A2 Gir Cow Ghee

Made from the sacred milk of pure Gir cows — India's most revered indigenous breed — using the traditional Vedic Bilona method. Hand-milked from free-grazing cows. Fermented overnight into full-fat curd. Hand-churned into makhan. Slow flame-clarified to produce a nutty, golden ghee of extraordinary purity. No preservatives. No additives. No shortcuts. Just nature, patience, and an ancient process that a factory cannot replicate.

A Name Born from Reverence

The Gir cow originates from the Gir forest region of Gujarat and is one of the most celebrated indigenous dairy breeds in the world. Her milk is genetically unique: naturally rich in A2 beta-casein protein, fat-soluble vitamins, and the golden pigment beta-carotene that gives genuine Gir ghee its distinctive warm hue.

What Most Ghee Gets Wrong

Modern production separates cream mechanically, heats it at high temperatures, and produces ghee in hours — stripping away the probiotic culture, the enzymatic richness, and the nutritional depth that only the Bilona process can deliver. Anavri A2 Gir Cow Ghee is made differently. It is made the way our grandmothers knew — slowly, with intention, and with complete respect for the cow and the craft.

The Bilona Process — Step by Step

• Fresh A2 Gir milk is hand-collected from free-grazing cows on natural pastures.
• Milk is gently boiled once and cooled to a lukewarm temperature suitable for culturing.
• A clay pot starter culture is added and the milk ferments overnight into full-fat curd.
• The fermented curd is bilaterally hand-churned with a wooden mathani until golden makhan separates.
• Makhan is washed in cold water to remove residual whey and cultured solids.
• Washed makhan is clarified over a slow, controlled flame — never rushed, never overheated.
• Milk solids are strained out, leaving pure, clarified Gir ghee.
• Cooled naturally, tested at a NABL-accredited lab, and packed in glass jars.

Key Attributes

• Breed: Pure Gir — indigenous Indian cow (A2 beta-casein)
• Milk Type: A2 whole milk, hand-milked from free-grazing cows
• Base: Fermented A2 whole curd — slow-cultured overnight in clay pots
• Method: Bilateral Bilona hand-churn — traditional Vedic process
• Smoke Point: Approx. 485°F — superior for high-heat Indian cooking
• Colour: Warm gold to amber — naturally from beta-carotene in Gir milk
• Naturally lactose and casein free; naturally trans-fat free
• No preservatives, no additives — NABL-accredited laboratory tested

Vitality Benefits

• Gut health & A2 digestion — A2 beta-casein digests gently without triggering the BCM-7 peptide associated with gut discomfort in A1 milk proteins.
• Vitamins A, D, E & K2 — present in their most bioavailable form, dissolved in the natural fat matrix of the ghee.
• Brain fuel & sustained energy — MCFAs and butyrate convert rapidly into ketone bodies for clean, sustained energy.
• Gut microbiome & butyrate — made from fermented curd rather than cream, uniquely rich in butyrate, the primary fuel for gut lining cells.
• Anti-inflammatory — contains CLA and short-chain fatty acids associated with reduced systemic inflammation.
• Naturally lactose & casein free — all milk solids are removed during slow clarification.

How to Use

• Saute, temper, stir-fry and deep-fry — the 485°F smoke point suits all styles of Indian cooking.
• Drizzle a teaspoon over hot dal, rice or khichdi just before serving.
• Replace butter in baking for a richer, nuttier flavour and superior heat stability.
• Add to warm milk with turmeric, black pepper and saffron for classic Ayurvedic golden milk.
• Take half to one teaspoon on an empty stomach in the morning — the practice of ghee anupana.

Nutrition Facts (per 1 tbsp / 14g)

• Calories: approx. 125 kcal
• Total Fat 13.97g · Saturated Fat 9.48g · MUFA 3.64g · PUFA 0.84g
• Cholesterol approx. 29.56mg · Sodium 0mg · Carbohydrates 0g · Protein 0g
• Trans Fat 0g (naturally) · CLA and Vitamins A, D, E, K2 naturally present

Storage & Allergen Information

No refrigeration required. Store in a cool, dry place away from direct sunlight and moisture. Keep the lid tightly sealed after each use. Best consumed within 12–18 months. Contains Milk (derived from A2 Gir Cow Milk); naturally free from lactose and casein after clarification. Colour, aroma and taste vary naturally with the season — a mark of authenticity.

Manufacturer & Regulatory Details

Brand: ANAVRI · Marketed & Packed by ANAVRI FOODS, Sundarpur, Biswanath, Assam 784176 · Manufactured by Bhavi Worldwides, Surat, Gujarat 395010 · FSSAI Licence (Manufacturer): 10721999000343 · Country of Origin: India · care@anavri.com · +91 9706440054