A2 Cow Ghee - Amritmahal Ghee

500ml

Rs. 1,850

Rs. 1,850 Rs. 2,300

A2 Cow Ghee - Amritmahal Ghee

Heritage Breed, Healing Ghee

Rs. 1,850

Rs. 1,850 Rs. 2,300

Incl. of all taxes

Quantity

500ml

Rs. 1,850

Rs. 2,300

Save 20%

(Rs.370.0/100ml)

Only 3 left

1000ml

Rs. 3,299

Rs. 4,499

Save 27%

(Rs.329.9/100ml)

Only 1 left

100% NATURAL

CHEMICAL FREE

HANDCRAFTED QUALITY

DESI COW GOODNESS

Hatti Butti brings you our Amritmahal Pure A2 Cow Ghee, made from milk sourced from the indigenous Amritmahal breed of Karnataka. Prepared using the traditional Bilona method, this ghee combines the heritage of a native Indian cattle breed with a carefully followed traditional preparation process.

The milk is first converted into curd and then traditionally churned using a wooden Bilona to separate the butter. The butter is slowly clarified to create rich and aromatic Bilona Cow Ghee with a naturally grainy, daanedaar texture.

With its rich aroma and traditional flavour, Amritmahal Ghee is suitable for everyday Indian meals, including dal, rice, khichdi, roti, tadka, traditional cooking and festive recipes.

Our traditional hand-churned ghee follows four carefully managed stages:

Step 1: Fresh Milk Sourcing – Milk is sourced from Amritmahal cows associated with traditional farming practices in Karnataka.

Step 2: Curd Fermentation – The milk is boiled and naturally set into curd before the traditional churning process.

Step 3: Wooden Bilona Churning – The fermented curd is traditionally churned using a wooden Bilona to separate the butter.

Step 4: Slow Clarification – The freshly separated butter is gently heated until the moisture evaporates, producing aromatic Bilona cow ghee with a naturally grainy texture.

Amritmahal Ghee can be used in a variety of everyday Indian meals and traditional recipes.

With Dal & Rice
Add a small amount to dal, rice or khichdi for a rich traditional flavour.

With Roti
Serve with roti, chapati and other Indian breads.

Tadka & Tempering
Use it for tadka and tempering dals, vegetables and Indian recipes.

Everyday Cooking
Use it as a traditional cooking fat in suitable recipes.

Sweets & Festive Foods
Its rich flavour makes it suitable for Indian sweets and festive preparations.

Traditional Recipes
Use Amritmahal Ghee in traditional family recipes where the rich aroma and flavour of cow ghee complement the dish.

Ghee is a concentrated source of dietary fat and naturally contains fat-soluble vitamins such as vitamins A, D, E and K. As part of a balanced diet, it can be enjoyed for its nutritional value, traditional character and rich flavour.

Amritmahal A2 Cow Ghee can be enjoyed for:

Its concentrated source of dietary fat
Naturally occurring fat-soluble vitamins
Its rich aroma and traditional flavour
Its naturally grainy, daanedaar texture
Its traditional role in Indian meals and cooking

Traditionally prepared ghee can vary naturally in colour, aroma and texture depending on the milk, season and preparation process.

Store the glass jar in a cool, dry place inside your kitchen pantry. Keep it away from direct sunlight and moisture. Refrigeration is generally not required.

Amritmahal Breed Heritage: Made from milk sourced from the indigenous Amritmahal breed of Karnataka.

Traditional Bilona Preparation: Milk is converted into curd, traditionally churned to separate butter and slowly clarified into ghee.

Rich Aroma & Daanedaar Texture: Traditional preparation gives the ghee its characteristic aroma, flavour and naturally grainy texture.

Everyday Versatility: Suitable for cooking, tadka, dal, rice, khichdi, roti, sweets and traditional recipes.

Carefully Sourced Milk: Milk is sourced through farming relationships focused on consistent quality and traceability.

Traditional Taste: Prepared to bring the character of traditionally made cow ghee to everyday meals.

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FAQ's

Ans: Amritmahal Ghee is made from milk sourced from the indigenous Amritmahal breed of Karnataka and prepared using the traditional Bilona method. This process gives the ghee its characteristic aroma, flavour and texture.

Heat destroys delicate nutrients, flavour, and aroma in oils. Pressing below 27°C ensures your groundnut oil retains its full natural goodness, just as nature intended.Ans: If the product is sold as A2 Cow Ghee, its A2 status should be supported by relevant breed documentation, laboratory testing or certification. The A2 designation refers to the beta-casein profile of the milk.

Ans: Bilona ghee is traditionally made by converting milk into curd, churning the curd using a traditional wooden churner to separate butter, and then slowly clarifying the butter into ghee.

Ans: Natural differences in milk, season, cattle feed and preparation can cause variations in the colour, aroma and texture between batches.

Ans: Ghee contains very little lactose because most milk solids are removed during clarification. However, people with a milk allergy or significant dairy sensitivity should consult a qualified healthcare professional before consuming it.

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Every purchase helps preserve our tradition of caring for indigenous cows. If you'd like to extend your support, visit our Gaushala website and contribute to their care with an act of kindness.

Hatti Gousamsthana Trust(R)

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