You may or may not know this but Sudhaayu A2 Desig Gir Cow Ghee is a cultural and nutritional treasure in Indian households.
Prepared through the traditional and time-tested bilona churning method, this desi ghee is what every Indian kitchen deserves, for its purity, aroma, flavour and nutrition.
But first, you need to know your ghee. Find out how it is made, why is it different from your regular commercial ghee, and more, from this blog.
How Is Sudhaayu A2 Desi Gir Cow Ghee Made?
Fresh A2 Milk
It all begins in the farm of Gujarat, where the milk from our Gir and Desi cows is hand-milked and chilled to 4°C within 2 hours. Every batch of milk is tested for purity, fat levels, acidity, and adulteration.
Pasteurization
The milk is heated to 84°C for safety and then cooled at a controlled temperature to preserve taste and texture.
Curd Setting
Our in-house lactic cultures are added to form curd. This process is given up to a day to develop rich flavour and nutrition.
Bilona Churning
The curd is churned into makkhan or butter using the bilona method. This becomes the base of our ghee.
Slow Cooking
The butter is gently simmered until pure golden ghee forms, releasing its natural aroma and flavour.
Perfect Grain
The ghee is clarified and stored at 22°C with controlled humidity. This creates the signature daana or grainy texture.
Nutritional Value of Gir Cow Ghee:
Per tablespoon (~13 g), Gir Cow Ghee provides:
Calories: ~112 kcal
Fat: ~12–13 g
Saturated Fat: ~8–9 g
Monounsaturated Fat: ~3–4 g
Polyunsaturated Fat: ~0.5 g
Vitamins: A, D, E, K (fat-soluble)
Bioactive Compounds: Butyric acid, Conjugated Linoleic Acid (CLA), small amounts of Omega-3
These nutrients support digestion, immunity, and energy when consumed in moderation.
Benefits of Gir Cow Ghee
Easier Digestion
Rich in butyric acid, Gir Cow Ghee supports gut health and is often easier to digest than butter or cream-based fats since it is free from lactose and casein.
Natural Source of Vitamins
Vitamins A, D, E, and K in Gir Cow Ghee help maintain healthy skin, bones, and immunity, making it a nutrient-dense fat.
High-Heat Cooking Stability
With a smoke point of ~250°C, Gir Cow Ghee remains stable even during frying or sautéing, unlike many refined oils that degrade at high temperatures.
Traditional Ayurvedic Uses
In Ayurveda, Gir Cow Ghee is considered sattvic and has been used in therapies like nasya and panchakarma. It is also believed to support memory, focus, and vitality.
Skin and Hair Nourishment
Applied externally, Gir Cow Ghee acts as a natural moisturizer, helping with dryness, cracked heels, and dull hair.
Why Switch to Sudhaayu A2 Desig Gir Cow Ghee?
The reason our grandparents or parents stressed on adding 1tsp ghee to your diet daily was that when desi ghee is made correctly, is pure and unadulterated, it has several health benefits. Good fats, essential vitamins are just few of these benefits.
Brain health, immunity, digestive support, strength and energy, bone health these are just a few examples of eating the right ghee.
And how do we ensure that Sudhaayu A2 Desig Gir Cow Ghee is the best? Through our extensive tests, our traceable process and minimal, traditionally rooted yet scientifically improved processing.
What Makes Gir Cow Ghee Special
Indigenous Gir Cow Breed: Known for A2 milk quality, central to authentic Indian ghee.
Bilona Method: slowly-churned curd-based preparation, in food-grade, stainless steel bilonas.
Texture & Aroma: Grainy consistency, golden color, and delicious, appetizing aroma set it apart.
Cultural Value: Used in rituals, Ayurveda, and daily meals for centuries in India.
Usage & Storage of Gir Cow Ghee
Cooking: Use for tempering dals, spreading on chapatis, sautéing vegetables, or frying eggs.
Topical: Apply on skin for hydration or on scalp for nourishment.
Storage: Keep in airtight glass jars, away from moisture. At room temperature, it lasts 6–9 months without losing quality.