Barosi Cultured Cow Ghee

Size:-500ml

500ml

1ltr

3ltr

Barosi Cultured Cow Ghee

Barosi Cultured Cow Ghee is made the traditional way: fresh cow milk is set into curd, churned to cultured makhan (bilona method), then slow-cooked to yield aromatic, golden ghee. It has a rich, nutty flavour, grainy texture, and a high smoke point—perfect for tadka, frying, baking, or finishing Indian dishes.

Key Features

• Made from cultured curd-churned butter (not cream-direct).
• High smoke point—ideal for sautéing, frying, and tempering.
• Granular (danedaar) texture with warm, nutty aroma.
• Preservative-free, no added colours or flavours.
• Packed in food-grade, hygienic containers for freshness.
• Suitable for everyday cooking, baking, and festive sweets.

Key Ingredients

• Cultured Cow Butter (prepared from cow milk curd via bilona churn).

Tips

• Use 1–2 tsp for tadka to enhance aroma and flavour.
• Spread a small amount on rotis or drizzle over dal/khichdi just before serving.
• For sweets, warm gently and add to laddoos/halwa for a richer taste.
• Always use a clean, dry spoon to avoid moisture contamination.

Shelf life

• Best before: 9–12 months from packing (unopened and stored properly).
• Storage: Keep in a cool, dry place away from sunlight. Refrigeration not required, but can extend freshness in hot/humid climates.
• After opening: Tightly close the lid to retain aroma and prevent oxidation.

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