Indian Gir Cow Ghee
₹2,400.00 – ₹4,500.00
About Gir-Cow
An authentic ‘Gir-cow’ is the one that dwells only within the Gir territory. The Indian A2 Gir-cow is a ‘Vedic Cow’, which is bigger in size, requires high-maintenance, and produces 50% less milk, but the milk has extremely low fat (only 3 to 4 gm fat per 100 gm milk). It has a highly active ‘suryanadi’ (one of the three main channels of energy), which is located in its hump. Through its ‘suryanadi’, it absorbs solar energy, which produces gold salts in her blood, which is also present in her milk. The ‘suryanadi’ is not found in ‘Non-Vedic Cows’.
Production Method / How we make it
- We use Gir-cow’s A2 milk and natural curd to make the ghee.
- It is made per the traditional Vedic Bilona method.
The Bilona process is described in the Vedic scriptures, which is based on 5 ‘sanskars’ (steps).
Sanskar 1: Boiling
This process removes the impurities the fresh and raw milk may have.
Sanskar 2: Curdling
A spoonful of existing curd is added to the lukewarm milk. After it sets, it is left in a cool place to settle.
Sanskar 3: Churning
This is the actual Bilona stage since in this step the curd formed by the previous step is churned with a wooden churner, which is called Bilona. The churning is done in two motions – clockwise and anti-clockwise – for about 30 to 45 minutes. This process separates the curd into butter (makhan) and buttermilk.
Sanskar 4: Separating
The butter is then taken out to make ghee. And the buttermilk (chhas) is taken for use as a tasty drink, and it can also be used in other different ways.
Sanskar 5: Heating
This is the final step, when the butter is put on a low flame to boil until the water evaporates. The butter then becomes clear and a layer of solids is formed at the bottom of the vessel, and the ghee is ready.
- The ghee is made in small batches.
- It is made in our own gaushala.
Important Facts
- Due to its ‘suryanadi’, Gir-cow produce contains gold salt, which could cure many diseases.
- The ghee is made in Gir, and 30 to 35 litre milk is needed to make 1 litre ghee.
- We leave our Gir-cows free to graze in the fields.
- We also feed them with healthy shrubs and other healthy feed.
- Its shelf-life is 1 to 5 years.
Nutritional Information (Approximate values per 100g)
| Energy | 898.02 Kcal |
| Total Fat | 99.78 g |
| Saturated Fat | 65.10 g |
| Trans Fat | 3.45 g |
| Cholesterol | 0.2 g |
| Vitamin D | 3.5 mcg |
| Iron | <5 mg |
| Potassium | < 5 mg |
| Iron | < 1 mg |
| Sodium | < 5 mg |
| Calcium | < 1 mg |
Does not contain any protein, carbohydrate, dietary fiber, sugar, or added sugar
Does not contain any additives, binders, fillers, or preservatives
Benefits
- It has high fire element, which significantly boosts brain health and immunity.
- It provides significant amount of energy (898.02 Kcal per 100g).
- It is rich in vitamin D, which is good for bone, teeth, and muscle health.
- Putting ghee-drops in nose is good for brain and face, and it cures sinus, migraine, cold cough and other such problems.
- Putting ghee-drops in naval (‘nabhi’) nourishes overall health, including skin.
- It is good for patients and children.
Recommendation
Can be stored at room temperature when the pack is unopened. Once opened and is needed to be stored for longer than a month, put it in refrigerator.
| Weight | 1.35 kg |
|---|---|
| Dimensions | 10 × 10 × 17 cm |
| Size | 500ml, 1 LTR |
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