Ingredients:Milk, milk ingredients, bacterial culture, pectin.

Facts:

• Shreedhar Dahi is scoopable and can be lifted as a moon crescent from the cup.


• At Shreedhar, all dahi is produced using a standardised process with controlled culture composition to get uniform quality with consistent flavor and texture.


• Dahi is an important source of calcium and lactic acid, which is very essential in digestion.


• Dahi is easily digested and adds variety to a healthy diet.


• Dahi consumption helps check the growth of undesirable and harmful putrefactive bacteria in the intestine.Suggested Uses:
  
  
  
  • Dahi is generally consumed in its original form as an accompaniment to a meal.
  
  
  • It may be turned into raita by mixing with spices, ground red pepper, roasted cumin seeds and grinded mint. Raita is also made with grated cucumber, diced boiled potato, fried bits of gram-flour batter (pakori/boondi), or pulse-based vada(dahi-vada).
  
  
  • May be beaten and thinned into a sweet or savoury drink calledlassiwhich is refreshing and nutritious.
  
  
  • Dahi may also be consumed as a dessert containing sugar and fresh diced banana, orange slices, mango bites, strawberry or other seasonal fruits.
  
  
  
  

Ingredients:Milk, dairy product solids, clarified butter, potassium sorbate.

Facts:

• Khoa is used in the preparation of Indian confectionery at home.


• It is an important ingredient for sweet dishes like Pinni, Gulabjamun, Gajar Halwa, Peda, Burfi, Gujia etc.


• Saves time and effort compared to when starting from scratch.


• Khoa is a good source of protein and energy.


• Can be combined with cereals, wheat flour, sugar and flavourings in a number of recipes.


• Contains fairly large quantities of muscle building proteins, bone forming minerals and energy-giving fat and lactose.

• Full Cream Milk Powder is obtained by the process of two-step dehydration. The first step is condensing the material and then drying it in a spray drying tower. It consists of mechanical spraying of condensed milk in a special tower where in contact with hot air dehydration of falling drops of milk takes place. Readymade powder is subject to cooling.


• At Shreedhar, all dahi is produced using a standardised process with controlled culture composition to get uniform quality with consistent flavor and texture.


• This milk is used in food industry for production of Milk Chocolate, Ice-cream, Sauces, Yogurt, Cottage Cheese, Cheese and Bakery Industry.


• Full Cream Milk Powder is also used for producing reconstituted milk (adding such a quantity of water to obtain initial composition of the product).


• 
  

  Nutritional Value:

  
  
  
  
  • Milk powders contain all twenty-one standard amino acids, the building blocks of proteins, and are high in soluble vitamins and minerals.
  
  
  
  
  
  

  Specifications:

  
  

  PRODUCT DESCRIPTION

  
  
  
  
  • Full cream milk powder concentrated by Evaporator and then Spray Dried.
  
  
  
  

Ingredients:Milk Fat.

Facts:

• Ghee is a frying and cooking medium with a distinguished flavor.


• It is sometimes preferred for deep frying over oils because of its relatively higher smoke point (482 F).


• Ghee consists of pure clarified milk fat derived solely from milk, desi (cooking) butter or cream to which no colouring matter is added.


• Milk fat is a source of concentrated energy and is particularly useful in meeting the dietary energy requirements of infants and children.


• Ghee is also a valuable source of fat-soluble vitamins A, D, E & K which perform various physiological functions in the body.


• Indian sweets and meals cooked in ghee are considered to be of the finest quality.


• Shreedhar Desi Ghee is Casein and Lactose freeSuggested Uses:
  
  
  
  • Ghee can be used as a garnish for rice, papadums or spread lightly on chapatis, making these simple preparations much tastier.
  
  
  • Ghee is often offered to deities during religious ceremonies.
  
  
  • Many Indian sweets and other foods are cooked and / or fried in ghee.
  
  
  
  

• Butter is made by churning fresh cream. it is used as a spread and a condiment, as well as in cooking applications. butter consists of butter fat surrounding minuscule droplets consisting mostly of water and milk proteins. The most common form of it is made from buffalow's milk.


• Butter is catogarised in two ways being salted and unsalted.

Ingredients:Sugar, water, modified milk ingredients, wheat flour, canola oil, palm oil, sodium acid pyrophosphate, sodium bicarbonate, cellulose gum, corn starch, monocalcium phosphate, cardamom.

