Bawania Ghee makes bilona ghee the slow way: curd is set over a wood fire, churned into butter by hand, and the butter is cooked down over a low flame until the milk solids separate and turn golden. The whole batch takes most of a day, and the grain that comes out is irregular in a way no centrifuging machine can imitate.
We keep our own animals rather than buying milk, because the milk is where the claim starts. What the herd eats in a month shows up in the jar, so we would rather it be grass we know.
Why bilona
Ghee made by the cream route — cream separated and then churned — is legal ghee and it is much faster. Bilona is the older method and the slower one. We make it this way because it is the thing we actually wanted to buy.
Still to be decided
This page is written from the process, not from a brochure. Certification numbers, farm registration and awards are deliberately absent until there are documents behind them.