In the heart of Gujrat, we at Palan Poshan are dedicated to bringing the authentic
taste and health benefits of pure A2 Gir cow ghee to your home. Our ghee is
handcrafted using the Bilona method, an age-old technique that preserves the
purity and richness of every spoonful. This blog delves into our unique process,
where each small batch is made with reverence in the early hours of the day,
the Brahma Muhurat. Discover why this ancient method makes all the difference
and why our ghee is truly exceptional.
The Bilona method is an ancient Vedic process traditionally used across India to
make pure and nutritious ghee. Unlike mass-production methods, Bilona ghee is
hand-churned in small batches, retaining maximum nutrition and flavor. By
following this traditional approach, we ensure our ghee is as close to nature as
possible, delivering purity and wellness with every spoonful.
Our ghee is made exclusively from A2 Gir cow milk derived from indigenous Gir
cows. This type of milk contains only the A2 protein, which is easier to digest and
is known for its health benefits. From aiding digestion to boosting immunity and
enhancing skin health, pure A2 ghee has been cherished in Indian households for
generations.
Here’s a look at how we prepare our A2 ghee with care and precision:
1. Milking the Cows at Dawn The journey begins with milking our Gir cows early
in the morning, ensuring that the milk is fresh and pure. We work with local
farmers who treat their cows ethically, and each cow is cared for with love and
respect. Only the freshest, highest-quality milk is used to create our ghee.
2. Culturing the Milk The collected milk is boiled and allowed to cool to room
temperature before a natural curd starter is added. This mixture is then set
aside to ferment, creating a rich, thick yogurt that becomes the base for the
ghee.
3. Hand-Churning in the Brahma Muhurat The actual churning takes place in
the Brahma Muhurat, a period between 3:30 to 5:30 AM, considered the most
auspicious time of the day according to Vedic tradition. This sacred time is
believed to imbue positive energy into the ghee, enhancing its quality and
purity. We use a wooden churner, also known as the Bilona, to hand-churn the
yogurt, separating it into butter and buttermilk.
4. Simmering the Butter to Create Ghee The extracted butter is then simmered
on a low flame to produce ghee. This slow-cooking process is crucial to retain
all the essential nutrients and rich aroma. As the butter melts, it transforms into
a golden liquid, with milk solids settling at the bottom. This marks the final
stage of Bilona ghee making.
5. Filtering and Packaging with Care The ghee is carefully filtered and packed to
retain its freshness. Unlike machine-processed ghee, our small-batch
approach ensures that each jar is filled with pure, wholesome A2 Gir cow
ghee, ready to deliver authentic taste and numerous health benefits.
Try Palan Poshan’s A2 Gir cow ghee and experience the difference of the Bilona
method. Each jar is a promise of purity, health, and heritage, made with love and
care. Embrace the timeless tradition of ancient India and bring home the goodness
today.
Our mission at Palan Poshan is to reconnect you with the purity of traditional
Indian foods. Every jar of our ghee tells the story of ancient wisdom, care and
nourishment, making it the perfect addition to your kitchen.
1. Rich in Nutrients:
Packed with vitamins A, E, and essential fatty acids, our
ghee promotes overall wellness.
2. Improves Digestion:
Ghee is known to stimulate digestive enzymes, aiding in
better digestion and nutrient absorption.
3. Supports Immunity:
The natural antioxidants in our A2 ghee strengthen the
immune system.
4. Enhances Skin Health: When used topically or consumed, A2 ghee promotes
healthy, glowing skin.
By choosing Palan Poshan’s pure A2 Gir cow ghee, you’re not only investing in
your care & nourishment but also supporting traditional, eco-friendly practices.
Whether it’s cooking, skincare, or religious ceremonies, our ghee is your go-to
choice for purity, taste, and health. et, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
