Gir A2 Cow Ghee | Bilona Method | गीर गाईचे तूप

The Sacred Story of Our Ghee 🪔

What makes this A2 Gir Cow Ghee truly extraordinary is the community behind every jar. It is lovingly prepared by the Dharwad community, a group that carries an ancient, spiritual bond with Desi cows—a legacy they proudly trace back to the era of Lord Shri Krishna. For these traditional keepers, cow care is not a business; it is a "Sewa" (sacred duty) passed down through generations with immense reverence.

In the quiet, rural landscapes of Pune, the community maintains a dedicated Goshala where our indigenous Gir cows are treated as family. These cows are free-grazing and pasture-raised, ensuring they live a stress-free, happy life. When you bring this ghee into your kitchen, you aren't just buying a cooking fat; you are bringing home the sanctity, devotion, and purity of a tradition that has remained unchanged for centuries. ✨🐄

The Traditional Bilona Process 🍯

At Past In Present Agro, we honor the "Bilona" method—a traditional curd-to-butter way to prepare aromatic ghee. Unlike commercial ghee made from cream, our process starts with fresh A2 Gir cow milk which is boiled and set into curd overnight.

This curd is then slowly churned (Manthan) to extract raw white butter (Makkhan). Finally, the butter is simmered over a mild flame to perfection. The result? A grainy, golden texture and a divine aroma that fills the entire house. This slow heating develops the ghee’s characteristic aroma and grainy texture. 

• Ingredients: Gir Cow Milk, Natural Curd Starter.
• Allergen Information: Contains milk.
• Shelf Life: 12 months. Follow the best-before date printed on the jar.

Nutritional Information (Approximate Values)
Serving Size: 1 tablespoon (14 ml)
Servings: 18 in the 250 ml pack shown on the supplied label.

Values reproduced from the supplied label. The label states that % RDA is based on a 2,000 kcal energy requirement for an average adult. Blank cells indicate that no % RDA is provided on the label.

Meet the Guardian of Your Ghee: Vanabhai & The Dharmawad Legacy

At the heart of every jar of our ghee is a story that spans over six generations. We are proud to partner with Vanabhai from Shree Milk and Milk Products, based in the rugged pastures of Pune.

A Heritage of Gold

Vanabhai belongs to the Dharmawad community, a nomadic pastoralist group whose very identity is woven into the care of indigenous cattle. For centuries, the Dharmawad people have been the silent custodians of India's dairy traditions, known specifically for their intuitive understanding of cow behavior and the art of ghee-making. To them, ghee isn't just a product; it's a sacred heritage passed down from father to son.

The Slow, Sacred Bilona Method

While the modern world moved to machines, Vanabhai stayed true to the Bilona method. This is a labor of love that begins long before the fire is lit:

• A2 Cultured Curd: Unlike commercial ghee made by spinning cream, Vanabhai's team sets whole milk into curd overnight.
• Hand-Churning: This curd is then churned to extract Makkhan (butter), separating the butter before it is slowly clarified into ghee.
• Fire-Clarified: The butter is slowly melted over a controlled flame, resulting in the distinct granular texture and nutty aroma that only a master craftsman can achieve.

More Than a Farmer: A Conservationist

Vanabhai's passion goes beyond the kitchen. He is a fierce advocate for the conservation of the Desi Gir Cow. He believes that a happy, free-grazing cow, treated with the respect of a family member, is central to the traditional milk-sourcing practices he values. By choosing this ghee, you aren't just buying a kitchen staple—you are supporting Vanabhai's mission to keep these native breeds thriving and preserving a lineage of craftsmanship that has survived for hundreds of years.

"We don't make ghee; we wait for it. It is the patience of our ancestors in a jar." — Vanabhai

• Rich Flavour, Even in Simple Meals: Its nutty aroma and buttery finish bring warmth to everyday dal, rice and fresh rotis. Start with a small spoonful and adjust to taste.
• Made from Cultured Curd: Gir cow milk is set into curd, churned to separate the butter, and slowly clarified into ghee. The curd-to-butter Bilona method is at the heart of this product.
• One Jar for Everyday Cooking: Use it for tempering spices, sautéing vegetables, finishing a meal or preparing traditional sweets. It brings a familiar ghee flavour to both savoury and sweet recipes.
• No Added Preservatives or Artificial Colours: Made with Gir cow milk and a natural curd starter, without added preservatives or artificial colours.
• A Maker You Can Know: Prepared in Pune by Vanabhai and the team at Shree Milk and Milk Products, connecting your kitchen to the people behind the jar.

Ghee is a concentrated cooking fat. Enjoy it in portions that suit your meals and dietary needs; it is not a medicine or a substitute for a varied diet.

1. Over Warm Varan-Bhaat or Khichdi
Add a small spoonful just before serving and let it melt into the warm rice and dal. Pair with a squeeze of lemon or your favourite chutney for a simple, comforting meal.

2. On Fresh Roti, Bhakri or Puran Poli
Spread a thin layer over the surface while it is still warm. The ghee melts into the bread, adding a soft, buttery finish that works equally well with savoury bhakri and sweet puran poli.

3. For a Fragrant Tadka
Warm a little ghee over low to medium heat, add cumin or mustard seeds and your chosen spices, then pour over dal, kadhi or cooked vegetables. Watch the pan closely and avoid heating the ghee until it smokes.

4. With Khakhra and Dry Chutney
Lightly spread warm ghee over khakhra and sprinkle with dry garlic, flaxseed or peanut chutney. Add the topping just before eating for a crisp, savoury tea-time bite.

5. In Homemade Sweets
Use it to roast rava or besan for sheera and laddus, or follow your favourite ghee-based halwa recipe. Gentle roasting lets the toasted ingredients and ghee aroma develop together without scorching.

6. For Everyday Sautéing
Use a small amount to sauté vegetables or cook a dosa on a warm tawa. Start with a little and add more only if your recipe needs it.

• Choose a Cool, Dry Cupboard: Store the jar away from direct sunlight, the stove and other heat sources. Follow the storage directions printed on your pack.
• Keep the Lid Tightly Closed: Close the jar after every use to limit exposure to air, moisture and kitchen odours. Keep the rim and the inside of the lid clean and dry.
• Use Only a Clean, Completely Dry Spoon: Do not dip wet utensils or a spoon carrying dal, rice or other food into the jar. Scoop out what you need before cooking and keep the jar away from steam.
• If You Decant It: Use a clean, completely dry, food-safe container with a tight-fitting lid. Keep the original best-before and batch details for reference.
• Follow the Best-Before Date: The listed shelf life is 12 months. Opening or transferring the ghee does not restart that period. Do not use it if you notice mould, an unusual rancid smell or other signs of spoilage.