Gaon Ka Ghee
Mohan Ghee® Products Pvt Ltd is dedicated to providing its customers with highquality, mainly Bilona ghee sourced from Indian villages. Our Village Level Collectors (VLCs) gather Noni Ghee from clusters of villages in their respective areas. Noni Ghee is made using a traditional process where milk is cultured into curd, then churned to extract butter (Noni), which is then rendered into ghee. Our value proposition is centered on Premium Raw Material, Made from Curd, Hand-Churned with Wooden Bilona, Slow-cooked to for Maximum Nutrition, and Rigorous Quality Assurance.
1. Premium Raw Material
Our signature ghee is crafted from A2 buffalo milk or A1/A2 cow milk, sourced from households in villages of Uttar Pradesh and Murrah buffalo farms in Punjab and Haryana. Buffaloes and Cows are mostly grass-fed and maintained under ethical conditions. Each batch undergoes mandatory Fssai tests before being packed in food-grade aluminium tins that preserve freshness until the package is opened. Chemical and preservative-free, and 100% pure, our ghee proudly holds up the legacy of the renowned brand Mohan Ghee®.
2. Made from Curd, Not Cream
The fermentation process of turning milk. into yogurt/curd enhances nutrient bioavailability and promotes gut-friendly bacteria. Ghee made from curd is richer in butyric acid, short-chain fatty acids (SCFAs), and conjugated linoleic acid (CLA), promoting better digestion, immunity, and heart health. It has a deep, nutty aroma and robust flavor—unlike cream ghee, which often has a sharper flavor, but it dampens and becomes mild when cooked.
3. Hand-Churned with Wooden Bilona
Slow churning preserves fats and beneficial enzymes, aiding digestion. Use of a wooden beater aligns with the Ayurvedic processRetains gut-friendly bacteria, making it lighter on the stomach.Naturally aromatic and flavourful, unlike machine-processed ghee, which can taste bland on cooking.
4. Slow-cooked for Maximum Nutrition
Gentle heating preserves butyric acid, fat-soluble vitamins (A, E, K), and essential fatty acids. Develops a rich, caramelized aroma and a smooth, golden texture (danedar ghee).
5. Rigorous Quality Assurance
Our commitment to quality is unwavering. We use a three-step process: Village-level collectors perform seven tests at a local lab. At our Delhi factory, the raw material undergoes 12 additional tests. Finally, each batch of the finished product is rigorously analyzed in a 70-year-old laboratory, verifying 12-15 key parameters, including moisture content (<0.3%), free fatty acids (higher than cream ghee), and RM value (>30 for buffalo ghee, ~28 for cow ghee).