Shahji - A2 Gir Cow Bilona Ghee

A2 Gir Cow Bilona Ghee

500Ml
Rs. 1,145.00
Rs. 1,145.00 Rs. 1,600.00
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Shahji - A2 Gir Cow Bilona Ghee
  • Shahji - A2 Gir Cow Bilona Ghee
  • A2 Gir Cow Bilona Ghee
  • A2 Gir Cow Bilona Ghee
  • A2 Gir Cow Bilona Ghee
  • A2 Gir Cow Bilona Ghee
  • A2 Gir Cow Bilona Ghee
  • A2 Gir Cow Bilona Ghee
A2 Gir Cow Bilona Ghee

A2 Gir Cow Bilona Ghee

Rs. 1,145.00
Rs. 1,600.00 Rs. 1,145.00

गिर गाय का बिलोना घी · शाहजी मेरठ

Size

Hand-churned from grass-fed Gir cows using traditional bilona method. Curd set, hand-churned, white butter extracted, slow-heated to golden ghee. Granular texture, nutty aroma, NABL tested every batch. Meerut dairy since 1957.

गिर गाय का बिलोना घी

Pure. Traceable. Tested. Since 1957.

The Shahji Story

One Method.
Unchanged Since 1957.

Late Shri Arjun Das Ahuja started Shahji Ghee in Meerut in 1957 with one principle - pure milk, honest measure, the bilona method his mother taught him. His grandson Puneet runs the same dairy today. The recipe has not changed. The commitment has not changed.

Open the jar. The granular texture you see is not a defect. It is the physical signature of hand-churning that no industrial process can replicate. The smell that rises when you open the lid is not added. It develops during the slow, low-heat clarification of hand-churned butter.

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Why It Tastes Different

The Numbers
Tell the Story.

28L

A2 milk needed per kg of bilona ghee
vs 12–14L for commercial ghee

3

Days to make one batch from fresh milk to sealed jar

67+

Years of dairy heritage in one city - Meerut

100%

Batches NABL lab tested before dispatch

Our Ghee-Making Journey

1. Desi Cow Milking

Our A2 cows graze freely on lush, chemical-free pastures, and fresh milk is collected with utmost care.

2. Boiling the Milk

The milk is slowly boiled in clay pots over a wood fire, removing impurities and enhancing flavor.

3. Curd Setting

Fresh milk is naturally fermented to set into curd, forming the base for authentic ghee.

4. Churning Curd

The curd is churned using the traditional Bilona method to extract pure, golden butter.

5. Extract Fresh Butter

The fresh, soft butter is collected from the top rich and pure form of fat ready.

6. Butter Heating

The extracted butter is slowly heated under controlled temperatures to transform it into Pure Ghee.

7. Ghee Pouring

The freshly prepared golden ghee is carefully poured into sterilized glass jars, preserving its natural flavour and fragrance.

8. Quality Testing

Every batch is rigorously tested for purity, taste, and quality to ensure only the best reaches our customers.

9. Packing with Care

The filled jars are hygienically sealed, labelled, and packed with care before being delivered fresh from our farm to your home.

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 Indian breeds: DNA verified, not just breed-claimed

Grass-fed natural diet produces richer milk: higher Omega-3, CLA, and fat-soluble vitamins

UNESCO-recognised heritage breed under threat: your purchase directly supports its preservation

Milked once daily (morning only): lower stress hormones in milk, better flavour and quality

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.

Which Ghee Is Right for You?

All Three Made the Same Way.
Different Breeds. Different Flavour.

All three use the bilona method, NABL testing, and Meerut dairy sourcing. The difference is in the source milk - and what that does to the flavour, richness, and colour.

A2 Gir Cow Ghee

The delicate flagship

Flavour:

Lightest, most delicate, nutty

A2 Level:

Highest - DNA verified

Colour:

Deep golden-yellow

Best For:

Roti, babies, Ayurvedic, gifting

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A2 Sahiwal Cow Ghee

The rare, creamy choice

Flavour:

Richer, creamier, deeper

A2 Level:

High - pure A2 breed

Colour:

Rich golden

Best For:

Sweets and richer cooking

View Sahiwal Cow Ghee

A2 Buffalo Ghee

The rich, cooking ghee

Flavour:

Richest, full-bodied, deep

A2 Level:

A2 by nature (all buffalo)

Colour:

Pale white to pale gold

Best For:

Dal, halwa, high-heat, bulk

View Buffalo Ghee

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