Desi A2 Cow Ghee | Bilona Ghee

The Wild Gold of Kuno: The Story of Kenkatha & Hariana A2 Bilona Ghee

A spoonful over hot dal-rice, a finishing touch on a fresh roti, or the aroma of a cumin tadka: this is ghee made for the meals you come back to every day. Prepared by Maa Reva Vedic Food, it brings together milk from forest-grazed Kenkatha and Hariana cows in the Kuno landscape and the traditional curd-based Bilona method.

Kenkatha and Hariana are native Indian cattle breeds. Their cows graze on native grasses, wild plants and forest herbs across the Kuno landscape. This seasonal diet gives the milk, and the ghee made from it, its distinctive character. Milk is first set into curd, churned into butter and then slowly heated over a wood fire. The result is a rich, nutty aroma and the familiar danedar texture.

• Native Breeds: Made from the milk of Kenkatha and Hariana cows.
• Traditional Bilona Process: Milk is set into curd overnight with a natural starter, then churned with wooden churners to separate the butter.
• Slow Wood-Fire Heating: The cultured butter is gently heated until the milk solids separate, leaving aromatic ghee.
• Grainy Texture: Its characteristic danedar texture develops as the prepared ghee cools; firmness can change with the surrounding temperature.
• Rich Aroma: A nutty aroma brings a traditional finishing touch to everyday meals.
• No Added Preservatives: Made without artificial colours or synthetic aroma additives.

• Ingredients: A2 milk from forest-grazed Kenkatha and Hariana cows, and natural curd starter, used to make cultured butter and ghee.
• Allergen Information: Contains dairy (milk fat).
• Shelf Life: 12 months from the date of packaging.

Serving size: 1 tbsp (14 ml). Number of servings: 71.

Varush Singh, Maa Reva Vedic Food & The Guardians of Kuno

Behind every jar is a story of a return to roots. After years living abroad, Varush Singh returned to India with a mission to preserve native cattle breeds, including Kenkatha and Hariana, and traditional food-making practices. Through Maa Reva Vedic Food, he works to keep these methods alive.

For over ten years, Maa Reva Vedic Food has worked alongside tribal communities in the Kuno region of Madhya Pradesh. These herding families understand the rhythms of the land and the cattle they care for.

• Forest Grazing: The herders allow their cows to graze on native grasses and forest plants across the Kuno landscape.
• Direct Sourcing: Maa Reva Vedic Food procures milk directly from these families, supporting their livelihoods.
• Traditional Mastery: The milk is set into curd, churned into butter and slowly heated over wood fires using the Bilona method.

Full flavour without extra seasoning
Its nutty aroma and buttery richness add depth to plain rice, dal and vegetables. A finishing spoonful lets you enjoy the ghee’s flavour on its own.

Useful from the pan to the plate
The same jar works for sautéing, pan-cooking, tempering spices and finishing food, making it a versatile part of an everyday kitchen.

Traditional cultured-butter preparation
Milk from Kenkatha and Hariana cows is set into curd, churned into butter and slowly heated over a wood fire. This curd-based Bilona method gives the ghee its characteristic aroma and danedar texture.

No added colours or synthetic aroma
Made without added preservatives, artificial colours or synthetic aroma additives. The flavour comes from the milk, cultured butter and preparation process.

1. Varan-bhaat with a finishing spoonful
Serve hot rice and dal, then add a little ghee just before eating. Mix while warm to spread its buttery flavour through the bowl.

2. Fresh roti or Puran Poli
Spread lightly over a roti straight from the tawa, or serve alongside warm Puran Poli. Start with a small amount and add to taste.

3. Jeera tadka for dal or khichdi
Gently heat a spoonful, add cumin and your preferred spices, then pour over the cooked dish. Keep the heat controlled and avoid letting the ghee smoke.

4. A fragrant base for sheera or halwa
Use in place of the ghee called for in your recipe. Roast the semolina or flour gently, stirring regularly, before adding the remaining ingredients.

5. Simply sautéed vegetables
Warm a little ghee in a pan, add seasonal vegetables and cook with your usual seasoning. Use enough for the recipe without overheating the pan.

Where to keep it
Store tightly closed in a cool, dry cupboard, away from direct sunlight, the stove and steam. Refrigeration is not required.

How to handle it
Use a clean, completely dry spoon every time. Keep water and food crumbs out, and do not pour used ghee back into the jar. If transferring to another container, use clean, dry glass or stainless steel.

What texture changes mean
The ghee may be grainy or firm in cooler weather and soft or liquid in warmer weather. Temperature-related changes in consistency alone do not indicate spoilage.

When to use it by
The stated shelf life is 12 months from packaging. Follow the best-before date and any additional directions on the jar; opening it does not extend that date.