Cultured Cow Ghee is derived from the cream skimmed from the zero contact cow milk. It's different because culture is added to this cream & it sits for 24 hours. This cream is then processed through the traditional method to acquire a naturally grainy & aromatic bottle of ghee. Made in small batches to ensure freshness.
Not recommended for
Nutritional Values (per serving 5g)Milk fat from Holstein Friesian Cow Milk
2/3 cup rice,1/3 cup moong dal,1/8 tps turmeric,1 tps oil,2 tps Ghee
Rinse 1/2 cup moong lentils and cup rice together,heat 2 tps ghee in a 3L pressure cooker, add 1tps jeera & 1/2 cup onion, mix them properly, add 4 cup of water. close the lid for 5-10 min.
Our little secret...
Always add ghee for delicious taste