With its wonderful aroma, rich granular texture and consistent quality, Aashirvaad Svasti Ghee lends itself beautifully to varied Indian cuisines, making it a must-have in every household Maximum Shelf Life 9 Months
In this process, ghee is prepared by cooking slowly for about three and a half hours over gradually increased temperatures which enhances its natural aroma and taste Pure cow ghee
The premium A2 milk from the Harlikar cows is first turned into curd by using a microbe culture. We then churn the curd with Bilona Method as mentioned in Ayurveda for hours to separate the butter before boiling it to turn it into ghee. 1L of our ghee comes from 25 litres of milk. Anveshan Vedic ghee contains no additives,…
High in Medium Chain Triglycerides, Caprylic and Caproic Acid, Vital for Brain Function Source of fat soluble vitamins A, D, K, and E No added chemicals or antibiotics
BAROSI GHEE: 🔥 TRADITIONAL SLOW COOKING: Barosi Ghee is made using fresh & pure cow milk procured from our own farms. The milk is converted into curd and the curd is slowly churned to make butter. The butter is then refined – carbohydrates, proteins, casein, lactose, impurities and water are removed, leaving only pure fat or oil. 💕 100% NATURAL…
We also believe it to be excellent for growing kids, Power house of Vitamins and Acids that promotes good health, in lubricating Joints, and is super rich in anti-oxidants to improve body immunity. We use traditional Vedic Method of Bilona to Produce Gir Cow Ghee: Boiled Milk to Curd, Churn Curd in Clay Pots and Extract Butter, Heat the Butter…
