Aashirvaad Svasti Pure Cow Ghee - Desi Ghee with Rich Aroma - 500mL

Trust of Aashirvaad From the brand that you love and trust, Aashirvaad Svasti Pure Cow Ghee comes to you after going through a 4-stage stringent quality process. Pure Cow Ghee Aashirvaad Svasti Ghee is made with Pure Cow Milk, that gives it a natural golden colour. Made with Special SloCook Process This desi ghee is prepared is by slowly cooking for about 3.5 hours over gradually increased temperatures. Rich Aroma and Granular Texture The SloCook process gives the ghee its delicious aroma and granular texture which will reminds you of mom's food. Vitamin A for Immunity Support Aashirvaad Svasti is Pure Cow Ghee that naturally contains Vitamin A which is known to support immunity. Perfect for Indian Kitchen Aashirvaad Svasti Pure Cow Ghee lends itself beautifully to varied Indian dishes. 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 Ingredients: Pineapple cubes ( small ) - 300gms, Semolina/Rawa - 1 cup, Aashirvaad Svasti Pure Cow Ghee - 4 tbsp, Saffron - half a gram, Sugar - 1 cup, Cashew - 6, Raisins - 6, Water - 1½ cups Preparation: 1. Heat 2 tbsp of Aashirvaad Svasti Ghee in a pan and fry the raisins and cashews. Keep aside. 2. In a bowl heat water, add the chopped pineapple cubes and saffron. Allow it to cook till it becomes slightly soft. 3. Meanwhile, heat 2 tbsp of Aashirvaad Svasti Ghee in a pan and dry roast the rawa till it turns golden brown. 4. Now add the water and pineapple mixture to the rawa and keep stirring to ensure no lumps are formed. 5. Add sugar and saffron and continue to stir till all the moisture evaporates and the semolina is cooked completely. 6. Garnish with raisins & cashews and 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.