Description
- Pure A2 Vedic Ghee: 100% Pure Grass-fed A2 Gir Cow\'s hand-churned Ghee is typically prepared by simmering butter, which is churned from cultured curd (traditionally made Dahi), skimming all milk solids from the surface, We then churn the curd with the bilona method as mentioned in Ayurveda for hours to separate the butter before boiling it to turn it into ghee.
- Gluten-Free & Loaded with Nutrition: Cow A2 cultured ghee is gluten-free, easy to digest and safe for most people with lactose or casein sensitivities. Gir cows are known for producing highly regarded A2 milk. Unlike regular milk, A2 milk contains only A2 protein which is healthier and safer than A1 protein.
- 1L of our ghee comes from 30 litres of milk. It helps to maintain a healthy heart, strengthen immune system and bones, eliminate toxin from body, boost energy level and good for skin & hair. Praana Nutritions Ghee A2 Gir Cow\'s Ghee is full of nutritive fatty acids, an ideal fat source for the Indian vegetarian diet. Blessed with balanced omega 3 to omega 6 ratio and Conjugated linoleic acid, Its regular consumption enhances physical and mental strength for a balanced and active lifestyle.
- Praana Nutritions Ghee (Pure A2 Gir Cow Ghee) is made from milk collected from grass-fed desi Gir cows. Grazing upon medicinal grasses in pastures makes the milk of desi Gir cows a nectar. Now, this nectar gives us the best of A2 Praana Nutritions ghee.
- Praana ghee contains no additives, no preservatives and no added colours, just wholesome goodness. Free from pesticides and chemicals, we ensure only the purest Praana Nutritions ghee teaches your family. With its pleasant aroma and flavour, our Praana Nutritions ghee makes every dish in your home satiating and delicious.
Pure A2 Vedic Ghee: 100% Pure Grass-fed A2 Gir Cow\'s hand-churned Ghee is typically prepared by simmering butter, which is churned from cultured curd (traditionally made Dahi), skimming all milk solids from the surface, then pouring and retaining the clear liquid Praana Nutritions ghee while discarding the solid residue that has settled to the bottom. The premium A2 milk from the Gir cows is first turned into curd by using a microbe culture. We then churn the curd with the bilona method as mentioned in Ayurveda for hours to separate the butter before boiling it to turn it into ghee.