Auraiya district is situated in the fertile Doab region and is primarily known as a plastic hub, with large units manufacturing plastic containers and other products. The district is also traditionally renowned for the trade of pure and aromatic Desi Ghee. Under the One District One Cuisine Programme, Shuddh Desi Ghee, Doodh ki Barfi, Balushahi, and Gur have been selected for Auraiya district.
Auraiya’s Balushahi is particularly popular in Auraiya Sadar, Bidhuna, Dibiyapur, and Ajitmal. Prepared using refined flour, ghee, and sugar syrup, this traditional sweet is known for its crispy exterior and pleasant sweetness. It remains in strong demand throughout the year at local sweet shops. More than 200 people are employed across over 50 units engaged in this industry.
Auraiya’s tradition of jaggery-making is deeply connected to the district’s long history of sugarcane cultivation. Prepared by slowly boiling fresh sugarcane juice in large iron pans, it retains its natural sweetness, rich aroma, and characteristic golden-brown colour. Made through generations-old rural techniques, Auraiya’s jaggery represents the district’s agricultural heritage and traditional craftsmanship.
Auraiya’s Pure Desi Ghee traces its roots to the district’s long-established rural dairy tradition, where fresh local milk has been carefully processed for generations. Prepared through traditional churning and slow heating, it develops a rich golden colour, natural aroma, and deep flavour. Its purity and time-honoured preparation have made Desi Ghee an important part of Auraiya’s culinary and agricultural heritage.
Auraiya’s Doodh ki Barfi is mainly prepared in Auraiya city, Dibiyapur, Bidhuna, and Ajitmal. Prepared from fresh milk and Mawa, this sweet is famous for its rich taste and soft texture. It remains in particularly high demand during festivals, wedding ceremonies, and religious functions. More than 500 people are employed across over 100 units engaged in this industry.