When we hear the word ‘ghee,’ our minds drift off to the time when our grandmother or mother would pour a spoon of yellow yumminess on your rice or chapati. A2 cow ghee may seem like a relatively new term. However, it’s a whole lot better than the homemade ghee that you may be consuming on a daily basis.
Ghee is the staple food in almost every Indian household, and sometimes on religious occasions to light diyas. Ideally, it can be made from the milk of Cows, Buffaloes, Goats, and Sheep. However, the purest form of Desi Cow Ghee is identified as the A2 Cow Ghee which can only be made using pure A2 milk (A2 Cow milk) of cows native to India or commonly termed as Desi Cows.
Why is it called A2 Cow Ghee?
Ghee made solely from the milk of desi cows is termed as A2 cow ghee. The basic ingredient of this ghee, A2 cow milk, lacks a form of β-casein protein called the A1 protein which is known to be harmful to the body, affecting the lactose intolerant more, and differs from the ever-beneficial A2 protein by one Amino acid.
A2 cow ghee is traditionally made from the ‘bilona’ or ‘valona’ process. In this technique, the milk is first curdled and then hand-churned, or churned using motors. The makkhan (butter) obtained in the process is then heated till the desi A2 cow ghee is procured.
The texture, color, and taste
A2 Cow Ghee is yellowish in color owing to the presence of a coloring pigment called Beta-carotene (a carotenoid which is a precursor of vitamin-A) in A2 cow milk. Pure A2 Desi cow ghee is grainy in texture, a feature highly prized as it denotes that a low flame was used while making the ghee. Pure A2 cow ghee is delicious in taste and rich in aroma. Being creamy and grainy, it complements the food perfectly and blends in with the taste.
Indian A2 Cow ghee has amino acids which make its proteins easier to digest. It is one of the best natural anti-oxidants and a rich source of vitamin B2, B3 which helps build immunity, and reduces serum cholesterol. It is also rich in Omega 3 and 9.
A2 Cow ghee contains nutrients like vitamins, minerals, protein, iron, and calcium. The nutritional value of pure desi A2 ghee exceeds the benefits of any other ghee and is equally beneficial for those that are casein and lactose intolerant. A2 cow ghee is also beneficial in preventing and treating:
Dishes popularly made using ghee
Dishes aren’t just prepared with A2 cow ghee, they’re also added as topping to various foods. In an Indian household, no meal is complete without a spoonful of pure desi ghee. Here is a list of some lip-smacking dishes that are by definition TASTY when accompanied with A2 cow ghee.
Moong Dal Halwa: Moong Dal ka Halwa is a famous Rajasthani dessert recipe, which is a delicious amalgamation of moong dal and dry fruits cooked in Desi Ghee. Super delicious and healthy, it is the definition of how ghee can add something so simple into an absolute delight.
Dal Bati Choorma: This traditional Rajasthani dish is incomplete without hot, doughy, ghee-dipped batis and the ghee kneaded, dry fruits laden choorma. Mix everything with the ghee fired spicy dal, and you have the most delicious and fulfilling dish you can ask for.
Rajma Chawal (kidney beans with rice): No Indian has ever gone without whining about how they miss their mother’s Rajma Chawal. Her love, mixed with the perfect blend of spices and the always ‘extra’ desi ghee, both in the Rajma and the rice, makes it the best dish to whine about and crave. But every dish can’t be Rajma Chawal, right?
Using the ancient methods of Vedic ages, Amrutam's Desi A2 Cow Ghee is cooked through churned 'Valona'. This is how the creamiest and healthiest butter is obtained, retaining the best constituents. Amrutam's A2 cow ghee is available both offline and online. Head over to