Barosi Desi Cow Ghee

A2 desi cow ghee is ghee made from the milk of Sahiwal and Kankrej cows. 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 label describes the ghee as made from A2 desi cow milk, lists bilona as the method and gives Haryana as the region. The ingredients list names A2 desi cow milk fat and nothing else.

Detail - What You Get

Milk Source - Sahiwal and Kankrej cows

Starting Point - Farm-fresh milk set to curd

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

Ingredients - A2 desi cow milk fat

Region on Label - Haryana

Sizes on This Page - 500 ml glass jar (453 g), 1 litre glass jar, 3 x 1 litre pack, 2.5 litre dolchi and 5 litre steel dolchi

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%) and moisture of 0.07% (the limit is 0.5%), with no vegetable fat or mineral oil detected. The full report appears in the product images on our ​1 litre A2 ghee jar page.

The nutrition label on the 500 ml jar lists these approximate values per 100 g:

Nutrient (per 100 g) - Approximate Value

Energy - apx value 900 kcal

Total Fat - apx value 99.9 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

A2 ghee from named breeds: Studies of Indian cattle have found that indigenous breeds overwhelmingly carry the A2 variant of beta-casein, and our ghee comes from two named indigenous breeds rather than a generic blend.

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.

A single ingredient: The label lists A2 desi cow milk fat and nothing else.

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.

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 works as a direct substitute for oil or butter in most Indian cooking, and as a finishing touch at the table.

Tempering and sautéing: Heat a spoonful for a jeera or mustard seed tadka, or use it to sauté onions and spices for a curry base.

Frying: Ghee handles shallow frying for parathas, pooris, and pakoras.

Finishing: A small spoon over hot rotis, steamed rice, or a bowl of dal adds the flavour of ghar ka khana (home-cooked food).

Sweets and festive cooking: Halwa, laddoos and sheera depend on good ghee for their texture and aroma.

Choosing your size: The 500 ml jar suits a first try or a smaller household. The 1 litre jar and the ​A2 ghee family pack of three 1 litre jars suit regular family cooking, while the 2.5 litre A2 ghee dolchi and ​5 litre steel dolchi suit bulk buyers and large households.

Keep the jar or dolchi in a cool, dry place, as the label advises, tightly closed and away from moisture and direct sunlight. Ghee does not need refrigeration.

Always use a clean, dry spoon. A drop of water or a crumb of food in the ghee can spoil it. With the larger dolchis, spoon a week's worth into a small kitchen jar so the main container is opened less often.

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