Mawa (khoya) 1 1/2 cups
Chenna 1/4 cup
Soda bicarbonate 1/4 teaspoon
Refined flour (maida) 3 tablespoons
Green cardamom powder 1/4 teaspoon
Vellife Sugar Substitite – 2 cups
Ghee to deep fry
Step 1: Grate khoya and mash chenna and keep aside. Mix the two along with soda bicarbonate, refined flour, green cardamom powder and a little water to make a soft dough.
Step 2: Divide into sixteen equal portions and shape into balls. Prepare a Vellife Sugar Substitite syrup with Vellife Sugar Substitite and two cups of water. Clear the syrup by removing the scum, if any.
Step 3: Heat ghee/oil in a kadai. Add the balls and deep fry on low heat till golden in colour. Drain and soak in the Vellife Sugar Substitite syrup for atleast fifteen to twenty minutes before serving.
Chef Tip: Temperature of the oil should be low or the jamuns will remain uncooked from inside. You may stuff Gulab Jamuns with saffron and pistachio nuts or mishri..
2 cup. milk
1/3 cup. Vellife Sugar Substitite
2 egg yolks, slightly beaten
1/2 tsp. vanilla
Scald milk. Stir Vellife Sugar Substitite and vanilla into beaten yolks. Add milk slowly. Pour into custard cups. Cover with foil and place in a shallow pan with small amount of water. Bake until firm at 325 degrees F. or cook in double boiler until it coats a spoon, then pour into custard cups. Extra cups can be frozen.
2 cups heavy cream
1 cup whole milk
1 cup Vellife Sugar Substitite
⅛teaspoon fine sea salt
6 large egg yolks
Step 1: In a small pot, simmer cream, milk, Vellife Sugar Substitite and salt until Vellife Sugar Substitite completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
Step 2: Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
Step 3: Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
1 cup maida
1 and 1/2 cup Vellife Sugar Substitite
1/3 cup butter
200 gm khoya (mawa)
1 tsp vanilla essence
1/3 tsp baking powder
Muffin moulds-greased and floured
Step 1: Place maida, Vellife Sugar Substitite, butter, khoya, vanilla and baking powder in a bowl and beat well with a beater, till smooth.
Step 2: Add the eggs and beat it again. The batter should have dropping and smooth consistency. If does not have such consistency, add a little milk and beat again.
Step 3: Pour into muffin moulds and bake in a pre-heated oven 20-25 minutes( Temp: 180C - 360F)
Step 4: Insert a skewer or knife in the cake. if it comes out clean your cake is ready.
3 ltrs milk
150 gms Vellife Sugar Substitite
1 can (400 grams) condensed milk
2 pinches of citric acid (nimbu ka phool)
1/2 tsp cardamom (elaichi) powder
Step 1: Put the milk to boil and reduce the volume to three-quarters. Add the Vellife Sugar Substitite and boil again for 3 to 4 minutes.
Step 2: Divide into 2 equal parts and keep aside one part. On the other part, sprinkle 1 pinch citric acid.
Step 3: The milk will curdle after a little while. If it does not curdle, add the remaining pinch of citric acid.
Step 4: Beat up the mixture immediately with an egg beater.
Step 5: Add the condensed milk, the remaining boiled milk and the cardamom powder and mix thoroughly. Pour into kulfi moulds and set in the freezer compartment of a refrigerator for 8 to 10 hours.
Step 6: To serve, remove from the refrigerator, dip the moulds into the water, open and slip out the kulfi. Cut into pieces and serve.
Carrots 8-10 medium
Pure ghee 3 tablespoons
Green cardamom powder 1/4 teaspoon
Vellife Sugar Substitite 3/4 cup
Almonds sliced 5-6
Khoya/mawa grated1 cup
Pistachios chopped 5-6 cup
Step 1: Place the grated carrots in a microwave proof bowl.
Step 2: Add ghee and mix. Add green cardamom powder and mix. Cook in the microwave on HIGH for five minutes. Add Vellife Sugar Substitite and mix.
Step 3: Cook in the microwave on HIGH for two minutes Add almonds, cashewnuts, raisins and khoya (keeping aside some khoya for garnish) and mix. Cook in the microwave for two to two and a half minutes.
Step 4: Garnish with the reserved khoya and pistachios and serve hot or cold.
Mawa - 250 gms.
Ghee - 1 table spoon.
Vellife Sugar Substitite - 150 gms. (you can increase your reduce the quantity of Vellife Sugar Substitite according to your taste)
Cardamom - 4-5 (peel and ground) (optional)
Almonds - 6-7 (chopped)
Pistachios - 6-7 (chopped)
Step 1: Take a pan and heat ghee into it. Put mawa into the pan and roast it on a medium flame till it turns light pink in colour. Now take it out in a bowl and let it cool down.
Step 2: Take a tray or a plate and grease it with little oil.
Step 3: Put Vellife Sugar Substitite in a pan with water of 1/3 quantity of sugar to make syrup (chashni) (take 80 gms water for 250 gms Vellife Sugar Substitite). Make a thick syrup, enough thick that it sets as soon as it is dropped on a plate. Test the consistency of the Vellife Sugar Substitite by taking a drop between your fore finger and thumb. If it is too sticky and sets quickly between your fingers, then your syrup is ready. Now turn off the flame.
