It is common practice to make Ghee using cream or malai. "Culturing" is the process of inoculating either cream or milk with a natural curd starter for it to undergo fermentation to make Curd (Yoghurt) or Dahi. This Curd is then churned to separate the white butter (makkhan) which is then slowly heated and clarified to make Ghee.

It starts with the health of the Cows - both physical and mental. Our Cows are treated with love, they graze freely, feed on all that grows naturally around the farm. Our's is a certified Organic farm by ECOCERT. Our cows are of the indigenous pure breed Gir variety. They are not artificially inseminated. We collect the milk only after the calf is fed its share.

The Ghee is made the traditional way - we use fire wood and sun-baked cow dung cake as fuel. It is prepared in Iron Kadhais and is made by hand by farmer folk in our village.

We do not make Ghee from direct cream or Malai. Fresh milk is boiled, cooled down naturally, inoculated with Curd starter and left to ferment overnight. During Predawn hours (Brahmamahurat) the Dahi is churned to separate fresh white butter (Makkhan) which is then clarified over firewood to make Ghee.

Heirloom wheat, or ancient wheat flour, comes from special seeds that have been naturally pollinated and grown in a specific area for many years, often over 50 years. These seeds are passed down through generations, staying true to their original traits. They’re known for being hardy, nutritious, and delicious, making them a cherished part of our food heritage.

It is approximately 7%

No, it’s not gluten-free—most grains contain gluten. However, the gluten in ancient wheat like Khapli is made up of weaker molecules, so it’s lower in gluten compared to regular wheat.

Yes, you can use it for deep frying, sauteing and tadkas