Chunx A2 Desi Cow Ghee - Traditional Bilona Churned

Chunx Foods

Chunx A2 Desi Cow Ghee - Traditional Bilona Churned

Handcrafted · Small batch

Rs. 599.00
Regular price ~~Rs. 699.00~~

🔥 30 sold in last 18 hours

Golden, grainy and full of aroma. Made from desi cow milk, set into curd, hand-churned into butter and slowly clarified — the way ghee has been made in Indian homes for generations.

NABL Accredited Lab Tested Bilona Method No Preservatives No Added Colour FSSAI Certified

Size :

250ml 500ml

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PRODUCT OVERVIEW

Chunx A2 Desi Cow Ghee is a premium, handcrafted ghee made from the milk of Indian desi cows using the traditional Bilona method.

The milk is first set into curd, then hand-churned to separate makkhan (butter), which is slowly heated until it turns into rich, golden ghee. The result is a naturally grainy ghee with a deep aroma and a warm, nutty taste, the way it has been made in Indian homes for generations.

Packed in a 500 ml glass jar, it's ideal for daily cooking, tadka, rotis, sweets, festive recipes and pooja.

KEY FEATURES

Made from A2 desi cow milk
Traditional Bilona (hand-churned) method
Made from curd, not directly from cream
Slow-cooked in small batches
Naturally grainy ("danedar") texture
Rich, nutty aroma
Deep golden colour, with no added colour
No added preservatives
No added flavours
100% pure ghee, no vegetable oil or blending
High smoke point, suitable for Indian cooking
Packed in a premium glass jar
FSSAI certified
Vegetarian
500 ml net volume

WHY YOU'LL LOVE IT

Taste of Homemade Ghee

Slow churning and slow cooking give Chunx Ghee the familiar taste and smell of ghee made at home.

Real Danedar Texture

The natural granules you see in the jar are a sign of traditionally made ghee.

Aroma That Fills the Kitchen

Just a spoon in your tadka or on a hot roti brings out its rich, nutty fragrance.

Pure & Simple

Only desi cow milk ghee. No preservatives, colours or added flavours.

Made for Indian Cooking

Its high smoke point makes it great for tadka, frying, sautéing and sweets.

From Kitchen to Pooja

Use it in daily meals, festive sweets, and to light diyas.

HOW TO ENJOY

Chunx A2 Ghee is ready to use. Just open the jar and take what you need with a clean, dry spoon.

Add to dal, sabzi or khichdi as tadka
Spread on hot rotis, parathas or dosas
Mix a spoonful into steaming rice and dal
Use in halwa, ladoo, kheer and other sweets
Sauté vegetables or roast spices in it
Add a spoon to warm milk or warm water
Drizzle over upma, poha or pongal
Use to light diyas and in pooja or havan

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PRODUCT STORY WHAT’S INSIDE The ChunX Difference Serving & Storage Ideal For

Milk. Curd. Makkhan. Ghee. Made the slow way.

There was a time when ghee in every Indian home was made by hand. Milk was boiled and set into curd overnight. In the morning, the curd was churned with a wooden bilona until soft white makkhan floated to the top. That makkhan was then heated slowly on a low flame until the kitchen filled with a golden, nutty aroma. That's how ghee was made, with patience.

At Chunx, we wanted to bring back that same ghee.

It starts with desi cow milk.
Chunx A2 Ghee is made from the milk of Indian desi cows, which naturally contains the A2 type of beta-casein protein. We don't mix it with regular dairy milk.

Then comes the curd.
Instead of making ghee straight from cream, the milk is boiled and set into curd. This is the step that makes Bilona ghee different.

Churned by hand.
The curd is churned using the traditional Bilona method to separate makkhan. It takes time and effort, and that's exactly the point.

Slowly clarified.
The makkhan is heated gently on a low flame. As the moisture leaves, the ghee turns golden and develops its natural grainy texture and deep aroma.

Filtered and jarred.
Finally, the ghee is filtered and packed in glass jars, ready for your kitchen.

No shortcuts. No preservatives. No added colour. Just pure ghee, made in small batches the way it's always been made.

Chunx A2 Desi Cow Ghee. Tradition you can taste.

Ingredient:

Ghee made from A2 desi cow milk (100%).

Method:

Traditional Bilona: Milk → Curd → Hand-churned Makkhan → Slow-cooked Ghee.

Pack:

500 ml glass jar with metal lid.

