Our high quality product

Pure Cow Ghee

Made from the best of the dairy produce from the milk belt of South India, and simmered slowly until it is ready — not a minute before.

✓Agmark graded
1ingredient: milk fat
7sizes, 50 ml – 15 L

A 200 ml jar of Nambisan’s Pure Cow Ghee on a dark wooden table, warm natural light

There is only one way to make gheeFour days to perfectionThe art of slow, the taste of lifeAgmark gradedThere is only one way to make gheeFour days to perfectionThe art of slow, the taste of lifeAgmark gradedThere is only one way to make gheeFour days to perfectionThe art of slow, the taste of lifeAgmark gradedThere is only one way to make gheeFour days to perfectionThe art of slow, the taste of lifeAgmark graded

From the milk belt of South India

How our ghee is made

Scroll on — the picture follows the jar from butter to your table.

A bowl of golden ghee with fresh flowers on a cloth

Golden ghee pouring from a spoon into a brass vessel

A spoonful of granular ghee lifted from the jar

A sealed jar of Nambisan’s Pure Cow Ghee

01
Butter from the milk belt
It starts with the best of the dairy produce from the milk belt of South India — pure cow butter, and nothing else.
02
A slow, gentle flame
The butter is heated gently over a slow flame and left to simmer — four days from butter to jar — until the milk solids turn gold and the aroma fills the room.
03
The grain forms itself
Filtered and left to cool at its own pace, the ghee settles into the fine, natural grain that tells you it was never rushed.
04
Checked, packed, yours
Tasted and tested at our Perundurai plant, then sealed with a batch number and best-before date — ready for your table.

200 ml

Pick your jar

A size for every kitchen

From a 50 ml jar by the stove to a 15 litre tin for the sweet shop down the road — every pack holds exactly the same ghee.

Our most-loved jar, and the one that won the IndiaStar Award for its pack.

Find it near you Bulk and trade packs

The Nambisan’s standard

What goes into every jar

Four promises we keep in every batch — and can show you on the label.

Purity

Made from pure cow butter, exactly as the jar says. The ingredient list has one entry: milk fat.

Process

Simmered slowly at our Perundurai plant, designed in Europe, where modern control protects an old recipe.

Tradition

The same method across four generations of customers, served continuously since 1932.

Taste

A rich, nutty aroma and a fine natural grain that lifts every dish you cook.

In the kitchen

For every dish you cook

Be it a ghee dosa, parathas, hot rice with dhal or festival sweets — swipe for ideas.

Everyday

Hot rice & dhal

A spoonful over steaming rice is the oldest comfort food there is.

Tempering

The perfect tadka

Mustard, cumin and curry leaves crackling in hot ghee — then straight over sambar or dal.

Roasting

Ghee roast dosa

Crisp edges, golden centre, and the aroma that brings everyone to the kitchen.

Festive

Laddus & payasam

Festival sweets are where ghee’s aroma matters most. Ours was made for them.

A family sharing a meal with Nambisan’s on the table

Together

Family feasts

Ninety-four years of Sunday lunches, weddings and Onam sadyas.

Since 193294 years

94 years of continuous tradition. Since Mr. M.K. Nambisan began the D.V. Dairy Farm in 1932, the method has changed hands, never shape.

Read the 94-year story

Good to know

Questions we are often asked

Plain answers from the people who make it. If your question is not here, write to info@nambisans.in and our team will reply.

Reviewed by the Nambisan’s quality team, PerunduraiLast updated October 2026

What is Nambisan’s Pure Cow Ghee made from?

Pure cow butter, and nothing else. The ingredient line on the jar reads simply “milk fat”. There are no added colours, flavours or preservatives; the colour and aroma come from the butter and the slow simmer.

Why does the ghee look grainy?

Those fine grains are a sign of slow making. When butter is clarified gently and allowed to cool at its own pace, the fat crystallises into small, even granules — what many households call danedar ghee. Ghee that has been rushed tends to set smooth and waxy.

How should I store an opened jar?

Keep the lid closed, use a clean, dry spoon, and store the jar in a cool place away from direct sunlight. Ghee does not need refrigeration; in a cold kitchen it will simply firm up and soften again at room temperature. Keep water out of the jar — moisture is what shortens the life of any ghee.

How long does it keep?

The best-before date is printed on every jar and is counted from the date of packing. Stored as above, the ghee keeps its aroma and texture right up to that date.

Is Nambisan’s ghee Agmark graded and FSSAI licensed?

Yes. Nambisan’s is one of the few producers that works to a standardised process and carries the Agmark grade, and every pack is made under an FSSAI licence whose number is printed on the label.

Where is it made?

At our own plant in the SIPCOT Industrial Growth Centre, Perundurai, Erode, Tamil Nadu — commissioned in 2016 and designed in Europe — from butter sourced in the milk belt of South India.

Taste the range

Two products, one promise — slow goodness, naturally.

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