SAWAIGIR AMRUTWarm aroma. A rich golden colour. The grainy texture of ghee made the traditional Bilona way.
THE COLOUR OF CAREMilk becomes curd. Curd becomes butter. A gentle simmer brings out the golden heart of the process.
Explore the processFrom our Gir cows in Phaltan to the rituals of your kitchen. Sawai Gir Amrut, one spoonful at a time.
FESTIVE BLESSINGS & TRADITION
Bring home purity, tradition, and well-being this festive season with our handcrafted Gir cow combos directly from Sawai Gir Farm, Phaltan.
100 ml Pure A2 Gir Cow Bilona Ghee + 50 ml Gomutra + 1 Cow Dung Govari
Secure payment via Razorpay · Direct from Sawai Gir Farm
100 ml Pure A2 Gir Cow Bilona Ghee + 90 ml Gomutra + 1 Cow Dung Govari
Secure payment via Razorpay · Direct from Sawai Gir Farm
THE ESSENCE OF SAWAI
Our A2 Gir cow ghee begins at Sawai Gir Farm. Cultured into curd, churned into butter, then slowly simmered.
We begin with milk from the Gir cows at our farm in Phaltan, Maharashtra. The story of every jar starts here.
Milk is cultured into dahi. A wooden Bilona churn separates the white butter from buttermilk, preserving the traditional sequence.
Butter is slowly heated until its moisture evaporates and ghee separates. This final step brings its characteristic aroma and golden colour.
THE BILONA RITUAL
Milk from our Gir cows begins the process.
The milk is cultured and set into dahi.
A wooden Bilona churn separates white butter.
A slow simmer brings the ghee into its golden form.
At Sawai Gir Farm, the familiar rhythm of milk, curd, butter and ghee carries forward a deeply Indian tradition.
Our home is Malwadi, Phaltan. Our purpose is to bring the aroma and texture of Bilona ghee into the everyday kitchen.
Talk to the farm
AN EVERYDAY RITUAL, BEAUTIFULLY MADE.BRING HOME THE GOLD
A2 Gir Cow Bilona Ghee
A little richness, every day.
Secure online payment via Razorpay · UPI, Cards & Net Banking accepted
Good ghee begins with clear answers. Here is the story behind the jar.
It begins with cultured curd. The curd is churned into butter before being heated into ghee, following the traditional milk-to-curd-to-butter sequence.
Choose 200 ml for a taste, 500 ml for a smaller kitchen, or 1 Litre for regular family cooking.
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Over warm dal. On a fresh roti.
In the moments that bring us together.