Look:

Natural golden yellow colour.

Texture:

Grainy (danedar) at room temperature. It may turn solid in winter and liquid in summer.

Aroma & Taste:

Rich, warm and nutty.

Contains: Milk (dairy).

Free from: Added preservatives, added colours, added flavours and vegetable oil.

Made from Curd, Not Cream

The traditional Bilona way, the way ghee was always meant to be made.

Hand-Churned

Slow churning instead of a fast machine process.

Small Batches

Each batch is made with care and attention.

Only Desi Cow Milk

Ghee made only from A2 desi cow milk.

Nothing Added

No preservatives, no colours, no flavours, nothing extra.

Glass Jar Packing

A premium glass jar that keeps the ghee and its aroma safe.

Daily Tadka

Heat a spoon of ghee, add jeera and spices, and pour over dal or sabzi.

Roti & Paratha

Spread on hot rotis or use for cooking parathas.

Sweets & Festivals

Use for halwa, ladoo, kheer and festive recipes.

Morning Ritual

Add a spoon to warm milk or warm water.

Pooja & Diya

Pure ghee for lighting diyas and for havan.

Storage Tips

Store in a cool, dry place away from direct sunlight
Always use a clean, dry spoon, because moisture can spoil ghee
Keep the lid tightly closed after use
No need to refrigerate
It may become solid in cold weather. That's natural. Keep the jar in warm water for a few minutes to soften it.
Best before: see pack

Families: everyday cooking for the whole household.
Traditional Food Lovers: for people who miss the taste of homemade ghee.
Health-Conscious Kitchens: a pure, simple choice with no additives.
Home Cooks: perfect for tadka, frying and Indian recipes.
Sweet Makers: rich flavour for halwa, ladoo and mithai.
Festivals & Pooja: pure ghee for rituals, diyas and festive cooking.
Gifting: a premium glass jar that makes a thoughtful gift.
Everyday Use: a spoonful with every meal.

Pure A2 Desi Cow Ghee Traditional Bilona Churned NABL Accredited Lab Tested No Preservatives No Added Colour Small Batch FSSAI Certified

Know your ghee

What makes it A2 ghee?

Cow milk contains a protein called beta-casein, which comes in two main types: A1 and A2. Milk from Indian desi cow breeds naturally contains the A2 type. A2 ghee is made only from this milk.

Desi cow milk, not mixed with regular dairy milk.
Made from curd, not directly from cream.
Hand-churned and slow-cooked in small batches.
Naturally grainy texture and deep golden colour.

Feature	Chunx A2 Ghee	Regular Ghee
Milk source	Desi cow (A2)	Mixed dairy
Made from	Curd	Cream / malai
Method	Bilona hand-churned	Machine process
Batch size	Small batch	Mass produced
Grainy texture	Yes	Often smooth
Rich aroma	Yes	Milder

Traditional Bilona Method

From milk to golden ghee

Five slow, careful steps. No shortcuts.

Milk Sourcing

Fresh milk from desi cows.

Curd Formation

Milk is boiled and set into curd.

Bilona Churning

Curd is hand-churned to separate makkhan.

Slow Clarification

Butter is slowly heated into ghee.

Filtered & Jarred

Strained and sealed in glass jars.

Why Chunx Ghee

Purity you can see, smell & taste

100% Pure

Only desi cow milk ghee. No vegetable oil, no mixing.

Hand-Churned

Made with the slow Bilona method, batch by batch.

No Preservatives

No added preservatives, colours or flavours.

Rich Aroma

That warm, nutty smell that fills the kitchen.

Grainy Texture

Natural "danedar" granules — a sign of real ghee.

FSSAI Certified

Made and packed following food safety standards.

Goodness of Ghee

A spoonful of tradition

Kitchen hero Chunx A2 Ghee with Indian food

Makes every dish taste better

High smoke point — great for tadka, frying and sautéing.
Deep, nutty flavour that lifts dal, sabzi and rice.
Perfect for sweets like halwa, ladoo and sheera.
A little goes a long way thanks to its rich aroma.

Daily goodness Chunx A2 Ghee in a kitchen

Part of a balanced diet

Natural source of energy from healthy fats.
Contains fat-soluble vitamins A, D, E and K.
Traditionally used to support digestion in Indian homes.
Helps absorb nutrients from vegetables and spices.

