✦ Free Shipping on orders above ₹999  |  Pure Bilona Ghee delivered across India ✦
Laksham Pure Ghee
Laksham
Pure Ghee
The Bilona Way

The 5,000-year-old way to make ghee.

The Bilona method is the slow, traditional Vedic process of churning curd into butter, then slow-cooking butter into ghee. It is gentler, richer and far more nutritious than modern shortcuts.

Why Bilona is different

Most commercial ghee is made directly from cream. Bilona ghee is made from curd — which retains beneficial bacteria, butyric acid, and the deep traditional aroma you remember from your grandmother's kitchen.

The 4 steps

  1. A2 cow milk — fresh, grass-fed, indigenous Indian breed.
  2. Curd setting — milk is boiled, cooled and cultured overnight into curd.
  3. Hand churning — curd is churned with a wooden bilona to separate makhan.
  4. Slow cooking — makhan is slow-cooked on low flame into golden ghee.

Why it tastes better

The slow process develops complex aromatics, leaves behind a grainy texture, and gives the ghee a deep golden colour that's impossible to fake.