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Aashirvaad Svasti Pure Cow Ghee is a premium ghee made with a special SloCook process. This desi ghee is prepared is by slowly cooking for about 3.5 hours over gradually increased temperatures. The SloCook process gives the ghee its rich aroma, golden granular texture and consistent quality. This rich and aromatic Aashirvaad Svasti Pure Cow Ghee naturally contains Vitamin A that is known to support immunity. Now enhance the aroma and deliciousness of every dish with Aashirvaad Svasti Pure Cow Ghee, which is made with love, in India.
Gajar Ka Halwa
Serves: 4 Cooking time: 60 min
Ingredients: Carrot - 1kg Sugar - 500gm Khova - 500gm Milk - 1litre Cashew - 40gm Raisin - 30gm Aashirvaad Svasti Pure Cow Ghee – 4 tbsp
Preparation:
1. Peel the carrots & grate them. In a pan fry cashews & raisins in 4 tbsp of Aashirvaad Svasti Ghee.
2. Now add the grated carrot and sauté for 20 minutes, till the moisture of the carrot dries out.
3. Add milk, khova and sugar, cook on medium heat for 30 minutes while stirring continuously till the mixture dries up
4. Gajar ka halwa is now ready to serve.
Pineapple Kesari
Serves: 4 Cooking time: 45 min
Ing: Pineapple cubes(small)-300gms Semolina/Rawa-1cup Aashirvaad Svasti Pure Cow Ghee-4tbsp Saffron-1/2g Sugar-1 cup Cashew-6 Raisins-6 Water - 1½cups
Preparation: Heat 2tbsp of Aashirvaad Svasti Ghee in a pan and fry the raisins & cashews. Keep aside. In a bowl heat water, add the chopped pineapple cubes & saffron. Allow it to cook till it becomes slightly soft. Meanwhile, heat 2tbsp of Aashirvaad Svasti Ghee in a pan &dry roast the rawa till it turns golden brown. Now add the water & pineapple mixture to the rawa &keep stirring to ensure no lumps are formed. Add sugar &saffron and continue to stir till all the moisture evaporates & the rawa is cooked. Serve hot.
Ribbon Murukku
Serves: 4 Cooking time: 45 min
Ingredients: Rice flour - 2 cups Gram flour - 1 cup Pepper powder - ½ tsp Aashirvaad Svasti Pure Cow Ghee - 3 tbsp Asafoetida - ¼ tsp Salt - 1/2 tsp Sesame seeds: 1 tsp Water as needed to make dough Oil For deep frying
Preparation:
1. In a bowl, mix rice flour, gram flour, pepper powder, sesame seeds, salt, asafoetida and Aashirvaad Svasti Ghee.
2. Add water as required to make a stiff non sticky dough.
3. Take a ribbon murukku mould and keep a ball of dough in the press.
4. Use the press directly over hot oil and fry till golden.
5. Enjoy ribbon murukku with a hot cup of tea/coffee