Traditional Bilona craftsmanship, carefully prepared in Uttarakhand and brought straight to your home.
Explore our newly launched collection of authentic Pahadi foods, crafted with tradition and purity.
Pure, handcrafted Himalayan foods prepared using traditional methods.
Watch how we churn pure A2 Pahadi Bilona ghee using traditional curd-churning methods in Uttarakhand.
At Ghar Aangan, we believe that food is more than nourishment—it is tradition, heritage, family, and trust. Inspired by the timeless kitchens of Uttarakhand, our mission is to reconnect modern families with authentic Himalayan foods prepared using traditional methods that have been preserved for generations.
From handcrafted Bilona A2 Ghee sourced from indigenous Badri and local Uttarakhand cattle to mountain-grown grains, heritage pulses, natural jaggery, medicinal fruit squashes, and traditional Himalayan seasonings, every product carries the warmth of home.
Handcrafted over wood-fires from Himalayan Pahadi cattle. Available in 4 convenient sizes for every kitchen need.
Perfect for trial, individual wellness, and fresh daily kitchen tadka.
Our flagship best-seller. Ideal monthly family size for pure daily wellness.
Two fresh 1L glass jars. Best value pack for couples & small families.
Maximum value family pack. Extended 12-18 months shelf-life.
Sourced from high-altitude Uttarakhand cattle yielding tested A2 beta-casein milk, gentle on the gut and easily digestible.
Rich in antioxidants, fat-soluble vitamins (A, D, E, K), and essential fatty acids that support cellular regeneration.
With a high smoke point of 250°C (482°F), it remains stable during high-heat cooking, preventing free radical creation.
Natural Conjugated Linoleic Acid assists in metabolism regulation, promoting healthy cholesterol levels and heart health.
Fresh raw milk sourced daily from free-grazing Himalayan cattle herds, verified for A2 beta-casein.
Milk is boiled slowly on earthen stoves using firewood, enhancing natural smoky aroma and sanitizing.
The boiled milk is cooled and naturally cultured with curd starter overnight inside earthen pots.
The curd is churned back-and-forth slowly using traditional wooden whisks to extract pure unsalted butter.
The fresh butter is simmered on wood fires until the water evaporates, leaving golden granular ghee.
Every jar of Ghar Aangan ghee is pure, unadulterated Himalayan cow milk fat crafted in Uttarakhand, verified for pure A2 beta-casein. Below is our verified testing analysis and production standards.
Conducted under standard food safety methods. Zero trace of adulterants, vegetable fats, starch, or chemical preservatives.
| TEST PARAMETER | FSSAI STANDARD | BATCH VALUE | RESULT |
|---|---|---|---|
| A2 Beta-Casein DNA | A2A2 Genotype | A2 Only (Zero A1) | ✓ PASS |
| Moisture Content | Max 0.3% | 0.12% | ✓ PASS |
| Free Fatty Acids (FFA) | Max 3.0% | 0.82% | ✓ PASS |
| BR Reading (Refractometry) | 40.0 – 43.0 | 41.2 | ✓ PASS |
| Baudouin Test (Vanaspati) | Negative | Negative | ✓ PASS |
| Heavy Metals & Starch | Absent / Not Detected | Not Detected | ✓ PASS |
100% Pure Pahadi Cow Milk Fat (Tested A2). No artificial colors, no preservatives, no added fragrance, and no vegetable/palm fats.
Low moisture (0.12%) naturally protects the ghee. Store in a dry pantry at room temperature. No refrigeration needed (refrigerating ruins its granular danedar texture).
Prepared in small, artisanal batches in Uttarakhand following the Ayurvedic 5-step Bilona method over firewood stoves.
Questions about our batch? Call or WhatsApp our team at +91 90272 48335 or email gharaanganmani@gmail.com.
At Ghar Aangan, we celebrate Uttarakhand’s native Badri cattle while upholding complete transparency on milk genetics, breed characteristics, and verified beta-casein protein standards.
