Pure Bilona Buffalo Ghee
Hand-churned from whole buffalo milk curd using the 400-year-old traditional Bilona method in Jamkhambhaliya, Gujarat. Distinctly granular (*danedar*), naturally aromatic, and slow-clarified.
Available Pack Sizes
Directly packed and dispatched from our Jamkhambhaliya facility.
Save 17%buffalo ghee
Save 14%buffalo ghee
Save 17%
Save 15%buffalo ghee
What Makes Authentic Bilona Buffalo Ghee Distinct?
Unlike industrial cream-separated ghee, traditional Bilona ghee follows the Vedic curd-churning methodology to preserve the natural fat structure and aroma.
Curd Churned (Valona)
Whole buffalo milk is cultured into curd and churned with a two-way wooden *Bilona*, separating pure butter fat with natural cultures intact.
Naturally Granular (Danedar)
Slow-cooked on low flame and allowed to cool gradually at room temperature, forming signature golden-white granular crystals.
Culinary Heat Stability
Naturally high smoke point makes it highly stable for traditional Indian deep frying, festive sweets, and intense tadkas without burning.
Choosing Between Cow Ghee & Buffalo Ghee?
Read our objective, science-based comparison on fat composition, cooking properties, and texture differences to make the right choice for your family.
Read Objective Comparison GuideFrequently Asked Questions
What is Bilona Buffalo Ghee?
Bilona Buffalo Ghee is made by setting whole buffalo milk into curd, hand-churning the curd with a wooden Bilona to extract pure butter (makkhan), and clarifying it slowly over low flame.
What is the fat percentage in Valona Vritti Buffalo Ghee?
In compliance with FSSAI standards, our pure buffalo ghee contains a minimum of 99.5% milk fat with minimal moisture, providing rich granular texture and natural aroma.
Why is buffalo ghee preferred for sweets and frying?
Buffalo ghee has a high heat tolerance and dense fat structure, making it ideal for deep frying, high-heat tadka, and traditional Indian sweets like Mohanthal, Mysore Pak, and Halwa without burning.