Sabudana Falooda

Sabudana Falooda

Royal Sago Falooda is a strawberry-flavored refreshing and delightful dessert made using Vijay Gold Sabudana and comes with rich toppings of dry and fresh fruits

Ingredients

½ cup Vijay Gold Sabudana
2 tsp Sabja Seeds
2 cups milk
3 tablespoon chopped dry fruits (almonds, pistachio, cashews)
2 tablespoon Tutti Frutti
2-3 tablespoon chopped fruits (apples & bananas)
1 tablespoon strawberry jelly
¼ cup strawberry syrup
Ice cream
4 cups water
Strawberry and Cherry for garnishing

Procedure

Soak Sabja Seeds with ¼ cup of water. Keep it aside for 5- 10 mins.
Add 4 cups of water in a pan, once it starts to boil, add the Sabudana, allow it to boil for around 15 mins, stir occasionally in between.
Once the Sabudana are cooked completely and turns into translucent, remove from the pan. Strain and rinse it cold water. Keep it aside.
Add 2 cups of milk in a pan, cook it till the milk reduces to half quantity.
Allow the milk to cool down completely, add 2-3 tablespoon of strawberry syrup, mix it well and refrigerate it for some time.
Take a tall glass, pour around 2 tsp of strawberry syrup, add few strawberry jelly.
Add 1 tablespoon of boiled Sabudana, 1 tablespoon of soaked sabja seeds,
Add 1 tablespoon of chopped fresh fruits, 1 tsp of Tutti Frutti, 1 tsp of chopped dry fruits.
Add some of the prepared chilled Strawberry Milk, add a scoop of ice cream.
Again add 1 tsp of boiled Sabudana, 1 tsp of soaked sabja seeds, some chopped fresh fruits, some Tutti Frutti, chopped dry fruits.
Add one more scoop of ice cream, garnish with some Tutti Frutti, chopped dry fruits, cherry and strawberry and its ready to be served.

Tips for Cooking

Once the Sabudana is boiled and becomes slight translucent in colour, strain and rinse it with cold water, you may also soak the boiled Sabudana for some time, until you are using it to make the Falooda.
Cool the milk completely before adding strawberry flavour and allow it to refrigerate it for sometimes, so that the milk becomes nice and chilled.
You can use ice cream of any flavour of your choice.
You can add any types of fresh fruits of your choice.

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Poha Cutlet

Poha Cutlet Crispy on the outside, tender & flavorful on the inside, Vijay Poha Cutlets make a wonderful evening snack! Learn its recipe here to wow your guests every time. Servings - 18-20 pcs Preparation Time - 1 Hour Difficulty Level - Easy Cook Time - 30 Mins Ingredients 140

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Rava Coconut Chocolate Burfi

Chicken Stuffed Steamed Buns

Soft steamed buns filled with juicy & flavorful stuffing of chicken pieces, Garlic & Ginger, made with Vijay Gold Maida, taste great with sauce or on their own.

Ingredients

¾ cup Vijay Gold Bombay Sooji
3 tablespoon ghee/clarified butter
½ cup desiccated coconut powder (dry coconut powder)
2 cup Milk
¾-1 cup sugar
2 tsp cashew nuts powder
2 tsp almond powder
½ tsp cardamom powder
2 tsp cocoa powder
Chopped pistachio for garnishing

Procedure

Heat ghee in a pan, add Vijay Bombay Sooji, dry roast it on a medium flame for about 4-5 minutes.
Add desiccated coconut powder and again mix it for 3-4 minutes. Keep it aside.
In another pan, add 2 cups of milk and allow it to boil.
Once it starts to boil, add the dry roasted Sooji & desiccated coconut powder, mix it on a medium high flame for about 2 minutes.
Add sugar, cashew nuts & almond powder, mix it well.
Add the cardamom powder and again give everything a nice mix for about 3-4 minutes.
Switch off the flame and divide the mixture into half. Transfer the half mixture to a greased tray and spread it evenly.
Switch on the flame and in the remaining half part of the mixture, add the cocoa powder mixed with 3-4 tsp of milk. Mix it well for about 3-4 minutes.
Now transfer this Cocoa Sooji Mixture over the normal Sooji Mixture, spread it evenly with the help of a spatula.
Garnish it with some chopped pistachio, press it gently with the spoon or spatula.
Allow it to set for 20-30 minutes. Cut into desired shape and serve.

Tips for Cooking

While adding the cocoa powder into the remaining half of the mixture, mix the cocoa powder with 3-4 tsp of milk. You may add some 1-2 tsp of extra milk, if the mixture becomes too dry.
Adjust the quantity of sugar as per your taste.
Addition of cashew nut powder and almond powder is completely optional.

