Tried at home
We tried Rosier's A2 Gir cow ghee at home. Here is what the family said
Very good ghee, packed with real care. Worth it for rotis, dal and khichdi. It will not dethrone homemade ghee at a table full of elders, and it does not need to.
In most Indian homes, ghee is not a product, it is an opinion. Everybody has a favourite brand, and at least one person at the table thinks all of them are worse than what their mother used to make.
So when we ordered a jar of Rosier's A2 Gir cow ghee, we knew the real test would not be ours. It would be the elders'.
The box
Glass and ghee are a risky combination to ship. This one arrived well protected: heavy cushioning, a snug seal and not a drop spilled. That sounds like a small thing until you have opened a greasy carton and spent ten minutes cleaning up.
The bottle is a one-litre glass jar. The label tells the full traditional story: A2 milk from Gir cows, made by the bilona method, grass-fed.
In the kitchen
The aroma is what gets you. Warm, rich, and very much the smell of a good ghee heating in a pan.
The texture is nicely granular, which many people look for as a sign of well-made ghee. The desk liked it very much and came away with no doubts about the quality.
The verdict at the dinner table
Here is the honest part. The elders in the family still preferred their own homemade ghee. That is a very high bar, and store-bought ghee rarely clears it with a traditional palate.
If nobody in your house makes ghee, that comparison does not apply to you, and this jar is a lovely thing to have on the shelf.
Where it fits
- Best for: hot rotis, khichdi, dal, a spoon over rice, festive sweets in small batches
- Probably not for: large-quantity deep frying, where you would burn through a premium jar very quickly
When it arrives
Check the seal and the best-before date. Store it in a cool, dry place out of direct sunlight, and always use a dry spoon. Water in the jar is the fastest way to spoil good ghee.
Our take
Carefully packed, aromatic and properly granular, this is a ghee the desk was glad to have in the kitchen. It did not beat the homemade batch, but very little does. For a household that buys its ghee, it is an easy one to recommend.
Households that do not make ghee at home, people who prefer glass over plastic, anyone who wants a granular, aromatic ghee for everyday cooking.
You mainly need ghee for deep frying in large quantities, or someone at home already makes it.
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