About Us
At Rishi Sagar, we continue a third-generation legacy shaped by purity, trust, and mindful care. Every step we take reflects our commitment to clean processes and honest food.
A Legacy Passed Through Generations
For more than 30+ years, we have continued a family tradition rooted in purity, quality, and responsible practices.
Our Story Through the Years
1995
A humble beginning
We began as a small family-run dairy with a simple aim to provide pure and reliable milk to the local community.
2006
Abohar plant established
This marked our first major step toward growth, helping us achieve consistent production and better quality control.
2012
Expansion in Abohar
With rising demand, we expanded our operations and strengthened our processing capabilities to support growing needs.
2016
A new milestone
We reached a handling capacity of two lakh litres per day, marking an important phase in our growth journey.
2021
Bathinda plant launched
A modern facility with a capacity of three and a half lakh litres per day helped improve efficiency and scale.
2025
Partnership with Sahiwal desi cow farm
We partnered with a dedicated Sahiwal cow farm to support the high demand and strengthen our focus on A2 milk quality.
With Love, From our Family to Yours
When we began Rishi Sagar, it was never just about making ghee. We wanted to keep alive what our mothers and grandmothers taught us, that real food carries emotion. Every batch we make is an effort to preserve that feeling of home and the richness of desi ghee. Purity is not just our promise, but our tradition.
- Founder, Rishi Sagar
From Milk to Pure Desi Ghee at Rishi Sagar
01
Collecting Milk
We collect fresh milk from cows and buffaloes raised on a natural diet of grains, jaggery, and clean water at our farms in Punjab. No chemicals or added hormones are used. Each batch of milk is carefully checked for quality before processing.
02
Pasteurisation & Churning
The milk is gently pasteurised to ensure hygiene and safety. The cream is then separated naturally. During churning, curd culture is added to the cream to help form butter through a bilona-inspired process, with machines supporting cleanliness and consistency.
03
Slow Heating & Triple Filtration
The butter is slowly heated on a low flame to bring out the natural aroma and golden color. Once ready, the ghee is filtered multiple times to remove impurities and keep it clean and clear.
04
Packaging
After natural cooling, the ghee is packed in glass jars, and tins. Packaging is done in a clean environment to preserve freshness, taste, and purity.
What Families Say
1
Reminds me of old times.
After years of trying different brands, Rishi Sagar feels like the ghee my grandmother used to make. Rich aroma, golden texture, and perfect taste!
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