In 1997, our family operated an industrial ice-block warehouse near Baker Junction. Local plantation owners brought excess ripe mangoes and wild jackfruit that would otherwise spoil under monsoon humidity.
We hand-pitted the fruit, stirred it into fresh morning cow's milk from nearby Meenachil dairies, and lowered rectangular stick molds directly into our sub-zero brine tanks.
Four steps, zero powders
Fruit pulp extraction
Morning milk boil
Wooden stick setting
Deep brine freeze
Ripe jackfruit, alphonso mangoes, and tender coconut water are scooped manually within 36 hours of orchard picking.
Raw whole cow's milk from Kottayam cooperatives is gently pasteurised with unrefined cane sugar, avoiding powdered shelf stabilisers.
Heavy food-grade stainless racks receive the blended fruit emulsion before hand-aligned birchwood sticks are dropped in.
Molds submerge into circulating minus twenty-degree brine baths, creating micro-ice crystals that preserve dense fruit chew.
Cold well water, native fruit pulp, and zero synthetic shortcuts.
No industrial thickening gums, no chemical clouding agents, and no imported fruit syrups. If an ingredient cannot grow in Kerala soil or come from a local dairy, it never enters our molds.
Twelve regional fruit and fresh milk sticks ready for wholesale distribution and summer catering.