“From Clay Pot Milk to Pure Bilona Ghee – An Ancient Art Preserved”
At Tharveda, we don’t just make ghee — we carry forward a timeless tradition. The Bilona Churning Process is an age-old Ayurvedic method where every step is done with patience, care, and devotion. Unlike commercial shortcuts, our process takes time and effort but ensures purity, nutrition, and authenticity in every drop of ghee.
Whether you’re at home or managing a busy schedule, our dependable delivery network makes sure your family never runs out of pure, nutritious milk. With real-time tracking, secure packaging, and early morning drop-offs, we take pride in delivering health and trust to your home — every single day.
Carefully collected fresh milk is poured into Bikaner’s premium clay pots, globally recognized for their superior quality.
Each pot is soaked for 10 days and coated with a fine layer of clay to enhance durability and ensure even heat distribution.
The milk is gently heated on a low flame with a small piece of iron immersed, naturally enriching the milk with iron while preserving its nutritional profile.
Clay-pot heating infuses the milk with a distinct earthy aroma and prevents any chemical interaction, keeping it pure and authentic.
Bilona Churning (Manthan) – Made from A2 milk of healthy desi cows, curd is hand-churned in clay pots with a wooden madhani, preserving nutrition, aroma, and purity.
Dahi is churned using a traditional wooden churner (Madhani/Jherniya), crafted from sacred woods like neem, kair, chandan, or babul.
The churning is done in both directions – clockwise and anti-clockwise – to naturally separate butter (makhan) from buttermilk (chaas).
The slow and steady churning preserves beneficial enzymes, enhances nutritional value, and keeps the butter light, wholesome, and easy to digest.
This method is fully aligned with Ayurvedic wisdom, ensuring purity, balance, and natural energy (prana) in the butter and ghee produced.
The makhan is then heated on a low flame in clay pots until it transforms into golden, aromatic Bilona Ghee.
Slow cooking keeps the nutrients intact and increases the shelf life of ghee naturally.
Rich in minerals & iron due to clay pot heating.
Ayurveda-approved process for digestion, immunity, and vitality.
Full of healthy fats, fat-soluble vitamins (A, D, E, K).
Naturally aromatic, flavorful, and long-lasting.
Retains bio-active compounds often lost in commercial methods.
For us, the Bilona Churning Process is more than technique — it is our dharma. It reflects:
The blessings of Gau Mata,
The purity of Rajasthan’s soil, and
The dedication of our farmers.
Every spoon of Bilona Ghee is a reminder of our ancestors’ wisdom, Ayurveda’s guidance, and nature’s purity.
Bilona is a traditional hand-churning method where curd made from A2 cow milk is slowly churned in clay pots using a wooden madhani. This process naturally separates butter (makhan) and buttermilk (chaas).
Bilona ghee retains maximum nutrition because of slow churning, use of clay pots, and natural fermentation. It preserves essential fatty acids, enhances aroma, and improves digestion.
Clay pots regulate temperature, maintain natural minerals, and ensure that the milk or curd does not react with metals. This enhances both taste and health benefits of Bilona ghee.
We use only A2 milk from healthy, free-grazing desi cows, which is naturally rich in A2 beta-casein protein, calcium, and essential nutrients.
Bilona ghee strengthens digestion, boosts immunity, improves joint flexibility, and supports brain and heart health. Its slow-cooked process makes it light and easy to digest.
Yes, the Bilona method has been described in Ayurveda and Vedic texts as the purest and most sattvic way of making ghee.
Yes, ghee prepared in clay pots through Bilona churning has a naturally longer shelf life and retains its aroma for months without preservatives.
We are a family-run, sustainable dairy farm committed to delivering 100% fresh, pure, and hormone-free.
Village Bhakhranwali, Sangaria, Hanumangarh, Bikaner Division, Rajasthan – 335063, India
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