In every Indian home, the smell of ghee-roasted flour, simmering sugar syrup, and fragrant cardamom awakens childhood memories, festive laughter, and the essence of togetherness. These aren’t just aromas—they’re stories passed down through generations.
And at the center of them all lies Ghee, the golden soul of Indian cooking.
But not all ghee is created equal.
Namakwali A2 Badri Cow Ghee is more than just a cooking ingredient—it’s a heritage
superfood. Churned using the traditional Bilona method and made from the milk of indigenous free-grazing Himalayan Badri cows, this ghee is 100% pure, ethically sourced, and deeply nourishing.
Why Use A2 Bilona Ghee for Indian Sweets?
- ✅ Rich in Nutrition – Contains omega-3s, healthy fats, and vitamins A, D, E, and K.
- ✅ Authentically Crafted – Traditional Bilona churned A2 ghee preserving Ayurveda
values. - ✅ Pure & Ethical – No chemicals, preservatives, or additives.
- ✅ Unmatched Taste – The best ghee for sweets like laddu, halwa, and Mysore Pak.
🔗 Explore our complete A2 Ghee range for more traditional Indian dishes.
Traditional Indian Sweets Recipe Made with A2 Ghee
Here are 4 timeless Indian sweets, reimagined with the purity and nutrition of Namakwali A2 Badri Cow Ghee.
1. Besan Laddu – The Melt-in-Your-Mouth Delight
There’s something incredibly comforting about a warm Besan Laddu, made lovingly during Diwali, birthdays, or just because you miss home. It’s soft, slightly crumbly, aromatic, and full of warmth.
Ingredients
●1 cup besan (gram flour)
● ½ cup Namakwali A2 Badri Cow Ghee
● ¾ cup powdered jaggery (or sugar, to taste)
● ½ tsp cardamom powder
● 2 tbsp chopped cashews and almonds
Method
1. Heat ghee in a heavy-bottomed kadai over a low flame (around 120°C).
2. Add besan and roast it slowly for 12–15 minutes, stirring constantly.
3. Once golden and nutty, remove from the heat and cool for 5 minutes.
4. Mix in jaggery, cardamom, and chopped nuts.
5. While warm, shape into laddus with greased palms.
Pro Tip: Use a heavy-bottomed pan and stir continuously to avoid burning.
Why Namakwali Ghee Makes It Better:
Slow-roasting in pure A2 ghee enhances nutty aroma and prevents stickiness, making your laddus perfectly soft and melt-in-the-mouth.
2. Ghewar – The Royal Rajasthani Dessert
Ingredients for Ghewar:
● 1 cup maida (all-purpose flour)
● ¼ cup Namakwali A2 Ghee
● ½ cup chilled milk
● 1 cup cold water (adjust consistency)
● Ice cubes
● A2 Badri Cow Ghee for deep frying
For Sugar Syrup:
● 1 cup sugar
● ½ cup water
● Few saffron strands
● ½ tsp rose water
Method:
1. Cream ghee with ice cubes until fluffy.
2. Add maida and milk, then water for a thin batter.
3. Heat ghee in a tall vessel to 180°C.
4. Pour batter in a stream to create a lace-like structure.
5. Fry until golden. Soak briefly in warm sugar syrup. Top with rabri, nuts, and silver leaf.
Pro Tip: Ensure batter consistency is flowy and fry one ghewar at a time to
maintain shape.
Why Namakwali Ghee Makes It Better:
Our A2 ghee withstands high frying temperatures without smoking, ensuring your ghewar turns crisp, golden, and restaurant-perfect.
3. Moong Dal Halwa – The Slow-Cooked Celebration
Ingredients:
● 1 cup moong dal (soaked for 4 hours, then ground)
● ½ cup Namakwali A2 Badri Cow Ghee
● 2 cups full-fat milk
● ¾ cup sugar
● ½ tsp cardamom powder
● Chopped nuts & saffron
Method:
- Heat ghee and add moong dal paste.
- Roast slowly over a low flame (100–120°C) for 25–30 minutes until golden and
aromatic. - Add milk slowly while stirring constantly to avoid lumps.
- Add sugar and cardamom, cook until ghee separates (~15 mins).
- Garnish with saffron and nuts.
Pro Tip: Patience is key. Stirring continuously ensures perfect texture.
Why Namakwali Ghee Makes It Better:
The pure A2 ghee infuses halwa with rich, earthy flavor without making it greasy—perfectly balanced and deeply satisfying.
4. Mysore Pak – The Rich, Buttery Classic
Ingredients:
● 1 cup gram flour (besan)
● 1 cup Namakwali A2 Ghee (warm)
● 1 cup sugar
● ½ cup water
Method:
1. Grease a tray with ghee and keep it ready.
2. Boil sugar with water to reach a one-string consistency (~110°C).
3. Gradually add sifted besan while stirring to prevent lumps.
4. Slowly pour in warm ghee in 3–4 batches while continuously stirring.
5. When the mixture leaves the sides (~10 mins), pour it into the tray and level.
6. Cut once, slightly cooled.
Pro Tip: Use warm ghee and stir continuously to avoid a grainy texture.
Why Namakwali Ghee Makes It Better:
With Mysore Pak, ghee is the star. Our A2 ghee ensures a smooth, velvety texture with a
crispy top and rich aroma that lingers.
Frequently Asked Questions (FAQ)
Q1. What makes Namakwali A2 ghee different from regular ghee?
A: It's made from the milk of Badri cows, using the Bilona method, with no chemicals, retaining all Ayurvedic benefits.
Q2. Can I use this ghee daily for cooking or only for sweets?
A: Absolutely! It’s suitable for sweets, daily tadkas, chapatis, and even for babies and elders.
Q3. Is A2 ghee suitable for lactose-intolerant people?
A: Yes. Since it's clarified butter, it contains negligible lactose and is generally well-tolerated.
Final Thoughts: A Spoonful of Legacy
In a world of shortcuts, Namakwali A2 Badri Cow Ghee brings you back to the roots, where food was slow-cooked, flavors were deep, and every meal had meaning. Whether you’re preparing sweets for festivals, gifting loved ones, or treating yourself on a cozy Sunday afternoon, trust this ghee to deliver purity, wellness, and taste in every bite.
Because some ingredients do more than flavor your food—they nourish your soul.