Pahadi Cow Ghee

Pahadi Cow Ghee refers to ghee made from the milk of indigenous hill cows raised in mountainous regions such as Uttarakhand, Himachal Pradesh, and parts of Nepal. These cows graze freely on natural herbs, grasses, and medicinal plants, which significantly enhances the quality of their milk.

Traditionally, this ghee is prepared using the Bilona method, an ancient process where:

1. Milk is boiled and set into curd
2. Curd is hand-churned (using a wooden churner) to extract butter
3. Butter is then slowly heated to produce ghee

This method preserves the natural nutrients, aroma, and medicinal properties of the ghee.

Pahadi cow ghee is known for its golden-yellow color, rich aroma, and grainy texture, which comes from the presence of natural compounds like carotene.