BAKITO’S Milky Choco Cookies

Making of A2 Ghee: Ayurveda lays special emphasis on the process of making ghee. Raw Milk from our Gir Cows is heated and fermented overnight to make curd. The curd is then churned gradually to extract Makhan which is then heated on a slow flame to make Vedic Desi Bilona Ghee.

Content: Just Gir Cows Bilona Ghee and nothing else. No Preservatives, No Additives or any such Chemicals.

Nutrition: Vedic Ghee made using this process is loaded with unsaturated fats Omega 3, 6 & 9, Medium Chain Triglycerides (MCT), Butyric acid, Conjugated Linoleic Acid (CLA), Essential fats – Alpha Linolenic Acid & Linoleic Acid and Fat soluble vitamins – A, D, E & K.

Desi Ghee Consumption: Add as much ghee that it enhances the original taste of the food, but does not mask it. Never consume anything cold such as ice cream, cold drink, cold buttermilk or even cold water after having ghee. There is a reason why we always had ghee with hot dishes like Parathas, Khichdi Kadhi, and Dal Rice etc.

Benefits of Bilona Ghee: Ghee has higher smoking point making it ideal for cooking and has highest absorption rate of all oils. It helps improve digestion, is good for skin, assists in weight loss, boosts immunity and maintains healthy heart.

Storage Info: Ghee needs to be stored away from direct sunlight and at room temperature for better keeping quality.