A jar of Sudesi Pure Kankrej Cow Ghee sits on a wooden table surrounded by traditional Indian food props, including flatbread, a small bowl of A2 ghee, and a ceramic pot, in a warm, beautifully lit indoor setting.
Three glass jars of Sudesi Pure Kankrej Cow A2 Ghee arranged on a wooden table in a warm, rustic indoor setting. The jars of different sizes feature white labels with brown and black text and illustrations of a cow, topped with black lids.
A jar of Sudesi Pure Kankrej Cow Ghee is displayed on a wooden table in a warm, rustic dining setting, surrounded by flatbread, a small bowl of A2 ghee, and a clay pot.
A glass jar of Sudesi Pure Kankrej Cow Ghee on a wooden table, surrounded by traditional Indian food props like flatbread, a small bowl of A2 ghee, and a ceramic dish in a warm, rustic kitchen setting.
Kankrej · The Sentinel Fierce · Proud · Unbreakable

Sudesi A2 Kankrej Cow Ghee

Hand-churned in small batches. Nothing added.

Rs. 525.00Rs. 550.005% off Rs. 262.50 / 100 ml
Inclusive of all taxes
Size 200 ml

10% of profits from every Sudesi order protect India's native cows, supporting Shree Jalaram Gauseva Kendra.

Delivered across India.

  • Every batch lab-tested
  • Made fresh in small batches
  • Glass jar, no plastic
  • FSSAI Lic. No. 11226998000208

Born of the Rann

A cow is never just a cow. The Kankrej was forged in the Rann, her strength, her silver, her unbreakable spirit drawn from a vast and unforgiving land. For generations, the same desert families have raised her there, hardened by the same relentless sun and the same endless horizon. This is her bloodline. And now a little of it comes home with you.

More about Kankrej →
About

Made the slow bilona way: fresh morning milk from free-grazing Kankrej cows, set into curd overnight, hand-churned to butter, then simmered slow. Curd first, never cream. Nothing added.

In the jar, the breed shows. A paler, silver-gold colour. A clean, earthy aroma. A firmer grain, and a flavour that is bold and nutty, more savoury than sweet. A ghee with backbone, the way the breed is.

Every batch is lab-tested. FSSAI certified, and always in glass.

  • Breed: Kankrej, native to Banaskantha and the Rann
  • A2 · bilona-churned · curd-first · glass jar
  • Character: silver-gold, clean, bold
  • Every batch lab-tested · FSSAI certified

Or are you Kankrej?

Ingredients
A2-rich cow milk (Kankrej breed)
Nutrition
Per 100 g · serving size 14 g
Energy 899.28 kcal
Total fat 99.92 g
Saturated fat 70.47 g
Trans fat 0.0 g
Cholesterol 174.93 mg
Carbohydrate 0.0 g
Total sugars 0.0 g
Added sugars 0.0 g
Dietary fibre 0.0 g
Protein 0.0 g
Sodium 0.0 mg

Approximate values, per 100 g. The full panel including per-serve figures and percent RDA is printed on the jar.

Storage
Store in a cool, dry place away from direct sunlight. Does not need refrigeration. Use a clean, dry spoon.
Allergens
Contains milk.
How it's made

Begins with A2 cow milk. Fresh morning milk from free-grazing Kankrej cows.

Curd, not cream. Set overnight into dahi. This is the bilona difference.

Churned, the old way. Churned into fresh white butter (makkhan).

Slow cooked to golden ghee. Simmered slowly until golden and fragrant.

Sealed with care. Poured into glass jar. Every batch lab-tested.

In Ayurvedic tradition, ghee is regarded as Sattvic food.

FSSAI Lic. No.
11226998000208
Allergens
Contains: Milk
Shelf life
12 months
Marketed by
Suvyam Wellness Private Limited, Bellandur, Bengaluru 560103

Goes well with

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Sudesi Almond Spread with A2 Ghee

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Sudesi Hazelnut Almond Spread with A2 Ghee

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A jar of Sudesi Pure Gir Cow Ghee placed on a wooden table in a warm, rustic kitchen setting with flatbread, bowls, and spices in the background.
Gir

Sudesi A2 Gir Cow Bilona Ghee

FromRs. 499.00Rs. 550.00

Questions, answered

What makes this A2 cow ghee?

Our cows are indigenous Indian breeds and their milk is naturally rich in the A2 type of beta-casein. Ghee made from that milk is what the trade calls A2 cow ghee. The name describes the milk it came from, not something added to it.

Why do you sell Gir and Kankrej separately?

Because they are different cows and they give different ghee. Most brands pool the milk of whatever indigenous cattle they can find and sell the result as desi cow ghee. We keep the breeds apart from the milking onward, so the jar can tell you which cow it came from.

Is this made from curd, or from cream?

From curd. The milk is set overnight, hand-churned to butter in small batches, then slow-cooked to ghee. Cream-based ghee skips the fermentation entirely and is faster to make, which is why most ghee sold is made that way.

Why has my ghee gone grainy? Why has it turned liquid?

Both are normal, and both are temperature. Real ghee sets into a soft granular texture when it is cool and turns clear and liquid when it is warm. The same jar will do both across an Indian year.

A ghee that stays perfectly uniform in every season has usually been worked to make it behave.

How long does it keep, and does it need a fridge?

Twelve months from manufacture, and no. Keep it sealed, out of direct sun, and use a dry spoon. Water in the jar is the only thing that will spoil it.

Can I cook with it every day?

Yes. It is for tempering, frying, rotis, dal and finishing, in place of any other cooking fat.