Taste and health, together.
Govindam Deshi Ghee. Pure cow milk fat, cooked slowly for hours.
धीरे धीरे
Govindam Deshi Ghee is cooked for hours. The heat goes up a little at a time, and that slow climb is where the aroma comes from.
Slow‑cooked for hours.
- 01
It starts as makkhan.
White butter goes into a heavy kadhai over a low flame.
- 02
It melts and foams.
The water in the butter cooks off slowly. That's the foam on top.
- 03
The heat climbs, bit by bit.
Milk solids sink and turn golden brown. This is where the smell starts filling the room.
- 04
Clear gold.
The ghee is strained off the browned solids and left to cool before it goes into the tin.
- 100%Cow milk fat. It's the only ingredient on the label.
- 12monthsBest before, counted from the packing date.
- 15kgNet weight of one tin.
Ek chamach aur?
One more spoon? On hot roti, over dal, in the halwa. Most Indian kitchens already know where it goes.
Garam roti.
Govindam ghee.
One ingredient.
100% pure cow milk fat. Nothing else is listed on the tin.
- Store in a dry place, away from sunlight.
- Keep the container tightly closed. Do not refrigerate.
- Best before 12 months from the packing date.
- Some moisture loss is natural, depending on the weather.
FSSAI Lic. No. 13324001000832
Nutrition per 100 g
- Energy
- 898 kcal
- Protein
- 0.0 g
- Carbohydrate
- 0.0 g
- Sugar
- 0.0 g
- Total fat
- 99.7 g
- Saturated fat
- 52.0 g
- Monounsaturated fatty acids
- 28.0 g
- Polyunsaturated fatty acids
- 2.0 g
- Trans fatty acids
- 5.0 g
- Cholesterol
- 190 mg
- Fibre
- 0.0 mg
- Mineral
- 0.0 mg
- Vitamin A
- 0.18 mg
Approximate values, as printed on the pack.
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