A2 Cow Ghee is renowned for its easy digestibility and numerous health benefits, including improved digestion and enhanced immunity. Use it as a cooking oil, or a spread, or simply add a spoonful to your meals for a burst of flavour. Indulge in the goodness of desi butter ghee and elevate your culinary experience with its unparalleled taste and quality. Treat yourself to the wholesome, natural benefits of A2 Desi Cow’s Ghee today.

A2 Desi Cow Ghee vs. Regular Store-Bought Ghee

Most "Ghee" in the market is made from A1 milk and industrial cream. Our A2 Ghee is a medicinal superfood.

Feature	Organic Mandya A2 Ghee	Regular Store-Bought Ghee
Milk Source	100% Pure A2 Desi Cow Milk	Mixed A1/A2 or Buffalo Milk
Method	Bilona Method (Curd-to-Butter)	Industrial Cream Separation
Digestion	Easy on the gut; Lactose-friendly	Can cause bloating/heaviness
Aroma	Natural, grainy, and nutty	Artificial aroma or odourless

If you have a sensitive stomach or want the true Ayurvedic benefits of Ghee, A2 Bilona Ghee is the only choice.

A2 GHEE — DESI COW GHEE (BILONA METHOD)

Organic Mandya A2 Ghee is made the way it was made before machines: from the milk of native Hallikar cows, set into curd, hand-churned into butter, and slowly simmered into golden ghee. Nothing is added and nothing is taken away.
Grainy in texture, deeply aromatic, and made in small batches from milk that comes from free-grazing desi cows near Kabini and Nagarahole.

WHAT MAKES THIS A2 GHEE DIFFERENT

Bilona method. The curd is churned, not the cream. It is slower and yields less ghee per litre of milk, but it is how ghee has always been made.
A2 milk from Hallikar cows. A native Indian breed (Bos indicus) whose milk carries only the A2 beta-casein variant.
Free-grazing herds. Our cows graze on natural fodder near the Kabini and
Nagarahole forests.
Nothing added. No preservatives, no colour, no vanaspati, no palm oil.
Lab-tested, every batch.

See our lab reports and certifications: https://trust.organicmandya.com

WHAT A2 ACTUALLY MEANS

Cow's milk carries beta-casein protein in two forms: A1 and A2. Native Indian breeds such as Hallikar produce only the A2 variant. Most hybrid and crossbred herds produce a mix of both.
That is a difference in protein type. We describe what our ghee is and how it is made; we do not claim it treats or prevents any condition.

That is a difference in protein type. We describe what our ghee is and how it is made; we do not claim it treats or prevents any condition.

Ghee is pure fat and is calorie-dense. One to two teaspoons a day suits most

people as part of a balanced diet.

Cook's note: ghee does not need refrigeration. Keep the jar closed, store it

somewhere cool and dark, and always use a clean, dry spoon. Moisture is the

only thing that spoils ghee.

Specification	Details
Net Volume	275 ml / 475 ml / 700 ml
Ingredients	100% A2 Desi Cow Ghee (Clarified Butter). Nothing Else.
Breed	Hallikar (Bos indicus), free-grazed near Kabini and Nagarahole
Method	Traditional Bilona Method (Curd-Churned, Not Cream-Separated)
Smoke Point	Approximately 250°C
Allergen Information	Contains Dairy. Naturally very low in lactose and casein as most milk solids are removed during clarification.
Storage Instructions	Store in an airtight container in a cool, dry place away from direct sunlight. Always use a clean, dry spoon. Refrigeration is not required.

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A2 Ghee – Desi Cow Ghee (Bilona Method)