Showing all 7 results
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Dairy Milk1
₹10.00Add to cartMilk is put under pressure through fine nozzles, which evenly disperses fat globules. This stops the cream separating and rising to the top, allowing a more consistent texture and taste. Some manufacturers produce unhomogenised milk for people who prefer the cream to separate and rise to the top of the bottle.
Today’s farm technology, cattle management and factory methods allow for greater consistency of milk, and milk composition can be adjusted for year-round consistency. Milk composition is standardised so elements like fat content are made consistent no matter the season or breed of cow the milk comes from.
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Nariyal Barfi
₹190.00 – ₹750.00Select optionsThe coconut burfi recipe is easy and simple to prepare, yet some tips, suggestions, and recommendations for it. firstly, and importantly, I used desiccated coconut, as I was not having access to a fresh one. If you do, I would always recommend using it in the first place.
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Black Ragulla
₹190.00Add to cartTips
- Make sure that the sugar syrup is hot enough when you add the fried balls to it.
- You can shape the dough in a cylindrical shape as well for making them restaurant-like.
- Add chopped nuts like almond & cashews in between while shaping the paneer dough.
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Kaju Katli
₹600.00Add to cartWell, the recipe of kaju katli is popular across India, but there are different types and variations to the way it is prepared. The differences and variations would be in its thickness and texture consistency. I tried to make it soft and sort of chewy in texture. But some prefer it to be hard like a barfi. It is purely controlled by the sugar syrup consistency. I have used the one-string consistency and if you increase it to 2 or 3 it would be harder. kaju barfi has to be moist in my perspective, but you may slightly vary it as per your taste. moreover, you may also add some edible colour to the sugar syrup to make it more colourful. I have added the silver wok as you get in most of the bakery or halwai, but it is again purely optional.
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White Rasgulla
₹350.00Add to cartRasgulla Recipe | Bengali Rosogulla | How to make Sponge Rasgulla with step by step photo and video recipe. chenna based sweet is one of the common sweets made in bengali dessert which is known for its spongy and juicy texture. rasgulla is one such basic sweet which is made by curdling or spoiling milk and boiling in sugar water. the same process is made for other bengali sweets but this recipe is the basic chenna based sweet.
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Kit Kat Choclate
₹25.00Add to cartHomemade chocolates are real fun and I always wanted to replicate kitkat at home and got a huge success when my son said “Mom it tastes just like store bought ones”. Really, when he says these words, it’s a big achievement for me . So just want to share how to make Handmade Kit kat Chocolates . While making these chocolates always take 4:1 proportion of chocolate compound. Meaning 4 parts of milk chocolate compound for 1 part of dark chocolate compound. If you want them little bitter, just increase dark chocolate compound, accordingly reduce milk chocolate compound.
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jalebi
₹30.00 – ₹120.00Select optionsJalebi is a popular sweet from Indian cuisine. It is sold in all mithai shops (sweet shops) and is also a popular street food sold by cart vendors in western and northern Indian cities and towns. Traditionally, the jalebi recipe is made with a batter of all-purpose flour, gram flour (besan), baking soda, and water that is fermented for several hours.