We make our ghee using the age-old process of Bilona Padati. The premium A2 milk from the Sahiwal cows is first turned into curd. Once the curd is churned in the bilona, our artisans slowly heat the curd to evaporate the remaining water and keep the fat. The fat undergoes another round of straining to ensure all milk solids are removed and only ghee (clarified butter) remains. This ensures that our ghee is aromatic and nutritious.