This Diwali,
light the diya
with real ghee.
A2 Gir-cow milk, hand-churned with a wooden bilona and slow-cooked in small batches in Beholi, Haryana. For the diya, the laddoos and the halwa — the way your grandmother made it.
What's in the pantry
Ghee is here. The rest is on its way from the same farm.
Welcome to Parampara
You're one step closer to purity
Three sizes, one gift box. Same jar, same purity.
Priced per litre so the maths is honest: the bigger the pack, the less you pay for the same ghee.
From a Gir cow to your roti, in five slow steps.
Bilona is the Vedic way: curd first, then butter, then ghee. It takes 30 litres of milk to make one litre. Machines skip the curd. We don't.
Watch the 90-second film
Parampara vs. the jar on the supermarket shelf.
We don't make ghee cheaper. We make it the right way, then tell you exactly what that means.
| Point | Parampara | Ordinary ghee |
|---|---|---|
| Milk | A2 Gir cow, our own herd | Mixed or unknown source |
| Method | Curd → bilona churn → slow cook | Cream separated by machine |
| Additives | None. Ever. | May contain preservatives, flavour |
| Testing | Every batch, NABL lab, report public | Periodic, not published |
| Texture & aroma | Grainy, golden, nutty | Smooth, pale, flat |
| Batch size | 40 litres | Thousands |
A spoon a day, the way Ayurveda meant it.
“My grandmother never trusted ghee she hadn't watched being churned. So we built a farm where you can.”
Parampara means lineage. We started with eleven Gir cows on family land outside Panipat, one wooden bilona, and the stubborn idea that ghee should taste like a village morning. Today the herd is thirty-eight, the bilona is still wooden, and the batches are still small enough that one person stirs each one.
Real kitchens, real spoons.
Tap a reel · shop without leaving it
“It instantly reminds me of the ghee from my grandmother's kitchen — the aroma, the grain, the colour. We've stopped looking.”
Priya Sharma · Bengaluru · May 2026“Finally a ghee I trust completely. My kids now ask for ghee-roti at breakfast. The batch report under the lid is a nice touch.”
Rahul Verma · Pune · May 2026“We use it for cooking, for the morning diya and for my mother's knees. It feels pure in a way I can't quite explain.”
Meera Iyer · Chennai · Apr 2026“Switched the whole joint family to the 5 L tin. Light on the stomach. Only wish the tin came with a pour spout.”
Amit & family · Jaipur · Apr 2026
FSSAI
GMP
ISO 14001
HACCP
A2 Gir milk
Lab tested
What is the bilona method?
The old Vedic way. Milk is set to curd, the curd is hand-churned with a wooden bilona to raise butter, and the butter is slow-cooked until only golden ghee remains. It takes about 30 litres of milk for one litre of ghee — which is why it costs more than cream-separated ghee.
How should I store it?
Keep the lid on and the jar in a cool, dry cupboard away from sunlight. Always use a dry spoon. It doesn't need the fridge — it may set firmer in winter and turn liquid in summer, which is normal.
What's the shelf life?
12 months from the churn date printed on the jar, stored as above.
Do you ship across India? Is COD available?
Yes, we ship pan-India from the farm. Cash on delivery is available on most pincodes — you'll see it at checkout if your pincode is covered.
What if I don't like it?
Tell us within 7 days of delivery and we'll make it right. See our returns policy.
Which size should I pick?
1 L lasts a couple about five weeks. 2.5 L sees a family of four through a season. 5 L is the best value for joint families, sweet shops and poojas.