Ghraam
GHRAAM Pure A2 Cow Ghee Trio Pack : Gir, Sahiwal & Rathi (500ml x 3)
GHRAAM Pure A2 Cow Ghee Trio Pack : Gir, Sahiwal & Rathi (500ml x 3)
Price includes NABL-accredited lab testing on every batch, traditional Bilona preparation, and secure leak-proof packaging.
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Quick answer: The Pure A2 Cow Ghee Trio combines GHRAAM's Gir, Sahiwal, and Rathi A2 cow 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: If you're new to A2 ghee or unsure which breed suits your taste, the Trio lets you compare all three without committing to a full jar of just one.
Who this guide is for: Anyone new to A2 cow ghee wanting to compare Gir, Sahiwal, and Rathi before settling on a favourite, or buying a gift for someone who hasn't tried GHRAAM before.
Gir, Sahiwal, and Rathi are among India's most celebrated desi cow breeds, each producing A2 milk with its own distinct character. The Pure Cow Trio lets you experience all three in one collection – A2 Gir Cow Ghee with its deep golden colour and rich aroma, A2 Sahiwal Cow Ghee with its smooth, buttery finish, and A2 Rathi Cow Ghee with its light, nutty flavour.
Gir, Sahiwal, and Rathi are all officially registered indigenous cattle breeds recognised by the National Bureau of Animal Genetic Resources (NBAGR), the Indian government body that documents native livestock.
All three are made the traditional Bilona way: milk is set into curd, hand-churned into butter, and slow-cooked over low heat – no shortcuts and no machine-separated cream. Every batch is lab-tested for purity, so what you get is exactly what the label promises.
For example, many customers who order the Trio tell us they didn't expect to notice a difference between the three - but end up picking a favourite after tasting each one plain, before deciding which to reorder.
What's included:
Save 5% compared to buying all three 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.