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SKU:GAVYA-GAVYA-93187-01
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To prepare this ghee, we start by boiling 28-30 liters of pure A2 milk in a traditional earthen pot (Mitti Handiya) over a low gobar fire for 8-10 hours. The milk is then cultured using a silver rod (Chandi ki eat) to form curd. Afterward, the curd is churned to extract butter, which is subsequently heated to produce the final ghee.
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