Since generations Chunx A2 Ghee in a courtyard

Rooted in Indian culture

Valued in Ayurveda for centuries.
Used in pooja and havan and to light diyas.
A must for festivals — from Diwali sweets to Sankranti treats.
Made the way our grandmothers made it.

How to use

One jar, endless uses

Tadka

For dal, sabzi & khichdi

Roti & Paratha

A spoon on top, hot

Sweets

Halwa, ladoo, barfi

Rice & Dal

Mix in for richer taste

Morning Spoon

With warm water or milk

Pooja & Diya

Pure ghee for rituals

Watch the test

Purity you can see

The Real Ghee Check

Real ghee doesn't need big claims — it passes simple tests you can try at home. Watch how ours behaves, then try it in your own kitchen.

01

Rich golden colour

A natural golden hue, without any added colour.
02

Grainy, danedar texture

The classic granules that come from slow cooking.
03

Melts clean

Melts quickly on a warm spoon and leaves no waxy residue.
04

Fresh, nutty aroma

The unmistakable smell of real ghee the moment you open the jar.

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NABL Accredited Lab Tested Tested, not just told

Checked in an NABL-accredited lab

Chunx A2 Cow Ghee was tested by SIMA Labs, New Delhi, a government-approved, NABL-accredited testing laboratory. See the full report for yourself.

View lab report

99.95gTotal fat per 100 g

< 0.05gTrans fat per 100 g (below detection limit)

69.70gSaturated fat per 100 g

27.93gMonounsaturated fat per 100 g

Tested bySIMA Labs, New Delhi

Report no.FS0908003426/N

Issued on16 Sep 2026

Product Details

Everything you need to know

Product information

Product	A2 Desi Cow Ghee
Brand	Chunx
Method	Traditional Bilona (hand-churned)
Ingredient	Ghee from A2 desi cow milk
Net volume	250 ml / 500 ml
Packaging	Glass jar with metal lid
Diet	Vegetarian
Certification	FSSAI
Lab tested	NABL-accredited lab
Shelf life	See pack

Lab-tested nutrition (per 100 g)

Energy (calculated)	~ 900 kcal
Total fat	99.95 g
Saturated fat	69.70 g
Monounsaturated fat	27.93 g
Polyunsaturated fat	2.32 g
Trans fat	< 0.05 g
Cholesterol	241.92 mg
Sodium	0.148 mg

Values from SIMA Labs test report FS0908003426/N (Sept 2026). Energy is calculated from fat content. Please refer to the label on the jar for declared values.

Storage tips

Keep it fresh & fragrant

Cool & dry placeAway from direct sunlight.

Use a dry spoonWater or moisture can spoil ghee.

Close the lid tightKeeps the aroma locked in.

No fridge neededIt may solidify in winter — that's normal.

FAQ

Questions about our ghee

What is A2 cow ghee?

A2 ghee is made from the milk of Indian desi cow breeds, which naturally contains the A2 type of beta-casein protein. Chunx A2 Ghee is made only from this milk.

What is the Bilona method?

It's the traditional way of making ghee. Milk is set into curd, the curd is hand-churned to get butter (makkhan), and the butter is slowly heated until it turns into golden ghee.

Is Chunx Ghee lab tested?

Yes. Chunx A2 Cow Ghee has been tested at SIMA Labs, New Delhi, an NABL-accredited laboratory, for its fat content and fatty acid profile. You can view the full report in the lab report section above.

Why is my ghee grainy? Is it okay?

Yes, it's completely normal. The grainy "danedar" texture forms naturally in slow-cooked, traditionally made ghee and is a sign of quality.

My ghee became solid. Has it gone bad?

No. Ghee naturally becomes solid in cooler weather and liquid in warmer weather. Just keep the jar in a warm spot or place it in warm water for a few minutes.

Does it contain any preservatives or colour?

No. Chunx A2 Ghee has no added preservatives, colours or flavours. The golden colour and aroma are completely natural.

Do I need to refrigerate it?

No. Store it in a cool, dry place with the lid closed, and always use a clean, dry spoon.

Can I cook and fry with it?

Yes. Ghee has a high smoke point, so it works well for tadka, frying, sautéing and baking, as well as for sweets.

Chunx A2 Desi Cow Ghee - Traditional Bilona Churned

Rs. 599.00 Rs. 699.00 14% Off

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Chunx A2 Desi Cow Ghee - Traditional Bilona Churned

What makes it A2 ghee?