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Gramiko Desi Buffalo Ghee – Pure Traditional Buffalo Milk Ghee (Bilona, Chandan Wood) ₹800.00 – ₹1,600.00
Rich and aromatic Gramiko Desi Buffalo Ghee made from buffalo milk, offering a traditional taste and creamy texture. Ideal for everyday cooking, Indian sweets, tadka, parathas, and festive recipes.
₹ 1,792
1,792
| : | |
| Made In | India |
Bring authentic traditional flavour to your kitchen with Gramiko Desi Buffalo Ghee. Prepared from buffalo milk, this ghee has a rich taste, smooth texture, and characteristic aroma that complements a wide range of Indian dishes.
Perfect for cooking, tadka, sautéing, making sweets, halwa, ladoos, parathas, rice dishes, and festive recipes, buffalo ghee is valued for its rich flavour and high fat content. Similar buffalo-ghee products are commonly positioned for high-heat cooking, traditional sweets, and everyday Indian meals.
Product Details
| Specification | Details |
|---|---|
| Brand Name | Gramiko |
| Product Type | Desi Buffalo Ghee |
| Category | Ghee / Edible Dairy Fat |
| Available in: | 500 g and 1 kg glass jars. |
| Main Ingredient | Buffalo Milk |
| Texture | Rich & Creamy |
| Flavour | Traditional & Aromatic |
| Colour | White to Pale Cream / Golden depending on batch |
| Usage | Cooking, Tadka, Frying, Baking, Sweets |
| Suitable For | Indian Cuisine & Festive Recipes |
| Packaging | Food-Grade Container |
| Storage | Store in a cool, dry place |
| Net Weight | 1 kg,500g |
Features
- Made from buffalo milk
- Rich and traditional flavour
- Creamy, rich texture
- Suitable for everyday cooking
- Ideal for tadka and sautéing
- Suitable for Indian sweets and desserts
- Great for parathas, roti and rice dishes
- Suitable for festive cooking
- Convenient kitchen staple
- Traditional Indian dairy product
A2 milk, bilona method, chandan wood
Three things separate this from ordinary ghee. The milk comes from desi cow breeds that give A2 milk. It is made from curd by hand-churning, not from cream. And it is simmered over chandan wood on a slow flame instead of a gas burner.
Why the bilona method matters
Setting milk into curd and churning it by hand takes far more milk and far more hours than the cream shortcut. It is also what gives real ghee its grain, its aroma and its golden colour. There is no faster way to get the same result.
How we make it
- Milk: A2 milk from farm-direct desi cows.
- Curd: Set overnight with natural culture.
- Churn: Hand-churned bilona to draw out the makkhan.
- Simmer: Slow-cooked over chandan wood, then jarred while warm.
Storage
Room temperature, away from sunlight, dry spoon only. Do not refrigerate.
Gramiko is farm-direct. Every batch is traceable back to the herd it came from.
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