Nutritious milk, full of vital minerals, proteins, iron and calcium, is collected from grass-fed and free-grazing Gir cows native to India.
Step-2
Milk is first boiled and then turned into curd instead of collecting fats from cream.
Step-3
Curd is churned in the early hours of the morning as per the Vedic process. The creamy part rises to the top. Upon heating on a slow flame, the Makhan turns into the nutrient-rich A2 Ghee.