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Malpua

Malpua

Soft & syrupy, sweet pancakes made with flour & curd for festivals like Holi , Diwali.  Malpua’s are Ramadan meals eaten to break the fast. This dessert is sure to please everyone!

Ingredients

75 gm / ½ cup Mastercook Maida
30 gm / ¼ cup Vijay Bombay Sooji
20 gm / 1 tbsp curd
3 gm / 1 tsp Mastercook Fennel Seeds
125-200 ml / ½ to 1 cup Milk
100 gm / ½ cup Sugar
60 ml / 4 tbsp Water

Procedure

In a large mixing bowl, add the Mastercook Maida, Mastercook Bombay Sooji, 20 gm of Sugar and Mastercook Fennel Seeds.
Stir well to combine and slowly add the milk. Keep whisking constantly to combine.
Add milk as required to form a batter similar to a pancake or slightly thicker than a dosa batter. It should spread on its own when dropped from a height.
Set aside for 30 minutes. In the meantime, add the sugar and water to a small saucepan and heat until the sugar is dissolved. Boil for 3-5 minutes until slightly thickened. You can add saffron if you desire a yellow tinge to the finished product. Set aside.
In a frying pan, add oil until it is about halfway and heat on a medium high flame.
Once hot, reduce the flame to medium and pour a ladleful of batter from about 3-4 inches above the center in a continuous stream to form a malpua.
Allow to cook until the edges are golden. Splash oil on top so that it puffs. Flip gently and cook on the other side until golden brown.
Remove and drain the excess oil and immediately dunk in the warm syrup and let it soak for a few minutes before removing and setting aside.
Serve warm or cold with rabri and chopped nuts.

Tips for Cooking

This recipe makes a soft and chewy malpua, if you prefer a crispy malpua, add a little more milk and pour less batter into the oil, the resulting malpua will be thinner and thus crispier.
If you notice that the edges are browning too quickly, then your oil is too hot. It should take atleast 45 seconds to a minute for the edges to brown and be ready to flip.
If your malpua doesn’t puff completely or at all, then you are not pouring it in a continuous stream. Keep trying and you will understand the proper technique. But even if it doesn’t puff it is still a lovely finished product!
Raisins should not be added in the beginning, lightly frying them and adding at the end allows you to retain their texture and sourish taste.

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Arisi Vella Puttu

Arisi Vella Puttu

Arisi Vella Puttu is a traditional neivedhyam Made during Navratri Festival. Made with light brown roasted Vijay Gold Rice Rava, Organic Jaggery, Ghee & Coconut.

Ingredients

100 gm / ¾ cup Vijay Gold Idli Rava Vijay Gold Idli Rava
Lukewarm water
120 gm / ¾ cup Jaggery
50 gm / 3 tbsp Ghee
6-7 Cashews, split
25 gm / 2 tbsp Grated coconut

Procedure

Transfer to a bowl and allow to cool slightly.
In a pan, roast the Vijay Gold Idli Rava until lightly browned and fragrant, about 3-5 minutes.
Prepare a steamer and allow to heat up
Sprinkle, do not pour, lukewarm water and mix well into the rava. The texture that you want is when you press it in your hand, it stays together but will fall apart when you drop it back down.
Once this texture is achieved, lay a cloth in your steamer and add this mixture on top. Cover with the free ends of the cloth and steam for 30 minutes on medium flame.
After 30 minutes, the mixture should be one mass. Remove to a bowl and crumble with a spoon, breaking any large lumps.
Melt your jaggery and strain to remove any impurities.
Place on medium flame and heat until thick. You want a soft ball stage. You can find this out by dropping a little into a ball of cold water, the jaggery can be formed into a small jelly like ball.
To the ghee, add the coconut and roast until golden brown, now pour the coconut and ghee into the rava. Mix well and serve warm or cold. This lasts for about a month.
In a pan, heat ghee and roast the cashews , add to the rava and reserve the ghee.
Immediately switch off the flame and add the syrup to the cooked rava. Stir well to incorporate thoroughly.

Tips for Cooking

The jaggery syrup is very important for the final texture of the dish, ensure that the steps are followed properly.
The amount of jaggery can be adjusted to your liking.
Do not reduce the amount of ghee, as the dish will be inedible, the dry texture of the rava will irritate your throat if consumed without the ghee, or less ghee.

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Akki Tari Payasa

Akki Tari Payasa

Simple and quick Broken Rice Pudded payasam is a simple dessert made with milk, sugar, dry fruits, and ghee that is ready faster than you can say ‘Akki Tari’!

