Description
Cow Ghee Type II is made the traditional way — fresh cream is naturally fermented, churned into butter, and then slowly heated to clarify into ghee. This extra churning step gives it a richer aroma and a deeper, nuttier flavour compared to regular ghee, making it perfect for tempering, sweets, halwas, and parathas. Store in a cool, dry place away from sunlight; best used within 6 months of packaging.
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