Mysuru's sweet shops, caterers and hotels use a lot of ghee, the base of Mysore Pak, and khoa for milk sweets, most of all through Dasara and the wedding season. Dairy is the biggest farm term-loan line in NABARD's credit plan for the district.
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This is a small dairy unit that turns cream and white butter into ghee, and milk into khoa (thickened milk solids for sweets like peda and burfi). It sells ghee in bulk tins to sweet shops and hotels, and in small jars to homes.
Mysuru is the home of Mysore Pak, a sweet made with plenty of ghee, and its sweet shops, temples and hotels are busiest through Dasara and the wedding season. NABARD's 2026-27 credit plan for Mysuru makes dairy by far the largest farm term-loan line and maps ₹433.99 cr for food and agro processing.
What it takes: an FSSAI food licence, a clean processing room, a cream separator, ghee kettles, a khoa machine, a chiller and a kit to test milk fat and purity. The hard part is supply and trust. Much of the village milk goes to the dairy cooperative, whose own ghee is sold everywhere and widely trusted. You must buy from independent farmers or butter makers and pay on time, and still give buyers a reason to switch. Khoa spoils fast and buyers fear adulterated ghee, so test every batch and keep records.
Buyers are sweet shops, hotels, temples, caterers and households. Give samples to sweet shops and win a few steady bulk orders before adding a home-sized jar for local stores.
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