The Bilona Method is a traditional Indian technique for making ghee. It involves hand-churning yogurt made from cow's milk to extract butter, which is then simmered to create pure ghee. This method preserves the nutritional value and enhances the flavor.

Rajasthan Rasa Ghee typically has a granular consistency, which can vary slightly with temperature. At room temperature, it should be semi-solid, becoming liquid when heated and solidifying as it cools.

Pure cow ghee has a distinct, rich aroma and a slightly nutty flavor. It solidifies when cool and melts at body temperature. For authenticity, check for a granular texture, and it should leave a greasy, not sticky, residue when rubbed between fingers.

Yes, our ghee is suitable for individuals with lactose intolerance as the Bilona method of preparation removes most of the lactose. However, sensitive individuals should consult with a healthcare provider.

Absolutely, Rajasthan Rasa Ghee has a high smoke point, making it ideal for cooking, frying, and baking at high temperatures without losing its nutritional value.

Rajasthan Rasa Ghee can be used as a cooking medium for dishes, added to rice or dal for flavor, used in baking, or simply spread on bread. Its versatility makes it easy to include in any meal for enhanced taste and nutrition.