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Bestseller · Clay-pot bilona
Mhara Collection · Cow Ghee
Save ₹3,000
Desi Cow Bilona Ghee
Bilona ghee from desi cow milk
Deep, nutty aroma — for drizzling over roti, dal and laddoo.
★★★★★5.0 · 1 reviewFree delivery
- 100% Naturalnothing added
- Village Madehousehold batches
- No Additivesno preservatives, colour
- FSSAIlicensed
MethodBilona method
MilkWhole desi cow milk
TextureFine grains, golden
Choose your pack
₹9,499₹12,499
5 litre tin · ₹190 per 100 ml · MRP incl. all taxes · Free delivery
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The bilona way
Made in clay, churned by hand, cooked on a wood fire
Desi Cow Bilona Ghee is made the way every Shekhawati home made ghee before factories: whole-milk curd, a wooden bilona and clay pots — one small batch at a time.
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1Curd in a clay matka
Whole desi cow milk is boiled on the chulha and set overnight into thick curd in a clay matka.
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2Churned with a wooden bilona
At dawn the curd is churned by hand, in the same matka, until the makkhan rises. No machine, no cream separator.
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3
Slow-cooked in a clay handi
The makkhan is cooked slowly in a clay handi over a wood and kanda fire until the ghee turns clear.
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4Golden, nutty and grainy
25–30 litres of milk go into one kilo. Strained and sealed within the week.
- Whole-milk curd, not cream
- Clay matka and handi
- Wooden bilona, by hand
- Wood and kanda fire
- Small weekly batches
Ghee and health
Why a spoon of real ghee is good for you
Good for you, the old way
Not a supplement, not a fad — the fat Indian kitchens have cooked with for thousands of years, made the slow way so nothing is added and nothing is lost.
🌞Vitamins A, D, E and K
Ghee is a natural source of the fat-soluble vitamins — the ones your body absorbs best along with fat.
🔥Cooks at a high heat
A smoke point of around 250 °C — higher than most refined oils — so it does not break down in a hot tadka or paratha pan.
🥛Easy on the stomach
Slow-cooking removes almost all the lactose and milk solids. Many people who avoid milk still enjoy ghee.
🪔A spoon a day, the old way
In every village home a spoon of ghee on roti or dal is daily food, not a treat — Ayurveda has called it nourishing for centuries.
Season special
Winter is ghee season
The cold is coming — keep the jar close
When the cold sets in, every Shekhawati kitchen reaches for the ghee jar: it keeps the body warm, keeps skin and joints from drying out, and turns winter food into something you wait all year for.
Gond ke laddooPanjiriMoong dal halwaHaldi doodh with a spoon of gheeGhee-roasted makhanaBajre ki roti with ghee
Stock up for winter · ₹9,499
Ghee is a fat — enjoy it the way village homes do: a spoon or two a day as part of regular meals. This is food, not medical advice.
At a glance
Everything in this jar
What you get, in one look
Mhara Desi Cow Bilona Ghee is made from the milk of desi cows kept in village households near Pilani. Whole milk is set into curd overnight in a clay matka, churned by hand with a wooden bilona, and the makkhan is slow-cooked in a clay handi on a wood fire until golden. It needs 25–30 litres of milk for one kilo, and you taste it: a deep, nutty aroma and a clean finish that does not sit heavy.
From the villageShekhawati, Jhunjhunu
Milk from household desi animals, set and churned the same morning.
🥛MilkWhole desi cow milk
Not dairy-farm milk.
🫙Net quantity500 ml · 1 litre · 2 litre · 5 litre
Sealed for purity.
✨AromaDeep, nutty, earthy
Daily use, kids, pooja.
🌾TextureFine grains, golden
Cooled slowly to set grains.
🔥MethodBilona method · Clay-pot curd, hand churned
Whole desi cow milk is boiled on the chulha and set into curd overnight in a clay matka. At dawn the curd is churned by hand with a wooden bilona until the makkhan rises. The makkhan is slow-cooked in a clay handi over a wood and kanda fire until the ghee turns clear and grainy. Each batch is tasted and sealed within the week.
📅Shelf life12 months
Cool, dry place. Dry spoon.
🧪Ingredients100% desi cow milk fat
Nothing else. Contains milk.
