Ghee & Dairy

What is bilona ghee?

Bilona ghee is made the traditional way: milk is set into curd, the curd is churned to separate butter, and the butter is slow-cooked into ghee. It takes far longer than making ghee from cream, and gives a grainy texture and a nutty aroma. Fyonli makes both of its ghees by this method.

• Mountain Cow Ghee — bilona desi cow ghee from herb-grazing mountain cows. 400 g.
• Home-Made Buffalo Ghee — richer and whiter, hand-churned from cultured buffalo curd. 400 g.

Cow ghee or buffalo ghee?

Cow ghee is golden and lighter in flavour, the usual choice for dal, rice and rotis. Buffalo ghee is pale, thicker and richer, which suits sweets, parathas and deep-frying. Both have a high smoke point for tadka.

Why is my ghee grainy?

A grainy texture (danedar) is normal for slow-cooked bilona ghee and is a sign of how it was made, not a fault.

How should ghee be stored?

Keep it in a dry, airtight jar away from sunlight and always use a dry spoon. It doesn’t need refrigeration.