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Sukku Karupatti Mittai – Dry Ginger Palm Jaggery Bites250 g · 500 g
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பசு நெய் ·
പശുവിൻ നെയ്യ് ·
ಹಸುವಿನ ತುಪ್ಪ ·
गाईचे तूप
Traditional Cow Ghee
₹130MRP₹249
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Inclusive of all taxes
In short
7LAND cow ghee is made from the milk of native Kangayam and Uttukuli cows. The milk is set into curd, churned by the traditional bilona method, and the butter is slowly heated into ghee. It is lab tested and has no additives.
Ships from Tirupur. Delivery in 2–4 days in Tamil Nadu, 3–5 days in Kerala, Karnataka, Andhra Pradesh and Telangana, and 4–6 days to Maharashtra and Delhi. Free delivery on prepaid orders above ₹2,500.
| Brand | 7LAND |
|---|---|
| Origin | Milk of native Kangayam and Uttukuli cows, Tamil Nadu |
| Sizes | 100 ml · 300 ml · 500 ml · 1 L |
| SKU | 7L-GH-100 |
| Storage | Store in a cool, dry place, away from direct sunlight. Ensure the lid is tightly closed to retain freshness and prevent contamination. |
Also known as
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பசு நெய் Pasu neiTamil
പശുവിൻ നെയ്യ് Pashuvin neyyuMalayalam
ಹಸುವಿನ ತುಪ್ಪ Hasuvina tuppaKannada
गाईचे तूप Gaiche toopMarathi
About Traditional Cow Ghee
Traditional cow ghee from the milk of Kangayam and Uttukuli cows, two native breeds of Tamil Nadu. We make it the slow way: milk to curd, curd churned into butter, butter heated gently into golden ghee.
What makes it different
- Native cow milk from Kangayam and Uttukuli breeds.
- Bilona method: ghee from churned curd, not directly from cream.
- Lab tested, with no preservatives, colours or added flavour.
- Airtight jars from 100 ml to 1 L.
How to use it
- On rice, dal and sambar as a finishing spoon.
- Tadka and sweets: pongal, kesari, laddu and halwa.
- On rotis, dosa and parathas.
Why families choose it
- Milk from native Kangayam and Uttukuli cows
- Made from churned curd by the bilona method
- Rich aroma and granular texture
- Lab tested, no additives or preservatives
- Sizes from 100 ml to 1 L
How it is made
Milk from Kangayam and Uttukuli cows is boiled and set into curd overnight. The curd is churned by the bilona method to separate butter, and the butter is heated on a low flame until it turns into ghee. The ghee is filtered and packed.
Traditional Cow Ghee: common questions
Which cows is 7LAND ghee made from?
From the milk of Kangayam and Uttukuli cows, native breeds of the Kongu region of Tamil Nadu.
What is the bilona method?
It is the traditional way of making ghee from curd. The milk is set into curd, the curd is churned to get butter, and the butter is heated slowly into ghee.
Does the ghee need to be refrigerated?
No. Keep it at room temperature with the lid tightly closed, and always use a dry spoon.
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