Facts:

• The term Gulab Jamun comes from the Persian gulab or "rose" referring to the rose-scented syrup and the Hindi jamun- a South Asian fruit with a similar size and shape to the dessert.


• It is an exotic mouthwatering delicacy.


• Gulabjamun is generally eaten warm so that its soft texture can be fully savoured.


• The dessert is often served at festive occasions such as weddings, Diwali (the Indian festival of light), the Muslim festival of Eid and other religious celebrations.


• Shreedhar Gulabjamun is made from dough that is shaped into round balls which are fried in oil and then immersed in a hot sugar syrup.

Ingredients:Milk, Modified Milk ingredients, citric acid, calcium chloride, potassium sorbate, modified food starch , xanthan gum , guar gum.

Facts:

• Paneer is good for health it is gluten-free, low in sodium and high in protein and calcium


• Shreedhar Paneer has an ideal moisture content, smooth texture and an excellent sliceability.


• It is made from rBST free milk.


• The porous and open texture allows sauces and spices to penetrate throughout the paneer pieces while they are cooked.


• The soft and mellow body enhances the taste and feel in your mouth.


• Shreedhar paneer has excellent freeze-thaw stability, uniform quality, and a durable shelf life.Available Paneer:
  
  
  
  • Fresh Paneer Block
  
  
  • Malai Paneer Block
  
  
  • Malai Paneer Cubes
  
  
  • Fried Paneer Cubes
  
  
  
  

• Skimmed Milk Powder is obtained in the process of two-step dehydration of fat removed from liquid milk. The first step is condensing the material and then drying in a spray drying tower. It consists of mechanical spraying of condensed milk in a special tower where in contact with hot air dehydration of falling drops of milk takes place. Ready made powder is subject to cooling. Milk produced in this manner is used in food industry and a semi-finished product for Ice-cream, Yogurt, Frozen Desserts, Cottage Cheese, Cheese, Chocolate and in Bakery.


• Skimmed Milk Powder is used also for producing reconstituted milk (adding such a quantity of water to obtain initial composition of the product).

Nutritional Value:

• Milk powders contain all twenty-one standard amino acids, the building blocks of proteins, and are high in soluble vitamins and minerals.PRODUCT DESCRIPTION
  
  
  
  • Skimmed milk is concentrated by evaporator and then spray dried.
  
  
  
  

Ingredients:Milk, milk ingredients, bacterial culture, pectin.

Facts:

• Shreedhar Dahi is scoopable and can be lifted as a moon crescent from the cup.


• At Shreedhar, all dahi is produced using a standardised process with controlled culture composition to get uniform quality with consistent flavor and texture.


• Dahi is an important source of calcium and lactic acid, which is very essential in digestion.


• Dahi is easily digested and adds variety to a healthy diet.


• Dahi consumption helps check the growth of undesirable and harmful putrefactive bacteria in the intestine.Suggested Uses:
  
  
  
  • Dahi is generally consumed in its original form as an accompaniment to a meal.
  
  
  • It may be turned into raita by mixing with spices, ground red pepper, roasted cumin seeds and grinded mint. Raita is also made with grated cucumber, diced boiled potato, fried bits of gram-flour batter (pakori/boondi), or pulse-based vada(dahi-vada).
  
  
  • May be beaten and thinned into a sweet or savoury drink calledlassiwhich is refreshing and nutritious.
  
  
  • Dahi may also be consumed as a dessert containing sugar and fresh diced banana, orange slices, mango bites, strawberry or other seasonal fruits.
  
  
  
  

Ingredients:Milk, dairy product solids, clarified butter, potassium sorbate.

Facts:

• Khoa is used in the preparation of Indian confectionery at home.


• It is an important ingredient for sweet dishes like Pinni, Gulabjamun, Gajar Halwa, Peda, Burfi, Gujia etc.


• Saves time and effort compared to when starting from scratch.


• Khoa is a good source of protein and energy.


• Can be combined with cereals, wheat flour, sugar and flavourings in a number of recipes.


• Contains fairly large quantities of muscle building proteins, bone forming minerals and energy-giving fat and lactose.

• Full Cream Milk Powder is obtained by the process of two-step dehydration. The first step is condensing the material and then drying it in a spray drying tower. It consists of mechanical spraying of condensed milk in a special tower where in contact with hot air dehydration of falling drops of milk takes place. Readymade powder is subject to cooling.


• At Shreedhar, all dahi is produced using a standardised process with controlled culture composition to get uniform quality with consistent flavor and texture.


