• GHRAAM A2 Gir Cow Ghee, 500ml, 1L, Bilona method
  • A jar of ghraam Gir Cow Ghee with a purity test lab certificate overlay
  • Gir Cow Ghee with a traditional Bilona method diagram above explaining the milk-to-ghee process.
  • A2 cow ghee nutrition values
  • Cow ghee jar and bowl filled with ghee
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Ghraam

A2 Gir Cow Ghee, Crafted The Bilona Way

A2 Gir Cow Ghee, Crafted The Bilona Way

Rs. 1,049.00
Rs. 1,399.00 Rs. 1,049.00
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NABL lab-tested Cash on Delivery available No preservatives Pan-India free delivery

Price includes NABL-accredited lab testing on every batch, traditional Bilona preparation, and secure leak-proof packaging.
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Quick answer: GHRAAM's A2 Gir Cow Bilona Ghee is made from indigenous Gir cow milk using the traditional Bilona method, lab-tested at 99.96% milk fat by an NABL-accredited laboratory. This page is for buyers deciding whether to order Gir cow ghee – covering how it's made, purity testing, and what to expect.

GHRAAM A2 Gir Cow Bilona Ghee is made from the milk of Gir cows, one of India’s oldest native breeds, hand-churned using the traditional Bilona method for its rich aroma and golden colour. Want the full story, including Gir’s NBAGR registration and how the Bilona process works step by step? Read our complete Gir Cow Ghee guide.

Every batch is made without preservatives or artificial additives. According to GHRAAM's May 2026 Certificate of Analysis from ARBRO Pharmaceuticals (Report No. 202604250194, an NABL-accredited laboratory), our A2 Gir Cow Ghee tested at 99.96% milk fat – among the highest of our range – against a minimum requirement of 99.5%, with a Reichert-Meissl value of 29.85 and a negative Baudouin test result, confirming no vanaspati adulteration. Testing also confirmed no added starch or mineral oil. We share our full lab reports so you can buy with complete confidence.

For example, our team checks each batch's texture and aroma against the lab report before it's packed – the coarse, granular texture typical of genuine Bilona ghee is consistently present in every Gir Cow Ghee batch we ship.

Whether you're cooking everyday meals, making traditional sweets, or simply enjoying a spoonful with warm rotis, GHRAAM Gir Cow Bilona Ghee brings authentic taste and trusted quality to your kitchen.

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Bilona method expalined with cow ghee

Made the Bilona Way


Fresh milk is first set into curd overnight, then hand-churned in a traditional bilona to separate makkhan (butter) — not machine-separated cream, which is how most commercial ghee is made.

The butter is slow-cooked over low heat in small batches, a process that takes 36-48 hours from milk to jar. No shortcuts, no industrial shortcuts speeding it up.

This is what gives GHRAAM ghee its distinct, slightly tangy depth of flavour that mass-produced ghee doesn't have.

Learn More About Bilona

Why does the ghee look grainy or crystallised?

That's normal – and actually a good sign. Traditionally made bilona ghee often develops a coarse, granular texture as it cools, because it hasn't been industrially homogenised or blended with additives to force a uniform look. Texture also varies naturally with temperature and season. If your jar looks smooth in summer and grainy in winter, nothing has gone wrong.
For the full explanation – including the science behind it and how to tell texture apart from actual spoilage – see our complete guide on grainy ghee texture.

A2 Cow Ghee jar with lab report

Every Batch, Lab-Verified


Purity isn't a claim we make — it's something we test for, every single batch.

Each variety is independently tested by ARBRO Pharmaceuticals, an NABL-accredited lab, checking for the Baudouin test (rules out vanaspati), Reichert-Meissl value (confirms authentic milk fat), and overall milk fat content — typically 99.9%+ against the 99.5% minimum requirement.

No added starch, no mineral oil, no shortcuts. We publish the actual reports, not just a "lab tested" badge.

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Frequently Asked Questions

Key takeaway: All GHRAAM ghee varieties share the same Bilona process and NABL-accredited purity standard — the choice between Gir, Sahiwal, Rathi, and Buffalo comes down to taste and use case, not quality.

Which type of ghee should I choose?

GHRAAM offers Gir, Sahiwal, Rathi, and Buffalo Ghee. All four are made using the same Bilona process and purity standard, so any is a good everyday choice — the difference is mainly aroma and texture. If you cook mostly festive dishes or sweets, Buffalo Ghee's richness suits that better; for daily cooking, rotis, and dal, any of the three cow ghee varieties work well.

What is the actual difference between Gir, Sahiwal, Rathi and Buffalo Ghee?

Gir has a rich aroma and golden colour, Sahiwal has a smooth texture and authentic flavour, and Rathi has a rich aroma with smooth texture — all three cow varieties are lighter and easier to digest. Buffalo Ghee has a noticeably higher fat content and richer, creamier texture, making it better suited to festive cooking and sweets.

Are all GHRAAM ghee products made using the Bilona method?

Yes. Every variety of GHRAAM Ghee is prepared using the traditional Bilona method.

Are all your products lab tested, and can I see the reports?

Yes. Every batch is tested by an NABL-accredited laboratory, and the reports are available on our Lab Reports page.

Do your ghee products contain preservatives?

No. None of our ghee products contain preservatives, artificial colours, or artificial flavours.

Can I order ghee anywhere in India?

Yes. We deliver GHRAAM products across India free.

What's the shelf life of GHRAAM ghee?

Ghee is naturally shelf-stable and doesn't require refrigeration. Stored in a cool, dry place away from direct sunlight, GHRAAM ghee stays good for up to 12 months from the date of packing. Always use a clean, dry spoon to prevent contamination.

Is Cash on Delivery (COD) available?

Yes, COD is available across India on all GHRAAM orders, along with UPI and card payments at checkout.