Desi Cow Ghee

Rs.2,449.00

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What our customers tell us

Real messages from customers. Names hidden for privacy.

“Very good, Quality is excellent 👌”
1L jar, Karachi
“Good desi ghee 5 star will buy again In shaa Allah keep it up.”
WhatsApp message
“Very good, we are using, as finished will purchase again.”
Ordering again
“Near the end of the supply I will need more pure cows ghee. I would like to place an order for 2 kg.”
Repeat order, 2 kg

No cream shortcuts. The traditional yogurt method, start to finish.

Made the slow way, in Okara and Sahiwal. Cows graze freely and are never injected.

The milk is set into dahi overnight and churned to makhan the next morning and then it is cooked into ghee. Most producers convert cream straight to ghee in about three hours. This takes two days.

The step most skip: we extract the lassi from the butter completely. Lassi adds weight, so leaving it in means more kilos of ghee from the same milk. It is also what makes ghee smell and spoil. We take it out, so we get less ghee per batch and it keeps for months with no preservative.

Packed in glass, not plastic, because plastic reacts with hot ghee.

Lab tested. No adulteration found. Cash on delivery across Pakistan.

Two days instead of three hours

Two days instead of three hours. The milk is set into dahi overnight and churned to makhan the next morning, rather than turning cream straight into ghee.

And we take the lassi out of the butter completely. Lassi adds weight, so leaving it in means more kilos of ghee from the same milk but it is also what makes ghee smell and spoil. We get less ghee per batch and earn less on it. In return the ghee keeps for months with no preservative.

Packed in glass rather than plastic, because plastic reacts with hot ghee. Glass costs us more, and shipping it safely costs more again.