A2 Desi Cow Ghee - Malnad Gidda Pure Ghee

500ml

Rs. 1,900

Rs. 1,900 Rs. 2,500

A2 Desi Cow Ghee - Malnad Gidda Pure Ghee

Liquid Gold from Malnad

Rs. 1,900

Rs. 1,900 Rs. 2,500

Incl. of all taxes

Quantity

500ml

Rs. 1,900

Rs. 2,500

Save 24%

(Rs.380.0/100ml)

Only 5 left

1000ml

Rs. 3,499

Rs. 5,599

Save 38%

(Rs.349.9/100ml)

Only 2 left

100% NATURAL

CHEMICAL FREE

HANDCRAFTED QUALITY

DESI COW GOODNESS

Hatti Butti Malnad Gidda Pure Ghee is a traditional A2 Desi Cow Ghee made from milk sourced from the indigenous Malnad Gidda breed of Karnataka. Prepared using the traditional Bilona method, this ghee brings together the heritage of a native Indian cattle breed with a time-honoured method of ghee preparation.

The process begins with fresh cow milk, which is traditionally converted into curd before being hand-churned using a wooden Bilona to separate the butter. The butter is then slowly clarified to produce rich, aromatic Bilona Cow Ghee with its characteristic golden appearance and naturally grainy, daanedaar texture.

With its rich aroma and traditional flavour, Malnad Gidda Ghee is ideal for everyday Indian cooking, including dal, rice, khichdi, roti, tadka and traditional recipes .

Our traditional Bilona ghee follows four carefully managed stages:

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

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

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, leaving behind aromatic Bilona ghee with a naturally grainy texture.

The rich flavour and aroma of Malnad Gidda Ghee make it versatile for everyday Indian cooking.

Everyday Meals
Add a spoonful to dal, rice, khichdi or roti for extra richness and traditional flavour.

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

Cooking
Use it as a traditional cooking fat for suitable everyday recipes.

Indian Sweets
Its rich flavour makes it suitable for preparing traditional sweets and festive recipes.

Serving
A small amount can be added to hot rice, khichdi or other dishes before serving to enhance flavour and aroma.

Ghee is a concentrated source of dietary fat and naturally contains fat-soluble vitamins such as vitamins A, D, E and K. It can be enjoyed as part of a balanced diet and provides a traditional way to add richness and dietary fat to meals.

Malnad Gidda A2 Desi Cow Ghee can be enjoyed for:

Its naturally rich source of dietary fat

Its naturally occurring fat-soluble vitamins

Its rich aroma and traditional flavour

Its smooth, rich character when added to everyday meals

Its traditional role in Indian cooking and food preparation

The naturally grainy, daanedaar texture and aroma of traditionally prepared ghee can vary between batches depending on factors such as milk, season and preparation.

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.

Malnad Gidda Breed Heritage: Made from milk sourced from the indigenous Malnad Gidda breed associated with Karnataka.

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

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

Traditional Indian Cooking: Suitable for dal, rice, khichdi, roti, tadka, sweets and everyday recipes.

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

Traditional Taste: Prepared to preserve the rich flavour and culinary character associated with traditionally made cow ghee.

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FAQ's

Ans: Malnad Gidda Ghee is made from milk sourced from the indigenous Malnad Gidda breed of Karnataka and prepared using the traditional Bilona method. The curd is traditionally churned to separate butter before the butter is slowly clarified into ghee.

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 marketed as A2 Cow Ghee, its A2 status should be supported by appropriate breed documentation, laboratory testing or certification. The A2 designation relates to the beta-casein profile of the milk and should not be assumed solely from the breed name.

Ans: Bilona ghee is traditionally prepared by first 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 variations in milk, season, cattle feed and traditional preparation can influence the colour, aroma and texture of ghee from one batch to another.

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

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