Ingredients

70 gm / ½ cup Vijay Gold Akki Tari
500 ml / 2 cups Water
500 ml / 2 cups Fresh Milk
75 gm Sugar
Assorted Dry Fruits, Mastercook Elaichi

Procedure

In a bowl, add your Vijay Gold Akki Tari and some water(not from recipe). Allow to stand for 10 minutes
After 10 minutes, drain the water and add the akki tari to a pot along with 500 ml of water.
Boil on a low flame till all the water is almost absorbed.
At this stage, add the milk and stir well. Cook on a low flame until the milk begins to boil, stirring occasionally.
Add the sugar and stir well. Keep stirring till the sugar dissolves.
Cook for 5 minutes until thickened. Serve warm.

Tips for Cooking

The initial soaking of the akki tari is also to wash it, the amount of water in the recipe is to boil the akki tari later on.
If you wish, you can boil the akki tari directly in milk itself, in this case, double the amount of milk and replace the water with 500 ml of milk in step 2
If you are using dry fruits, roast them separately in a little amount of ghee and add it towards the end.
If using Mastercook elaichi, add it when you add the sugar into the payasa.

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Sakkarai Pongal

Sakkarai Pongal

Sweet Pongal is a delectable Sankrathi/Pongal meal made with rice, jaggery, ghee, cardamoms, Dry fruit and nuts. A special traditional dessert from South India.

Ingredients

100 gm / 1/2 cup Vijay Sona Gold Rice
25 gm / 2 tbsp Moong Dal
125 ml / ½ cup Milk
500 ml / 2 cups Water
200 gm / 1 cup Jaggery
75 ml / 1/3 cup Water
3 no’s Mastercook Cloves
25 gm / 10-12 cashew nuts, broken
10 gm / 10-12 raisins
50 gm / 5 tbsp Ghee

Procedure

Wash the rice with the dal 2-3 times, drain the water and add to a pressure cooker along with the water, milk and 1 tbsp of ghee.
Pressure cook for 6-7 whistles on medium flame. Open and check whether the mixture is mushy. Set aside.
Melt the jaggery with the water and once melted strain the mixture and put the strained syrup back into the pot. Cook this syrup for 7-8 minutes until a 1 string consistency is achieved. If you put the syrup in between your fingers, you can pull 1 string between them. Set aside.
In a Kadai, heat 1 tbsp of the ghee, and the Mastercook Cloves, and roast the cashew nuts till golden brown.
Add the cooked rice and dal and mix well with the ghee.
Now add the jaggery syrup and mix very well to combine thoroughly. Add 1 tbsp of ghee and allow to cook on medium flame for 6-8 minutes.
After 6 minutes, add another tbsp of ghee and mix well.
In a pan, add the final tbsp of ghee and fry the raisins only for a few seconds, and add it to the Pongal to finish.
Switch off the flame and let it cool for 20-30 minutes, then serve.

Tips for Cooking

A dark colored jaggery is ideal for this recipe as it lends a lovely color to the finished dish. But feel free to use a lighter colored jaggery as well, ensure that it is chemical free and as natural as possible. Straining is still recommended for any kind of jaggery.
Incase your syrup thickens before you can add it to the rice, just heat it slightly with a splash of water and it will be easier to add to the rice.
Homemade ghee is best for this dish as the aroma is unparalleled.
Raisins should not be added in the beginning, lightly frying them and adding at the end allows you to retain their texture and sourish taste.

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Shahi Tukda

Shahi Tukda

A Mughlai delicacy composed with fried bread, thickened sweetened milk, saffron, & nuts is called Shahi Tukda. A dessert suited for royalty, as the name implies.

Ingredients

5 slices Bread, thick cut
Oil/Ghee for Frying
75 gm / 1/3 cup Sugar
100 gm / ½ cup Water
100 gm / ½ cup Water
Rabri, for serving
Assorted chopped nuts, for garnish

Procedure

In a large Kadai or pot, heat the oil till it is about medium hot.
Add the sugar, water and Mastercook Elaichi to a pot and heat till the sugar has dissolved. Boil for 2-3 minutes more till slightly thickened. Cool completely.
Cut the crusts off the bread and cut each slice diagonally into two triangles
Fry the bread in the oil till deep golden brown. Set on a wire rack to drain all the excess oil and pat gently with a paper towel to rid the rest of the oil.
Fry the bread in the oil till deep golden brown. Set on a wire rack to drain all the excess oil and pat gently with a paper towel to rid the rest of the oil.
Dip each bread slice into the sugar syrup and turn a few times to thoroughly soak. Place on a platter and repeat with the rest
Finish with a generous spoon of rabri and chopped nuts.

