Ghraam
GHRAAM Twin Gold Combo: A2 Gir & Sahiwal Cow Ghee (500ml x 2)
GHRAAM Twin Gold Combo: A2 Gir & Sahiwal Cow 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: Twin Gold combines GHRAAM's Gir and Sahiwal 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: Twin Gold is built for direct comparison – two established, well-known A2 cow ghee breeds side by side, without a third variety diluting the comparison.
Who this guide is for: Anyone who's already familiar with A2 ghee and wants to compare Gir's rich aroma against Sahiwal's smooth texture directly, rather than guessing from descriptions alone.
Gir and Sahiwal are two of India's oldest and most respected desi cow breeds, each known for the quality and richness of its A2 milk. The Twin Gold combo lets you experience both side by side – A2 Gir Cow Ghee, prized for its deep golden colour and rich aroma, and A2 Sahiwal Cow Ghee, known for its smooth texture and mild, buttery flavour.
Gir and Sahiwal are both officially registered indigenous cattle breeds recognised by the National Bureau of Animal Genetic Resources (NBAGR), the Indian government body that documents native livestock.
Both are made the traditional Bilona way: curd is hand-churned into butter and slow-cooked over low heat – no shortcuts, no machine-separated cream. Every batch is lab-tested for purity, so what you get is exactly what the label promises.
For example, customers who order Twin Gold often tell us they picked it specifically to compare Gir's richer aroma against Sahiwal's smoother texture side by side, rather than guessing from descriptions alone.
What's included:
- A2 Gir Cow Ghee - 500ml
- A2 Sahiwal Cow Ghee - 500ml
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.