01
It starts as makkhan.
White butter made from cow milk goes into a heavy kadhai over a low flame. That's the only ingredient. The label says it plainly: 100% pure cow milk fat.
How it's made
From makkhan to tin.
One ingredient, a heavy kadhai and a lot of patience. This is how Govindam Deshi Ghee gets from white butter to clear gold.
02
It melts and foams.
As the makkhan melts, the water in it starts to cook off. That's the white foam you see on top. Rushing this with high heat scorches the ghee, so it stays low.
03
The heat climbs, bit by bit.
Govindam's ghee cooks for hours, and the heat goes up a little at a time. The milk solids sink and turn golden brown. This slow climb is where the aroma comes from.
04
Clear gold.
When the foam settles and the ghee turns clear and golden, it's strained off the browned solids and left to cool.
05
Into the tin.
The cooled ghee is packed in tins of 2 L, 5 L, 5 kg and 15 kg. As it settles, it sets into soft grains, which is normal for ghee.
06
Keeping it at home.
Store the tin in a dry place, away from sunlight, with the lid tight. Don't put it in the fridge. Use a dry spoon every time. It's best within 12 months of the packing date.
Reading the label
What every line on the tin means.
- Ingredients
- 100% pure cow milk fat
- Net quantity
- 2 L, 5 L, 5 kg or 15 kg
- Best before
- 12 months from packing
- Green dot
- Vegetarian
- FSSAI licence
- 13324001000832
- Nutrition
- 898 kcal and 99.7 g fat per 100 g
The full nutrition table is on the range page.
Taste it yourself.
Pick a tin size and message us. We'll reply with the price and delivery details.
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