Granular, aromatic ghee slow-cooked the traditional way from the butter of local cows' milk.
Cash on delivery — pay when you receive it
We churn butter from milk and cook it gently over a low flame. When done right, the ghee turns granular and fills the whole kitchen with its aroma.
Keep tightly closed at room temperature. Never use a wet spoon.
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“গাওয়া ঘি দিয়ে পোলাও রান্না করেছি — ঘ্রাণে পুরো বাসা ভরে গিয়েছিল।”