Pratapgarh Pure Murrah Buffalo Ghee
Made in small batches from fresh Murrah buffalo milk — a Haryana breed known for the rich and flavourful milk. Hand-prepared using traditional Bilona method. Slow-clarified until only pure desi ghee remains. No additives. No blending. Nothing added.
Rich aroma. Dense, creamy texture. The kind of desi ghee that needs no label to prove what it is — one look and one smell is enough.
₹1,205
- 4.8 from 30,516 Google reviews at our farm
- Proudly served to G20 Delegates
- Pratapgarh — 18+ years of trust
- Made at Pratapgarh Vedic Gau Gram
- Authentic Bilona Method
- Made from Makkhan
- Lab-tested Milk
- Made at Pratapgarh Vedic Gau Gram
Purity in every spoonful
Crafted with care using milk from Murrah buffaloes, renowned for their rich, creamy quality. Prepared in small batches through the authentic bilona method, it carries forward a tradition that has defined purity and taste for generations.
What makes our Murrah buffalo ghee special
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World’s Most Famous Buffalo
Meet the Murrah. The world calls it “Black Gold.” Its superior milk yield and rich butterfat content make it the dairy industry’s most prized breed. Italy and Greece? They turn to Murrah to craft their most celebrated delicacies—authentic Mozzarella di Bufala. The world’s finest cheeses owe their richness to this buffalo.
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Authentic bilona method
We follow the age-old bilona process — churning curd from Murrah buffalo milk by hand, then slow-cooking the butter over a gentle flame. That is what gives this ghee its signature aroma, danedar texture and deep flavour, none of which modern shortcuts can replicate.
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Thick. Creamy. Rich.
Pratapgarh Pure Murrah Buffalo Ghee has a thick, creamy, velvety texture—dense enough to cling to the spoon, yet smooth enough to melt into hot paranthas
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Aroma and flavour
Open a jar and you are welcomed by a warm, nutty fragrance. Add a spoon to a dish and it brings out a creamy, caramelised flavour that deepens both sweet and savoury cooking — a dollop on parathas, a spoon in dal, a tadka for the pan.
Murrah buffalo ghee, up close
Aroma. It reaches you before the heat does — warm and nutty first, then caramel, then a creamy note at the end. The aroma rides on compounds the milk brings, carbonyls among them, and the fat itself runs 11.4% butyric acid.
Danedar. It sets with a grain you can see, and the spoon comes up coated. Buffalo ghee sets firm, so the grain holds all the way to a hot paratha, where it finally gives.
White. White ghee is the one people ask about. The yellow in ghee is carotene, and it comes from the milk — buffalo milk carries almost none, so this ghee takes the colour of the milk that made it.
CLA. A real part of the ghee — up to 1.3%. Slow simmering is what puts it there.
Vitamins. A, D, E and K — four vitamins that live in fat, which is what this ghee is made of. All four come with it.
Composition and aroma data: Kumar & Jadhav, Frontiers in Food Science and Technology, 2026; Ali et al., npj Science of Food, 2026
Murrah buffalo milk
Nearly twice the fat of cow milk. The ghee starts here.
Buffalo milk is the richer milk: nearly twice the fat of cow milk, and more protein and minerals besides. It comes from Pratapgarh Farms, where visiting G20 delegates were served this ghee. There is more in it than fat — delta-valerobetaine, acetyl-l-carnitine, short pieces of protein the body can use. What stays in your ghee is the fat, and everything the fat carries. The rest goes to the buttermilk — and the farm does not waste a drop of it.
Why we still make ghee with the bilona
High-pressure steam, industrial cream and a centrifuge can turn out a thousand litres an hour. It is efficient. It is fast. And it is utterly lifeless. We choose the harder way, starting with curd, because that is where the soul of the flavour begins.
Bilona Panch Sanskar
Pratapgarh Pure Ghee is made in 5 steps following the centuries old Vedic process.
01
Boiling
A low flame. A slow boil. Just gentle heat, taking its time to bring out a richer, deeper flavour.
