Badri cow ghee, originating from the pristine Himalayan region of Uttarakhand, is renowned for its purity, traditional preparation methods, and numerous health benefits. Made from the milk of the Indigenous Badri cows, this ghee is a staple in many households due to its rich flavour and nutritional value.

Key Features:

• Made from the milk of free-grazing Badri cows in the Himalayan region.
• No additives, preservatives, or artificial ingredients.
• The ghee is prepared using the traditional bilona method, where curd is churned to extract butter, which is then heated to obtain ghee.
• This process preserves the nutritional and medicinal properties of the ghee
• Ideal for cooking, frying, baking, and sautéing.
• Adds a rich and aromatic flavour to various dishes.
• Can be used as a spread on bread or added to hot beverages like milk and tea.