and with respect for the ingredients. The result is ghee with a distinctive aroma, rich flavour and beautifully smooth texture.

Why A2 Desi Cow Ghee?

A2 refers to the type of beta-casein protein naturally present in the milk from A2-producing cows. Gir and Kankrej are indigenous Indian breeds associated with A2-type milk. It is worth remembering, however, that ghee is primarily milk fat and contains very little of the original milk proteins — so the A2 distinction comes from the source milk, rather than A2 protein being a major component of the finished ghee.

Ghee itself is an energy-dense traditional fat and naturally contains fat-soluble vitamins such as vitamin A. It also contains short-chain fatty acids, including butyric acid, and has been a valued part of Indian cooking and traditional food culture for centuries.

A little goodness, every day

Use it to temper dals, finish vegetables, enrich rotis, cook your favourite Indian dishes or simply add a little to warm food. Its high fat content makes it naturally suitable for cooking, while its characteristic nutty aroma can transform even simple meals.

Did you know?

Ghee is one of the oldest preserved dairy fats in Indian culinary tradition. By removing most of the water and milk solids from butter, the Bilona process transforms a perishable dairy product into a stable cooking fat with a concentrated flavour.

Indian indigenous cattle are also remarkably adapted to the country’s diverse climates and farming conditions. Gir and Kankrej are among the recognised indigenous breeds being conserved and developed in India.

For Mirdvan, this ghee is more than an ingredient. It is a connection to Indian breeds, traditional craftsmanship and the wisdom of making food with patience — brought into a form that belongs naturally in the modern kitchen.