About
Kulfi since 1987. Sanju Icecream since 2004.
A family operation in Kandivali West. One production floor, one recipe philosophy, and a deliberate refusal to make ice cream that can sit on a shelf for a year.
Who makes Sanju Icecream?
Heritage
The story behind the name
1987 — Sanju Kulfi
The kulfi trade began in 1987, hand-set and sold from the family counter in Mumbai.
2004 — Sanju Icecream
Sanju Icecream was established in 2004 by Mr. Sonu Jayprakash Sharma, carrying forward the legacy of Late Shri. Jayprakash K. Sharma.
Today — Sanju Foods Private Limited
Kulfi, ice cream, falooda and kulfi falooda produced at the 500 sq ft facility in Kandivali West, Mumbai.
Standards
What we will not do
No preservatives, ever
No preservatives, no artificial flavours, no stabilisers, no synthetic colours. If it is not food, it does not go in the batch.
Four honest inputs
Natural milk, sugar, fresh fruit, dry fruits and chocolate. That is the entire pantry behind every tub and every kulfi stick.
500 sq ft Kandivali facility
One production floor in Kandivali West, Mumbai. Nothing is outsourced, white-labelled or bought in finished.
Fresh pulp, in-house dry fruit prep
Fruit is pulped fresh on site. Pistachio, almond and cashew are cleaned, roasted and cut in-house rather than bought pre-processed.
Batch frozen, rapid cooled to -18C
Small batches are rapid cooled to -18C so ice crystals stay tiny and the texture stays dense instead of airy.
1-2 week shelf life, on purpose
A 1 to 2 week shelf life is the freshness guarantee. Long-life ice cream needs chemistry we refuse to use.