Mr. K Manikkam Chettiyar started a local ghee shop in Namakkal in the year 1955. The trail begins here. He outsourced milk cream, butter, and ghee from the local dairyman and joint public and processed it into fine ghee for trading on his domestic routes. He did business on a smaller scale.
Later, his grandson Mr. R. Balasubramanian succeeded him and took the business positively. With all his hard work, effort, and sleepless nights, he founded the brand "Ramana Ghee". It has created tremendous growth in all aspects, including Infrastructure, Machinery, Processing Methods, Packing, Marketing, and Financing. He is known for his smile, hospitality, and optimism. However, he would not have achieved this without the support of his wife, Mrs. Maheshwari, and his mother, Mrs. Lakshmibai.
While the world struggled, the Covid pandemic hit him hard too. His demise made his younger son Mr. Manoj B (MBA) , take over the business in 2019. Now the company is in the hands of another ambitious, efficient, straightforward, enterprising, and modern-day businessman.
Ghee is a type of clarified butter that is popular in Indian cuisine and Ayurvedic medicine. It is made by simmering butter, which causes the water content to evaporate and the milk solids to separate from the fat. The remaining golden liquid is strained and used as a cooking ghee. It has a rich flavour , making it ideal for frying and sautéing. Ghee is also believed to have health benefits, including being a source of healthy fats and antioxidants.
Sourcing high quality butter
Melting the butter slowly until it reaches its finest quality at optimal temperature
Settling it down overnight to separate ghee and ghee-residue
Fine-tuning the ghee ( dreg removal)
Precipitating ghee at optimal temperature until it reaches the perfect danedar ghee
The best dhanedar ghee is ready for packing in a streamlined way