Barosi Desi Cow Ghee

A2 desi cow ghee is ghee made from the milk of Sahiwal and Kankrej cows, two indigenous Indian breeds. Farm-fresh milk is set to curd, the butter is separated using the bilona (traditional hand-churning) method, and that butter is stirred and slow-cooked until aromatic.

The 1 litre glass jar holds 906 g of ghee. The label describes the ghee as made from A2 desi cow milk, lists bilona as the method, and gives Haryana as the region.

Detail

What you get

Size - 1 litre glass jar (906 g)

Milk source - Sahiwal and Kankrej cows

Starting point - Farm-fresh milk set to curd

Method - Bilona hand-churning, then slow-cooking until aromatic

Region on label - Haryana

Other sizes - 500 ml jar, 2.5 litre dolchi, 3 x 1 litre pack and 5 litre dolchi

Purity is something you can check. A batch of our desi cow ghee tested by FARE Labs in September 2026 against FSSAI standards for ghee showed milk fat of 99.93% (the standard is not less than 99.5%), moisture of 0.07% (the limit is 0.5%), and no vegetable fat or mineral oil detected. The full report is shown in the product images on this page.There is a moment in every Indian kitchen when the ghee goes in. A spoonful slides into the hot kadhai, the jeera crackles, and a warm, nutty smell drifts through the house. For many of us, that smell is a memory of maa's cooking and Sunday breakfasts.

Our A2 desi cow ghee is made to bring that moment back. The milk comes from Sahiwal and Kankrej cows, the curd is churned by the bilona method, and the butter is slow-cooked until golden. The result fills a 1-litre glass jar with ghee you can trace from breed to spoon.

The nutrition label lists these approximate values per 100 g:

Nutrient (per 100 g) - Approximate Value

Energy - apx value 900 kcal

Total Fat - apx value 99.8 g

Saturated Fat - apx value 73.8 g

Monounsaturated Fat (MUFA) - apx value 24.6 g

Polyunsaturated Fat (PUFA) - apx value 1.6 g

Trans Fat - apx value less than 0.01 g

Protein, Carbohydrate and Sugar - apx value 0 g

Vitamin A - apx value 1,021 µg

A source of fat-soluble vitamins: Alongside the vitamin A on the label, ghee is a source of vitamins D, E and K, as a 2024 review of ghee in the Journal of Ayurveda and Integrative Medicine notes.

Desi cow ghee from named breeds: The milk comes from Sahiwal and Kankrej cows, so you know exactly whose milk is behind your ghee.

Traditional goodness: Ghee has been part of Indian cooking for generations and is traditionally believed to support digestion.

Fit for keto and paleo eating: With no carbohydrates on the label, A2 ghee sits comfortably in low-carb and paleo meal plans.

Made for high-heat cooking: Once the milk solids are cooked out, ghee handles tadka and shallow frying without burning as quickly as butter.

Ghee is calorie-dense, so a little goes a long way. The ICMR-NIN Dietary Guidelines for Indians (2024) advise restricting cooking oils and fats to about 25 to 30 g a day, with the right amount varying by age, sex, and activity level.

A2 cow ghee fits into almost every part of an Indian meal, from the first tadka of the morning to the last spoon over dal at night.

Tadka: Heat a spoonful, add jeera, hing, and curry leaves, and pour it over dal or sabzi while it still crackles.

Rotis and parathas: Brush it on hot rotis straight off the tawa (flat griddle), or use it to crisp the layers of a paratha.

Rice, khichdi and dal: A small spoon stirred in at the end turns a simple bowl of ghar ka khana (home-cooked food) into something comforting.

Festive sweets: Halwa, laddoos and sheera depend on good ghee for their flavour and texture.

For a first try, the A2 ghee combo of two 500 ml jars is an easy start. Kitchens that go through ghee quickly can choose the ​A2 ghee family pack of three 1 litre jars, or a 5 litre A2 ghee dolchi.

Keep the jar in a cool, dry place, away from direct sunlight and the heat of the stove. Ghee does not need refrigeration, though the fridge is fine if you prefer it firmer.

Always use a clean, dry spoon, and close the lid tightly after each use. A drop of water or a crumb of food in the jar can spoil good ghee.

Open the jar and the aroma reaches you first, warm and nutty, the way a kitchen smells when ghee is melting on a hot tawa. In cooler weather, the ghee can set into soft grains, and on warmer days it softens or turns liquid. Both are perfectly normal.