Visitors leaving Nagpur by train, road and air often carry orange barfi home as the city's gift sweet. A clean, licensed unit making it from real Nagpur orange pulp and local khoa can supply sweet shops, travel stalls and online buyers.
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This is a small sweet-making unit that turns khoa (milk cooked down until thick) and real Nagpur orange pulp into orange barfi and a few other orange milk sweets. You pack them in sealed, labelled gift boxes so they can travel and be sold away from your own counter.
Nagpur is called the Orange City, and orange barfi is the gift many visitors take home. The district has both halves of the recipe. The GI orange grows in the nearby talukas, and dairy is a big farm activity: NABARD's 2023-24 credit plan for Nagpur puts dairy term-loan potential at Rs.208.31 crore and names a NABARD-supported dairy farmers' company doing milk processing in Katol.
You need an FSSAI licence, a hygienic kitchen with steam or gas kettles, a freezer for pulp and a box-sealing machine. The hard part is shelf life: milk sweets spoil fast, so test your recipe, hygiene and packing before sending boxes far. Well-known sweet makers already sell orange barfi across the city, so you need a clear edge, such as real fruit, freshness or better terms for shops. Oranges are cheapest in the harvest months, so buying and freezing pulp then ties up cash.
Sell through sweet shops, shops at the railway station and airport, highway food stops, office festival gifting and your own online orders.
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Raw 85% · Processed 15%
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