Himalayan cow desi ghee made using traditional bilona method is a type of clarified butter that is made from the milk of freely grazing indigenous cows that are native to the Himalayan region. Homemade in remote himalayan villages, these mountain cows graze on fresh forest fodder shrubs herbs and many medicinal plants thus producing milk with high nutritional value. The bilona method is a traditional and ancient technique of making ghee, which involves churning curd made from cow's milk using a wooden or clay churner (bilona), until butter is separated from the liquid. This butter is then gently heated until the water and impurities are evaporated, leaving behind pure golden ghee. Our ghee is made traditionally over wood fired ovens and is considered sacred in these geographies and also offered to local deities/demigods.The bilona method of making ghee is considered superior to other methods as it preserves the natural nutrients, flavors, and aromas of the milk. The process of churning the curd using a bilona churner is said to break down the fat molecules, making it easier for the body to digest and absorb the nutrients. The curd used for making ghee is  made from whole milk, which is rich in vitamins, minerals, and beneficial bacteria that aid in digestion.Himalayan cow desi ghee made using traditional bilona method is known for its rich, nutty flavor and aroma. It has a smooth and creamy texture and a golden color. It is rich in healthy fats like Omega-3 and Omega-9 fatty acids, as well as fat-soluble vitamins like A, D, E, and K.