02
Curdling
A spoonful of our own curd starts it. For hours, left undisturbed to set slowly and naturally into a curd that is thick, creamy and full of nutrition.
03
Churning
The wooden bilona turns, slowly and steadily. You can hear the gentle slosh of buttermilk, as the butter starts to gather.
04
Separating
The butter is gathered gently. And the buttermilk is saved to be served to our guests. Because here, nothing good goes to waste.
05
Heating
The butter is simmered gently. Until it turns clear, golden and fragrant — with that warm, nutty aroma you know before you taste it. That's when it becomes ghee.
Made in small batches
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Enhanced quality control
Every step of the process is carefully monitored and controlled, which is what maintains consistent quality.
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Freshness guaranteed
Small batch production means the ghee is made frequently and in limited quantities, so it reaches you at its freshest.
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Personalised attention
Each jar receives a level of attention that mass production simply cannot match.
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Sustainability
Small batch production uses resources more efficiently and reduces waste.
The farm
Where the morning starts with a havan
At Pratapgarh Vedic Gau Gram, morning doesn’t start with a clock. It starts with a havan.
Gaupals serve cows the Vedic way—ritual, care, and compassion before all else. At its heart stands the grand Shri Gopal ji temple.
Pratapgarh Vedic Gau Gram. Here, cows are not just raised. They are cared for with utmost passion.
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Shri Gopal Ji temple, at the heart of the gram
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The herd out to graze
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Calves at the gaushala
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Radha and Krishna, dressed for the festival
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Women of the gram, grinding grain by hand
Tested, and the report is public
The third-party lab report for Pratapgarh Pure Murrah Buffalo Ghee, exactly as it was issued.
Made in small batches from fresh Murrah buffalo milk — a Haryana breed known for the rich and flavourful milk. Hand-prepared using traditional Bilona method. Slow-clarified until only pure desi ghee remains. No additives. No blending. Nothing added.
Rich aroma. Dense, creamy texture. The kind of desi ghee that needs no label to prove what it is — one look and one smell is enough.
Purity in every spoonful
Pratapgarh Pure Murrah Buffalo Ghee is made from the milk of the Murrah, the buffalo the world calls black gold. The milk is boiled and set with curd, the curd is churned by hand in a wooden bilona, and the butter is simmered slowly until it clears. Buffalo bilona ghee, made the long way, in small batches.
What makes our Murrah buffalo ghee special
Murrah milk is the richest in the dairy. Its yield and its butterfat are what made the breed famous. Italy and Greece turn to the Murrah for Mozzarella di Bufala; some of the world’s finest cheeses owe their richness to this buffalo.
Buffalo ghee is thick, creamy and velvety: dense enough to cling to the spoon, and smooth enough to melt into a hot parantha. The aroma is warm and nutty, and it carries a creamy, caramelised note into whatever it touches. A dollop on parathas, a spoon in dal, a tadka for the pan.
Why buffalo ghee is white
Buffalo ghee is white, and it stays white when it melts. The yellow in other ghee is carotene, and it comes from the milk. Buffalo milk carries almost none, so this ghee takes the colour of the milk that made it.
Murrah buffalo ghee, up close
It sets firm and danedar, with a grain you can see and a spoon that comes up coated. The grain holds all the way to a hot paratha, where it finally gives.
Its fat runs about 11.4% butyric acid, and CLA makes up as much as 1.3% — the slow simmer is what puts it there. The fat also carries the four vitamins that dissolve only in fat: A, D, E and K.
Made the bilona way, in five steps
- Boiling. A low flame and a slow boil, taking its time to bring out a deeper flavour.
- Curdling. A spoonful of our own curd starts it, and the milk is left undisturbed for hours to set into a thick, creamy curd.
- Churning. The wooden bilona turns slowly and steadily until the butter begins to gather.
- Separating. The makkhan is gathered by hand, and the buttermilk is saved.
- Heating. The makkhan is simmered gently until it turns clear and fragrant. That is when it becomes ghee.
