PaavaniOrder on WhatsApp
Rajasthan milk rearer with Tharparkar cow
From the heart of Rajasthan

The essence of purity, churned by hand.

Paavani is cow ghee and kachi ghani mustard oil, sourced one village at a time from the milk heartlands of Marwar — Nagaur, Barmer and Bikaner. Bilona-churned. Nothing else added.

Shop the harvestOur story
100% Cow Milk Bilona Vedic Method Single-Village Origin No Preservatives Glass-Bottled
Tharparkar cows grazing at sunrise in Rajasthan
Our Story

Made the way your grandmother made it.

Paavani began on a winter morning in a village near Nagaur, watching a woman churn curd in a clay matka with a wooden bilona. The ghee that rose to the top was golden, grainy and unforgettable. We knew it was worth protecting.

Today we work directly with 42 families across the Marwar belt — paying them fairly, refusing shortcuts, and bottling every batch by hand. No factory. No emulsifiers. Just milk, fire and patience.

3
Districts
100%
Cow Milk
0
Additives
The Harvest

Two products. Done properly.

Paavani Cow Ghee jar and Kachi Ghani Mustard Oil bottle
Cow Ghee

Cow Ghee

Bilona-churned. Single-origin Tharparkar.

Hand-churned in clay pots using the traditional bilona vedic method. Made from milk of free-grazing Tharparkar cows in the pastures of western Rajasthan.

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Price
₹549
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Kachi Ghani Mustard Oil

Kachi Ghani Mustard Oil

Wood-pressed. Unrefined. Pungent & alive.

Cold-pressed in a traditional wooden kolhu from sun-dried mustard seeds grown by farmers in Bharatpur. Nothing added, nothing taken away.

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Price
₹299
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Traditional bilona churning in a clay pot
The Bilona Way

Four steps. Zero shortcuts.

Industrial ghee takes a centrifuge and an hour. Ours takes a clay pot, a wooden bilona and the better part of two days. The difference is in every spoon.

  1. 01

    Free grazing

    Tharparkar cows roam the open pastures of Marwar, feeding on khejri leaves and native grass — never confined, never force-fed.

  2. 02

    Hand-milking at dawn

    Our partner gwalas hand-milk each cow at sunrise. The milk reaches our churning unit within four hours.

  3. 03

    Curd & bilona churn

    Milk is set into curd overnight using a small culture starter, then churned in a clay matka with a wooden bilona until butter rises.

  4. 04

    Slow simmer on cow-dung fire

    The butter is simmered low and slow on a traditional fire until it turns golden and grainy. Bottled the same day in glass.

Our Farmers

Rajasthan's milk belt, one village at a time.

We don't aggregate from mandis. Every jar is traceable to a specific village, a specific churn, a specific week.

Ghee heartland

Nagaur

Home to our oldest partner village. Tharparkar herds graze the open commons here.

Desert dairy

Barmer

Sparse, arid land where cows eat khejri and roheda — giving milk dense in fats and aroma.

Cooperative milk pool

Bikaner

Women-led collection cooperatives ensure every litre is traceable and fairly paid.

Mustard country

Bharatpur

Sun-bright mustard fields in eastern Rajasthan, cold-pressed within days of harvest.

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Order total
₹549
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