A2 Badri Cow Ghee is a premium, traditional ghee made from the milk of Himalayan Badri cows, a native Indian breed. It contains A2 beta-casein
protein, considered easier to digest and more beneficial than A1. The ghee is usually made by the bilona (hand-churned) method and is valued for its high medicinal, nutritional, and Ayurvedic properties. It’s rare and costly due to the limited milk yield of Badri cows and their natural habitat in the Himalayan region.

These cows are small, sturdy, and graze on natural herbs, grasses, and shrubs in high altitude regions — giving their milk unique medicinal properties.

 Himalayan Diet: Cows feed on wild medicinal herbs, enriching the milk and ghee with antioxidants and immunity-boosting compounds 

Handmade in Small Batches: Often prepared in rural Himalayan homes or gaushalas using firewood and earthen pots.

Recognized under the National Bureau of Animal Genetic Resources (NBAGR) as a unique Indian breed

 Why is it Rare & Expensive?
Badri cows yield only 1–2 liters of milk per day
High cost of transport from remote hills
Ghee is made using labor-intensive, slow bilona process
Pure A2 ghee with no additives or industrial processing