The exact origin of Basundi is not known, but it has been prepared over several centuries in western and southern parts of India.
Basundi is a heat-desiccated, thickened milk dessert, having white to light caramel colour, creamy consistency with soft textured flakes that are uniformly suspended throughout the product matrix. Basundi has a sweetish caramel aroma. Consumed directly as a dessert, it contains all the solids of milk in an approx. Two-fold concentration plus additional sugar, with high food and nutritive value. Additives increase the calorific value of the product.
Shelf Life: Best before 10 days from packaging when stored below -18 0C
Milk cake (Kalakand) is a danedar type of multi layered burfi.
It is made from buffalo milk, Liquid Glucose & sugar; Decorated with Edible silver paper, cardamom, almond & pista nuts.
Shelf Life : Best before 5 days from packaging when stored in cool & dry place.
Modak is prepared using khoa based material. Khoa is mixed with sugar and then heated in a kadhai made of food-grade metal. Modak is mostly preferred as a Prasad (offering) to Lord Ganesha.
Shelf Life : Best before 5 Days from packaging when stored in cool & dry place.
Pedha is prepared using khoa based material. Khoa is mixed with sugar and then heated in a kadhai made of food-grade metal. After heating desired flavouring and nuts are added to the pedha mass. It contains Jaiphal.
Shelf Life : 5 days from manufacturing when stored in cool and dry place.