Tips for Cooking

Ideally, you would want to cut the bread yourself, so you get thicker slices. But if this is not possible, store-bought slices will work fine.
Adding to the first tip, the tastiest shahi tukda would come from baking fresh homemade bread, nothing beats it!
If you notice that the bread is gaining color too quickly, lower the flame or add more slices in so that they take a little time to get color. This ensures that it becomes super crispy.
Be sure to pat the excess oil otherwise the syrup wont soak in.
You can choose to add saffron and some rose water to the syrup.

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Rajasthani Ghevar

Rajasthani Ghevar

Light & crispy deep-fried discs made with Maida are soaked in sugar syrup. The effort is well worth it in the end for this traditional Rajasthani Ghevar dessert

Ingredients

50 gm / 2.5 tbsp Ghee
150 gm / 1 cup Mastercook Maida
50 ml / ¼ cup Milk
150 ml / ¾ cup Water
150 gm / ¾ cup Sugar
75 ml / 1/3 cup Water

Procedure

In a large bowl, melt the ghee and pour it in. Using a few ice cubes, mix and cream the ghee until it is light and fluffy.
Sift and add the Mastercook Maida and rub it into the ghee until it resembles a sandy texture.
Add the milk and water and mix very well until there are no lumps and a pouring consistency batter has formed.
In a pot, place a round mold, the size of which you desire the Ghevar to be. The oil should be halfway up the height of this mold.
Let it become hot and using a ladle, pour the batter in a thin stream from a height of atleast 7-8 inches above the mold and exactly in the center.
Pour a little and allow it to set and fry, and pour some more. Now take a round wooden handle and create a small hole in the center.
Continue pouring the ghevar batter until it is about ¾-1 inch in height.
Gently coerce it from the sides and allow it to drop down and submerge in the oil.
After it has cooked on top, take it out gently and place on a wire rack to drain.
To prepare the syrup, combine the sugar and water and cook to a 1 string consistency. Spoon the syrup over the ghevars and enjoy as is, or with some malai rabdi and nuts!

Tips for Cooking

This recipe does take some practice and will not be achieved in the first go. Keep trying and you will get it right
The most important thing is patience. Each ghevar takes some time to cook and form properly. If you rush it, the batter will pool on top and then will get ruined.
Draining on a wire rack is important as the oil must drain completely. If you place it on tissues, the oil will not drain completely and they will become soggy.

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Chiroti Recipe

Chiroti Recipe

Light and flaky dessert made with semolina and powdered sugar. This authentic & delicious Karnataka special dish is a must-try, best served with badam milk.

Ingredients

For the Chiroti

260 gm / 2 cups Mastercook Chiroti Sooji
30 gm / 2 tbsp Butter
70-120 ml / 1/3 to ½ cup Water
Maida for Dusting

For the Saati

50 gm / ¼ cup Butter
20 gm / 2 tbsp Vijay Gold Rice Flour

Procedure

In a bowl, add the chiroti sooji and the butter. Using your fingertips rub in the butter to the sooji till a uniform sandy texture is achieved. No large clumps of butter must remain.
Add the water slowly and knead to form a smooth soft dough. The dough should be kneaded quite well for atleast 5-7 minutes.
Set aside the dough for 10 minutes to rest.
Prepare the saati by combining the butter and rice flour. Using your fingers or a whisk, whip the mixture until light and fluffy. Set aside.
Divide the chiroti dough into 5 equal pieces, approximately 80-85 gm each.
Roll each piece into a circle, about 9-11 inches in diameter.
Spread about a tsp of the saati mixture evenly on one piece. Add another layer on top and repeat until all 5 pieces have been layered. Add the final amount of saati on top of the 5th piece.
Heat oil for deep frying on a low flame.
Starting from the end away from you, roll the entire stack into a tight roll.
Cut the roll into 20 equal pieces, about 1 inch each.
Using greased hands, press each piece lightly into a circle, about 4 -5 inches across. Do not apply too much pressure.
Drop the chiroti into the oil and using a ladle, pour oil into the center of the chiroti so that the layers separate and become flaky. The oil should only be medium hot. To know whether the oil is hot enough, the chiroti must stay submerged for a few seconds before floating to the top.
Cook the chiroti by continually pouring oil into the center. After the layers have separated and puffed up, remove to a plate lined with tissue, ensure not to brown the chiroti’s.
Repeat with the remaining pieces, Serve crushed with Badam Milk

Tips for Cooking

The amount of water will vary, always start with little and add more as you go. Do not add all at one go.
The dough must be kneaded quite hard to break down the chiroti sooji and form a soft dough.

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