A2 Buffalo Ghee

500Ml

Rs. 720.00

Rs. 720.00 Rs. 900.00

A2 Buffalo Ghee

Rs. 720.00

Rs. 900.00 Rs. 720.00

भैंस का बिलोना घी · शाहजी मेरठ

Rich, dense, high-fat ghee from Meerut desi buffalo. Full-bodied flavour, higher smoke point for dal tadka, halwa, puja and deep frying. Made the same slow-cooked way since 1957. NABL tested.

The original Meerut dairy ghee. Rich, full-bodied, traditional.

Size 500Ml 1 Litre 2 Litre 3 Litre 5 Litre

Pure A2 Buffalo Ghee

Since 1957

No Additives · No Preservatives

NABL Tested Every Batch

Meerut Dairy Belt

Three Generations · One Method

20L

Buffalo milk per kg of bilona ghee. Higher yield, richest flavour, most value per rupee in the range

3

Days from fresh milk to sealed jar. Cannot be shortened or automated

67+

Years of dairy heritage in Meerut. Same city, same method

100%

Batches NABL lab tested before dispatch. No exceptions, no random sampling

"Buffalo ghee is pale. It tastes the richest. Do not judge this ghee by its colour - taste it on dal tadka once and you will understand."

Why Murrah Buffalo - Specifically

Meerut's Native Buffalo. The Original.

The Sahiwal is considered the finest dairy cattle of the Indian subcontinent - originating from the Sahiwal district of Punjab, and now one of the rarest pure A2 breeds maintained in India. Naturally heat-tolerant and adapted to the Meerut belt's climate. The Sahiwal's milk contains naturally higher butterfat (5-7%) than Gir cow milk - which is exactly what makes the bilona ghee richer, the granules creamier, and the colour a deeper amber-gold.

A2 By Nature - No Testing Needed

Among all Indian buffalo breeds - DNA verified, not just breed-claimed. The protein structure that makes A2 easier to digest.

7–8% Natural Butterfat

Murrah buffalo milk has a natural fat content of 7–8% - the highest of any dairy animal we use. Gir Cow is 4–5%. Sahiwal is 5–7%. This is why buffalo bilona ghee is the richest in flavour, and why it produces the most ghee per litre of milk processed.

Pale Colour Is the Proof

Pure buffalo ghee is pale - from ivory-white to a very light gold. Buffalo milk has significantly less beta-carotene than cow milk, which means the ghee is naturally paler. A pale buffalo ghee is authentic. A deep golden buffalo ghee should be questioned - it may have been blended with cow ghee or coloured.

Best Value in the Range

Buffalo milk produces more ghee per litre than cow milk because of its higher fat content. This is why Murrah Buffalo Bilona Ghee is the most accessible price in the Shahji range - same bilona method, same NABL testing, same three-day process. Just a more efficient source animal. The traditional choice for bulk household and restaurant use.

Three Days. Same Method. Richest Result.

The bilona method is identical for every ghee we make. What changes is the source - Murrah buffalo milk has the highest natural fat content of any dairy animal we use. The same three days. The richest result.

दूध - Milk

Hand-Milked · Morning Only

Our Murrah buffalo are milked by hand every morning - once a day. Murrah buffalo milk carries a natural fat content of 7–8%, the highest of any dairy animal we use. This is the source of the richness. No pooling. No blending with lower-fat milk from other animals. Milk reaches our dairy within 4 hours of milking.

दही - Curd

Overnight Natural Setting

Fresh buffalo milk is boiled, cooled, and set with our traditional starter culture overnight in earthen pots. 8–10 hours of natural fermentation. Buffalo curd is visibly richer and thicker than cow curd - a direct reflection of the higher fat content in the source milk. Same process, richer raw material.

बिलोना - Butter

Two-Direction Hand Churning

Set buffalo curd is hand-churned with a wooden bilona rod in two-directional rotations for 45–60 minutes per batch. Buffalo butter is dense, ivory-white, and visibly richer than cow butter. The higher fat content means more butter per litre of milk - which is why buffalo ghee is both richer in flavour and the best value in the range.

घी - Ghee

Slow Heat · NABL Tested

Buffalo butter is slow-heated in iron kadais on a low flame until pure ghee clarifies. Buffalo ghee is pale - from ivory-white to a very light gold. This is not a defect. It is the natural colour of pure buffalo ghee and one of the clearest ways to identify it from cow ghee. Strained hot, sealed, and NABL tested before every dispatch.

What You See in the Jar

The Pale Colour Is Not a Defect.

