A2 Bilona Ghee — 750 g Glass Jar
Slow-made from cultured curd for the aroma, grain, and warmth of homemade ghee.
Aromatic, naturally grainy ghee made the traditional curd-to-makkhan way. Best for rotis, dal, parathas, sweets, and everyday Indian meals.
Why families choose Mama Cow
- Made the traditional bilona way from cultured curd
- Rich, nutty aroma and naturally grainy texture
- No palm oil, vanaspati, preservatives, or added colour
- FSSAI licensed and batch-tested
- Packed in a 750 g glass jar
- Best for rotis, dal, parathas, khichdi, sweets, and everyday cooking
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About this ghee
This is the jar you open for hot rotis, dal tadka, Sunday parathas, winter halwa, and everyday meals where quality matters. Mama Cow A2 Bilona Ghee is made from desi cow milk using the traditional curd-to-makkhan method, then slow-cooked in small batches until golden and aromatic.
Naturally rich in CLA and fat-soluble vitamins A, D, E and K.
What’s inside the jar
One ingredient: 100% A2 cow ghee.
- Ingredient
- 100% A2 cow ghee.
- Net quantity
- 750 g
- Packaging
- Glass jar
- Shelf life
- Use as per the date printed on the jar.
- Storage
- Store in a cool, dry place. Use a clean, dry spoon. Ghee may set or granulate in cooler weather, which is natural.
- Contains
- Milk fat
- FSSAI
- 10825015000260
The slow way
The slow way tastes different.
Most ghee is made quickly by heating cream. Mama Cow begins with milk, set into curd, churned into makkhan, and then slow-cooked into golden ghee. It takes longer. It makes smaller batches. But one spoon on hot food tells you why.
- 01
Milk
Fresh milk from desi cows grazing the Himalayan foothills.
- 02
Curd
The milk is cultured and set into curd. The traditional first step, never skipped.
- 03
Makkhan
The curd is hand-churned until golden makkhan rises to the top.
- 04
Ghee
The makkhan is slow-cooked into clear, grainy, aromatic ghee. Small batches only.
Good to know
Questions, answered
Yes. Mama Cow is made from milk of indigenous desi cow breeds traditionally associated with A2 beta-casein. We keep the explanation honest: A2 is about the milk source. The taste and texture come from the slow bilona method.
Bilona is the traditional curd-to-ghee method. Milk is set into curd, churned into makkhan, and then slow-cooked into ghee. It is slower than heating cream, but gives the ghee its deeper aroma and natural grain.
Because it is made in smaller batches using a slower method. Real bilona ghee takes more milk, more time, and more care than factory-made cream ghee.
Rich, nutty, aromatic, and naturally grainy. It is the kind of ghee you notice immediately on hot rotis, dal, rice, and parathas.
Yes. Use it for everyday Indian cooking: tadka, rotis, parathas, khichdi, sweets, and festive recipes. Like all fats, use it in moderation as part of your regular diet.
No. Mama Cow contains only ghee. No palm oil, no vanaspati, no preservatives, and no added colour.