A2 Bilona Gir Cow Ghee
A2 Bilona Gir Cow Ghee
-
Made from
Gir cow milk -
No added
colours -
No added
chemicals -
No added
preservatives
Free shipping over ₹999.
Verify it yourself
The iodine test
- Put half a teaspoon of ghee into a clear glass bowl.
- Add two or three drops of tincture of iodine, sold at any chemist.
- Watch the drops for a minute.
Iodine keeping its own reddish brown is right. If the drops turn blue or blue-black, starch has been added. FSSAI names mashed potato and sweet potato among the usual ones. This is FSSAI's own test and the only one they publish for ghee at home, so be clear on what it does not cover: it finds starch, not vegetable fat, and no kitchen test settles that one.
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The details
| Origin | Gir cow milk, made using the Bilona method |
|---|---|
| Method | Hand churned curd, slow cooked in small batches |
How to use it
Ghee has been central to Indian cooking for its high smoke point and the richness it brings to almost any dish. Use it for tempering dal and vegetables, basting rotis and parathas as they come off the tawa, frying puris, finishing a bowl of dal makhani, or as a key ingredient in traditional sweets like halwa, laddoo, and kheer.
The ghee has a deep golden colour and a naturally grainy texture, especially once it cools. The aroma is warm, rich, and rounded, and the flavour carries a gentle sweetness balanced by a toasted, nutty depth that develops further the moment it hits a hot pan. Texture will firm up and become more granular in cooler weather, which is expected and is a sign of quality rather than a flaw.
Product information
- Net quantity
- 500ml
- MRP
- ₹1,310.00 inclusive of all taxes
- Country of origin
- India
- Best before
- 9 months from date of packaging
- Customer care
- 9330572346 · info@getpured.com