Kasutam A2 Desi Cow Bilona Ghee is made from the milk of indigenous Rathi cows using the traditional Bilona method: milk is cultured into curd, hand-churned into makkhan, then slow-heated in small batches. It has a golden color, grainy (danedar) texture and a strong cooked-curd aroma. It suits households that cook Indian food daily and want a cultured-curd ghee rather than a cream-based one. Against mass-market ghee it offers a more homemade flavor and texture; the trade-offs are a stronger smell and a higher cost than ordinary ghee.
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Rated 4.7 out of 5 from about 1,500 ratings, buyers mostly praise the aroma, grainy texture and homemade taste. Complaints center on the strong smell and the higher cost than regular ghee.
Kasutam A2 Desi Cow Bilona Ghee is made from the A2 milk of indigenous Rathi cows using the traditional Bilona method. Fresh milk is cultured into curd and hand-churned to separate makkhan. The makkhan is then slow-heated in small batches on a gentle flame in earthen pots.
The ghee has a golden color, a rich aroma and a naturally grainy, danedar texture. Because it is made from cultured curd and not from cream, it has a homemade flavor. It contains no preservatives, added colors or artificial flavors.
Use it as a topping, cooking fat or finishing ingredient. It goes on hot roti, paratha or phulka, and into dal, rice, khichdi and millet meals. It can also be used in sweets such as halwa, laddoo and panjiri, and in pooja rituals. Its texture changes with temperature: it can turn liquid in summer and solid or grainy in winter, which is natural and does not affect quality.
