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The making of Ghee

Once we prepare the curd, it is churned it in two directions (left movement and right movement and so forth). So that the curd’s water slowly separating out and the white butter is slowly finding its place on the surface.

We clean this white butter (called ‘makhan’), once again with water. And repeat the bi-directional churning.

Doing this we ensure that there is no trace of milk in the butter, and ghee is without any milk or water.

Ghee prepared in this process is extremely light on the stomach and the nutrient-absorption is very high during the digestion.

Types of Ghee


Gir Cows

The Gir cattle is an important Indian dairy cattle breed. They are very hardy and well-known for their tolerance to conditions of stress and resistance to various tropical diseases. They’ve a prominent Hip Bone and high Hump that differs from other Cow breed. Do you know that the HUMP in GIR Cow has a specific vein called “Surya Ketu Nadi” that is missing in Non Gir cow and Hybrid cow.Surya Ketu Nadi (Vein) produces gold salts in its blood when dealing with solar rays. Such salts are in the milk of the cow and the other body fluids of the cow.

Because of the milk, butter and ghee of the Gir cow have a natural golden colour. Indian cow breeds like Gir, Red Sindhi, Sahiwal, Kankrej produces A2 milk which is rich in A2 beta casein protein.  A2 milk producing cow breed is rated as the BOSS of all cow breeds.

Milk has many advantages over A1 milk, A2 milk producing cow breed is rated as the BOSS of all cow breeds.

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