30 litres of milk. Six hours on the fire. One jar of real ghee.
Hand-churned bilona ghee from grass-fed cow milk. No dalda, no essence, no milk powder. You will smell the difference the moment the lid comes off — or your money back.
A ৳600 kilogram of ghee is arithmetically impossible
The milk alone costs more than that
The maths does not work
One kilogram of butterfat needs 25-30 litres of milk. At ৳60 per litre that is ৳1,500 in milk before anyone is paid.
Vanaspati with essence
Vegetable fat plus butter flavouring is the most common substitute. It even smells right until you heat it.
Milk powder ghee
Reconstituted powder instead of fresh milk. Cheaper, faster, and completely flat in flavour.
Starch as filler
A few drops of iodine on cooled ghee turns blue if starch has been added to bulk it out.
How we actually make it
The bilona method, unchanged
Grass-fed local cows
Fresh milk collected every morning from our partner dairy in Sirajganj.
Milk to curd first
The milk is cultured into curd overnight. This is the step industrial ghee skips.
Hand churned to makhon
The curd is churned by hand into white butter. Machine whipping changes the texture.
Six hour slow simmer
Low heat only. Rushing it gives you flat, smooth ghee with no grain.
Visible natural grain
You can see the granules in the jar. That is the signature of a slow cook.
Made fresh weekly
Every Tuesday batch. Nothing sits in a warehouse for months.
Four home tests you can run
Do not take our word for it
The palm test
A little ghee should melt on your palm within seconds from body heat alone. Vegetable fat resists.
The grain test
Cool it and look. Slow-cooked ghee forms visible granules. Perfectly smooth usually means industrial.
The iodine test
Two drops of iodine on cooled ghee. Blue means starch filler. Ours stays brown.
Bilona ghee versus commercial ghee
| Our bilona ghee | Typical commercial ghee | |
|---|---|---|
| Starting material | Fresh grass-fed cow milk | Cream or milk powder |
| Method | Curd churned to makhon, then simmered | Butter melted directly |
| Milk per kg | 25-30 litres | Not disclosed |
| Cook time | 6 hours on low heat | Under 1 hour |
| Texture | Visible natural grain | Uniformly smooth |
| Added essence | None | Often butter flavouring |
| Batch size | Weekly small batch | Continuous industrial |
Batch GHE-2607 test summary
Tested July 2026
Want the full PDF? Message us your order number and we will send the signed report.
381 verified buyers
“Smells exactly like my grandmother used to make in the village. Grainy, deep yellow, and one spoon is enough for a whole plate of rice.”
“I make ghee at home sometimes so I know the difference. This is curd churned, not butter melted.”
“Ordered for my mother who is very particular about ghee. She approved, which never happens.”
“Expensive, yes. But I stopped buying the cheap tins after reading their milk maths. It made sense.”
Smell it at the door. That is the whole test.
Open-jar guarantee
Open the jar in front of the delivery agent. Real ghee announces itself. If it smells of essence or of nothing at all, refuse the parcel and pay nothing. Within 7 days of opening, we still refund in full.
- Cash on delivery nationwide
- Open the jar before you pay
- Full refund within 7 days
- Free delivery on the 2-jar pack
Common questions
Reserve your jar from this week batch
Cash on delivery all over Bangladesh. Check before you pay.
What people say after it arrives
“Grainy texture, deep aroma, and no oily aftertaste. Worth every taka.”
“I make ghee at home sometimes so I know the difference. This is curd churned, not butter melted.”
