A2 Buffalo Ghee: Nutrition, Traditional Uses & What's Different

GHRAAM is a Delhi-based D2C brand making traditional A2 cow and buffalo ghee for Indian home cooking. Buffalo ghee gets talked about a lot in wellness circles, often with big claims attached — better for joints, better for hormones, better for the brain. This post takes a calmer, more factual look: what's genuinely inside GHRAAM's Buffalo Bilona ghee, how it's traditionally used, and how it actually differs from cow ghee — without the hype.

Quick answer: GHRAAM's Buffalo Bilona ghee is made from buffalo milk using the traditional Bilona method, and is lab-tested at 99.82% milk fat with a negative Baudouin test result. Compared to cow ghee, buffalo ghee has a higher fat content and richer, creamier texture, making it well suited to festive cooking and Indian sweets. It's valued for its traditional role in Indian households and its distinct, full-bodied flavour.

Key takeaway: Buffalo ghee's higher fat content means it performs best in rich, festive dishes and sweets, while cow ghee tends to suit lighter, everyday cooking better. This guide is for home cooks in India comparing ghee types before a purchase — especially those preparing festive meals or Indian sweets like halwa and laddoos, switching from cow ghee, or buying buffalo ghee for the first time and wanting to know what to expect. At GHRAAM, for example, our team tastes each new batch of Buffalo Bilona ghee before it ships — checking texture, aroma, and colour against the lab report — and the richer, creamier mouthfeel compared to our cow ghee variants is consistently obvious within the first spoonful.

Who this guide is for: Home cooks in India who are deciding between buffalo ghee and cow ghee, especially if you're preparing festive meals, Indian sweets like halwa and laddoos, or trying buffalo ghee for the first time and want to know what to expect before buying. Use this guide when you're comparing ghee types at the point of purchase, not when you already know which one you want.

What Is Buffalo Ghee?

Buffalo ghee is clarified butter made from buffalo milk rather than cow milk. Buffalo milk naturally contains more fat than cow milk, as confirmed by the National Dairy Development Board, India's official dairy development body — which is why buffalo ghee tends to be richer, thicker, and creamier in both texture and taste. At GHRAAM, our Buffalo Bilona ghee is made using the same traditional method as our cow ghee — the milk is first turned into curd, then hand-churned into butter (makkhan), which is gently heated to produce pure ghee.

What's Actually Inside GHRAAM's Buffalo Ghee

Rather than repeating health claims, here's what buffalo ghee genuinely contains, as a nutritional matter:

• Higher fat content than cow ghee, giving it a richer mouthfeel
• Fat-soluble vitamins — including vitamins A, D, E, and K, which ghee naturally carries as a dairy fat
• Butyric acid — a short-chain fatty acid naturally present in ghee
• Conjugated linoleic acid (CLA) — a naturally occurring fatty acid in dairy fat

According to GHRAAM's May 2026 Certificate of Analysis from ARBRO Pharmaceuticals (an NABL-accredited, government-approved testing lab), our Buffalo Bilona ghee shows a milk fat content of 99.82% against a minimum requirement of 99.5%, a Reichert-Meissl value of 30.07 (comfortably clearing FSSAI's own minimum of 24 under FSSR-2011, Cl. 2.1.8), and a negative Baudouin test result, confirming no vanaspati adulteration. Testing also confirmed no added starch or mineral oil.

These are the components naturally found in ghee. What they do in the body depends on many factors, including overall diet and quantity, so this is a description of what's inside — not a promise of specific health outcomes.

Traditional Uses of Buffalo Ghee

Buffalo ghee has been a favourite in Indian homes for generations, valued for its rich texture, deep aroma, and full-bodied taste. It's traditionally used in:

• Festive cooking and celebratory meals, where its richness stands out
• Traditional Indian sweets like halwa, laddoos, and barfis, where its creaminess adds body
• Everyday cooking for dal, parathas, and rice, in households that prefer a richer ghee
• As a finishing touch drizzled over hot food for its distinct aroma

As with any traditional use, these are cultural and culinary practices passed down over generations, not medical prescriptions.

Buffalo Ghee vs Cow Ghee: Quick Comparison

For a deeper look at how these two compare, including which suits which life stage, see our full Cow Ghee vs Buffalo Ghee guide.

How to Store and Use Buffalo Ghee Well

Buffalo ghee is shelf-stable at room temperature due to its low moisture content — store it in a cool, dry place away from direct sunlight, and always use a clean, dry spoon to prevent contamination. Refrigeration isn't necessary, though it's fine if you prefer it. Because of its richer, thicker texture, buffalo ghee can take slightly longer to melt than cow ghee when used straight from a cooler room. A quick warm-up (a few seconds in a warm pan, or letting the jar sit at room temperature) makes it easier to work with for tempering or drizzling.

Why We Make Buffalo Ghee the Bilona Way at GHRAAM

At GHRAAM, our Buffalo Bilona ghee is prepared without preservatives or artificial additives, and every batch is lab-tested to confirm purity before it reaches you. If you want the rich, traditional character of buffalo ghee with documented proof behind it, you can explore our range below.

Frequently Asked Questions

What is buffalo ghee made from? Buffalo ghee is clarified butter made from buffalo milk. GHRAAM's Buffalo Bilona ghee is made using the traditional method of turning milk into curd, churning it into butter, and gently heating the butter to produce pure ghee.

What's the difference between buffalo ghee and cow ghee? Buffalo ghee has a higher fat content and a richer, creamier texture compared to cow ghee, which is generally lighter with a milder flavour. Buffalo ghee is traditionally favoured for festive cooking and sweets, while cow ghee is often preferred for daily cooking.

Is GHRAAM's buffalo ghee lab-tested? Yes. According to GHRAAM's May 2026 Certificate of Analysis, our Buffalo Bilona ghee tested at 99.82% milk fat with a negative Baudouin test result, confirming purity and no vanaspati adulteration.

What is buffalo ghee traditionally used for? Buffalo ghee is traditionally used in festive cooking, Indian sweets like halwa and laddoos, and everyday dishes like dal, parathas, and rice in households that prefer a richer ghee.

Does buffalo ghee contain preservatives? No, GHRAAM's Buffalo Bilona ghee is made without preservatives, artificial colours, or artificial flavours.

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