Desi Cow Milk
Our cow ghee begins with milk from Indian breeds known for A2 beta-casein. The animals graze in open fields and are cared for by the family every day.
Hand-churned in small batches from cultured curd, slow-cooked until the kitchen fills with the nutty aroma that Haryanvi homes have trusted for generations.
The difference is not a marketing line. It is in the milk we choose, the curd we culture, the wooden bilona we use, and the patience we refuse to compromise.
Our cow ghee begins with milk from Indian breeds known for A2 beta-casein. The animals graze in open fields and are cared for by the family every day.
No colour, aroma, salt, stabiliser or preservative is added. The jar contains only slow-cooked butter made from cultured milk.
The method began in Savitri Devi's kitchen over 30 years ago and still guides how every batch is made today.
Orders are packed in clean glass jars and dispatched fresh, so the aroma reaches your kitchen as close to the farm as possible.
Choose golden A2 cow ghee for daily nourishment or rich buffalo ghee for festive cooking and deep Haryanvi flavour.
Golden, grainy and aromatic, made from cultured A2 cow milk and slow-cooked until clear. Perfect for dal, rotis, rice, laddoos and daily spoonfuls.
Ivory when set and deeply fragrant when melted, this Murrah buffalo ghee brings body and richness to saag, parathas, halwa and festive cooking.
One spoon in hot dal and the whole kitchen smelled like my nani's house. The texture is grainy, not waxy like supermarket ghee. We now order the 1kg cow ghee every month.
I bought buffalo ghee for Diwali sweets and it changed the halwa completely. Rich but clean, no artificial smell. Delivery to Jaipur was packed beautifully in glass.
As a nutrition coach I am careful about recommending food brands. Sheoran Farms answered every question, shared their process, and the product matched the promise.
Sheoran Farms began with three cows, a mud kitchen and a wooden bilona. What started as family food slowly became the jar that neighbours requested, then relatives in Delhi, then families across India.
Even today, our growth is guided by the same rule: make only what the farm can make honestly. Milk is cultured into curd, churned for makhan, and cooked patiently in small batches.