Rich, creamy, and full of natural goodness—this buffalo milk is sourced directly from Aman Nagar’s farm in Kamnagar. Raised without synthetic additives or hormonal boosters, his buffaloes are fed a clean, traditional diet that results in milk that’s both nutritious and delicious.
Perfect for making thick curd, desi ghee, or for enjoying as a high-fat, energy-rich drink, this milk brings village purity to your modern kitchen. Now available fresh on FarmLokal, this milk supports ethical sourcing and local dairy livelihoods.
 
Recipe You Should Definitely Try:
How to Make Doodh Peda (Milk Fudge with Buffalo Milk)
Ingredients (Makes 12–15 small pedas):
Buffalo milk – 1 liter (full fat)
Sugar – ⅓ cup (adjust to taste)
Ghee – 1 tsp (for greasing hands)
Cardamom powder – ½ tsp
Saffron strands – a few (optional)
Chopped pistachios – 1 tbsp (for garnish, optional)
Method:
Boil & Reduce Milk:
Pour buffalo milk into a wide, heavy-bottomed pan.
Boil on medium heat, stirring occasionally.
Keep scraping the sides and bottom as it reduces.
Make Mawa (Khoya):
Continue boiling until milk thickens into a dense, doughy mawa (this takes 40–60 minutes).
Stir constantly in the last 10 minutes to prevent burning.
Sweeten & Flavor:
Add sugar and stir on low flame until fully dissolved and combined.
Add cardamom powder and saffron strands.
Mix well and turn off heat.
Let it cool slightly but not completely.
Shape the Pedas:
Grease your palms with ghee.
Pinch small portions and roll into smooth balls, then flatten slightly.
Garnish with pistachios or saffron if desired.
Cool & Serve:
Allow to cool completely.
Store in an airtight container for up to 3–4 days at room temp.
Pairs With:
Festive thalis and pooja offerings
Masala chai or kesar milk
Gifting for Rakhi, Diwali, or Janmashtami
Let me know if you’d like a structured data markup or a version using condensed milk for a quicker recipe!
 

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