Desi Cow Ghee Family Pack

The A2 Desi Cow Ghee Family Pack holds three 1-litre glass jars of A2 Desi Cow Ghee, the same ghee sold in single jars, packed together for households that use ghee every day. For larger kitchens, the 5-litre dolchi of A2 ghee is available as a separate product.

The ghee begins with milk from Sahiwal and Kankrej cows. The milk is set to curd, and the butter is separated using the bilona (traditional hand-churning) method. That butter is then stirred and slow-cooked until aromatic.

Detail

What you get

Pack contents - 3 x 1-litre glass jars of A2 Desi Cow Ghee

Milk source - Sahiwal and Kankrej cows

Starting point - Farm-fresh milk set to curd

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

Packaging -Glass jars, reusable and recyclable

Setting milk to curd and churning it for butter takes time. That patient, older way of working is the heart of desi ghee as Bharat has always made it.

Ghee is a source of fat-soluble vitamins, including A, D, E and K, as a 2024 review of ghee in the Journal of Ayurveda and Integrative Medicine notes. That makes it a nourishing cooking fat as well as a flavourful one.

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

Fit for keto and paleo eating: Ghee is almost entirely fat with no carbohydrates, so it 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.

Better in glass: Glass jars keep the ghee away from plastic and can be washed and reused in your kitchen once the ghee is finished.

Ghee is calorie-dense, so a little goes a long way. The ICMR-NIN Dietary Guidelines for Indians suggest keeping total visible fats, including oils and ghee together, to around 25 to 30 g a day for an adult.

A2 Desi Cow Ghee fits into almost every part of an Indian meal, which is why a family pack suits kitchens that reach for it at breakfast, lunch and dinner.

Tadka: Heat a spoonful in a pan, add jeera, hing and curry leaves, and pour it sizzling over dal or sabzi. Ghee holds up well to the high heat of tempering and frying.

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 lifts 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, and festive cooking is when a family pack earns its place on the shelf.

For smaller households or a first try, the ​A2 ghee twin pack of two 500 ml jars is a lighter way to start.

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

Always use a clean, dry spoon. A drop of water or a crumb of food in the jar can spoil good ghee, so keep the lid tightly closed between uses.

With a family pack, open one jar at a time and keep the other two unopened until you need them. Each jar then gets opened fresh when its turn comes.

Open a 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, the danedar (grainy) texture many families look for. On warmer days, it softens or turns liquid, since ghee can begin to melt at temperatures as low as 32°C. Both are perfectly normal.

Bring This Taste Home

Three jars, one order, and the same slow-made ghee in every spoonful. For a household that cooks with ghee every day, the Barosi A2 Desi Cow Ghee Family Pack keeps that taste close at hand.

Bring this taste home, or discover the full range of bilona ghee at shop.barosi.in.