A dollop of ancient ghee

A spoon of delectable ghee always uplifts the taste of Indian food. More so if it is made the traditional way from the milk of desi cows, slow-churned and filtered delicately to yield a smooth, aromatic ghee. Organik Singh, a micro-enterprise started by Sandhya Singh and her son, Siddharth, claims to make such ghee from a 112-year-old recipe, developed by Draupadi Devi, Siddharth’s great grandmother. “Ours is an A2 Gir Cow Bilona Ghee,” says Siddharth. “My grandmother used to make this in our village. It is our first product. Gir cow ghee is rich in Vitamins A, E, D and K, which boosts your body’s defensive mechanism against viruses and infections. A2 is a special protein which is found in mother’s milk.”

The ghee is made by first turning milk into curd and then slowly churning it to separate the butter which is then boiled to convert it into ghee. Cows on Organik Singh’s farm, near Aligarh, are free to graze and they can feed their calves too. The ghee is attractively packed in glass bottles. Organik Singh’s ghee is certified organic. It contains no preservatives, additives or colour. “Our mission is to revive lost traditional practices and make sure the raw materials used are chemical-free,” says Siddharth. His septuagenarian great grandmother is Organik Singh’s best brand ambassador.

Contact: +91 8384061380; www.organiksingh.com