Open Shahji Murrah Buffalo Bilona Ghee and the colour surprises first-time buyers - it is pale, from ivory-white to a very light gold. Every new customer asks the same question. Here is the answer:

Buffalo milk has significantly less beta-carotene than cow milk. Beta-carotene is the pigment that makes cow ghee golden-yellow. Less beta-carotene in buffalo milk means the finished ghee is naturally pale - this is a chemical fact, not a quality issue. Pure buffalo ghee should be pale. A deep golden buffalo ghee has likely been blended with cow ghee or coloured artificially. The pale colour is the authenticity marker.

Pale ivory to light gold - the natural colour of pure Murrah buffalo bilona ghee

232°C

Smoke point

Safe for high-heat cooking

0g

Lactose & casein

Fully clarified. Safe for most lactose intolerant

12mo

Shelf life sealed

No preservatives required

✓ Buffalo ghee may appear brighter white in winter - normal. Higher saturated fat solidifies at a slightly higher temperature than cow ghee. Warm gently in a bowl of warm water. The flavour is unchanged.

Frequently asked questions

Regular ghee is made from crossbred cows using industrial cream separation - fast, high-volume, and nutritionally stripped. Murrah Buffalo A2 ghee is made from an indigenous Indian buffalo breed using the traditional Bilona method - curd-based, hand-churned, slow-cooked in small batches. The result is a richer, denser ghee with higher fat content, more fat-soluble vitamins, and a deeper flavour than anything produced industrially.

Buffalo ghee is A2. All buffaloes - including the Murrah breed - naturally produce only A2 beta-casein protein in their milk. The A1 versus A2 distinction applies to cattle, where crossbred cows produce A1 milk and indigenous breeds produce A2. Buffaloes are entirely outside the A1 category. So if you are choosing buffalo ghee specifically for the A2 benefit, you are making the right choice.

From curd. Fresh Murrah buffalo milk is first set into curd, then hand-churned using the Bilona method to extract white butter, which is slow-cooked into ghee. This is the traditional process - not the industrial cream-separation method used for commercial ghee. The curd-based process is what gives our buffalo ghee its characteristic richness and deep aroma.

Buffalo milk naturally contains more fat than cow milk - typically 7 to 8 percent fat versus 3.5 to 4.5 percent in cow milk. This higher fat content carries through to the ghee, making buffalo ghee denser, thicker, and richer than cow ghee. It also has a slightly higher melting point, which means it stays solid at room temperature more readily - especially in winter. This is completely normal and not a quality issue.

Murrah Buffalo ghee has a rich, intense, deeply creamy flavour - noticeably stronger and more indulgent than cow ghee. Where Gir or Sahiwal cow ghee is warm and nutty, buffalo ghee is bold and full-bodied. It adds a depth of flavour to halwa, biryani, and festive cooking that cow ghee cannot match. If cow ghee is the everyday choice, buffalo ghee is the one that makes a dish taste like it was cooked for an occasion.

Buffalo ghee is richer and higher in fat than cow ghee, so it is more calorie-dense - but that does not make it hard to digest for most people. Like all Bilona ghee, virtually all lactose and milk solids are removed during the clarification process. The butyric acid naturally present in ghee actually supports gut health and digestive function. In normal cooking quantities - one to two teaspoons per meal - most people digest it comfortably. If you have a sensitive stomach, start with a smaller amount and increase gradually.

Choose Murrah Buffalo ghee if you want maximum richness in cooking - it is ideal for sweets, festive dishes, and recipes where ghee is a central flavour. It is also traditionally preferred for people who need a high-calorie, nutrient-dense fat - growing children, athletes, elderly people, and those recovering from illness. If you want a milder ghee for everyday light cooking, Sahiwal Cow ghee is the better fit. Both are A2 Bilona - the difference is richness and intensity.

Why Families Choose Our Murrah Buffalo Ghee

Verified reviews from customers who love the rich taste, creamy texture, and traditional character of Shahji Murrah Buffalo Ghee.

I bought this mainly for making sweets at home and the difference was immediately noticeable. The texture is rich, the flavour is deeper than cow ghee, and the finished sweets had the same taste I remember from family gatherings growing up.

Manoj Gupta

This is one of the best buffalo ghee products I have tried. It has a naturally rich character without feeling overly heavy. We use it for parathas, dals, and winter recipes, and the taste is consistently excellent.

Ritu Aggarwal

Most buffalo ghee available online either lacks flavour or feels overly processed. Shahji's Murrah Buffalo Ghee has a traditional taste and a creamy texture that stands out from the first spoon itself. The quality feels genuine.

Amit Jain

I specifically wanted buffalo ghee for making halwa and festive sweets. The richness it adds is incredible and a small quantity goes a long way. The aroma while cooking reminds me of the homemade buffalo ghee we used to get from relatives in Punjab.

Shweta Khurana

The consistency, colour, and flavour have remained the same across multiple orders. We prefer buffalo ghee because of its fuller taste and this has become our go-to choice. It feels premium and worth every rupee.