A2 Sahiwal Cow Bilona Ghee

500Ml

Rs. 930.00

Rs. 930.00 Rs. 1,200.00

A2 Sahiwal Cow Bilona Ghee

Rs. 930.00

Rs. 1,200.00 Rs. 930.00

साहीवाल गाय का बिलोना घी · शाहजी मेरठ

Sahiwal - India's highest milk-fat indigenous cow. Small batch bilona-churned from fresh Meerut Sahiwal milk. Lighter colour, distinct creamy taste. NABL tested. Limited production.

India's rarest native cow ghee. Small batch only.

Size 500Ml 1 Litre 2 Litre 3 Litre 5 Litre

Pure A2 Sahiwal Cow Ghee

Since 1957

No Additives · No Preservatives

NABL Tested Every Batch

Meerut Dairy Belt

Three Generations · One Method

26L

A2 Sahiwal milk needed per kg of bilona ghee · Higher milk-fat means richer flavour per litre

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

Open Sahiwal cow ghee jar. The deeper amber colour is visible immediately. The richer flavour follows.

Why Sahiwal Cow - Specifically

India's Rarest A2 Dairy Breed.

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.

Rarest A2 Breed in India

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

5–7% Natural Butterfat

Sahiwal milk has a naturally higher fat content than Gir cow milk - 5 to 7% versus 4 to 5%. Higher fat in the source milk means more fat-soluble vitamins, a richer flavour, and a noticeably different texture in the finished ghee.

Creamier, Softer Granules

The granular bilona texture is present in all Shahji ghees. What changes with Sahiwal is the granule itself - slightly creamier and softer than Gir Cow ghee, because the higher butterfat of Sahiwal milk changes how the granules form during clarification.

Native to the Punjab Belt

Originating from Sahiwal district in historic Punjab, this breed is naturally adapted to the North Indian climate. Heat-tolerant, lower-maintenance, and naturally suited to the Meerut belt where Shahji dairy operates. Not imported or exotic - a native breed.

Three Days. Same Method. Richer Milk.

The bilona method is identical for every ghee we make. What changes is the source - Sahiwal milk has a naturally higher fat content, which is why the finished ghee tastes noticeably richer and why the granules are creamier.

दूध - Milk

Hand-Milked · Morning Only

Our Sahiwal cows are milked by hand every morning - once a day only. Sahiwal milk has a naturally higher fat content of 5–7% compared to most other breeds. This richer source milk is what makes Sahiwal bilona ghee noticeably fuller in flavour and deeper in colour. Milk reaches our dairy within 4 hours. Never pooled, never blended.

दही - Curd

Overnight Natural Setting

Fresh Sahiwal milk is boiled, cooled, and set with our traditional starter culture - the same culture that has run continuously through generations of batches at this dairy. Set overnight in earthen pots at room temperature. 8–10 hours of natural fermentation, no shortcuts. The richer fat content of Sahiwal milk makes for a noticeably fuller, creamier curd.

बिलोना - Butter

Two-Direction Hand Churning

Set curd is hand-churned with a wooden bilona rod in two-directional rotations for 45–60 minutes per batch. White butter rises to the surface and is carefully collected. Sahiwal butter is noticeably creamier and softer than Gir Cow butter - a direct result of the higher butterfat in Sahiwal milk. This creamier butter is what produces the softer granules in the finished ghee.

घी - Ghee

Slow Heat · NABL Tested

Sahiwal butter is slow-heated in iron kadais on a low flame until pure ghee clarifies on top - the deep amber-gold colour is the first visible sign of Sahiwal's richer milk. Strained hot, sealed, and sent to our NABL-accredited laboratory before dispatch. Every batch, not random sampling. Certificate available for every jar on request.

What You See in the Jar

The Deeper Colour. The Creamier Granules.

Open Shahji Sahiwal ghee and two things are immediately visible - the colour is a noticeably deeper amber-gold compared to Gir Cow ghee, and the granular bilona texture is present. Both of these are quality markers. Here is what they mean:

The deeper amber-gold colour comes from the naturally higher beta-carotene content in Sahiwal milk - more beta-carotene in the source milk means more in the ghee. The granular texture is the bilona signature, same as Gir Cow. But Sahiwal granules are slightly creamier and softer because the higher butterfat of Sahiwal milk changes how the granules form during clarification. Both differences are proofs of authenticity.

