Enjoy the purity of fresh cow milk, sourced directly from Aman Nagar’s farm in Kamnagar. This milk comes from naturally raised cows, fed on green fodder and cared for using traditional, ethical dairy practices. Free from preservatives and chemicals, the milk has a light, pleasant taste and is ideal for daily consumption—perfect for tea, coffee, curd, or a healthy glass on its own.
Delivered fresh and locally from Kamnagar, this milk brings you closer to real food and supports the livelihoods of rural dairy farmers. Now available on FarmLokal.

Recipe You Should Definitely Try:
How to Make Kesar Phirni (Saffron Rice Pudding)
Ingredients (Serves 3–4 bowls):
Full-fat cow milk – 1 liter
Basmati rice – ¼ cup (washed and soaked for 30 mins)
Sugar – ⅓ cup (adjust to taste)
Saffron strands – 10–12 (soaked in 1 tbsp warm milk)
Cardamom powder – ½ tsp
Chopped almonds – 1 tbsp
Chopped pistachios – 1 tbsp
Rose water – ½ tsp (optional)
Method:
Prep the Rice:
Drain soaked rice.
Grind into a coarse paste using a few spoons of water or milk.
Set aside.
Boil Milk:
Bring cow milk to a boil in a heavy-bottomed pan.
Stir occasionally to avoid burning.
Cook Phirni:
Lower the heat.
Slowly add the rice paste while stirring constantly to prevent lumps.
Simmer on low heat for 15–20 minutes until the mixture thickens.
Stir continuously.
Flavor It:
Add sugar and stir until dissolved.
Add saffron milk, cardamom powder, and rose water.
Mix well and cook for 2–3 minutes more.
Turn off the heat.
Cool & Serve:
Pour phirni into clay bowls or small bowls.
Garnish with chopped nuts and a few saffron strands.
Cool to room temperature, then refrigerate for a few hours.
Serve chilled.
Pairs With:
After a rich Mughlai or Punjabi meal
Festive thalis and celebrations
Evening sweets with kesar chai


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