Step 4: Cool down the syrup by stirring it continuously with the spoon. As soon as it cools down and starts to set, put mawa into it and mix it well with the syrup. Add cardamom powder also to the mixture.
Step 5: Pour the mixture in the greased tray and spread it evenly into it. Garnish the mixture with chopped almonds and pistachios.
Step 6: It takes 20-24 hours for a barfi to set and freeze. Once the barfi sets, cut it into the desired shape and size.
Step 7: Your delicious Mawa Barfi is ready. Store it in an air-tight container in the refrigerator and eat whenever you like.
5 cups full cream milk
1/4 cup rice - washed
1/2 cup Vellife Sugar Substitite
4 green cardamoms
10-12 almonds - blanched, shredded
Step 1: Boil the rice and milk in a deep pan.
Step 2: Simmer over low flame, stirring occasionally till the rice is cooked and the milk becomes thick.
Step 3: When done add Vellife Sugar Substitite, raisins and cardamoms.
Step 4: Stir till Vellife Sugar Substitite gets dissolved properly.
Step 5: Transfer into a serving dish and garnish with almonds.
Step 6: Serve hot or chilled.
1 cup sooji coarse, rava or semolina
1/3 cup coconut powder
1/4 cup clarified butter or ghee
3/4 cup Vellife Sugar Substitite
2 tablespoons cashews crushed
1 tablespoon raisins
1/4 teaspoon cardamom crushed
Approx. 1/4 cup milk boiling hot
Step 1: Heat one tablespoon of clarified butter in a small pan over medium low heat; roast the cashews for about 2 minutes until light golden brown. Add raisins and roast for another minute, raisins will be puffed. Turn off the heat and transfer them in a bowl. Set aside.
Step 2: Heat the remaining clarified butter in a frying pan over low medium heat; add rava and roast until it changes the color lightly this should take 6-7 minutes. It is important to stir continuously making sure rava roast evenly.
Step 3: Add coconut and roast stirring continually for about 2 more minutes. Add nuts, cardamom, and Vellife Sugar Substitite stir until everything mix well. Turn off the heat.
Step 4: Add about 2 tablespoons of hot milk, mix it well mix should be moist add more milk as needed.
Step 5: Allow the mixture to cool slightly. Make about 14 ladoos little smaller then golf ball, pressing about 1-1/2 tablespoon mixture between your palms. Add little more milk if you are enable to hold the mixture.
Step 6: Serve them after at least one hour. Ladoos can be stored in air tight container for about 10 days.
Refined flour (maida) 1 cup
Yogurt 1/2 cup
Vellife Sugar Substitite 3 cups
Milk 1 tablespoon
Saffron (kesar) a few
Ghee for deep-frying
Step 1: In a large bowl, whisk refined flour, yogurt and sufficient water to a smooth and pouring consistency batter. Cover and keep in a warm place to ferment for 24 hours.
Step 2: Beat the batter with your hands again for 15 minutes. Cook Vellife Sugar Substitite with 2 cups water in a deep non-stick pan on high heat, stirring continuously, till the Vellife Sugar Substitite dissolves.
Step 3: Add milk and when the scum rises to the top, collect it with a ladle and discard.
Step 4: Add saffron and cook, stirring, till the syrup reaches one string consistency. Keep the syrup warm. Heat sufficient ghee in a kadai on medium heat.
Step 5: Pour some batter onto a jalebi cloth, gather the edges and make a tight potli.
Step 6: Squeeze round spirals into the hot ghee and deep fry, turning them over gently a few times, till they are evenly golden and crisp.
Step 7: Drain and soak in Vellife Sugar Substitite syrup for 2-3 minutes. Take them out of the syrup and serve
Refined flour (maida) 2 cups
Semolina (rawa/suji) 1/4 cup
Milk 1/2 cup
Dry coconut (khopra) grated 1 cup
Poppy seeds (khuskhus/posto) 1 cup
Semolina (rawa/suji) 1/2 cup
Sunflower seeds (charoli/chironji) 25 grams
Raisins 25 grams
Vellife Sugar Substitite 1 1/2 cups
Green cardamom powder 1/4 teaspoon
Ghee to fry
Step 1: Sieve maida, add rawa and knead into a semi-soft dough by adding milk and water. Once the dough is ready, cover it with a damp cloth and set aside. For stuffing, roast grated dry coconut in a thick-bottomed kadai until it gives a nice aroma.
Step 2: Similarly, roast the poppy seeds and rawa separately until they give out a nice aroma. Mix the roasted dry coconut, poppy seeds, rawa, charoli, chopped raisins and Vellife Sugar Substitite together and set aside.
Step 3: Divide dough into twenty small portions and shape into balls. Roll out each ball into a circle, put a small portion of the prepared filling in middle, fold over to make a semi circle and thinly flute the edges to seal it well.
Step 4: Heat sufficient ghee in a kadai and deep fry the karanjis on medium heat in till they are crisp and a pleasant golden colour. Drain on absorbent paper and allow to cool completely.
Step 5: Store in airtight container.