Pune Zilha Sahakari Dudh Utpadak Sangh Ltd.

Katraj, Pune, Maharashtra

When milk fat is concentrated into a fraction of the original milk, that portion is known as cream. Cream is a rich portion of milk fat.
Cream is the product of cow or buffalo milk or a combination thereof which contains not less than 25 % milk fat.Buffalo cream is made from Buffalo milk. This cream is used only for ghee making not for cooking.
Shelf Life :30 days from manufacturing when stored below 50C

Recipe :1. Take 1 kg of Katraj cream in a 2L Aluminium vessel.2. Heat it on gas with very low heat. Keep stirring continuously.3. Take care that it does not spill out when boiling.4. Gradually yellowish coloured ghee and slurry will start separating.5. When the slurry becomes brown or red, it is an indication that ghee is ready. Stop stirring.6. When cools down to lukewarm temperature, the ghee can be poured in dry stainless steel container. Store in a dry place.7. Please ensure that the container is dry every time before pouring ghee in it.

Ghee is the pure clarified fat derived solely from milk or from desi (cooking) butter or from cream to which no coloring matter is added.
Ghee is the clarified butter fat prepared chiefly from cow or buffalo milk. Ghee is used as a cooking or frying medium, in confectionary, for direct consumption with rice chappatis etc.
Buffalo ghee is mainly used in indegeneous pharmaceutical preparations (Ayurveda).
Shelf Life :6 month from manufacturing when stored in cool and dry place.

Malai Burfi is a Plain variety of burfi.
It is made from buffalo milk & sugar; Decorated with Edible silver paper, cardamom, almond & pista nuts.
Shelf Life :Best before 5 days from packaging when stored in cool & dry place.

Lassi is a fermented Milk beverage popular in all parts of India. The technology of lassi making is however confined to only households. Lassi has a great potential in the Indian Market.Shelf Life :15 days from manufacturing when stored below 50C

Khoa / Khava / Mava refers to the partially dehydrated whole milk product prepared by the continuous heating of milk in a karahi over a direct fire, while also constantly stirring-cum-scraping by using a khunti till it reaches a semi solid consistency. Thereafter, the pan-contents are removed from the fire and worked up into a solid mass known as khoa-pat.
Shelf Life :15 days from manufacturing when stored below -180C