PRODUCT
How we can help you?
Contact us
Get in touch
For collaborations and business related queries: business@anveshan.farm
For customer related queries: customer@anveshan.farm
Text us on whatsapp for faster response:Â Â +919220900257
Information
Email: nandinidairyfarm01@gmail.com
Or Call: +91 78430 45777
Social Media
How we can help you?
Contact us
Get in touch
For collaborations and business related queries: business@anveshan.farm
For customer related queries: customer@anveshan.farm
Text us on whatsapp for faster response:Â Â +919220900257
Information
Email: nandinidairyfarm01@gmail.com
Or Call: +91 78430 45777
Social Media
Sample Design Page
See How Real Ghee is Made
Step inside our authentic Bilona ghee-making process.
Test the Purity Yourself
Three easy ways to check the authenticity of your ghee at home.
The Pan Test
Warm a small spoon of ghee in a pan. Authentic ghee turns into a clear, golden liquid almost immediately, with no foam or white sediment left behind.
The Palm Test
Take a few drops and gently rub them between your palms. Genuine ghee gets absorbed into the skin within half a minute and leaves behind a light, nutty fragrance.
The Freezer Test
Refrigerate a small portion for about an hour. Authentic A2 ghee sets into layers of different golden shades — if it stays one solid block, it’s likely adulterated
ABOUT US :-
At Nandini Dairy Farm, we are committed to delivering pure, authentic, and traditionally prepared A2 Cow Bilona Ghee directly from our farm to your home. Our ghee is crafted using the age-old bilona method where curd is hand-churned to extract butter and slowly simmered into golden, aromatic desi ghee.
We believe in preserving India’s traditional dairy practices while maintaining the highest standards of purity and hygiene. Every jar of our bilona ghee is made from carefully sourced A2 desi cow milk without any chemicals, preservatives, artificial colors, or additives. Our mission is simple — to provide healthy, nutrient-rich, and naturally prepared desi ghee for every Indian family.






