A2 Ghee | Desi Cow Ghee (Bilona Method)

Name: A2 Ghee | Desi Cow Ghee (Bilona Method)
Brand: Organic Mandya
SKU: 21146
Price: 625.50 INR
Availability: InStock
Rating: 4.84 (158 reviews)

(158 reviews)

₹ 625.50

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Size

275ml ₹ 625.50

475ml ₹ 1,215.00

700ml ₹ 1,692.00

Organic Mandya's A2 Desi Cow Ghee is crafted using the Authentic Bilona method from the milk of indigenous cows that produce A2 protein. Prepared in small batches from curd rather than cream, this Organic Mandya ghee retains its aroma, grainy texture, and nutritional richness.

Rich in healthy fats, antioxidants, and essential vitamins, A2 ghee fits seamlessly into daily cooking and diets. Whether used for tempering, spreading, or adding to meals, it enhances both taste and nourishment. If you are looking to buy A2 desi cow ghee online, this is an authentic choice made with care and clean sourcing.

Key Highlights

Milk from Hallikar-breed cows
Made from curd, not cream (Bilona Method)
About 22–25 litres of milk per kg of ghee
Made at our own dairy in Mandya, every batch tested
Made from A2 Desi Cow Milk
Authentic Bilona (curd-churned) method
Rich in vitamins A, D, E & K
Aromatic with grainy texture

Infographic explaining why A2 milk and the bilona process matter for Desi A2 Cow Ghee, highlighting indigenous cows, curd churning, slow cooking, and non-cream separation.

Description

How to use

Nutrition

Certifications

Why choose

Sourcing

A2 desi cow ghee made from the milk of Hallikar cows. About 1,500 farmers in villages around Kabini and Nagarahole milk their cows by hand. We set that milk into curd, churn the curd, and make the ghee at our own dairy in Mandya. It takes about 22–25 litres of milk to make 1 kg.

Cow milk has a protein called beta-casein. It comes in two types, A1 and A2. Our herd has been genetically tested for the A2 type. You can read the test reports on our trust page.

The milk is not certified organic, so we do not call this ghee organic. "Organic Mandya" is the name of our company.

How it is made

Milking. About 1,500 farmers in villages around Kabini and Nagarahole milk their Hallikar cows by hand.
Chilling. The milk is chilled within 1 to 2 hours.
Testing. Every batch is tested.
To the dairy. The milk comes to our own dairy in Mandya.
Curd. The milk is set into curd.
Churning. The curd is churned by machine to separate the butter.
Heating. The butter is heated until it becomes ghee.
Filling. The ghee is filled into 275 ml, 475 ml and 700 ml jars.

About 22 to 25 litres of milk make 1 kg of ghee. This curd-first way of making ghee is what "Bilona Method" on our jar refers to.

Sizes

275 ml jar
475 ml jar
700 ml jar (637 g)

Prices for each size are shown above; choose a size to see it.

Organic Mandya A2 Desi Cow Ghee is a expertly prepared, nutrient rich cooking fat made from the milk of indigenous Indian cows that naturally produce A2 protein. Crafted using the Bilona method, this ghee follows a time honoured process where milk is first converted into curd, then churned into butter, and finally slow-heated to produce ghee.

This method ensures that the natural nutrients, aroma, and texture are preserved, resulting in a golden, grainy, and flavourful ghee. Unlike industrially processed ghee, which is made from cream, this Bilona approach maintains authenticity.

Widely used in Indian households for generations, A2 desi cow ghee is valued for its taste. It can be used in cooking, added to meals, or consumed in small quantities as part of a balanced diet.

How to Use

A2 desi cow ghee can be easily included in daily meals:

Add a spoonful over dal, rice, or khichdi
Use for tempering spices in curries and sabzis
Spread on rotis or parathas
Use in classic sweets and desserts
Mix with warm milk as part of a daily routine

Recipes with A2 Desi Cow Ghee

1. Ghee Rice (Simple Comfort Meal)

Heat 1–2 teaspoons of A2 desi cow ghee in a pan
Add cumin seeds and let them crackle
Add cooked rice and mix gently
Sprinkle salt and mix evenly
Optional: add curry leaves or roasted cashews
Serve warm as a light, aromatic meal

2. Dal Tadka with Ghee

Heat A2 ghee in a small pan
Add garlic, cumin seeds, and red chilli
Let the spices release aroma
Pour the tempering over cooked dal
Mix well and serve hot
Enjoy with rice or roti