Badri cattle are an indigenous cattle breed of Uttarakhand, associated with the state's hilly terrain and local livestock heritage. At Ghar Aangan, Badri cattle are an important part of the Pahadi tradition we want to preserve and share.
There is an important distinction: Badri is a breed identity, while A1/A2 describes variants of beta-casein, a milk protein. Therefore, A1/A2 status alone cannot be used to identify a cow as Badri. Scientific studies have found A2A2 animals within Jersey populations as well as indigenous Indian cattle populations.
Ghar Aangan works with cattle sourced from Uttarakhand and maintains defined quality and sourcing standards. Our cattle sources may include Badri cattle, local Uttarakhand cattle, and other breeds, including Jersey. We keep breed identity and A1/A2 terminology separate and do not use one as proof of the other.
“We respect Badri as a unique Uttarakhand breed, and we are equally transparent that breed identity and A1/A2 are not interchangeable terms.”
All batches verified for A2 beta-casein purity. Handcrafted through authentic Bilona curd-churning in Uttarakhand.
Sourced at 5000+ ft where the crisp water, fresh air, and rich mountain foliage nurture happier, healthier herds.
Slowly simmered on firewood and hand-churned in earthen pots back-and-forth, capturing traditional medicinal benefits.
Carefully sourced from tested A2A2 herds in Uttarakhand—including native Badri and local cattle—for easy digestion and golden purity.
Rigorous quality inspections guarantee zero trace of heavy metals, starch, chemicals, or standard adulteration.
"Incredibly rich flavor. I've been trying to find authentic A2 Bilona ghee for years, and this is by far the highest quality. Worth every penny."
"Perfect granularity and beautiful golden color. It has done wonders for my digestion, and my family loves it on hot rotis."
"The aroma of this ghee is unmatched. You can immediately tell it comes from organic mountain-grazing cows. Highly recommended."
Watch honest unboxing and taste reviews from our verified Ghar Aangan family across India.
Pure, hand-churned ghee is highly stable and does not spoil easily. It can last up to 12-18 months at room temperature. Keep it in a dry, dark place and always use a clean, dry spoon to extend its shelf life.
Badri cattle are a recognised indigenous breed associated with the hilly terrain and livestock heritage of Uttarakhand. They free-graze on mountain pastures, herbs, and clean flora, yielding a limited, nutrient-rich milk that is deeply revered in traditional Pahadi culture.
A1 or A2 status is defined by the beta-casein protein variant in milk, not by cow breed alone. While Badri is a unique Uttarakhand hill breed, scientific studies confirm that A2A2 beta-casein exists within Jersey populations as well as indigenous Indian cattle. At Ghar Aangan, we work directly with Uttarakhand mountain farmers who rear Badri cattle, local Pahadi cattle, and other breeds including Jersey. We test every batch for verified A2 beta-casein while maintaining complete transparency about cattle sourcing.
No, pure ghee does not require refrigeration. In fact, storing it in the fridge will alter its granular texture. It is best stored in its original glass jar in your kitchen pantry.
Our traditional jaggery is made by slow wood-fired boiling of fresh sugarcane juice, unrefined and chemical-free. We blend it with native mountain herbs, seeds, and premium dry fruits (like Kaju, Badam, Kismis, and Saunf) to create delicious, mineral-rich sweetener options.
Pisyu Loon is Uttarakhand's heritage salt, hand-crushed on traditional stone (Sil-Batta) with native mountain herbs, seeds (like Bhaang/Hemp), and chilis. Mandua Ka Aata (Ragi) is high-altitude, stone-ground finger millet flour that is naturally gluten-free and rich in calcium, iron, and fiber.
Yes! Our Heritage Dals & Pulses (like Rajma, Bhatt Ki Dal, Gauhat, and Lobia) are mountain-grown, unpolished, and protein-dense. Our Fruit Juices & Squashes (like Buransh/Rhododendron, Amla, and Orange) are crafted from wild-harvested Himalayan fruits and flowers, rich in Vitamin C and antioxidants.