How it is made
From the chulha to your jar
Five steps, one morning
Curd
मिट्टी के मटके में दही
Whole desi cow milk boiled on the chulha, set overnight in a clay matka.
Bilona
With a wooden bilona
Hand-churned in the matka with a wooden bilona till the makkhan rises.
Low flame
मिट्टी की हांडी में
Makkhan slow-cooked in a clay handi on a wood fire.
Ghee
Nutty, golden
Clarified till clear, nutty and golden.
Mhara jar
Strained, sealed
Strained and sealed in a jar or tin.
Best for
Daily use, kids, pooja
A deep, nutty aroma and a clean finish that does not sit heavy — this is the jar you drizzle on top.
🫓Drizzled over roti, paratha and dal
🍮Laddoo, halwa and kheer
🍚Khichdi and rice
🪔Baking and roasting
“25–30 litres of milk, one wooden bilona, one kilo of ghee.”— Mhara, Shekhawati
Choose your jar
Which Mhara ghee is for you?
Three jars, three kitchens
Desi Cow Bilona GheeBestseller · from ₹1,099
Desi Buffalo GheeFor sweets · from ₹1,049Method
Bilona method · Clay-pot curd, hand churned
Bilona method · Clay-pot curd, hand churned
Aroma
Deep, nutty, earthy
Rich, strong
Texture
Fine grains, golden
Smooth, white-ish
Best for
Daily use, kids, pooja
Sweets, halwa, laddoo
Good to know
Details
About this ghee
Mhara Desi Cow Bilona Ghee is made from the milk of desi cows kept in village households near Pilani. Whole milk is set into curd overnight in a clay matka, churned by hand with a wooden bilona, and the makkhan is slow-cooked in a clay handi on a wood fire until golden. It needs 25–30 litres of milk for one kilo, and you taste it: a deep, nutty aroma and a clean finish that does not sit heavy.
How it is made
Whole desi cow milk is boiled on the chulha and set into curd overnight in a clay matka. At dawn the curd is churned by hand with a wooden bilona until the makkhan rises. The makkhan is slow-cooked in a clay handi over a wood and kanda fire until the ghee turns clear and grainy. Each batch is tasted and sealed within the week.
Ingredients & storage
Ingredients: 100% desi cow milk fat. Allergen advice: contains milk. No preservatives, colour or flavour. Store in a cool, dry place away from sunlight. Use a dry spoon. Best before 12 months from the date of manufacture. FSSAI Lic. No. 21623001000189.
Delivery & returns
Dispatched within 2 working days in a kraft box with bubble wrap. Free delivery across India, usually 3–6 days. If a jar arrives broken, send your unboxing video on WhatsApp within 24 hours and we replace it free — see the jar guarantee, our shipping and refund policies.
Why does ghee look different in winter?
Pure ghee sets solid and grainy below about 20 °C and turns liquid in summer. Both are normal — nothing is added to keep it one way.
🤝 The Mhara promise
- 🫙Nothing added, everNo preservatives, colour or flavour — only milk fat, the way it has always been made.
- 🫙Broken jar? Replaced free.Record a video while opening the box, send it on WhatsApp within 24 hours — a new jar ships free. How it works
- 🏡From named householdsWe know whose animal the milk came from. That's the whole point.
- 📞Talk to a humanWhatsApp +91 93624 29093
From our home, to yours.
From real kitchens
What customers say
In their own words
★★★★★
Questions
Asked about this ghee
How is Desi Cow Bilona Ghee made?
Whole desi cow milk is boiled and set into curd overnight. The curd is churned by hand with a wooden bilona until the makkhan rises, and the makkhan is melted slowly on a low flame, strained and sealed in glass.
Why has my ghee turned solid in winter?
Ghee is almost all milk fat, and much of that fat sets below about 20–25 °C. It has not gone bad. Stand the jar in warm water for a few minutes and it pours again.
How should I store it?
Keep the lid closed, use a dry spoon and keep the jar away from the stove flame. It does not need the fridge. Check the best-before date printed on the jar.
What if the jar arrives broken?
Start a phone video before you open the box. If a jar is broken, send that video on WhatsApp within 24 hours and we ship a new jar free.
From the Ghee Guide
Read before you cook
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