• This milk is used in food industry for production of Milk Chocolate, Ice-cream, Sauces, Yogurt, Cottage Cheese, Cheese and Bakery Industry.


• Full Cream Milk Powder is also used for producing reconstituted milk (adding such a quantity of water to obtain initial composition of the product).


• 
  

  Nutritional Value:

  
  
  
  
  • Milk powders contain all twenty-one standard amino acids, the building blocks of proteins, and are high in soluble vitamins and minerals.
  
  
  
  
  
  

  Specifications:

  
  

  PRODUCT DESCRIPTION

  
  
  
  
  • Full cream milk powder concentrated by Evaporator and then Spray Dried.
  
  
  
  

Ingredients:Milk Fat.

Facts:

• Ghee is a frying and cooking medium with a distinguished flavor.


• It is sometimes preferred for deep frying over oils because of its relatively higher smoke point (482 F).


• Ghee consists of pure clarified milk fat derived solely from milk, desi (cooking) butter or cream to which no colouring matter is added.


• Milk fat is a source of concentrated energy and is particularly useful in meeting the dietary energy requirements of infants and children.


• Ghee is also a valuable source of fat-soluble vitamins A, D, E & K which perform various physiological functions in the body.


• Indian sweets and meals cooked in ghee are considered to be of the finest quality.


• Shreedhar Desi Ghee is Casein and Lactose freeSuggested Uses:
  
  
  
  • Ghee can be used as a garnish for rice, papadums or spread lightly on chapatis, making these simple preparations much tastier.
  
  
  • Ghee is often offered to deities during religious ceremonies.
  
  
  • Many Indian sweets and other foods are cooked and / or fried in ghee.
  
  
  
  

• Butter is made by churning fresh cream. it is used as a spread and a condiment, as well as in cooking applications. butter consists of butter fat surrounding minuscule droplets consisting mostly of water and milk proteins. The most common form of it is made from buffalow's milk.


• Butter is catogarised in two ways being salted and unsalted.

Ingredients:Sugar, water, modified milk ingredients, wheat flour, canola oil, palm oil, sodium acid pyrophosphate, sodium bicarbonate, cellulose gum, corn starch, monocalcium phosphate, cardamom.

Facts:

• The term Gulab Jamun comes from the Persian gulab or "rose" referring to the rose-scented syrup and the Hindi jamun- a South Asian fruit with a similar size and shape to the dessert.


• It is an exotic mouthwatering delicacy.


• Gulabjamun is generally eaten warm so that its soft texture can be fully savoured.


• The dessert is often served at festive occasions such as weddings, Diwali (the Indian festival of light), the Muslim festival of Eid and other religious celebrations.


• Shreedhar Gulabjamun is made from dough that is shaped into round balls which are fried in oil and then immersed in a hot sugar syrup.

Ingredients:Milk, Modified Milk ingredients, citric acid, calcium chloride, potassium sorbate, modified food starch , xanthan gum , guar gum.

Facts:

• Paneer is good for health it is gluten-free, low in sodium and high in protein and calcium


• Shreedhar Paneer has an ideal moisture content, smooth texture and an excellent sliceability.


• It is made from rBST free milk.


• The porous and open texture allows sauces and spices to penetrate throughout the paneer pieces while they are cooked.


• The soft and mellow body enhances the taste and feel in your mouth.


• Shreedhar paneer has excellent freeze-thaw stability, uniform quality, and a durable shelf life.Available Paneer:
  
  
  
  • Fresh Paneer Block
  
  
  • Malai Paneer Block
  
  
  • Malai Paneer Cubes
  
  
  • Fried Paneer Cubes
  
  
  
  

• Skimmed Milk Powder is obtained in the process of two-step dehydration of fat removed from liquid milk. The first step is condensing the material and then drying in a spray drying tower. It consists of mechanical spraying of condensed milk in a special tower where in contact with hot air dehydration of falling drops of milk takes place. Ready made powder is subject to cooling. Milk produced in this manner is used in food industry and a semi-finished product for Ice-cream, Yogurt, Frozen Desserts, Cottage Cheese, Cheese, Chocolate and in Bakery.


• Skimmed Milk Powder is used also for producing reconstituted milk (adding such a quantity of water to obtain initial composition of the product).

Nutritional Value:

• Milk powders contain all twenty-one standard amino acids, the building blocks of proteins, and are high in soluble vitamins and minerals.PRODUCT DESCRIPTION
  
  
  
  • Skimmed milk is concentrated by evaporator and then spray dried.