Free Range Badri Cows are natives of hilly regions of Uttarakhand. The Cow is small in size, weighing between 200-250 kg, having long legs and varied body colors – black, brown, red, white or grey. Hooves and muzzle are black or brown in color. Hump prominent. Udder is small in size, tucked up with the body. These are well adapted to the hilly terrain and climatic conditions, comparatively more resistant to diseases.As these cows feed on herbs present in hilly areas, their medicinal properties are passed on in the milk. It is scientifically proven that the milk of free-range cows is 5 times more nutritious than stall-fed cows. Method Of Preparation Uttaransh Badri Cow Ghee is hand made using traditional methods instead of machines. It is a tedious job involving many man hours and we use only pure cow milk which comes in small batches. Butter is churned from curd using wooden churner. Since, the ingredients are cooked on slow wood & cow dung cakes fire, that gives the ghee a natural caramel aroma, sweet & butterish scent and taste.

• In our ancient Vedas Ghee is termed as “samskara anuvartana” , which means it retains its own goodness along with the health benefits of whatever it is cooked with.
• Ghee has a very high smoke point. It has short chain fatty acids which are easily absorbed by the body, are rich in
• Helps in absorption of vitamins, minerals that strengthen the immune system.
• Great for burns, memory retention, and has butyric acid, a fatty acid that contains anti-viral property which is believed to inhibit the growth of cancerous tumors.
• Boosts bone development, promotes healthy pregnancy, and improves eye health & great moisturizer for dry skin & cracked lips during winters.