Ex-Bengaluru Techie Builds Rs 2 Lakh/Month Millet Ice Cream Brand That Tastes Just Like the Real Thing

In the lively neighbourhood of Malleshwaram, Bengaluru, a quaint and vibrant store is reshaping how locals think about ice cream. This charming spot has become a favourite among health-conscious residents and curious food lovers alike, allured by the promise of something refreshingly different. Far from the usual sugary treats, the offerings here are both wholesome and delicious, combining traditional ingredients with a modern twist.

At the very essence of this culinary innovation is a unique concept that brings together age-old grains and contemporary flavours in a way that few have attempted before. The store’s bright and welcoming atmosphere invites patrons to savour ice creams, smoothies, and shakes that are entirely dairy-free yet rich in nutrition.

This is the story of Liki Foods, a venture that has taken millet, a forgotten staple, and turned it into indulgent desserts that are winning hearts across Bengaluru. Behind this is Gautam Raikar, a 43-year-old engineer who left behind a career in electronics distribution to dive into the world of millets. 

“I wanted to create something meaningful that connects people to our roots while offering health benefits,” Gautam tells The Better India. “Millets have incredible nutritional value, but have all but vanished from everyday diets. I thought, why not reintroduce them in a form that everyone loves and what’s better than ice cream?”

His journey began in 2018 with a small outlet selling millet breads, rusks, and cookies. Since then, he has grown it into a profitable store focused on dairy-free and nutrient-packed ice cream that is making waves across Bengaluru.

Raised in Shivamogga and educated both there and in Bengaluru, he was always inclined towards entrepreneurship rather than following the tech industry path his engineering degree might have suggested. 

“I was part of my family’s electronics distribution business, but I never really wanted to work in that field,” he says. “When I discovered that millet ice cream was almost non-existent in the market, I knew this was an opportunity to offer something different and unique to all dessert lovers looking for a healthier alternative.”

Why ice cream? The ingenious way to win over young taste buds

Millets are known for being rich in iron, calcium, potassium, and other essential minerals. Yet, the entrepreneur noticed a common problem. “Children generally dislike the taste of millets, which limits their consumption. I believed ice cream could be a clever way to overcome that barrier. It is familiar, enjoyable, and suitable for all age groups,” he explains.

The concept began to take shape in 2020 when Gautam initiated an in-depth research and development journey. Over the following three years, he experimented with various millets like sorghum, foxtail, pearl, and finger millet, and paired them with flavours such as chocolate, mango, coffee, and more. 

“Every batch taught us something new. Sometimes the texture was off, or the flavour was not quite right,” he recalls, chuckling. “We even ended up feeding some failed batches to cows, until eventually they refused to eat them,” he laughs.

One of the toughest challenges was working with millet milk, which, unlike regular cow’s milk, contains tiny dust particles. “Filtering out these particles without losing the nutritional value was a major hurdle,” he admits. His engineering skills became indispensable as he designed and built a specialised machine to filter the millet milk effectively, producing a smooth and nutrient-rich base for the ice cream.

“The entire process had to be invented from scratch as there was nothing in the market to filter millet milk,” he says. First, the naturally grown millets are sourced directly from local farmers and farmer producer organisations. These grains are carefully washed and dried to remove dust. The cleaned millets are then milled and filtered to extract the milk.

No artificial flavours: Just real fruit, real grain, and real effort

Once the millet milk is prepared, it is mixed with a natural stabiliser, developed in-house, and a modest amount of sugar, usually between five and 12 percent, depending on the fruit used. “We steer clear of artificial colours or flavours. Every taste comes directly from real fruit pulp and nuts,” he adds.

The making of millet ice cream is a meticulous and multi-step process. After mixing the millet milk, stabiliser, and sugar in a large tank, the mixture is gently heated and boiled to make sure it is safe and properly combined. Next, it undergoes homogenisation to break down fat molecules for a creamy texture, followed by pasteurisation to kill any harmful bacteria. The mixture is then aged for approximately eight hours, which helps develop the right consistency and flavour.

Fresh fruit pulp is added just before the ice cream goes into the continuous freezer, a specially designed machine that rapidly freezes the mixture while whipping it to achieve the perfect smoothness. Gautam and his team contributed to designing this machine, fine-tuning it specifically for millet-based products.

How the startup is winning over Bengaluru homes

Since officially launching Liki Foods in 2023, Gautam has expanded his range to include not only ice cream but also millet coffees, smoothies, shakes, rusks, cookies, sandwiches, and even pasta dishes. “We want to prove that millets can be enjoyed in many familiar and innovative forms,” he explains.

The response from customers has also been encouraging so far. Dr Bharti, a Bengaluru resident and a long-time supporter of the brand, shares how she discovered Liki Foods. “I found out about it through my son,” she says. “He brought home a tub one day, and we were all surprised by how good it tasted. Since then, it has become a regular treat in our household.”

What she appreciates most is the brand’s focus on health without compromising on flavour. “It is so much better than regular ice cream, with less sugar, completely dairy-free, and made with natural ingredients. I don’t feel guilty about enjoying it or giving it to my family,” she adds.

