Gavyamart Jain Mariyadit Kankrej Cow Ghrit is prepared with the philosophy of Jain Shuchita, Ahimsa, and traditional purity. Made from the milk of indigenous Kankrej cows found in Rajasthan and Gujarat, this ghrit is crafted for families who value purity, discipline, and traditional Indian food practices.
This ghee is prepared using the whole milk method. Around 28–30 litres of pure A2 Kankrej cow milk is slowly boiled in a Mitti Handiya, or earthen vessel, for 8–10 hours on a low gobar fire. The milk is then cultured naturally, set into curd, hand-churned to separate makhan, and slowly heated to obtain pure ghrit.
Every step follows Jain Maryada with special care towards cleanliness, non-violence, and ethical dairy practices. The calf is fed properly before milk collection, RO water is used during churning, and the churning is done early in the morning during Brahma Muhurat.
Because of this slow and disciplined process, Jain Mariyadit Kankrej Cow Ghrit has a unique aroma, rich taste, and premium texture that makes it different from ordinary ghee.
Benefits :
- Made from the milk of indigenous Kankrej cows.
- Prepared as per Jain Maryada with focus on Shuchita and Ahimsa.
- Made using the whole milk ghee method.
- Slow-cooked in a Mitti Handiya on low gobar fire.
- Curd is hand-churned to separate makhan before making ghrit.
- Churning is done in Brahma Muhurat for traditional purity.
- Calf feeding is properly followed before milk collection.
- Unique taste, aroma, and texture compared to regular ghee.
- Suitable for daily food, satvik meals, pooja, havan, and traditional use.
- Free from artificial additives, preservatives, and adulterated oils.
