Toned milk is a method, developed in India, of treating buffalo milk by adding skim milk, powdered skim milk and water to buffalo milk.

Made with milk, sugar, colorings and artificial or natural flavorings. Flavored milk is often pasteurized using ultra-high-temperature (UHT) treatment, which gives it a longer shelf-life than plain milk.

Energy milk is a method, developed in India, of treating buffalo milk by adding skim milk, powdered skim milk and water to buffalo milk.

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Curds are a dairy product obtained by coagulating milk in a process called curdling. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar.

Peda (pronounced [ˈpeːɽaː]) is a sweet from the Indian subcontinent, usually prepared in thick, semi-soft pieces. The main ingredients are khoa, sugar and traditional flavorings, including cardamom seeds.

Paneer is a fresh and common in South Asia, especially in Indian, Pakistani, Afghan, Nepali, Sri Lankan, and Bangladeshi cuisines. It is an unaged, acid-set, non-melting farmer cheese or curd cheese.