3. Haldi Milk with Ghee (Bedtime Drink)

Heat a cup of milk until warm
Add a pinch of turmeric powder
Add ½ teaspoon of A2 ghee
Mix well until blended
Optional: add jaggery for taste
Drink warm before bedtime

4. Atta Halwa (Classic Indian)

Heat A2 ghee in a pan
Add whole wheat flour and roast until golden
Add water and stir continuously
Add jaggery or sugar and mix well
Cook until thick and aromatic
Serve warm

Storage & Shelf Life

To maintain quality and freshness:

Store in a cool, dry place
Keep away from direct sunlight
Always use a clean, dry spoon
Keep the container tightly closed

Ghee has a long shelf life and does not require refrigeration under normal conditions. Texture changes due to temperature are and do not affect quality.

Nutrition per serving (1 tsp, 14 g), from our pack label

Approximate values.

Energy: 125 kcal
Total fat: 14 g
Saturated fat: 9.3 g
Trans fat: <0.1 g
Polyunsaturated fat: 0.36 g
Monounsaturated fat: 4.3 g
Cholesterol: 39.5 mg
Sodium: 0 mg
Total carbohydrate: 0 mg
Dietary fibre: 0 g
Total sugars: 0 g
Added sugars: 0 g
Protein: 0 g

Source: Organic Mandya pack label.

A2 desi cow ghee is known for its nutritional richness when consumed in moderation. It contains essential fats.

It is a source of fat-soluble vitamins such as A, D, E, and K, and also contains short-chain fatty acids.

Some key benefits include:

Enhances satiety and meal satisfaction

Its high smoke point also makes it a stable cooking fat, suitable for sautéing, tempering, and light frying without breaking down into harmful compounds.

Before our ghee reaches your kitchen, it passes three checks:

A2 genetic test reports for the herd.
Every batch is tested in-house at our dairy.
Third-party lab reports, published on our trust page.

View our transparency and lab reports here.

Not all ghee available in the market is the same. The difference lies in the milk source and the preparation method.Most commercial ghee is made using industrial cream separation, which is faster but often compromises on quality. In contrast, A2 desi cow ghee made using the Bilona method offers a more classical and nutrient-rich alternative.

Key differences include:

Made from A2 milk instead of mixed or A1 milk
Prepared from curd rather than cream
Rich aroma and grainy texture
Better retention of nutrients

For those looking for authentic, Organic Mandya desi cow ghee, this approach offers a clear advantage.

The quaity of A2 ghee depends on both the source of milk and the method of preparation. Organic Mandya ghee is made from the milk of indigenous cows raised in farming conditions, without the use of synthetic hormones or chemicals.

The Bilona method used in preparation ensures that the ghee is made from curd rather than cream. This expertly process helps retain nutrients and enhances the overall quality of the product.

What ensures its quality:

Sourced from indigenous A2 desi cows
Made using the Bilona process
No additives, preservatives, or chemicals
aromatic and grainy in texture
Prepared in small batches for consistency

What is the Bilona Method?

The Bilona method is a classic process used in Indian households to prepare desi ghee. Unlike modern industrial techniques that use cream, this method begins with whole milk, which is first boiled and then set into curd using a culture.

The curd is then churned to separate butter. At our dairy the churning is done by machine. This butter is gently heated over a low flame to produce ghee. The process is time-consuming and done in small batches, but it helps retain the nutrients, aroma, and texture of the ghee.

Key characteristics of the Bilona method:

Made from curd, not cream
Slow churning using classic indian techniques
Gentle heating to preserve nutrients
Produces ghee with aroma and grainy texture
Enhances overall quality

This bilona approach ensures that the ghee remains closer to its form, offering better taste, purity, and nutritional value compared to commercially processed alternatives.

What customers say

From Google reviews of our stores.

“I have been using A2 Desi Cow Ghee for a while now, and I am really happy with its quality. It has a rich aroma, a smooth texture, and a natural golden color. The taste is pure and fresh, just like homemade ghee.”

Mallikarjun Kolli · HSR Layout · Google review · February 2025
“And the ghee was the hero of all such an amazing aroma and taste, just like homemade. Loved everything!”

Anusha D · Nallagandla · Google review · October 2025
“The taste, the aroma, simply excellent. Even my son who is 8 years old can taste the difference and prefers this ghee over others. Worth buying.”

