Description
The 1L jar is made for families of 3 to 5 who cook with ghee every single day. At this size, the cost per use drops significantly compared to smaller jars, and the 1L glass jar fits comfortably on a standard kitchen shelf without needing to be restocked every few weeks. This is the size that most of our repeat customers — families who have switched permanently to bilona ghee — keep as their standard household jar.
If your kitchen uses ghee in dal, sabzi, roti, rice, and occasional sweets, the 1L jar is your most practical and economical choice.
The 24 Karat Bilona Process
Commercial ghee production in India typically uses the cream separation method — milk is heated, cream is mechanically separated, and the cream is then churned and clarified at high temperatures. This is fast and cost-efficient, but the high-heat processing alters the fat composition and eliminates many of the natural compounds present in traditionally made ghee.
The Bilona method works differently. It begins with the full milk — not cream. A2 buffalo milk is cultured overnight into curd. The curd is then hand-churned to extract white butter. This butter is then slow-cooked on a gentle flame, allowing water to evaporate gradually and milk solids to settle cleanly, leaving behind pure golden ghee with all its natural aroma compounds intact.
This patient, low-heat process is what gives 24 Karat Bilona Ghee its signature warm, nutty smell — an aroma that fills the kitchen the moment the ghee hits a hot pan. It is an aroma that commercially processed ghee, regardless of its price point, cannot replicate.
Why Buffalo, Not Cow
Cow ghee has a devoted following and genuine merit. But in the traditional ghee-making regions of India — Punjab, Haryana, Rajasthan, Uttar Pradesh — buffalo milk has always been the preferred base for bilona ghee. Buffalo milk contains a higher concentration of natural fat, which means the ghee produced is richer, more viscous, and deeper in flavour.
In cooking, this translates to a ghee that performs better in high-aroma applications. A buffalo bilona tadka is bolder. A roti cooked with buffalo bilona ghee is more indulgent. A halwa or kheer made with buffalo bilona ghee has the traditional richness that most modern kitchens have lost.
How to Use
- Dal and sabzi tadka: The most impactful use — buffalo bilona ghee releases depth into every spice it touches
- Roti, paratha, and naan: Apply hot for maximum melt and aroma
- Khichdi: Add a generous spoon on top before serving — this is the definitive use
- Baby food: Mix a few drops into cooked cereal or khichdi for toddlers (consult your paediatrician first)
- Ayurvedic use: Consumed warm on an empty stomach as part of traditional wellness routines
Storage
Room temperature storage in a cool, dry place is sufficient. The 1L glass jar is airtight — keep it sealed when not in use and always use a dry spoon. No refrigeration needed. Shelf life: 12 months from manufacture.
On Colour, Texture and Seasonal Variation
Pure bilona ghee does not look like the uniform, perfectly smooth, bright yellow ghee in commercial jars. It is naturally granular, and its colour ranges from pale gold to deep amber depending on the season, the batch, and the storage temperature. These variations are signs of an unadulterated product, not inconsistencies. Every jar is from the same Bilona process — the appearance may shift, the quality never does.
FSSAI License No.: 12722056001003 | Registered under Food Safety & Standards Authority of India
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