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Shakar Qand Ki Poorian
Serve the purees hot with evening tea.
Sweet Potatoes ½ kg
Flour 2 to 2 ½ cup
Salt to taste
Sugar ½ cup
Small Cardamom 3 – 4
Almond and Pistachio as desired
Dalda VTF Banaspati for frying
Boil and peel the sweet potatoes, mash with a fork. Grind the cardamom, pistachios and almonds.
Mix in salt, grinded mixture and sugar in the sweet potatoes, keep adding flour in small batches while mixing.
When it starts to resemble dough, wrap it in damp muslin and let it sit for 10 – 15 minutes.
Make small portions of the dough and roll into thick round shaped purees.
In a wok, heat Dalda VTF Banaspati over low heat for 3 – 4 minutes and fry the purees over low heat till golden. Make sure they are properly cooked from the inside.
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