Ancient Wisdom · Handcrafted Monthly
Full Moon Ghee — Made on Purnima Night,
Aged to Perfection
Traditional Bilona churning. A2 desi cow curd. Crafted on the full moon as ancient wisdom prescribes. This is not ghee — this is a ritual.
Shop Full Moon Ghee →Limited monthly batches · Ships across India
What Makes Full Moon Ghee Special
Made on Purnima Night
Ancient wisdom holds that milk drawn on the full moon is richest in nutrients. We churn on Purnima — every month, without exception.
Bilona Churning
Curd is churned bi-directionally by hand to extract butter, which is then slow-cooked into ghee. Zero shortcuts.
A2 Cow Curd Base
We start with curd from A2 Gir cow milk — the same milk we deliver every morning. Pure lineage from cow to jar.
Small-Batch Craft
Each batch is 10–20 kg. Quality over volume — always. Numbered jars, dated production.
The Journey from Cow to Jar
Every jar of Full Moon Ghee begins two days before Purnima. Our Gir cows are milked at dawn. The milk is boiled, cooled to body temperature, and inoculated with a small amount of curd culture — the same culture we have maintained for over a decade.
On the morning of the full moon, the curd is churned by hand using a traditional wooden bilona. The churning is bi-directional — clockwise and anti-clockwise alternately — which is critical to properly separating the butterfat. This takes 45–60 minutes of sustained effort per batch.
The extracted makhan is then slowly melted over a low flame, stirred continuously, until the milk solids separate and sink. The golden liquid that remains is strained through muslin into sterilised glass jars. No additives, no preservatives, no colour.
250 g
₹699
Ships in insulated packaging
500 g
₹1,299
Ships in insulated packaging
1 kg
₹2,399
Ships in insulated packaging
Everything You Want to Know About Bilona Ghee
What is the Bilona process?
Bilona is an ancient Indian method of making ghee. First, A2 cow milk is boiled and cooled to set curd. The curd is churned bi-directionally using a wooden churner (bilona) to separate butter. This butter is then slow-cooked over low flame to produce ghee. This process preserves enzymes and nutrients lost in commercial centrifuge methods.
Why does the full moon timing matter?
Ancient Ayurvedic texts (Charaka Samhita, Ashtanga Hridayam) mention that milk drawn on Purnima has higher sattva — a quality of purity and nourishment. Many traditional dairy practitioners across India still follow this calendar. Our experience over 15 years confirms that full moon batches have richer flavour and aroma.
How is Swarg Full Moon Ghee different from supermarket ghee?
Commercial ghee is made from cream separated by centrifuge from A1 crossbred cow milk. It skips the curd and churning steps entirely. Bilona ghee from A2 cows has a richer fat profile, natural CLA (conjugated linoleic acid), and fat-soluble vitamins A, D, E, K2 — many of which are absent in commercial ghee.
What does Full Moon Ghee taste like?
Nutty, slightly sweet, with a deep caramel note. The slow-cook process creates natural Maillard reactions that give it a flavour no commercial ghee can replicate. It is golden-yellow — the colour comes from natural beta-carotene in the A2 milk.
How should I store it and how long does it last?
Store at room temperature away from direct sunlight. A properly made Bilona ghee lasts 12–18 months without refrigeration. Do not use a wet spoon — moisture is the only enemy of ghee.
Is Full Moon Ghee suitable for people with lactose intolerance?
Yes. The Bilona process removes virtually all milk solids including lactose and casein. What remains is pure clarified fat. Most lactose-intolerant individuals tolerate high-quality ghee without issues.
Experience Ghee the Way It Was Always Meant to Be
Limited monthly batches. Once the Purnima batch sells out, the next is 30 days away.
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