Why Jamkhambhaliya is Famous for Ghee? The Ghee Capital of India

In the heart of Devbhoomi Dwarka district in Gujarat lies a town that has become synonymous with purity and taste: Jamkhambhaliya. For centuries, this towm has held the unshakeable title of the "Ghee Capital of India". But what makes Jamkhambhaliya Ghee so special? Why do connoisseurs across the globe demand ghee specifically from this region?

1. The Maldhari Community & Ethical Animal Husbandry

The backbone of Jamkhambhaliya's dairy industry is the Maldhari community. "Mal" means cattle and "Dhari" means guardian. For them, cows and buffaloes are not just assets but family members.

• Free Grazing: Unlike industrial dairy farms where cattle are tied up, animals here graze freely on the rich, nutritious grasses of the Saurashtra region.
• Natural Diet: The quality of milk is directly related to the diet of the cattle. The natural vegetation of Jamkhambhaliya imparts a unique, rich flavor to the milk.

2. The Ancient "Valona" (Bilona) Method

While the world moved to cream separators and industrial machines, Jamkhambhaliya stuck to its roots. The ghee here is largely produced using the traditional Bilona method.

Milk is turned into curd, churned to extract butter (Makkhan), and then slowly heated. This slow-cooking process, often done in brass or earthen vessels, allows the ghee to develop that signature danedar (granular) texture and nutty aroma that machine-made ghee simply cannot replicate.

3. The Ideal Climate and Water

Locals believe that the water and air of Jamkhambhaliya play a crucial role. The dry climate of the Saurashtra region helps in the perfect fermentation of curd, which is the most critical step in making high-quality Bilona ghee.

4. A Tradition of Export

Jamkhambhaliya Ghee isn't just famous in India; it has been exported to countries in the Middle East and Africa for decades. The purity is so revered that it is often used as a benchmark for quality.

At ValonaVritti, we are proud to carry forward this legacy. Every jar of our ghee is a tribute to the soil, the cattle, and the diverse culture of Jamkhambhaliya.