Native to the pristine, high-altitude regions of Uttarakhand, the Badri cow is a remarkable symbol of India’s indigenous dairy heritage. Officially listed as the 40th recognized indigenous breed by the Bureau of Genetic Resources, the Badri cow is small in size but powerful in value. Unlike high-yield commercial breeds, these cows naturally graze in open pastures, feasting on a variety of Himalayan herbs and grasses that are rich in medicinal and nutritional properties.

The milk produced by Badri cows is limited in quantity but exceptionally high in quality. Rich in Omega-3 fatty acids, antioxidants, and essential nutrients like Vitamin A, D, E, and K, it is known to boost the body’s immunity and reduce the risk of cardiovascular diseases. The ghee made from Badri cow milk, especially when prepared using the traditional Bilona method, retains the natural essence and healing properties of the milk. This process involves curdling the milk, hand-churning the curd to extract butter, and then slowly heating it to produce pure, nutrient-rich ghee.

The Government of India, recognizing the health and cultural value of this breed, has taken significant steps for its conservation under the Rashtriya Gokul Mission. Several Growth Centres have been established in regions like Joshimath (Chamoli) and Lakhamandal (Dehradun), where over 300 milk-producing members from 21 cooperative societies contribute to the daily collection of more than 1100 litres of milk.