She also values the care and quality behind every batch. “You can tell a lot of thought goes into each flavour. The textures are smooth, the taste is rich, and there is nothing artificial. The pricing feels fair too, especially considering the ingredients and the effort involved,” the customer explains.

Dr Bharti has since recommended Liki Foods to other family members and friends. “It is rare to find something that ticks all the boxes by being healthy, delicious, and thoughtfully made. Everyone I have recommended it to has enjoyed it,” she concludes.

What it means to be part of a purpose-driven team

Roshal, a 25-year-old employee from Assam, had been struggling to find steady work before joining Liki Foods. When he became part of the team, he was able to build a stable life in Bengaluru and support himself independently for the first time. 

He remembers his first meeting with the entrepreneur and shares, “When I approached him for a job at his venture, Gautam sir did not focus on my education or previous experience. Instead, he was impressed by my eagerness to learn and grow. At a time when I felt uncertain about my future, that belief in me gave me a sense of hope and confidence. It meant a lot to be valued for my passion and willingness to improve rather than for my background.”

Before joining the startup, Roshal had little knowledge about millets or the importance of listening to customers. “Working here has opened my eyes to so much more than just a job. Gautam Sir is constantly listening to feedback and making improvements to the recipes. It is inspiring to be part of a team where leadership cares deeply about creating something better and more meaningful,” he adds.

For Roshal, the role has become more than employment, as he is learning the value of mindful eating. “I have even started eating millets myself and noticed a real improvement in my digestion and energy levels. Thanks to this job, I can take care of my needs and live independently in Bengaluru,” he concludes.

The founder explains, “Our core team consists of eight permanent employees who work in the factory daily. In addition to them, we have four temporary workers whom we call upon whenever there is extra packaging or an increase in workload. During the summer months, demand tends to rise significantly, so we rely on the full team of 12 to make sure production runs efficiently and deadlines are met.”

What does it take to make 35,000 litres of ice cream a month?

He goes on to stress the importance of official licences and certifications in building trust with customers. “We hold a Food Safety and Standards Authority of India (FSSAI) licence, which is important for any food business in India. This licence guarantees that our products comply with strict safety and hygiene standards set by the authorities, confirming our customers receive food that is both safe and of high quality. It is an important assurance that we do not take lightly,” he adds.

He continues, “In addition to the FSSAI licence, we have a trade licence which authorises us to legally conduct business within the local area. This licence confirms that we operate in full compliance with municipal laws and regulations, assuring our business is recognised and regulated by local authorities.”

Liki Foods operates out of a 2,500-square-foot manufacturing unit located in Bengaluru’s Yelachenahalli area. The entrepreneur shares, “This is where we began our research and development, experimenting with different recipes and perfecting our millet ice cream. Although our current production is around 35,000 litres a month, we can produce up to 50,000 litres of non-dairy millet ice cream every month.”

Demand for their product grows steadily, especially during the summer months when sales increase significantly. He explains, “In peak season, our monthly production can go up to 45,000 litres. This seasonal surge reflects how much people appreciate a healthier alternative during the warmer months.”

With the business expanding, the venture is preparing to move to a larger facility. Gautam reveals, “We plan to shift to a bigger space in Bengaluru within the next two months to keep up with growing demand and improve our production capabilities.”

What is driving this Rs 2 lakh-a-month ice cream brand?

Currently, the company generates around Rs 2 lakh in monthly revenue across all sales channels, including their Malleshwaram outlet, bulk orders for events, and online platforms such as Swiggy and Zomato. The entrepreneur adds, “During months with many events, our revenue has doubled, reaching as high as Rs 4 lakh. This proves the increasing popularity of our products and the trust our customers place in us.”

Prices remain accessible, starting at Rs 30 for a 50ml cup, Rs 90 for a 100ml pack, and going up to Rs 1,300 for a four-litre tub, depending on the flavour. This range guarantees there is something for every budget and occasion.

For the engineer-turned-entrepreneur, the mission extends far beyond profit. “Many people only started paying attention to millets after the government declared 2023 as the Millet Year,” he notes. 

“We want our customers to understand the health benefits of millets and what makes our products special. That is why we have colourful charts displayed in the store that explain the nutritional value of each ingredient. They are a great way to start a conversation, and we always make sure to chat with visitors so they can learn more and feel confident about what they are choosing,” he adds.

Reflecting on the journey, the entrepreneur admits the road was not smooth. “There was no existing technology or support network to guide us. It took us a couple of years of hard work, investing my savings and designing machines from scratch to bring this vision to life. It required a great deal of patience, determination, and learning from every setback along the way,” he explains.

Yet every spoonful of Liki Foods’ creamy and dairy-free millet ice cream tells a story of that perseverance and passion. “We are reviving a rich culinary tradition in a way that suits modern tastes and meets today’s health needs. It is about bringing ancient grains back to our tables, but with a contemporary twist that everyone can enjoy,” he adds.

As millets steadily reclaim their place in Indian households, Gautam’s vision and engineering ingenuity are paving the way for future generations to appreciate these nutritious grains in the most delicious and accessible forms.

All pictures courtesy Gautam Raikar

News