Built on Milk, Trust and Tradition
Amodha Dairy Products and Mithaiwallah Sweet Corner operate from a single facility in Prayagraj, Uttar Pradesh, manufacturing dairy products and traditional sweets using methods that have barely changed in generations.
It started with a simple frustration: dairy sold in most shops had stopped tasting like the milk, ghee and paneer our founders grew up with. Mass processing had made products cheaper and more available, but something had been lost along the way — the depth of flavour that comes from patient, traditional methods and honestly sourced milk.
Since 1998, we’ve built our business the slower way. We work directly with farmers in villages around Prayagraj rather than buying anonymous bulk milk, we hand-churn our ghee using the bilona method instead of separating cream directly, and our halwais still shape peda and knead khoya by hand. It takes longer and costs more — but it’s why customers who’ve tried both keep coming back to Amodha.
Our Values
Traditional Methods
From hand-churned bilona ghee to hand-shaped peda, we still use the slow, traditional techniques that shortcuts skip — because they produce better taste and texture.
Farmer Partnerships
Over 1,000 farmers across villages near Prayagraj supply our fresh milk daily, giving us traceability from source to shelf and giving them a fair, reliable buyer.
Uncompromising Quality
Every batch of milk is tested for fat, SNF and purity before it enters production. Our facility follows FSSAI-certified hygiene and quality-control standards.
Two Crafts, One Roof
Our dairy division and Mithaiwallah Sweet Corner share the same milk, the same khoya kitchen, and the same standards — so every product carries the same trust.
Milestones
- 1998
Amodha begins milk collection and dairy processing in Prayagraj.
- 2006
Launch of Mithaiwallah Sweet Corner, bringing traditional mithai-making in-house.
- 2014
Farmer network crosses 500 partners; facility upgraded for higher daily capacity.
- 2020
FSSAI-certified modern facility expansion, adding cold-chain retail distribution.
- Today
1,000+ farmer partners, 100+ retail partners, and Pan-India gifting & wholesale dispatch.
Why We Still Do It the Slow Way
The bilona method — culturing milk into curd, hand-churning it into butter, then slow-cooking that butter into ghee — takes far longer than modern cream-separation methods, and yields less ghee per litre of milk. Most manufacturers moved away from it decades ago for exactly those reasons.
We kept it because the results are worth it: a grainier texture, a deeper aroma, and a flavour that store-bought ghee simply doesn’t have. It’s the same philosophy behind everything we make, from our khoya-based sweets to our fresh paneer — modern hygiene and food safety standards, applied to genuinely traditional recipes and processes.
Visit Our Facility or Talk to Our Team
We welcome wholesale partners, corporate clients and curious customers to see how our products are made.