Pind se
Desi ghee
Slow-cooked from village makhan. Each batch is sent to an accredited lab and the full report goes on the batch page.
Where it comes from
Makhan is collected from village households we know, churned from their own milk. It is cooked slowly in small pans until the milk solids turn golden and settle, then strained through cloth. A sample from every batch goes to an accredited lab. We dispatch a batch only after its report is on its batch page.
Tested for listed parameters
Each batch is sampled and sent to an accredited food lab for the parameters below. The results, the limits and the lab's own PDF go on that batch's page. We publish a batch only after its report is attached.
| Parameter | Unit | Result |
|---|---|---|
| Moisture | % | On batch page |
| Free fatty acids (as oleic acid) | % | On batch page |
| Reichert-Meissl value | — | On batch page |
| Polenske value | — | On batch page |
| Butyro-refractometer reading at 40 °C | — | On batch page |
| Peroxide value | meq/kg | On batch page |
| Foreign fat / vegetable oil screening | detected / not detected | On batch page |
The current batch's report appears here and on its Batch Passport once uploaded.
Ingredients
Cooked butter (makhan) from buffalo and cow milk.
Shelf life and storage
- Keep the lid tight and the jar away from sunlight and the stove.
- Ghee turns liquid on hot days and sets again when cool. That is normal.
- Always use a clean, dry spoon. Water in the jar is what spoils ghee.
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