Manako Ghee is typically prepared by simmering butter, which is churned from cream (traditionally made by churning dah), skimming any impurities from the surface, and then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. Spices can be added for flavor. The texture, color, and taste of ghee depends on the quality of the butter, the milk source used in the process, and the duration of time spent boiling.
Store in a cool, dry place away from direct sunlight.
Keep container tightly sealed when not in use.
Use a clean, dry spoon to avoid contamination.
Not suitable for people with dairy allergies.
Check for any unusual odor or discoloration before use.
Manufactured in: Nepal
Pure cow milk butter (clarified to make ghee)
NO exchange/return if the seal is open
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