Traditional craft, premium control
An image-first walkthrough of all key stages, designed for transparency and trust.
Fresh milk sourcing
We begin with fresh Gir cow milk from trusted farms where feed and care are monitored daily.
Boiling the milk
Milk is gently boiled in controlled batches to preserve character before culturing.
Setting curd overnight
Natural setting builds a stable curd base required for authentic bilona conversion.
Fermenting naturally
Slow fermentation develops aroma notes and prepares the batch for churning.
Wooden bilona churning
Traditional wooden bilona extracts makkhan without harsh industrial processing.
Makhan separation
Fresh makkhan is separated carefully, keeping texture and purity intact.
Slow heating to ghee
Clarification happens on low heat to build nutty aroma and golden clarity.
Clean packing and delivery
Each batch is filtered, packed hygienically, and dispatched for kitchen-ready freshness.
| Quality marker | Paavni Gir Cow Bilona | Regular market route |
|---|---|---|
| Milk base | Gir cow milk focused | Mixed source often |
| Core method | Curd to makkhan to ghee | Cream shortcut / industrial |
| Churning | Traditional wooden bilona | High-speed processing |
| Aroma profile | Rich, nutty, clean finish | Flat to heavy |