A Family, A Farm, A 30-Year Promise

From Three Cows to Thousands of Kitchens

There was a time when our ghee had no label, no price tag and no delivery address. It sat in a small clay pot in the corner of Savitri Devi's kitchen in Village Kari Modh, Charkhi Dardri district, made fresh every week, used sparingly and shared generously. This was the mid-1990s, when Sardar Hukam Singh Sheoran kept a few desi cows on a small patch of family land.

Savitri Devi would begin before sunrise. She warmed the previous evening's milk on the chulha, let it cool naturally and added a spoon of curd from the last batch. By morning the milk had set into thick curd. She churned it with a wooden bilona, separated the butter that rose to the top and cooked that butter slowly until it turned clear, fragrant and golden. No one called it a premium product. It was simply the way good homes made ghee.

Neighbours began asking for a little. Then relatives from Rohtak and Delhi asked for jars. During weddings, guests would ask where the halwa got its aroma. Hukam Singh realised that what his family made was not just food; it was memory, patience and trust in edible form.

In the 1990s, his son Dharambir added Murrah buffaloes and expanded the farm without changing the method. Today, Parmjeet Singh Sheoran, the third generation, manages the land, animals, packing and WhatsApp orders. He studied agriculture in Hisar and returned with one decision: to take the farm online without turning the kitchen into a factory.

Every batch still begins with milk from animals the family knows by name. Calves drink first. Milk is cultured, not rushed. Butter is churned, not extracted by industrial shortcuts. The ghee is cooked slowly, watched closely and packed only when the aroma, colour and clarity feel right. Growth matters to us, but only if purity grows with it.