How bilona ghee is made on our farm
Milk to curd, curd to makhan, makhan to ghee: the two days behind every jar, step by step.
Fresh dairy delivered in Rajkot every morning · Ghee shipped across India
7 Amin Marg, near Kotecha Chowk, Rajkot 360001
Daily · 7 am – 1 pm, 5 – 9 pm · Farm on Sundays

Kalawad Road, Rajkot · Since 1987
Bilona ghee, white butter, paneer and pedas from the 64 Gir cows on our farm outside Rajkot.
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Ghee ships across India. Fresh dairy and sweets deliver in Rajkot.
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On the farm
Milking begins at 4.45 am. The curd set the night before is churned by 6, the makhan goes onto the wood fire by 7, and the ghee is ladled into jars by noon. The cows graze on our own fodder fields along Kalawad Road.
On the site or on WhatsApp by 9 pm.
Fresh dairy is made the next morning.
Rajkot by 8 am · ghee by courier in 3–6 days.

Watch the milking, the churn and the ghee on the fire, then have chaas and thepla under the neem tree. Free, 7 to 10 am; tell us on WhatsApp you are coming.
Find out moreReviews
Sample reviews, written for this demo. Real customer reviews replace them on your store.
The ghee smells like my nani’s kitchen in Jamnagar. I order the one-litre jar every six weeks to Pune and it arrives well packed.
The paneer is soft enough to crumble with your fingers. Our tiffin cook will not use any other now.
We went for the Sunday farm visit with the children. They saw the churn and then ate thepla with the chaas. Worth getting up early.
Ghee sets in grains when it cools slowly in winter and stays liquid in summer. Both are normal. Colour also changes with fodder: deeper yellow after the monsoon grass.
Makhan, paneer, dahi, chaas, shrikhand and rasmalai go only within Rajkot city, by 8 am. Ghee, pedas and gift boxes ship across India.
Nine months from the cooking date on the jar, at room temperature, if you use a dry spoon and close the lid. It does not need the fridge.
Yes, every Sunday from 7 to 10 am, free. Send a WhatsApp message the day before so we know how many cups of chaas to keep.
Journal
Milk to curd, curd to makhan, makhan to ghee: the two days behind every jar, step by step.
A dry spoon, a closed lid and a dark shelf: the three habits that keep a jar fresh for nine months.
Twenty-eight litres of milk, two days and a wood fire: an honest breakdown of what goes into one jar.
A WhatsApp note each week: the ghee batch, the sweets of the weekend, farm days.