• Milk Shake
  • Lassi
  • Kulfi
  • Fruity Kulfi
  • Chenna Barfi

MILK SHAKE

INGREDIENTS:

  • Parag Pasteurised Milk : 2-3 Cups {Boiled and Cooked}.
  • Ice Cubes : 2-3 Ice Cubes for 2-3 Cups of milk.
  • Sugar : 2 Spoons.
  • Fruit Juice : 2 Spoons - Orange / Mango.
PREPARATION :
    Take all above mentioned ingredients in the blender. Blend it for 02 minutes & Serve it in large tumbler with cut almonds cashewnuts and Pista. Instant Coffee can also be used in place of fruit juice. Kesar & Cardamom can also be added to improve taste & Nutritive value.

LASSI

INGREDIENTS:

  • Curd : Parag Curd or Curd made from Parag Milk - 1 1/2 Cup.
  • Ice Cubes : Crushed Ice from 2-3 Ice Cubes.
  • Sugar : 2-3 Table Spoons.
PREPARATION :
    Take all above mentioned ingredients in the blender and blend it for 1-2 Mts. at medium speed. Small pieces of Mango {1/2 Cup} or Mixed fruit Jam [1/2 Cup] can be used for "Mango Lassi" or Mixed Fruit Lassi." Addition of some quantity of Cream at the time of serving, shall give good appearance & taste to the Lassi.

KULFI

INGREDIENTS:

  • Parag full Cream Milk : 02 Litres.
  • Parag Dairy Whitener : 100Gms.
  • Sugar : 2Cups.
  • Dry Fruits : 15-20Gms.
  • Khoa / Burfi : 50Gms.
PREPARATION :
    Boil the milk in open pan & condense it to half the volume. Add sugar and dry fruits. Boil again for 5 Mts. Remove the pan from gas stove & add Khoa/Burfi & Cool the material. Transfer the material in the blender & blend contents for 1 minute. Pour the mixed content in Kulfi mould & keep these mould in refrigerator [4-6 C] for 5-6 hours.

FRUITY KULFI

INGREDIENTS:

  • Parag full Cream Milk : 02 Lit.
  • Sugar : 1 1/2 Cup.
  • Fruit or Fruit Juice : Grapes - 01 Glass. Orange Juice - 01 Glass.
PREPARATION :
    Boil the juice in pan add sugar to make concentrate. Cool it Boil Parag Milk in open pan with constant stirring and con-dense it to half, remove the pan from gas stove & cool it to room temperature. Mix all concentrate in a bowl. Blend it in mixer for 1mt. Pour the mixed concentrate in Kulfi mould and keep these mould in refrigerator [4-6 C] for 5-6 hours.

CHENNA BURFI

INGREDIENTS:

  • Parag Whole Milk - 2 Lit.
  • Citric Acid - 10Gm.
  • Cardamom.
  • Sugar : 250Gm
PREPARATION :
    Boil the Parag Milk & Cool it to 70 C. Curdle it with citric acid solution to make chenna, {Citric Acid Solution-Mix 10Gm Citric Acid in 500Ml water} when Chenna prepared, add Sugar in it & dry it in pan by stirring. Mix all ingredients properly and remove the pan from gas stove. Pour all materials in a thali and spread it. Keep for setting, After setting, cut into pieces. Now Milk Chenna Burfi is ready.
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