Rohit Sharma, a reliable dairy supplier from Mangrauli in Noida, delivers pure and organic cow milk straight from his healthy herd. With its smooth texture and rich nutrients, this milk is perfect for everyday consumption and a balanced diet.
 
Key Features:
 
100% Pure & Farm-Fresh – Directly sourced from the farm for the best quality.
Easily Digestible – Light and refreshing, suitable for all age groups.
Nutritious & Healthy – Contains 2.9% fat and 8.1% SNF (Solid-Not-Fat) to support overall well-being.
Hygienically Processed – Collected and handled with strict hygiene measures to maintain purity.
No Preservatives or Additives – 100% natural, with no chemicals or artificial substances.
Perfect for daily use, tea, coffee, curd, paneer, and homemade dairy products, Rohit Sharma’s fresh cow milk ensures great taste and nutrition in every sip.
Recipe You Should Definitely Try:
Rasmalai (Milk Dumplings in Sweetened Saffron Milk)
Serves: 4–5
Ingredients (for the rasgulla “dumplings”):
Full‑fat milk – 1 liter
Lemon juice or vinegar – 1½ tbsp (diluted in 2 tbsp water)
Cold water – as needed
Ingredients (for the flavored milk):
Full‑fat milk – 1 liter
Sugar – ½ cup (adjust to taste)
Saffron strands – a few (soaked in 2 tbsp warm milk)
Cardamom powder – ½ tsp
Chopped pistachios or almonds – 2 tbsp
Method:
Make the Chena (Paneer Base):
• Bring 1 L milk to a gentle boil.
• Reduce heat, add diluted lemon juice or vinegar slowly while stirring.
• When milk curdles, turn off heat. Pour into a muslin cloth-lined sieve to drain.
• Rinse the curds under cold water to remove any sourness.
• Tie the cloth, hang for 30 minutes to drain excess whey.
Knead the Chena:
• Transfer the drained chena to a clean plate.
• Knead with the heel of your palm for 5–7 minutes until smooth and pliable (no graininess).
Shape & Cook Dumplings:
• Divide into 10–12 equal portions; roll each into a smooth ball and flatten slightly.
• In a wide pan, bring 2 cups water + 2 tbsp sugar to a rolling boil.
• Gently slide in the chena pattis, cover, and cook on medium heat for 8–10 minutes—dumplings will puff up.
• Remove from syrup and set aside.
Prepare the Sweetened Milk:
• In another pan, boil 1 L milk, reduce heat and simmer until slightly thickened (10–12 minutes).
• Add sugar, saffron‑infused milk, and cardamom powder. Stir and simmer for 3 minutes.
Assemble Rasmalai:
• Gently squeeze each rasgulla to remove excess syrup and place into the warm flavored milk.
• Chill for at least 2 hours to let the dumplings soak up the saffron‑cardamom milk.
• Garnish with chopped nuts before serving.
Pairs With:
Fresh mint sprigs for garnish
A light scoop of vanilla ice cream (for fusion twist)
Served as a festive dessert after rich Indian meals