Nauni Bilona Ghee: Slow-Churned Aromatic Himalayan Cow Ghee Traditional Clarified Butter

Nauni Bilona Ghee is made using the traditional bilona method — a slow, hand-churned process passed down through generations in Himalayan households. Rather than separating cream directly from milk, this method first cultures the whole milk into curd, which is then hand-churned to extract butter before it’s simmered into ghee.

What Is the Bilona Method?

"Bilona" refers to the traditional wooden or hand churner used to separate butter from curd, rather than cream. Milk is first set into curd (dahi), then hand-churned with a bilona to release the butter, which is finally simmered slowly into ghee. It’s a slower, more labour-intensive process than modern cream-separation methods, and it’s said to produce a more aromatic, textured ghee as a result.

Why It Tastes Different

Because the milk is cultured before churning, bilona ghee tends to have a deeper, slightly tangy aroma compared to ghee made by direct cream separation. The slow simmer at the end of the process gives it a distinctive golden-yellow colour and granular texture once set.

How to Use It

Use it as you would any ghee — for cooking, tempering spices, drizzling over rice or dal, or in traditional Ayurvedic preparations where bilona ghee is often specifically preferred.

Sourcing & Purity

Hand-churned in small batches using the traditional bilona method, with no additives or preservatives, and lab-tested for purity before it reaches you.

Price and Availability

• 500ml – Rs.955
• 1L – Rs.1850

Choose Nauni Bilona Ghee for an authentically hand-churned ghee made the traditional Himalayan way.