Our products, include Fresh Paneer, Fried Paneer, Masala Paneer, Chhana Paneer, Poppers (Breaded Paneer Sticks), Khoa/Mawa, Desi Ghee, Rasogolla, Gulab Jumun, Rasmalai, Mithai, Gajar Halwa and Entrees. We are a Canadian Food Inspection Agency & FDA approved facility. Manufactured under the "Mother Dairy " brand name, our products will bring you the extreme satisfaction that comes from consuming great tasting foods and these are available throughout the USA and Canada at Indian Grocers and Local Food Chains.

Dairy products

Desi Ghee

Welcome to fresh pure desi ghee from the finest quality milk of the canada prepared under strict hygienic condition with latest state of art of technology. Fresh pure desi ghee is the ultimate high quality natural desi ghee.the aroma and the flavour will make you feel back to is really different and special than all the available brands. Once you eat, you will get addicted to it. It is our promise
Ingredients: MILK FAT


Paneer is the most common South Asian and Persian cheese. It is an unaged, acid-set, non-melting farmer cheese made by curdling heated milk with lemon juice or other food acid. The process is similar to queso blanco, except that paneer does not have salt added. Paneer is very closely linked to the Turkish Beyaz peynir which is also strained and squeezed the same way. Paneer made at Mother Dairy is free form unwanted stabilizers and starches making it more delicious. Its really worth buying.
Ingredient: Milk, Lactic Acid/Citric Acid, Potassium Sorbate

Punjabi Dahi

Technically, Dahi is a fermented milk where part of lactose has been converted into lactic acid by the lactic bacteria. Dahi has the same nutritional value as the milk from which it is made. However, 90% of the yogurt is digested within an hour, as opposed to 30% for milk. The live bacteria continues to work in the intestine. This allows people intolerant to milk lactose to avoid flatulence and diarrhea. It also helps you rebuild the intestinal flora. Mother Dairy 's Punjabi Dahi will make remember the yogurt made by Mother back at home. Fresh, thicker, firm, creamy and above all tasty. You will ask more once you taste it and will say "ye Dil Mange More". As fresh as from farm.
Ingredients: Milk, Milk Ingredients(Skim Milk Powder), Bacterial Culture

Whipped Butter (Punjabi Makkhan)

Whipped Butter is butter that is whipped to incorporate either Nitrogen gas or air. The goal is to make it easy to spread even when chilled & to increase its volume. That being said, it is not really spreadable straight from the fridge, but it will get softer outside the fridge faster than regular butter. Whipped Butter can be somewhat more healthy than regular butter. A tablespoon of it has less of everything in it than a tablespoon of regular butter ,as it also has been butter in it. Punjabi Makkhan is not being made by anybody in the Indian subcontinent. Once you eat, you will ask for more. Give it a try.
Ingredient: Cream, salt, Nitrogen


Sweet Lassi

Lassi is a popular and traditional yogurt-based drink which originated in the Punjab region of the Indian subcontinent. It is made by blending yoghurt with water, salt, pepper, ice and Indian spices. Traditional lassi is sometimes flavored too. Lassi is very refreshing and quench thirsting. Mother dairy has brought an absolutely new product for the North American market. Mother Dairy is offering you two finest quality of Lassi original and salted and very soon it is launching sweet lassi and Mango lassi in the market.
Ingredients: Milk. Salt, Jeera, Ginger, Green chilli, Bacterial Culture



Rasmalai (rasa malai to some) is an Indian delicacy often categorized as a Milk Sweet. It is made from Paneer (Indian cottage cheese) and it makes a great dessert and is served chilled. The milk is concentrated to half its volume and the sugar syrup is added to the required quantity. The paneer balls are put in the concentrated milk . This product is garnished with pistachio and is served chilled
Ingredients: Milk, Sugar, Pistachio, Potassium sorbate and stabilizers. .

Gulab Jamun

Gulab Jamun is among India's most popular desserts! This delicious dessert consists of dumplings traditionally made of thickened or reduced milk, soaked in rose flavored sugar syrup. It gets its name from two words: Gulab which means rose (for the rose flavored syrup) and Jamun which is a kind of deep purple colored Indian berry (the cooked dumplings are dark brown in colour). Serve Gulab Jamun warm or at room temprature; by itself or topped with ice cream!


Combine 2 tsp of the maida with ¾ cup of water to make a flour solution. Keep aside. Heat the sugar syrup in a deep pan over a high flame and boil vigorously. When it boils, sprinkle half the flour solution in the sugar syrup and then put the chenna balls by upturning the plate on which they are kept. When the flour solution is added, a frothy layer is formed on the surface of the syrup. If the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution. After this, keep on sprinkling water (minimum 1 cup) on the surface of the sugar syrup. Make sure that the syrup froths all the time while cooking the rasgullas. Cook for about 15 minutes, continuously sprinkling water to enable the froth to form. Check if the rasgullas are cooked. To check that the rasgullas are cooked, drop a rasgulla in a pan of cold water. If it sinks to the bottom, it is cooked. Take out from the fire. Shift the rasgullas to a bowl along with 2 ladles of sugar syrup and 1 cup of water. Cool and chill for at least 3 to 4 hours before serving.
Ingredients: Milk, Sugar, Pistachio, Potassium sorbate and stabilizers. .