• Long Gourd Kheer
  • Kheer from Carrot
  • Gulab Jamun
  • Shahi Kofta
  • Fried Masala Parag Paneer Cuops
  • Paneer Stuffed Capsicum

LONG GOURD KHEER

INGREDIENTS:

  • Long Gourd : 250Gm.
  • Parag Milk : 1 Lit.
  • Milk Powder : 100Gm.
  • Sugar : 150Gm.
PREPARATION :
    Peel & Gratic the Long Gourd and cook slightly. Boil the Parag Milk in open pan & add cooked Long Gogurd in a pan. Boil the contents for some time and add sugar and Parag Milk Powder. If you wish to make Halwa, add 40Gms of Powder extra & dry it further. For making Burfi also add additional 40Gms of powder extra and dry to Semisolid consistency & pour mixture into a greased open Pan. Let it cool and solidity. Cut into small pieces when set. The Kheer can easily be converted in to Halwa by drying further.

KHEER FROM CARROT

INGREDIENTS:

  • Carrot : 250Gm.
  • Parag milk : 01 Lit.
  • Parag Milk Powder : 50Gm.
  • Sugar : 150Gm.
  • Cardamom : 3-5Gm.
PREPARATION :
    hop the carrot & cook slightly on steam. Boil the Parag Milk in open pan and add steamed carrot, sugar & Parag Milk Powder by constant stirring.When all ingredients mix properly, remove the pan from gas stove & add Cardamom. Now Kheer is ready to serve. If you wish to make Halwa, add 40Gms of Powder extra and dry it further. For making Burfi also add additional 40 Gms of powder extra and dry to Semisolid consistency & pour mixture into a greased open Pan. Let it cool and solidity. Cut into small pieces when set. The Kheer can be easily converted in to Halwa by more drying. Few Kaju and Pista can be added to make it more delicious.

GULAB JAMUN

INGREDIENTS:

  • Parag Dairy Whitener : 500Gm.
  • Maida : 35Gm.
  • Baking powder : Half teaspoon.
  • Sugar : 01 Kg.
  • Water : 01 lit.
  • Ghee : 250Gm.
PREPARATION :
    Mix baking powder & maida in Parag Dairy Whitener. Now start Kneading by adding small quantity of curd milk and water. After kneading, make small balls having smooth uncracked surface. Meanwhile dissolve all the sugar in water and boil the solution till a 02 string consistency syrup is obtained. Deep fry the smooth balls in Parag Ghee at medium flame to deep brown colour. Remove the balls and put them into syrup. Pressing them down into the sugar syrup for some time so that it soaks sugar syrup. Keep Gulabjamun at room temp. for 4hrs in before serving.

SHAHI KOFTA

INGREDIENTS:

  • Khoa : 200Gm {prepared from Parag Milk or 150Gm Parag Milk Powder.}
  • Boiled Green Peas : 01 Cup
  • Crashed Carrot : 01 Cup
  • Corn Flour : 50Gm
  • Salt : As per Taste
  • Tomato : 04
  • Curd : 02 Spoon
  • Paste of Onion, Garlic, Ginger
  • Spices {Haldi Mirch as per taste}
  • Kaju, cut coriander leaves.
  • Parag Ghee.
PREPARATION :
    Take Parag Khoa or Parag Powder, peas, Carrot, Salt & Mirch & mix in a bowl make small balls & deep fry in oil at medium flame. Heat Parag Ghee in open pan and fry onion garlic & ginger paste. Put all spices, curd & Tomato in open pan and fry to brown in colour. Pour-02 Glass water in pan & boil it. Put all balls in pan & covered it for 2-5 minutes garrish with cut Kaju & cut coriander leaves.

FRIED MASALA PARAG PANEER CUOPS

INGREDIENTS:

  • 250Gm Parag Paneer
  • 100Gm Parag Curd
  • Spices: Haldi, Mirch, Dhania salt according to taste, crashed Onion, Garlic 100Gms, Besan or Corn Flour Parag Ghee for frying & cooking.
PREPARATION :
    Cut the Parag Paneer in pieces [Square shape] Add all pieces of Paneer Spice & salt in curd & mix it properly. Keep this material in freeze for 01 hour make a thick batter of Besan. Dip the Paneer pieces in Besan & fry.

PANEER STUFFED CAPSICUM

INGREDIENTS:

  • Capsicum : 250Gm
  • Parag Paneer : 100Gm
  • Potato [ Boiled ] : 100Gm
  • Salt, Mirch, Dhania, Ginger According to taste
  • Oil : 100Gm
PREPARATION :
    To make Paneer stuffed Capsicum, cut the Parag Paneer into very small pieces. Mix boiled Potato, Paneer & all spices.Wash the capisum & cut. Put all mixture into capsicum. Fry in pan for 10-15mts. Now it is ready to serve.
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