From the land of Srirangam · Farms of Tamil Nadu

Rooted in Tradition. Golden in every spoon.

Hand-churned A2 Bilona Ghee from indigenous Kangayam & Gir cows, with ancestral malts, herbal soups and heirloom grains. 100% natural, traceable to every batch.

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40+
Native desi cows
25–30 L
Milk for 1 L ghee
100%
Batch traceable

Our Flagship

A2 Bilona Desi Cow Ghee

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    25–30 L of pure A2 grass-fed cow milk go into every single litre of our Bilona ghee. That's why it smells like your grandmother's kitchen.

    The Vedic Bilona Method

    Five slow stages. No shortcuts.

    Industrial ghee skims cream with centrifuges. Ours begins as whole curd, set overnight in clay pots, the way the Charaka Samhita describes true ghrita.

    1. 01

      Fresh A2 Milk

      Morning milk from free-grazing Kangayam & Gir cows, gently boiled.

    2. 02

      Clay-Pot Curd

      Cultured overnight in earthen pots. Fermentation pre-digests lactose.

    3. 03

      Bilona Churn

      Two-way wooden mathu churning before sunrise, while the air is cool.

    4. 04

      Makkhan

      Cultured butter is gathered by hand, preserving its delicate lipids.

    5. 05

      Slow Simmer

      Heated on low flame until granular, aromatic and deep golden.

    The Pantry

    Ancestral foods, made the slow way

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    Why Rangaa Roots

    Where ancestral wisdom meets the lab

    Farm Sourced

    Grown in native Tamil Nadu soils: the Cauvery Delta, Jawadhu Hills and Hosur. No synthetic fertilisers, ever.

    Traditional Methods

    Rope Bilona churning, wood-pestle oil extraction and stone grinding.

    Traceable Products

    Every jar carries a verified batch ID, farm origin and packed date.

    Carefully Packed

    Food-grade glass and recyclable canisters. Zero synthetic preservatives.

    Talk to the Makers

    Questions about a product? Chat directly with our team on WhatsApp.

    Loved across South India

    From families who taste the difference

    G. Aswin, founder of Rangaa Roots
    G. Aswin · Founder

    Our Story

    “My grandparents taught me that real food is medicine, made slowly with patience. I started Rangaa Roots to bring that same slow-made taste and healing wisdom to the world, now proven by science.”

    G. Aswin
    Founder & Scientific Head · B.Tech Biotechnology, R&D Scientist

    From the grandparents' kitchen to the R&D lab: every recipe is validated with modern analytical phytochemistry before it reaches your table.

    Bring home the taste of tradition

    Have a question about our ghee, malts or grains? Talk to the Rangaa Roots team directly.

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