Frequently asked questions

Ghee made the traditional way: whole milk is set into curd (dahi), the curd is churned into makhan, and the makhan is slowly heated into ghee. Most commercial ghee skips the curd and churning and heats cream instead.

From the desi cows our family keeps at home in Barnala, Punjab.

The grains (daana) form when ghee is slow-cooked and cools gently. Ghee melts around 30–35°C, so in summer it can turn liquid and set again when it's cooler. Both are natural; nothing is wrong with the ghee.

No. Desi cow milk is the only ingredient. No preservatives, colour or flavour.

Bilona ghee needs far more milk than cream ghee, because all of it is first turned into curd and churned by hand — and only a small part becomes makhan. It is slow, small-batch work.

In a cool, dry place away from sunlight, with the lid closed. Always use a clean, dry spoon — water is what spoils ghee. It doesn't need the fridge.

Use it by the best-before date printed on the jar.

You'll see the ways to pay that are open right now at checkout — UPI (scan the QR or tap GPay / PhonePe / Paytm), online payment by card or UPI, and cash on delivery where available.

For UPI scan-and-pay we check every payment against our account ourselves. Your order is saved the moment you place it; tap “I've paid” and we confirm on WhatsApp, usually within a few hours.

We'll send one reminder. Unpaid orders are cancelled automatically after a day, unless you've told us you've paid — those wait for us to check.

No, you can order as a guest. With an account you can save addresses and see all your orders in one place. Sign up with your phone number and a password.

Yes. We dispatch within 1–2 working days of your payment being confirmed, and delivery usually takes 3–6 days depending on your city. You'll get the tracking details on WhatsApp.

Send us a photo or unboxing video on WhatsApp within 48 hours of delivery and we'll replace it or refund you. See our returns policy for details.