Ghraam
GHRAAM Duo Delight: A2 Rathi Cow & Desi Buffalo Ghee (500ml x 2)
GHRAAM Duo Delight: A2 Rathi Cow & Desi Buffalo Ghee (500ml x 2)
Price includes NABL-accredited lab testing on every batch, traditional Bilona preparation, and secure leak-proof packaging.
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Quick answer: Duo Delight combines GHRAAM's Rathi A2 cow ghee and Desi Buffalo Ghee – 500ml each – made using the traditional Bilona method and lab-tested by an NABL-accredited laboratory. You save 5% compared to buying each jar separately.
Key takeaway: This is the practical choice for households that cook both everyday meals and festive dishes – lighter cow ghee for daily use, richer buffalo ghee set aside for sweets and celebrations.
Who this guide is for: Households that want one lighter ghee for daily cooking and one richer ghee for festive dishes and sweets, without buying two full-size jars of each separately.
Can't choose between buffalo and cow ghee? You don't have to. The Duo Delight combo brings together our Desi Buffalo Ghee – known for its rich, deep flavour and higher smoke point, perfect for traditional cooking – and our A2 Rathi Cow Ghee, prized for its light, nutty aroma and easy digestibility.
Rathi cattle are officially registered by the National Bureau of Animal Genetic Resources (NBAGR), while buffalo milk's naturally higher fat content is confirmed by the National Dairy Development Board – India's official bodies for indigenous livestock and dairy development.
Both are made the traditional Bilona way: milk is set into curd, hand-churned into butter, and slow-cooked in small batches – no shortcuts and no machine-separated butter. Every batch is lab-tested for purity, so what you get is exactly what the label promises.
For example, many households order Duo Delight specifically to keep Rathi cow ghee for everyday cooking and buffalo ghee set aside for festive dishes and sweets, based on the pairing pattern we see in repeat orders.
What's included:
Save 5% compared to buying both individually.
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.
Why does the ghee look grainy or crystallised?
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.