Indian cuisine flaunts a variety of dairy products . Every major states in India has their own unique taste and variety of dairy products depending upon ethnic background and geographical location. The majority of these products can be broadly classified into three main catagories curdled products, like chhena, Paneer,etc or non-curdled products, like khoa, barfi, etc and also fermented products like kheer ,basundi etc

Curdled Dairy Products


They are an unaged, acid-set, non-melting farmer cheese made by curdling heated milk with lemon juice or other non-rennet food acid, and then removing the whey and pressing the result into a dry unit.

Diced Paneer


A bowl full of Rasgulla

Delicious circular spongy dough made form chenna and flavoured (optional with cardamom ) Rosogolla is the pride of Bengal. Nearly every confectionary in Bengal flaunts their different variety of rasgulla or rosogolla of differ sizes and types. Small doughs of chenna are cut and then they are soaked in sweet sugar syrup in order to make this mouth watering delight.


It is a confection made from chhena mixed with sugar then grilled lightly to caramelize, but removed from heat and molded into a ball or some shape. They also originated in Bengal.

Platter for Sandesh


A dough of Chenna

Chenna  is just like paneer, except in here some whey are left and the mixture is beaten thoroughly until it becomes soft, of smooth consistency, and malleable but firm.


Fermented Dairy Products

Mishti Doi

Mishti Doi

Originated in Bengal and bangladesh. Mishti doi is prepared by boiling sweetened milk till it thickens and then gur ( khejur)  or date molasses and then allow it to ferment overnight . It is mandatory to use earthenware for to making of dahi since the porous walls helps in gradual evaporation of water through it and also produces the right temperature for the growth of the culture resulting in formation of yogurt.


Whey when fermented with yeast gives weyvit as a byproduct of the cheese/channa making industry it is both alcoholic and non-alcoholic beverage as a result of fermentation. 


Wheyvit beverage


Shrikhand made with mango

Shrikhand are made up of strained yogurt mixed with sugar, and often flavorings such as cardamom, saffron, or fruit. It is one of the traditional sweet from Maharashtra ,prepared from ‘hung curd.it is usually flavored with saffron, nutmeg, cardamom, almonds and pistachios .

Other Dairy Products


Desert prepared with colostrums of bovines are locally in parts of Maharashtra, India is known as kharwas. There is a great sacrifice in making it since these are made from the first milk of a cow or buffalo. It is made by sweetening the colostrums and steaming it. Its special composition enables it to thicken and become milk jelly.


Colostrums: It is referred to first milk of any mammal which has a high protein contain along with antibodies which helps in building a newborn’s immunity(these are also mildly laxative which in turn helps kick start a newborn’s digestive system as a whole) .



Rice kheer

t is made by boiling rice or broken wheat, and sometimes flavored with cardamom, raisins, saffron, pistachios, or almonds, tapioca, or vermicelli along with milk and sugar these are typically served at birthdays and also is a popular desert.


Basundi is an Indian desert which is very popular in the western states of Maharashtra and Gujarat. Milk is boiled till it thickens and nuts mainly pistachio and cashew are mixed thoroughly along with flavoured aromatic spices and resins. Basundi are also known as rabri in certain parts of north India like Assam and West Bengal .


Chhena Murki

Chena Murki

It is basically a desi version of cottage cheese,milk and sugar. This dessert first originated in Odisha and it is made by frying cubes of chhena till the outside browns, then these fried cheese balls are soaked in a syrup made up of boiling milk and sugar till its consistency becomes thick added with Other flavored with aromatic spices.

Non-Curdled Dairy Products


Ghee is basically clarified butter which originated in the exotic subcontinent of India. It is usually cooked for a long time in order to caramelize the milk sugar mixture and also sterilize the liquid. It has various uses, mainly used as a substitute for cooking oil it is used in every Hindu religious ritual or festival and also used in traditional medicine. Made by simmering butter which is further churned from the cream. Any type of impurities must be skimmed from the surface and then the liquid gathered is allowed to settle, solid residues are removed from the settling tanks and the clear liquid is introduced to salt, spices and preservatives and sold in small containers.

Desi Ghee


Kesar Peda

They originated in the present day city of Mathura in Uttar Pradesh. Peda or Pera is an Indian confectionery which has semi-soft texture. Peda is made from khoa ,sugar and traditional flavouring or aromatic spices including cardamom seed , saffron and pistachios , etc. Their color varies from creamy white to vibrant yellow because of the saffron. At different parts of the subcontinent they are called by different names like penda in Gujrati , pera in Bengali , and of course pedha.


Khoa ( Mawa) is made by reducing milk in an open pan over heat. It is a typical indian dairy product, widely used in cuisines throughout the subcontinent, encompassing India, Nepal,Bangladesh, Pakistan. it  is made either from dried whole milk or by thickening it over an open iron pan. It has lower concentration of moisture as that of a typical cheese such as ricotta.



Kaju Barfi

It is made as a confection throughout the Indian subcontinent and mostly in the northern states. Concentrated sweetened milk is condensed till it solidifies and are flavored with kaju, pistachio, etc. There are a many varieties of barfi namely they are kaju barfi, pista barfi, sing barfi , besan barfi etc. It is also known as borfi in most north-eastern states such as Bengal.



Kulfi if compared  to ice cream, it is not whipped or otherwise aerated ,made from slowly freezing sweetened condensed milk. It  is often described as traditional Indian ice cream but is popular throughout South-Asia and parts of middle east and is also served as a desert in many restaurants across  the world .Though being similar to ice cream in appearance and taste however they are much more denser and creamier. It comes in variety of flavours like cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio also.