American-educated Entrepreneur Transforms Dairy Model in Jhansi, Herbal Ghee Priced at ₹30,000 per Kilogram

Jhansi, November 13 (Daily Kiran) : In Jhansi, the price of herbal ghee is astonishingly high, reaching ₹30,000 per kilogram. This unique initiative is led by Tanya Bansal, a chartered accountant who studied in the United States.

After her marriage, Tanya chose to take charge of her family’s struggling dairy farm rather than pursue a corporate job. She began transforming it into a successful dairy model.

Upon entering this dairy, one is greeted by a large herd of indigenous cows. The farm is home to over 350 Gir and Sahiwal cows. It has evolved beyond just milk and ghee production, establishing itself as a structured dairy business.

Tanya, who married in 2018, learned of the financial troubles faced by the family’s dairy. Utilizing her financial expertise, she focused on improving operations, milk production, packaging, and marketing.

Speaking about her venture, Tanya noted, “We started our business in 2007. We produce three types of ghee: our everyday ghee, one made during the full moon, and a herbal ghee. The cows for the herbal ghee are given a special diet.”

She explained that the cows are fed a mix of tulsi, neem leaves, and various herbs, including ashwagandha and brahmi. “This ghee is beneficial for hair and skin. Those who use it report an increase in energy levels and it is often used as a medicinal remedy,” she added.

Tanya shared her journey: “Initially, customers buy the regular ghee, then try the full moon ghee, and as trust builds, they move on to the herbal option. I completed my schooling in Delhi and pursued my CA degree before moving to Jhansi after marriage. The dairy was already operational, but I commercialized it. Our first product was cow dung lamps, and with the blessings of the cows, we progressed.”

The herbal ghee, priced significantly higher than regular options, is made from milk of two special cows that are fed unique herbs. Due to high demand, customers often face a waiting period of about 90 days after placing an order.

Tanya emphasizes that this ghee serves not just as food but also as a traditional health remedy, which is why repeat orders are common. The dairy pays close attention to the care, cleanliness, and diet of the cows, contributing to both the preservation of indigenous breeds and local employment.

Today, this dairy has become a topic of discussion not just in Jhansi but also beyond. Tanya Bansal’s story illustrates how combining tradition with modern management can turn dairy farming into a successful enterprise.