Maria Clara · Channapatna · Google review · July 2024
“The A2 ghee is excellent! It definitely stands out compared to other brands. I highly recommend the A2 milk as well.”

Pranav Bhat · JP Nagar · Google review · March 2026
“The A2 ghee was just as good it had a beautiful aroma and a smooth, rich flavor that added a special touch to my cooking.”

Nethra Nethra · Sarjapur · Google review · December 2024
“The ghee had a rich aroma and added a delicious touch to our meals.”

Thammayanna hc · Basavanagudi · Google review · April 2025

Show more reviews

“Ghee is Good in Aroma and Rich in taste...”

Happy Soul · Mysuru · Google review · September 2026
“Ghee is very tasty feels like homemade.”

Archana Rajesh · Sahakar Nagar · Google review · May 2026
“Ghee is very tasty it's maded by traditional method we loved this ghee very much”

Sudeep sudeep B.H · AECS Layout · Google review · June 2026
“Ghee is very tasty and it's looks like old tradition”

Vikram Murarishetti · Film Nagar · Google review · March 2026

FAQ

What is A2 Bilona ghee?

A2 ghee is ghee made from the milk of native Indian cow breeds, whose milk carries only the A2 beta-casein protein variant. Ours comes from Hallikar cows that graze freely near Kabini and Nagarahole.

What is the Bilona method?

In the Bilona method, milk is first set into curd, the curd is churned to draw out butter, and that butter is slowly simmered into ghee. It is slower than the modern cream-separation method and yields less ghee per litre of milk, which is why bilona ghee is more expensive - and why it has its grainy texture and deep aroma.

Is A2 ghee suitable if I am lactose intolerant?

Ghee is made by removing the milk solids, so it is very low in lactose and casein, and many people who are sensitive to regular dairy find it suits them. If you are severely lactose-intolerant or allergic to milk, check with your doctor first.

Can I cook and deep fry with ghee?

Yes. Ghee has a high smoke point of around 250 C, which makes it stable for tempering, sauteing, roasting and frying.

Does ghee need to be refrigerated?

No. Store it in an airtight jar in a cool, dark place and always use a clean,dry spoon. Refrigeration is unnecessary and will simply harden it.

Why has my ghee turned grainy or solid?

Both are normal. Ghee changes texture with temperature - it turns solid and grainy when cool, and liquid and golden when warm. Graininess is often a sign of made ghee, not a fault.

How long does the ghee stay fresh?

12 months from the date of packaging when stored correctly. Keep moisture out and it will keep well.

Which jar size of A2 ghee should I buy?

Our A2 Bilona ghee comes in 275ml, 475ml and 700ml jars. The 275ml jar is a good way to try it first, while the 475ml and 700ml jars suit families who use ghee every day for tadka, rotis and dal.

Why is A2 bilona ghee more expensive than regular ghee?

It takes 22-25 litres of A2 milk to make 1 kg of our ghee, because the whole milk is set into curd and churned, rather than only the cream being skimmed off. Native Hallikar cows also give far less milk than crossbred cows.

Where can I buy A2 Bilona ghee online?

Buy Organic Mandya A2 Bilona ghee online at organicmandya.com for home delivery, in 275ml, 475ml, and 700ml jars, with fast delivery across Bengaluru.

What does "Bilona Method" mean on your jar?

It means the ghee is made from curd, not from cream. We set the milk into curd, churn the curd to get butter, and heat the butter to make ghee. Our churning is done by machine at our dairy in Mandya.

Where does the milk come from?

From Hallikar-breed cows in villages around Kabini and Nagarahole. About 1,500 farmers supply the milk. The cows are milked by hand.

What is the difference between A2 ghee and desi cow ghee?

"Desi cow ghee" means ghee from the milk of native Indian cow breeds. "A2" describes the type of beta-casein protein in the milk. Ours is both. Hallikar is a native breed, and our herd is genetically tested for A2.

Is this ghee organic?

No. The milk is not certified organic, so we do not call the ghee organic. Organic Mandya is our company name.

Is the ghee tested?

Yes. The milk is chilled within 1 to 2 hours of milking and every batch is tested. Lab reports for the ghee and the herd's A2 genetic test are on our trust page.

Where is the ghee made?

At Organic Mandya's own dairy in Mandya, Karnataka.