Our method
Most ghee on a shelf is made by spinning cream in a machine. Ours is not.
Pavitram began at home, with one clay pot, one wooden churner and a promise: never take a shortcut. Every jar of our ghee comes from the milk of desi Gir cows, set into curd overnight, hand-churned by the traditional bilona method, and slow-heated over a gentle flame until the aroma fills the whole house.
The bilona method takes the whole milk, not just the cream. It is cultured into curd, churned by hand, and only then heated. It yields less, takes longer, and costs more — and it gives you the grain, the aroma and the digestibility that a centrifuge cannot.
Step by step
A2 milk from desi Gir cows, collected fresh each morning.
Cultured overnight in an earthen pot — the full milk, not the cream.
Turned with a wooden bilona at dawn until butter rises.
Lifted off and washed. Nothing added, nothing taken away.
A low flame, watched closely, until it turns grainy and gold.
शुद्धता परमो धर्मः
That line is on every jar, because it is the only rule we work by.
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