100% PURE GHEE

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ABOUT US

Maatrika A2 Ghee is a Desi Cow Ghee, traditionally hand churned in the ancient vedic traditions, using the native Indian Breed Kankrej Cow’s A2 milk. Thus, ours is a cruelty free product with several health and dietary benefits, as well as lifestyle applications. Maatrika A2 Ghee is a Desi Cow Ghee, traditionally hand churned in the ancient vedic traditions, using the native Indian Breed Kankrej Cow’s A2 milk. Thus, ours is a cruelty free product with several health and dietary benefits, as well as lifestyle applications.

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OUR PRODUCTS

THE BENEFITS

Among the many negative side-effects of modern chair-ridden sedentary lifestyles, joint pains and in particular knee pains are common problems.

Health Uses

  • To help cure headaches, snorting, migraines, sleeplessness, hair fall, untimely greying of hair, take 2 drops of warm ghee in each nostril before bed.
  • To help cure joint pains, take 1 teaspoon of warm ghee with one glass of desi cow milk and half teaspoon turmeric at bed-time.
  • Lowers bad cholesterol.
  • A healthy option for Pregnant Ladies.
  • Good for body-massaging newborns.

Dietary Uses

  • Boost your metabolism by applying it on your roti, chapatti or dal.
  • A super food for pregnant ladies, one teaspoon of daily intake boosts strength.
  • Slow down your ageing process – make it a regular intake of your daily diet.

Spiritual Use

  • Use it in Agnihotra fire which in turn purifies air and nearby surroundings.
  • Use it in Earthan lamp(diya) fire which is releases 16 ton of oxygen.

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THE PROCESS


We at Maatrika only make use of the A2 milk obtained from native Indian Breed Kankrej Cows. In order to churn the finest and purest ghee, our process involves involves fermenting 35 litres of A2 milk into curd, which is hand-churned and coalesced to finally make 1 litre of Maatrika A2 Ghee.


STEP 01

Fresh, raw, unprocessed 35 liters of A2 milk is boiled and converted into curd in a clay pot.

STEP 02

Curd is then hand churned with a wooden churner, a method traditionally called “Bilona”

STEP 03

The makkhan (butter) obtained in the process is then separated.

STEP 04

The separated makkhan is then boiled in a thick iron vessel on mild cow dung cake fire.