The Chain of Purity
Each stage is managed within the campus to maintain traceability from the herd to the final product.
Breed
Indigenous Gau Vansh No crossbreeding
Fodder
Feed grown and managed within the campus
Care
Veterinary supervision and low-stress herd care
Milking
Milk sourced only from our Gau Vansh
Processing
Ghee prepared in small batches under controlled conditions
Sourcing
All milk used for this ghee comes from our Gau Vansh at the Hasanand Gaushala.
It is sourced exclusively from documented indigenous cows raised within the campus ecosystem, with no external procurement.
Production Method
Using the bilona method, milk is set with curd and allowed to ferment. The fermented curd is then churned to obtain butter, which is slowly heated in small batches to produce ghee.
Why Supply Is Limited
Indigenous cows produce lower milk volumes than crossbreeds.
Since all milk comes from our Gau Vansh and no external sourcing is undertaken, production remains inherently limited.