Availability: In Stock
On Order ₹999
Pan INDIA Based
Within 7 Days
On Order ₹999
Via PayTM
Within 1 - 3 Days
Enjoy the authentic taste of Bengal with our Pure Homemade Ghee. We produce in small batches to maintain the purity, taste and the nutrition of pure ghee.
1. Traditional Preparation: This ghee has been prepared using a traditional method followed by the Bengalis from generations to give a perfect taste.
2. Quality assurance: We use only pasture fresh milk from local dairies to prepare our ghee hence; the meals are rich in cream and nutrients.
3. Production Quantity: Our ghee is produced in small quantities to ensure that you get the best in terms of taste and quality as compared to commercialised ghee that are produced in large quantities and might be rancid.
4. No Additives: Our ghee offers zero artificial preservatives, colour and flavours that are unhealthy for you.
5. Nutritional values: The ghee we use contains fat soluble vitamins, vitamin A, D, E & K and conjugated linoleic acid or CLA, and is said to have many positive effects.
6. Best option for Cooking: Our ghee has a higher smoking point than most oils, allowing you to pan fry, deep fry or even bake while retaining the health benefits and taste of the product.
7. Traditional Bengali Flavor: From the preparation of the ghee, we aim to recreate Bengal’s taste and ensure it’s perfect for recipes such as khichuri, luchi and mishti doi.
Net Weight: 500 Grams
Storage Guide:
Store in an airtight container to preserve freshness.
Keep away from direct sunlight and heat sources.
Serving Suggestion: Cook and fry using Pure Homemade Ghee to upgrade your Bengali recipe or while garnishing your soups, curries and vegetables.
Get the original taste of Bengal with Pure Homemade Ghee from us.
Net Quantity | 500 Grams |
Source Type | Cow Milk |
Maximum Shelf Life | 6 Months |
Diet Type | Vegetarian |
Country of Origin | India |
Ghee is typically prepared by simmering butter, which is churned from cream (traditionally made by churning the topmost layer of dahi, which is also called the Bilona method), skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. Spices can be added for flavour. The texture, colour, and taste of ghee depend on the quality of the butter, the milk source used in the process, and the duration of boiling time.
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