Creamier granules, deeper amber colour - the two visible signatures of genuine Sahiwal 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

✓ If your Sahiwal ghee is slightly more solid than Gir Cow ghee in winter - this is normal. Higher butterfat solidifies at a slightly higher temperature. Warm gently in a bowl of warm water.

Frequently asked questions

Regular ghee is made from crossbred cows that produce A1 milk - often using industrial cream separation. Sahiwal Cow ghee is made from an indigenous Indian breed that naturally produces only A2 milk, which is easier on the stomach and closer to traditional Indian dairy. Beyond the milk, our Sahiwal ghee is made using the Bilona method - curd-based, slow-cooked in small batches - which retains far more nutrition than industrial ghee production.

From curd - not cream. Fresh Sahiwal cow milk is first set into curd, then hand-churned using the traditional Bilona method to extract white butter (makkhan), which is then slow-cooked into ghee. Most commercial ghee skips the curd step entirely and directly separates cream from milk using machines. The curd-based Bilona process preserves more nutrients and gives the ghee its characteristic aroma and flavour.

Both are A2 Bilona ghee made from indigenous Indian cows - but the two breeds produce noticeably different ghee. Gir Cow ghee is richer, more intensely nutty, and has a granular texture - it is the bolder of the two. Sahiwal Cow ghee is milder, smoother, and lighter in feel - better suited for everyday cooking where you want the benefits of A2 Bilona ghee without a strong ghee flavour in every dish. If Gir Cow ghee is the festive choice, Sahiwal is the daily one.

The smooth texture comes from the natural fat composition of Sahiwal cow milk, which has a slightly different fatty acid profile compared to Gir cow milk. Combined with the slow Bilona cooking process, this results in a ghee that is softer and more uniform in texture than Gir Cow ghee. The smoothness is not a sign of processing - it is simply how Sahiwal ghee naturally sets. It melts cleanly in the pan with no residue.

Sahiwal Cow ghee has a mild, balanced flavour with a gentle traditional aroma - warm and familiar without being overpowering. It blends naturally into everyday dishes like dal, khichdi, sabzi, and roti without dominating the flavour of the food. If you find Gir Cow ghee too strong in taste or aroma, Sahiwal is the right choice - same A2 Bilona quality, softer on the palate.

Yes - it is specifically well-suited for daily cooking. Its mild flavour and smooth texture make it versatile across all Indian cooking methods - tadka, roti, rice, dal, and sautéing. The smoke point is approximately 250°C, making it stable and safe for high-heat cooking. Unlike refined oils, it also adds natural fat-soluble vitamins A, D, E, and K to every meal.

Yes. One ingredient only - ghee made from the A2 milk of Sahiwal cows. No preservatives, no artificial flavours, no colour enhancers, no hydrogenated fats. The 12-month shelf life is entirely natural - ghee's very low moisture content makes it shelf-stable without any additives. Every batch is NABL-certified and tested for purity before dispatch.

Why Families Love Our A2 Sahiwal Cow Ghee

Verified reviews from customers who use Shahji A2 Sahiwal Cow Ghee in their kitchens every day.

I have used Gir ghee for years, but the creamier texture of the Sahiwal ghee surprised me. It has a richer mouthfeel and works beautifully in dal, khichdi, and homemade sweets. The aroma feels authentic and the quality has been consistent across every jar.

Priya Malhotra

The first thing I noticed was how smooth and rich this ghee feels compared to regular market brands. We use it daily for cooking and my family genuinely prefers the taste. It feels like the kind of ghee that used to come from village dairies.

Rahul Bansal

I ordered one jar to try and ended up placing a second order within a few weeks. The flavour is rich without being overpowering, and the texture remains naturally granular. It has become our everyday cooking ghee.

Anshika Verma

Most brands talk about purity, but this is one of the few products that actually feels premium when you use it. The aroma during cooking is wonderful and even simple dishes taste noticeably better. Definitely worth the price.

Sandeep Arora

We use this ghee for rotis, parathas, and occasionally for making sweets at home. The rich taste and creamy texture stand out immediately. It reminds me of the traditional ghee my grandparents used to keep in the kitchen.