Gir & Kankrej Duo
Two breeds, one box. Hand-churned in small batches. Nothing added.
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 jars, no plastic
- FSSAI Lic. No. 11226998000208
About
The gentle gold of Gir and the clean, bold silver of Kankrej, side by side. Taste them against each other and the difference between two breeds, two landscapes, stops being an idea and becomes something you can spoon. The easiest way to answer: are you Gir or Kankrej?
- Contains: 500 ml A2 Gir and 500 ml A2 Kankrej
- Both bilona-churned, curd-first, in glass
- Every batch lab-tested
- FSSAI Lic. No.
- 11226998000208
- Shelf life
- 12 months
- Marketed by
- Suvyam Wellness Private Limited, Bellandur, Bengaluru 560103
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.