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Pre-workout fuel
1 tsp ghee in black coffee or with 2 dates, 30 min before training, for slow, steady energy.
1 tsp
Hand-churned, slow-cooked, golden Rajam Ghee — made the bilona way, in small batches, for families who refuse to compromise on purity.
From your baby's first massage to grandpa's bedtime milk — simple ways to make Rajam Ghee part of your family's routine.
1 tsp ghee in black coffee or with 2 dates, 30 min before training, for slow, steady energy.
Stir 1 tsp ghee into warm haldi milk after your workout — a classic Indian recovery drink.
Cook eggs, paneer or chicken in ghee — its high smoke point (~250 °C) means no burnt oil.
Start the day with 1 tsp ghee in a glass of warm water — a time-honoured habit for digestion.
A light smear on hot rotis makes them soft, aromatic and more satisfying.
Temper jeera, hing and garlic in ghee — the aroma your dal has been missing.
A spoon over hot rice or khichdi balances the meal and helps you feel full longer.
Use ghee instead of refined oil for sautéing vegetables — rich taste, less quantity needed.
½ tsp ghee in warm milk at night — a soothing, traditional comfort for joints and sleep.
Moong dal khichdi with ghee — gentle on the stomach and easy to digest.
Massage warm ghee into heels, knees and elbows before bed for soft, nourished skin.
Gently warm ghee and massage your baby before bath — a cherished Indian tradition. Patch-test first.
A few drops in dal-water, khichdi or mashed veggies once your paediatrician starts solids.
Ghee carries fat-soluble vitamins A, D, E & K that help the body use calcium — pair it with milk & roti.
Ghee-roasted makhana or almonds — crunchy, filling brain-food for exam season.
Growing bodies need good fats — add ghee to their lunch box rotis, parathas and rice.
Traditional gond / dry-fruit laddoos made in ghee for strength (follow your doctor's advice).
A dab of ghee heals chapped lips and dry patches — no chemicals, no fragrance.
Halwa, laddoo, mysore pak, gajar halwa — sweets taste truly “ghar jaisa” only with pure ghee.
Pure ghee for diyas, aarti and havan — clean, bright, smokeless flame.
These are traditional, everyday uses and not medical advice. For infants, pregnancy or any health condition, please consult your doctor or paediatrician.
Because real ghee can't be rushed or cheapened. Here's exactly what goes into every jar of Rajam.
Real bilona ghee needs curd from about 25–30 litres of whole milk to make a single kilo. No shortcuts, no cream-only processing.
Milk is set into curd overnight, then churned with a wooden bilona to separate makkhan — a slow method that preserves aroma and nutrients.
Makkhan is heated gently for hours until it turns golden and grainy (danedar). Fast industrial boiling burns the goodness — we never rush it.
Each batch is checked for adulteration — no vanaspati, no palm oil, no starch, no added colour or flavour. What you get is only ghee.
Our milk comes from healthy, free-grazing cows fed on green fodder — the foundation of ghee that is rich in natural vitamins A, D, E and K.
Per 100 g: ~900 kcal energy, ~99.8 g total fat, 0 g carbs, 0 g sugar, 0 g trans fat (naturally occurring only). Rich in CLA, butyrate and fat-soluble vitamins.
| Rajam Ghee | Typical mass-market ghee | |
|---|---|---|
| Method | Curd churned (bilona), then slow-cooked | Cream / malai boiled at high heat |
| Milk per kg | ~25–30 litres of whole milk | Far less, from separated cream |
| Cooking | Low flame, hours, small batches | Fast, industrial, large batches |
| Texture & aroma | Danedar (grainy), deep natural aroma | Smooth/waxy, often flavour-boosted |
| Testing | Every batch checked for purity | Varies |
Ghee is a concentrated source of energy and naturally carries fat-soluble vitamins A, D, E and K, butyric acid and CLA. A teaspoon or two a day is all most people need.
Typical values for pure cow ghee; may vary naturally between batches.
Rajam Pure Cow Ghee is made only from cow milk. Rajam Pure Ghee is our traditional desi ghee for everyday cooking. Both are made without any additives.
A grainy (danedar) texture is a sign of slow-cooked ghee. Ghee naturally solidifies in winter and melts in summer — this doesn't affect quality.
Keep the jar closed, away from moisture and sunlight. Always use a dry spoon. No refrigeration is needed. Best before date is printed on the jar.
Heat a teaspoon in a pan — pure ghee melts quickly, turns golden-brown and gives a rich aroma. If it takes long to melt or turns yellow-white, it may be adulterated.
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Yes! Add 5 or more jars for bulk pricing (when the bulk offer is live), or WhatsApp us for corporate gifting.
Rajam Ghee is slow-cooked the traditional bilona way from pure cow milk curd — no palm oil, no vanaspati, no added colour, no preservatives. Lab-tested in every batch.
