रमेश कोल्हू वाले — शुद्धता और स्वाद, हर बूँद में विश्वास
Zero Chemicals • Zero High-Heat

The Ancient Art of Kolhu & Vedic Bilona

शुद्धता और स्वाद, हर बूँद में विश्वास

At Ramesh Kolhu Wale, we practice open-door craftsmanship. See how slow wood-pressing and clay-pot churning retain living prana, aroma, and essential fatty acids.

Lakdi Ki Ghani Machine crushing yellow mustard seeds
Operating live in Delhi NCR • 14 RPM slow cold extraction
Lakdi Ka Kolhu (Cold-Pressed)

Why Wood Makes All The Difference

When seeds are crushed in modern industrial metal expellers, intense friction creates temperatures up to 160°C to 200°C. This destroys fragile antioxidants, oxidizes delicate Omega-3 chains, and alters molecular structures.

In our traditional Lakdi Ki Ghani (Wooden Kolhu), the mortar and pestle are carved out of aged Vagai (Albizia Lebbeck) and Neem wood. Wood naturally absorbs heat, keeping the extraction temperature strictly under 38°C.

< 38°CPreserves natural Vitamin E
14 RPMSlow artisanal rotation
Ancient Vedic 5-Samskara Method

How We Make True A2 Desi Cow Bilona Ghee

Most commercial ghee brands do not make ghee from curd; they separate raw cream with centrifugal machines and boil it. That is NOT Bilona ghee.

Ramesh Kolhu Wale follows the sacred 5-samskara process:

1. Sandhana (Boiling): Fresh A2 Gir cow milk is boiled slowly over cow-dung wood fire in earthen handis.
2. Dadhimathan (Curdling): Natural starter culture is added to turn whole milk into nutrient-rich whole curd in clay pots.
3. Mathani (Bidirectional Churning): Wooden churner rotates clockwise and anticlockwise to separate light cultured makkhan.
4. Agnisanskar (Clarification): Cultured butter is gently simmered till liquid gold granules (danedar ghee) emerge.
5. Galana (Muslin Filtration): Filtered through fine muslin cloth into sterilized glass jars.
Vedic Bilona Churning in Clay Pot
28–30 Liters of A2 Gir Cow Milk yields exactly 1 Liter of RKW Bilona Ghee
The Health Truth Exposed

Why Your Body Deserves Ramesh Kolhu Wale

See the undeniable contrast between authentic wooden Ghani extraction and mass-produced industrial refined packets.

Parameter
Ramesh Kolhu Wale (RKW)
Commercial Refined Packets
Extraction Temperature
Under 38°C (Zero friction heat, true cold-press)
200°C – 250°C (High thermal degradation)
Chemical Solvents
Zero chemicals. Mechanical pressure only.
Petroleum Hexane used to leach out last drop
Bleaching & Deodorizing
Natural settling & cotton cloth filtration only
Treated with caustic soda, acid & artificial clays
Nutrient & Antioxidant Content
100% natural Vitamin E, Omega-3/6, Polyphenols intact
Stripped bare. Synthetic chemicals added back
Aroma & Taste
Appetizing, pungent natural aroma of raw seeds
Flat, odorless, plastic-like texture
Viscosity & Digestive Absorption
Light, non-sticky, easily digestible, zero acidity
Heavily processed, causes acid reflux & lipid buildup
Production Transparency
100% open — pressed before your eyes at RKW workshops
Secret mega-factories, hidden behind corporate gates
Live Transparency

Visit Our Pitampura Workshop in Delhi NCR

We welcome curious families, doctors, and students every single day. See the yellow mustard seeds poured into the wooden cavity, touch the cold oil frothing out, and fill your own glass bottles.