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100% pure desi cow ghee

Made by churning the curd of desi cow's whole milk

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  • Rs. 750

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Vedic Desi Ghee is made by warming the makkhan (मक्खन) obtained from churning whole milk yoghurt of indigenous desi breed Indian cows. Churning is done using wooden churner.

What we DO:
  • Desi cows' whole milk is boiled
  • Boiled milk is overnight converted to joghurt
  • In the morning, joghurt is churned using wooden churner
  • Makkhan (मक्खन) so obtained is warmed in iron vessels to get this rare ghee 

What we DON'T:
  • We don't remove cream from the milk
  • We don't make ghee by raw/processed cream or butter
  • We don't use milk of buffaloes, hybrid/ foreign/ cross breed cows
  • We don't use aluminium vessels in the entire process

ASK yourself:

  • Is your DESI ghee made from buffalo's milk?
  • Is your DESI ghe made from NON DESI cows like Jersey, HF, Holstein, Ayrshire or Hybrid/Cross breed?
  • Is your DESI ghee made from cream or butter?
  • Is your DESI ghee made from milk obtained using medical torture of cows including, but not limited to, artificial Bovine Somatotropin (abbreviated BST) or Bovine Growth Hormone (BGH)?
  • Is your DESI ghee sustaining and protecting Indian cows?
  • Is your DESI ghee manufacturer selling cows to butchers and/ or slaughter houses once they are out of milking period?

IF answer to any of the above question is YES, then think of switching from your NON DESI GHEE to REAL DESI GHEE.

Before consuming, DO NOT FORGET to stir the ghee with spoon so that the top liquid and bottom sediments gets mixed properly.



Following is the average cost of ordering 500 ml of ghee to the USA. Note that as the packet weight increases, shipping cost goes down, which reduces the average cost.

E.g. 

Ordering 500 ml ghee would cost total Rs 3,150

Ordering 1000 ml ghee would cost total Rs 4,300, so each 500 ml effectively costed Rs 2,150

Similarly, ordering 1500 ml ghee would cost total Rs 4,950, so 500 ml effectively costed Rs 1,650

And so on...See table below:

500 ml jars Total Ghee qty Total cost including shipping (INR) Cost per 500 ml ghee (INR)
1 0.5 L 3,250 3,250
2 1.0 L 4,500 2,250
3 1.5 L 5,250 1,750
4 2.0 L 6,500 1,625
5 2.5 L 7,750 1,550
6 3.0 L 8,500 1,417
7 3.5 L 9,750 1,393
8 4.0 L 10,500 1,313
9 4.5 L 11,750 1,306
10 5.0 L 13,000 1,300
11 5.5 L 13,650 1,250
12 6.0 L 15,000 ...
13 6.5 L 15,750 ...
14 7.0 L 17,000 ...
15 7.5 L 18,250 ...
16 8.0 L 19,000 ...
17 8.5 L 20,250 ...
18 9.0 L 21,000 1,167



Detail BENEFITS of GHEE - Click here
Is GHEE (घी) good or bad?

Many people in the East, especially India, have become Ghee-phobic, due to widespread national health issues that have arisen since the introduction of an industrial hydrogenated vegetable fat called Vanaspati Ghee - वनस्पती घी (with yellow food coloring). Since the 1970s, when this hydrogenated fat (with its atrocious trans-fatty acids) began to be heavily marketed in India and used in restaurants, heart disease and cancer rates have likewise skyrocketed.

Ghee is high in HDL (High Density Lipoprotein), the "good" cholesterol and has absolutely no LDL (Low Density Lipoprotein), the "bad" cholesterol.  HDL is an amazing molecular substance that actually scrubs plaque from the arteries and facilitates excellent circulation,
which Deepak Chopra MD wrote about in the early 1990s (in his book "Perfect Health"). Ghee is a central part of Ayurvedic Medicine as well, because of its unique capacities as a carrier oil that brings the properties of various herbs and spices into the deepest tissues of the body (as Dr. Vasant Lad writes about in "The Yoga of Herbs"). Read more about Cholesterol in the Knowledge section.


When ghee is made according to the definition given in the shastras (e.g. Charak Samhita), it provides very deep nourishment to all of the dhatus (tissues) of the body and helps generate ojas, the most subtle material in the body. Without ojas there would be no life at all, and depleted or corrupted ojas gives poor immunity and imbalanced function of the neuro-hormones and neuro-transmitters. Ghee can directly enhance ojas in the body, but only if the ghee you eat is made according to the strict guidelines of the shastras.


Ghee made according to the definition is also nourishing to the brain.

The process of making ghee is similar to the sequential process of metabolism from one dhatu (tissue) to another dhatu in the physiology, which ultimately yields ojas, the most refined product of digestion – the most subtle substance in the body

In Chapter 10 of Charak Samhita, it is mentioned that out of all snehas (Sthawar or Jangam), ghee is the best!

