29 Apr, 2023
newAdmin0 commentsApril 29, 2023Appetizers, Dessert, food, Popular, RECIPES

Sabudana Kheer

Sabudana Kheer

Servings - 2 to 3 people

Preparation time - 20 mins

Soaking time- 2 hours

Difficulty level - Easy

Ingredients

Vijay Gold Sabudana
Milk
Sugar
Chopped dry fruits and nuts
Saffron

Procedure

Soak 1 cup of sabudana for 2 hours.
Heat 1 litreof milk in a pan and add soaked sabudana.
Boil till it’s reduced to 3/4th of the original amount.
Add ¾ cup sugar, and some saffron milk and simmer until the kheer thickens.
Add chopped dry fruits and nuts. And cook for another 5 mins.

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29 Apr, 2023
newAdmin0 commentsApril 29, 2023Appetizers, Dessert, food, Popular, RECIPES

Chana Dal Barfi

Chana Dal Barfi

Servings - 6 to 7 people

Preparation time - 20 mins

Difficulty level - Easy

Setting time- 1 hour

Ingredients

Vijay Gold Fried Gram
Ghee
Milk, Malai
Sugar
Almonds, pistachios
Cardamom powder

Procedure

To a heated pan, add 1 tbsp ghee, and 1 cup Vijay Gold Fried Gram and roast for 4-5 mins.
Let it cool and then grind it coarsely.
To another heated pan, add 2 tbsp ghee and the ground-fried gram. Roast until golden brown.
Add 2 cups of milk and mix well until thick. Add ½ cup malai and roast until golden brown.
Add ½ cup sugar and mix until sugar combines well with the mixture.
Add chopped almonds, pistachios and cardamom powder. Mix well and cook for another 2-3 minutes.
Spread the mixture evenly in a foil-lined flat vessel. Top it off with some chopped nuts.
Let it set for 1 hour at room temperature and then cut it into pieces.

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29 Apr, 2023
newAdmin0 commentsApril 29, 2023Appetizers, Dessert, food, Popular, RECIPES

Ragi Cake

Ragi Cake

Servings - 4 to 5 people

Preparation time - 5 mins

Difficulty level - Easy

Baking time- 25 min

Ingredients

Vijay Gold Ragi Flour
Milk,Eggs, Granulated sugar
Salt, Oil
Cashews and almonds
Baking powder

Procedure

In a mixing bowl, crack two eggs, add 1 cup granulated sugar, and a pinch of salt and whisk them to combine.
To this, add 1 cup Vijay Gold Ragi Flour, ½ tsp baking powder, ¼ cup milk, and 2 tbsp oil and mix gently.
Transfer the cake batter to a baking dish. You can top this up with some cashews and almonds.
Bake it for 25 mins at 160 degcelsius.

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22 Apr, 2023
newAdmin0 commentsApril 22, 2023Dessert, food, Popular, RECIPES

Motichoor Ladoo

motichur

Servings - 10 - 15 people

Preparation time - 15 min

Difficulty level - Medium

Cook time - 30 min

Ingredients

Vijay Besan Flour
Sugar
Ghee
Red food colour
Water

Procedure

Take a bowl and add besan to it.
Place a perforated ladle (jhada) on top of the oil and add some of the batter. Slowly let the boondi batter fall in the oil and cook them on a low flame, till properly cooked.
Finally add the boondis into the sugar syrup
Make small round balls while it’s still hot and now your Motichoor Ladoo is done
Add cashews and raisins if needed.

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25 Feb, 2022
newAdmin0 commentsFebruary 25, 2022Dessert, food, RECIPES

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

Servings - 2

Preparation Time - 10 Min

Difficulty Level - Easy

Cook Time - 40 Mins

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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16 Dec, 2021
newAdmin1 CommentDecember 16, 2021Dessert, food, RECIPES, Vegan Dessert

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.

Servings -6 pcs

Preparation Time - 10 Mins

Difficulty Level - Medium

Cook Time - 45 Mins

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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27 Nov, 2021
newAdmin2 CommentsNovember 27, 2021Dessert, food, RECIPES, Vegan Dessert

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!

Servings - 5

Preparation Time - 40 Mins

Difficulty Level - Easy

Cook Time - 30 Mins

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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25 Nov, 2021
newAdmin0 commentsNovember 25, 2021Dessert, food, RECIPES

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.

Servings - 4 to 5

Preparation Time - 40 Mins

Difficulty Level - Medium

Cook Time - 1 Hour

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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3 Nov, 2021
newAdmin0 commentsNovember 3, 2021Bread, Dessert, food

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’!

Servings - 8

Preparation Time - 10 Mins

Difficulty Level - Easy

Cook Time - 40 Mins

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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25 Oct, 2021
newAdmin0 commentsOctober 25, 2021Dessert, food, RECIPES, Vegan Dessert

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.

Servings - 5

Preparation Time - 20 Mins

Difficulty Level - Easy

Cook Time - 1 Hour

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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