- Slow-cooked
- Desi A2 milk
- No additives
Hamba · Kolkata
A2 Bilona Ghee, Hand-Churned from Curd
Golden, grainy ghee made the slow way: A2 desi cow milk set into curd, churned with a wooden bilona and simmered over a low flame in small batches.
Inclusive of all taxes
In Haaat, open Daily and search “Hamba”. Buy once or subscribe.
How it's made
Five slow steps, no shortcuts
The bilona method uses a lot of milk and a lot of patience. We follow it fully because that is the only way to get ghee that smells like a grandmother's kitchen.
~25–30 L of A2 milk in every kilo
- 01
Boil & cool
Whole A2 milk from our Gir and Sahiwal cows is gently boiled, then cooled.
- 02
Set into curd
A spoon of yesterday's dahi sets it overnight into thick curd.
- 03
Churned with a bilona
The curd is churned back and forth until white makkhan rises to the top.
- 04
Slow-heated
The makkhan simmers on a low flame until it turns clear and golden.
- 05
Filtered & jarred
Strained warm and filled into jars, where it sets grainy and fragrant.
Sizes & prices
A jar for every kitchen
| Jar | Price | Per 100 g |
|---|---|---|
| 300 g | ₹899 | ₹300 / 100 g |
| 500 g | ₹1,399 | ₹280 / 100 g |
| 750 g | ₹1,999 | ₹267 / 100 g |
| 1 kg | ₹2,599 | ₹260 / 100 g |
All prices include taxes. Final price is shown in the Haaat app at checkout.
| Nutrient | Amount |
|---|---|
| Energy | 897 kcal |
| Total fat | 99.7 g |
| of which saturated fat | 62 g |
| Protein | 0 g |
| Carbohydrate | 0 g |
| Added sugar | 0 g |
Typical values for cow ghee. See the label for declared values.
In your kitchen
Ways to use bilona ghee
Tadka
Jeera, hing and garlic crackled in hot ghee to finish any dal.
On hot food
A spoonful over rice, khichdi, rotis or parathas.
Sweets & prasad
Halwa, laddoo and payesh, the way they are meant to taste.
Pooja & diya
Pure desi cow ghee for lamps and festive rituals.
FAQ
Bilona ghee FAQs
What is the price of Hamba A2 bilona ghee?
300 g: ₹899 · 500 g: ₹1,399 · 750 g: ₹1,999 · 1 kg: ₹2,599. Prices include all taxes. Larger jars cost less per 100 g.
What is the bilona method?
Bilona is the traditional Indian way of making ghee. Whole milk is boiled and set into curd. The curd is churned with a wooden churner, the bilona, to separate the makkhan (white butter). The makkhan is then slowly heated until it turns into clear, golden ghee.
How is bilona ghee different from regular ghee?
Most commercial ghee is made by heating cream or industrial butter. Bilona ghee starts from curd and is churned and cooked in small batches. It takes far more milk, around 25–30 litres for each kilo, and gives a grainy texture, a deeper aroma and a richer taste.
Why is my ghee grainy, or solid in winter?
That grainy, danedar texture is the mark of slow-cooked ghee. Ghee naturally sets solid in cool weather and melts in the heat. Both are normal. If you want it runny, warm the jar gently in a bowl of warm water.
How should I store ghee, and how long does it last?
Keep the jar tightly closed at room temperature, away from sunlight and moisture. It does not need the fridge. Always use a clean, dry spoon. Use it before the best-before date on the jar.
Can I cook with bilona ghee at high heat?
Yes. Ghee has a high smoke point, so it suits tadka, frying and roasting, and it is lovely spooned over hot dal, rice and rotis.
Made from the same cows
Fresh A2 milk, every morning
Full-cream Gir and Sahiwal cow milk in glass bottles, delivered in Kolkata. From ₹60.
Explore A2 milkHow to order
Find Hamba on the Haaat app
- 1
Install Haaat and open the Daily section.
- 2
Search “Hamba” and pick milk or ghee in the size you want.
- 3
Buy once, or subscribe for every morning. Skip a day or pause for a holiday whenever you like.
Order by 10 PM for delivery the next morning in Kolkata.