Is Amul Pure Ghee Cow Ghee? Deciphering the Difference

December 4, 2025 •

3 min read

While many consumers assume 'pure' automatically means 'cow', the ingredient list for Amul clarifies otherwise. Is Amul Pure Ghee cow ghee? The standard Amul Pure Ghee is actually made from a blend of milk fat sourced from both cows and water buffalo.

Quick Summary

Amul's standard Pure Ghee is clarified butter derived from a blend of milk fat from both cows and buffaloes. The brand offers a separate product, Amul Cow Ghee, which uses only cow's milk fat for a distinct flavor and nutrient profile.

Key Points

Blended Milk Fat: The standard 'Amul Pure Ghee' is made from a blend of both cow and water buffalo milk fat.
Separate Cow Ghee Product: Amul also sells a product explicitly named 'Amul Cow Ghee', which is sourced from 100% cow milk.
Industrial Cream-based Process: Amul produces its ghee from fresh cream, an industrial process that differs from the traditional Bilona method used for premium A2 ghee.
Potential A1 Protein: Ghee from non-desi (foreign) cow breeds, which may be part of Amul's blend, contains A1 beta-casein protein, unlike the A2 protein in indigenous cow ghee.
DIY Purity Tests: Consumers can perform simple home tests, like the heat test or palm test, to check for adulteration.
Labeling is Key: The key is to read the label. If you seek pure cow ghee, look for the 'Amul Cow Ghee' product, not just 'Amul Pure Ghee'.

Understanding the Milk Source in Amul Ghee

The question of whether Amul Pure Ghee is cow ghee can be confusing for consumers. The product labeled 'Amul Pure Ghee' is made from a combination of milk fat derived from both cows and buffaloes. However, Amul also offers 'Amul Cow Ghee,' made exclusively from 100% cow milk.

The Composition of Amul's Ghee Products

'Amul Pure Ghee' utilizes a blend of cow and buffalo milk fat, with the specific ratio undisclosed, giving it a rich, granular texture and aroma. In contrast, 'Amul Cow Ghee' is a separate product made solely from cow's milk, resulting in a more pronounced yellow color due to beta-carotene and a distinct flavor.

Industrial vs. Traditional Methods

Amul employs a modern, industrial process using fresh cream. This differs from the traditional 'Bilona' method, which churns curd and is often used by artisan makers focusing on A2 ghee. These different methods and source materials result in variations in texture, aroma, and perceived purity.

How to Verify Ghee Purity at Home

Several simple home tests can help determine ghee purity.

The Heat Test: Pure ghee melts quickly into a clear liquid; impure ghee may melt slowly or leave residue.
The Palm Test: Pure ghee will melt on your palm within seconds; impure ghee may remain solid or feel sticky.
The Water Test: Pure melted ghee floats on water; impure ghee may sink or mix.

Comparing Amul Ghee Products


Feature	Amul Pure Ghee	Amul Cow Ghee	Traditional A2 Desi Cow Ghee
Milk Source	Cow and buffalo milk fat blend	100% Cow milk fat	100% Indigenous 'Desi' cow milk
Manufacturing Method	Industrial process from cream	Industrial process from cream	Traditional 'Bilona' method from curd
Flavor Profile	Rich and creamy with a granular texture	Distinctly nutty and aromatic	Strong, nutty aroma and grainy texture
Color	Ranges from creamy white to pale yellow	Golden-yellow due to beta-carotene	Golden-yellow
A1/A2 Content	May contain A1 proteins from Jersey cows	Often A1, as sourcing may include cross-bred cows	Exclusively A2 protein
Health Perception	Good source of vitamins A, D, E, K	Good source of vitamins A, D, E, K	Highly prized for digestive benefits and nutrients

The A1 vs. A2 Protein Aspect

Dairy from cross-bred cows, which may be in Amul's blend, contains A1 beta-casein protein. Some find this harder to digest than the A2 protein in indigenous cow milk. While Amul's ghee is pure in terms of being unadulterated clarified butter, it may not be exclusively A2-based, which is a factor for those seeking specific A2 protein benefits.

The Bottom Line for Consumers

Amul Pure Ghee is a blend, not solely cow ghee, unless you purchase the specific Amul Cow Ghee product. For many, Amul Pure Ghee is a high-quality cooking fat. However, those with preferences for the milk source (cow only), protein type (A2), or manufacturing method (traditional bilona) should read labels carefully. Understanding these differences helps in choosing the best ghee for individual needs. You can explore Amul's official website for more details on their products.

Conclusion

Amul provides different ghee products. 'Amul Pure Ghee' blends cow and buffalo milk fat, while 'Amul Cow Ghee' is 100% cow milk. Neither uses the traditional Bilona method. Understanding these distinctions, along with checking labels and recognizing different production methods, is key for consumers to make informed choices based on their dietary needs and preferences.

Frequently Asked Questions

No, the standard Amul Pure Ghee is made from a blend of milk fat from both cows and water buffaloes.

Amul Cow Ghee is a specific product made exclusively from 100% cow milk fat, while Amul Pure Ghee is a blend of cow and buffalo milk fat.

Look for specific labeling that says "100% cow ghee" or "A2 cow ghee." You can also check for a distinctly yellow color, as pure cow ghee is rich in beta-carotene.

No, Amul uses a modern, industrial process by churning fresh cream. The Bilona method is a traditional, hand-churned technique typically used for higher-end, A2 desi ghee.

Yes. A2 ghee is made from the milk of indigenous cow breeds (like Gir or Sahiwal) which contain A2 beta-casein protein. Standard Amul ghee may contain milk from cross-bred cows (with A1 protein) and buffaloes.

You can perform tests like the heat test (pure ghee melts quickly and clearly), the palm test (pure ghee melts from body heat), and the water test (pure ghee floats).

Both are rich sources of vitamins A, D, E, and K. For some individuals, the pure cow milk source and higher beta-carotene content in Amul Cow Ghee may offer specific nutritional benefits, particularly for those sensitive to A1 protein.

More expensive, traditional or A2 cow ghee typically costs more because it is made using the labor-intensive Bilona method from curd and sourced from indigenous A2 cows, which produce less milk than commercial breeds.