Buffalo ghee in the kitchen
Halwa, ladoo, puran poli and gulab jamun. Deep frying that keeps its flavour. A spoon over hot parathas, khichdi or pulao, and a tadka for dal and sabzi when you want the aroma to carry the dish. Ghee takes frying heat without breaking down. Its smoke point is around 250 °C, above the 180 to 200 °C most cooking needs, so it keeps its richness through a long simmer.
Nearly twice the fat of cow milk
Buffalo milk is the richer milk: nearly twice the fat of cow milk, and more protein and minerals besides. What stays in the ghee is the fat, and everything the fat carries. The rest goes to the buttermilk.
What is tested, and where
The milk is tested at our own lab at the farm before production begins, on thirteen parameters. The finished ghee also goes to an independent lab, and that report is published for you to read.
Storing buffalo ghee
Keep it in a cool, dark place with the lid closed, and take a dry spoon to the jar — water is the one thing that spoils ghee. It sets firm, and a grainy texture in cold weather is normal. Kept this way, a jar lasts a year at room temperature, and it does not need the fridge.
It reaches you in an airtight glass jar. Glass keeps light and moisture off the ghee and holds the aroma longer than plastic would.
Questions about this ghee
What is buffalo ghee?
Ghee made from buffalo milk, and ours comes from Murrah buffaloes — the breed prized for its rich milk. It is churned from curd in a wooden bilona and simmered slowly until it clears, so the taste and the texture come from the milk and the craft.
What does buffalo ghee taste like?
Sweet, nutty and caramelised, with a deep finish that stays long after the dish is off the flame. It is not a shy ghee. Drop a spoonful into dal and the dal tastes like it was cooked in ghee, all the way through.
What is buffalo ghee used for?
Halwa, ladoo, puran poli and gulab jamun. Deep frying. A spoon over hot parathas, khichdi or pulao. A tadka for dal and sabzi when you want the aroma to carry the dish. It is also the traditional choice for panchamrit.
Is buffalo ghee good for cooking?
It is at its best where the heat is high and the cooking is slow. Ghee takes frying heat without breaking down — its smoke point is around 250 °C, above the 180–200 °C most cooking needs — and its richness does not flatten out in the pan, so it keeps its aroma through a long simmer, a tadka, or a batch of gulab jamun.
Why is buffalo ghee white?
Buffalo ghee is white, and it stays white when it melts. Buffalo milk carries almost no carotene, the pigment that gives ghee its yellow, so white is simply what this ghee looks like.
What is bilona ghee?
Milk is boiled and set with a spoonful of curd, and that curd is churned in a wooden bilona until the butter separates. Only then is the butter simmered into ghee. The butter stage is the whole point.
Who makes this ghee?
Local Haryanvi women work the bilona, and ex-servicemen supervise every batch. It is made in small batches at Pratapgarh Farms.
Is this ghee lab tested?
The milk is tested on 13 parameters before production begins, and the ghee is also sent to a third-party lab. Those reports are published in full at pratapgarhpure.com/lab-test-reports/ rather than summarised.
How do I check ghee at home?
Two tests are worth doing. For vanaspati, shake 1 ml of melted ghee with 1 ml of concentrated hydrochloric acid and half a teaspoon of sugar for two minutes — no colour change means it is clean. For added starch, put a few drops of iodine into melted ghee; purple or blue means starch. The acid is corrosive, so handle it with care or let a lab run it.
How should I store ghee?
Keep it in a cool, dark place. A grainy texture in cold weather is normal and is a sign of pure ghee, not spoilage.
How long does ghee keep?
A year at room temperature, and it does not need the fridge. Ghee is almost entirely fat, with barely any moisture for microbes to work with.
What does 1 litre of buffalo ghee cost?
₹1,205 for one litre, in an airtight glass jar.
Why glass packaging?
We pack our ghee in airtight glass jars. Glass protects it from light and moisture, so the flavour and the aroma are preserved for longer than plastic would allow.
The other two ghees
The difference is the milk, not the craft.