Ghee does not loses its quality when mixed with other eatables. But when mixed with ghee other elements may change their qualities.

There are 3 prevalent methods of making ghee from milk:

1. As in dairy, separate milk fat by centrifugal machines and boil it to get ghee. This ghee is not of good medicinal value. But manufacturing is fast. In modern process the milk is passed through cream separating machine. After passing 25 litres of milk in cream separating machine, 1 kg of cream and 24 litres of white liquid (which is sold to us again as milk) is obtained. So there is loss of only 1 litre of milk as 24 litres is sold back as milk. The cost of one litre milk is Rs 25. Cost of separating cream, heating and packing can be Rs 50. So this type of ghee costs utmost Rs 75 per kg and is sold in the market at Rs 250- 350 per kg ! ! !

2. As in homes, remove malai after boiling the milk. Convert it to curd and then to butter and then boil it to get ghee. Although it is better but not the best. Manufacturing is slow but milk can be used for consumption. People making ghee in this way should add equal (or more) amount of milk to the malai before converting it to curd.

3. The costliest method used in previous yugas is to make curd from whole milk. Then churn it to separate makhan (मक्खन) from it and then boil it to get Ghee. This is called whole milk ghee and it is the costliest but has all medicinal properties of cow's milk. To manufacture 1 kg of such ghee, it takes 30 to 35 liters of cow milk. The only bi product is chaas (no milk is left as it is converted into curd). So this method is expensive.



Health and Medical Benefits:
  • According to Ayurveda the usage of Ghee is a vital food for healthy skin, mental clarity and digestion.
  • It increases memory and balances the mind and enhances brain function.
  • It is used in medicinal practice to help with ulcers, constipation and the promotion of healthy eyes and skin and can be used for the treatment of burns and blisters.
  • Ghee is a safer alternative for those who are lactose intolerant. Ghee is an easily digestible source of saturated fat that contains no Tran’s fats or hydrogenated fats.
  • Ghee contains butyric acid which is said to have anti-cancer and anti-viral properties.
  • Ghee contains conjugated linolenic acid which is helpful in losing weight, especially belly fat, and has been known to slow the progress of some types of cancer and heart disease.
Ghee is rich with antioxidants and acts as an aid in the absorption of vitamins and minerals from other foods and strengthens the immune system.
Testimony on Skin Burns:

Problem: - Eldest daughter of my sister had received severe electricity shock through a wire hanging from electric pole. Because of this dangerous accident, skins of her four fingers were severely burnt and damaged. We visited hospital in order to get the skin treatment for her fingers. Doctor suggested plastic surgery. We got her operated and had plastic surgery done on her fingers. However one of the fingers were still not healed and we had to get that finger’s dressing done everyday which cost Rs. 150 per day

Solution: - I suggested my sister to apply Ghee which I had given her in the past. I told her to apply it on her finger and massage it softly on her hand. We could see on 4th day itself a thin layer of skin started to peel off automatically. We could not get the thin layer of skin peeled off through the 15day treatment by modern doctors. Miracle which could not be done by doctors after plastic surgery happened with simple but pure cow Ghee.

If you want to verify above details you can call or write to: Shailesh Swamy (B. Tech, Chemical Engineering): +91 9373881896, swami099@gmail.com

A study shows Ghee LOWERS cholesterol:

by Kumar MV, Sambaiah K, Lokesh BR
Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore, Karnataka, India


"The anhydrous milk fat ghee is one of the important sources of fat in the Indian diet. Our earlier studies showed that rats fed diets containing greater than 2.5 wt% of ghee had lower levels of serum cholesterol compared with rats fed diets containing groundnut oil. To evaluate the mechanism of the hypocholesterolemic effect of ghee, male Wistar rats were fed a diet containing 2.5 or 5.0 wt% ghee for a period of 8 weeks. The diets were made isocaloric with groundnut oil. Both native and ghee heated at 120 degrees C containing oxidized lipids were included in the diet. The ghee in the diet did not affect the 3-hydroxy-3-methylglutaryl coenzyme A (HMG CoA) reductase activity in the liver microsomes, but it significantly increased biliary excretion of cholesterol, bile acids, uronic acid, and phospholipids. The rats fed ghee had lower levels of cholesterol esters in the serum as well as in the intestinal mucosa. Both native and oxidized ghee influenced cholesterol metabolism. These results indicate that supplementation of diets with ghee lipids would increase the excretion of bile constituents and lower serum cholesterol levels..."

  • Color Light golden
  • Net Weight 500 ml
From Title Comment
31.05.2013 sudheendra d. Best Desi Ghee - Electrically churned this is the best desi ghee i ever had. looks they follow right vedic process to prepare this. even though its electically churned, they use wooden churner to do this. this is good for babies as well. i would higly recommend this to anyone.




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