A2 Gir Cow Bilona Ghee

500Ml

Rs. 1,200.00

Rs. 1,200.00 Rs. 1,600.00

A2 Gir Cow Bilona Ghee

Rs. 1,200.00

Rs. 1,600.00 Rs. 1,200.00

गिर गाय का बिलोना घी · शाहजी मेरठ

Hand-churned from grass-fed Gir cows using the 3-day bilona method. Set as curd, churned by hand, slow-heated to pure golden ghee.

Pure. Traceable. Tested. Since 1957.

Size 500Ml 1 Litre 2 Litre 3 Litre 5 Litre

Pure A2 Gir Cow Bilona Ghee

Since 1957

No Additives · No Preservatives

NABL Tested Every Batch

Meerut Dairy Belt

Three Generations · One Method

28L

A2 Gir cow milk needed to make 1 kg of bilona ghee. Commercial ghee uses 12-14L

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

"The Gir is a heritage breed - not a marketing claim. Fewer of them exist each year. Your purchase supports their preservation."

Why Gir Cow - Specifically

The Oldest Dairy Breed in India.

The Gir is India's most revered indigenous dairy breed - documented in the Vedas, bred over thousands of years for the finest milk. DNA-tested for A2 beta-casein genetics. Grass-fed on natural pastures in the Meerut belt. 28 litres of Gir cow milk makes just 1 kg of bilona ghee.

Highest A2 Beta-Casein

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

Natural Pasture Diet

Grass-fed year-round - higher Omega-3, CLA, and fat-soluble vitamins in the milk that become part of the ghee.

Heritage Breed

Recognised by UNESCO. Population declining annually. Your purchase directly funds the preservation of this breed at our dairy.

Milked Once Daily

Morning milking only - lower cortisol and stress hormones in the milk. Better flavour. Better quality. The cow's rhythm, not a production schedule.

Three Days. Cannot Be Rushed.

The traditional bilona method cannot be automated or shortened. That is exactly why we still do it - and exactly why it tastes different.

दूध - Milk

Fresh A2 Collection

A2 milk from Gir cows in the Meerut belt. At our dairy within 4 hours. No blending. No pooled milk from unknown sources.

दही - Curd

Overnight Natural Setting

Milk set naturally overnight with traditional starter culture - passed down through generations. No temperature shortcuts.

मक्खन - Butter

Hand Churning · 60 min

Curd hand-churned with wooden bilona rod in two-directional rotations. 45–60 minutes per batch. White butter rises carefully.

घी - Ghee

Slow Heating · Low Flame

White butter slow-heated in iron vessels on a low flame. Milk solids settle. Pure golden ghee strained into sterilised jars.

What You See in the Jar

The Granules Are Not a Flaw.

Open Shahji ghee and you see a granular, textured surface - not the uniform smooth appearance of commercial ghee. Every customer who notices it asks. Here is the answer:

The granular texture is the physical signature of authentic bilona churning. The two-directional wooden bilona creates microscopic air pockets in the butter that become granules during slow clarification. Commercial manufacturers filter these out at high temperature to create a smooth, shelf-appealing product. We keep them - because they are proof.

If the ghee is smooth and perfectly uniform - it was not hand-churned. If you see granules - it was.

232°C

Smoke point

Higher than most cooking oils

0g

Lactose & casein

Clarification removes all milk solids

12m

Shelf life sealed

No preservatives required

✓ If your ghee solidifies in winter - this is correct. Pure ghee solidifies below ~25°C. Warm the jar gently in warm water. Do not refrigerate.

Frequently asked questions

Regular ghee is made from crossbred cows that produce A1 milk. Gir Cow ghee is made from an indigenous Indian breed that naturally produces only A2 milk which is easier to digest and closer to how Indians have consumed dairy for generations. The A2 protein does not release the compound BCM-7 that many people find hard on the stomach.

Our Gir Cow Ghee is made from curd using the traditional Bilona method - not from cream. The milk is first set into curd, hand-churned to extract fresh white butter, then slow-cooked into ghee. This preserves significantly more nutrients than the cream-separation method used for commercial ghee.

The grainy texture is a sign that the ghee is genuine and unprocessed. It comes from the natural crystallization of fat during slow Bilona cooking. Commercial ghee is heavily processed and filtered to look smooth. The texture disappears completely when the ghee is heated.

Yes - the golden colour is a sign of quality. It comes from beta-carotene, a natural pigment in the grass that Gir cows eat. Beta-carotene is a precursor to Vitamin A. Pale or white ghee typically comes from crossbred or grain-fed cows with much lower beta-carotene in their milk.

Yes. Gir Cow A2 ghee has a smoke point of approximately 250°C - higher than most refined oils - making it stable and safe for all Indian cooking methods including deep frying, tadka, and roasting. It also adds natural fat-soluble vitamins to every meal, which refined oils do not.

Yes. Our Gir Cow Ghee contains one ingredient: ghee made from the A2 milk of Gir cows. No preservatives, no colour enhancers, no hydrogenated fats. The 12-month shelf life comes from ghee's naturally low moisture content - not from any additive. Every batch is NABL-certified before dispatch.

It has a rich, nutty, slightly caramel-like flavour with a warm, full aroma - distinctly different from commercial ghee. In cooking it adds depth to dal, tadka, and roti that refined ghee cannot match. First-time users of genuine traditional ghee are usually surprised by how different it tastes.

Why Families Love Our A2 Gir Cow Ghee

Verified reviews from customers who use Shahji A2 Gir Cow Ghee every day.

I have tried several A2 ghee brands over the years, but this is the first one that genuinely reminds me of the ghee we used to have at home. The aroma is rich, the texture is naturally granular, and even a small spoonful adds a lot of flavour to food.

Rajesh Sharma

The quality is visible as soon as you open the jar. The grainy texture, colour, and aroma all feel authentic, and my family immediately noticed the difference compared to the regular ghee we were using before.

Neha Arora

We use this ghee daily for rotis, dal, and homemade sweets. It has remained consistent across every order and feels much more natural than the mass-market brands available in supermarkets.

Vikas Gupta

was initially hesitant because it costs more than regular ghee, but after using it for a few weeks I understand the difference. The aroma during cooking is incredible and the overall quality feels worth the premium.

Pooja Mehta

Finding a trustworthy source of genuine A2 Gir Cow Ghee is difficult these days. Shahji has been consistent in taste, texture, and quality, which is why I keep coming back for repeat purchases.