PRODUCTS FOR Home Makers

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 Our DOUBLE ACTING Baking powder makes any baked or fried dish light and fluffy.  It releases CO2 once when mixed with water and once again while baking

Add 2 tbsp (15g) mix to 150 ml warm or cold milk and stir. Made with premium almonds. Use 1–2 tsp per cup and heat. A refreshing summer favorite.

We source cocoa from different countries known for unique aroma and colour. Our master blenders craft a rich cocoa with strong aroma and dark colour.

Super refined sodium bicarbonate, ideal for preparing dhokla, idli and medu wada. This effective leavening agent releases CO₂, helping your batter rise and become light, soft and porous.

Measure warm water as per recipe into a bowl. If the bowl is cool, rinse with warm water first. Sprinkle in the yeast and dissolve it. If using another liquid in the recipe, replace 1/4 cup of it with water to dissolve the yeast. Our drum-dried yeast dissolves easily and comes in airtight foil pouches to keep it fresh and effective for longer.

Used as a thickening agent in soups, gravies, cakes, Chinese dishes, halwa, kheer, kulfi, ice creams and more. Dilute the required quantity of corn flour in room temperature water to make a smooth flowing paste before adding to your recipe. Made from refined maize starch with snow white quality.

Our anhydrous citric acid contains no water molecules, ensuring it remains dry and free-flowing. It is widely used as an acidity regulator in food and pharmaceutical applications.

Easily soluble in powder form, GMS is an emulsifier that prevents fat bloom in confectionery and improves texture in water-fat mixtures like ice creams. Also used as a humectant, solvent, and thickening agent in various food products.

Snow-white, large rice-like crystals that enhance the taste of Chinese and oriental cuisines. A must-have for soups and Chinese dishes, widely used by households and institutions for their rich, savory flavor.

Add 60–70 ml water or fresh milk to the mix and knead into soft smooth dough. Make 50 round jamuns without cracks. Fry on medium-low heat till golden. For syrup, dissolve 750g sugar in 750 ml water. Soak jamuns in hot syrup for 30 minutes. Add the unique Kesar Taste Booster for rich aroma and flavour. Made with 43% premium skimmed milk powder. Makes 50 jamuns (20g each), enough for 25 servings of 2 jamuns.

Slowly mix basundi powder into half litre of hot boiled milk, stirring until fully dissolved. Boil for a minute, then cool and refrigerate. Serve chilled for a delicious basundi. Made with 100% natural ingredients, it contains no artificial flavour, colour or preservative. Blended with premium natural saffron and 2.5% pistachios.

Mix contents with 500 ml warm full cream milk in an aluminium vessel. Boil for 3–5 minutes with continuous stirring. Simmer till thick and creamy. Serve chilled. Made with original Kashmiri saffron, pistachios and almonds. 100% natural with no artificial colour, flavour or preservatives.

Slowly add the pack contents to 1 litre of pre-boiled milk. Simmer on low flame for 15 minutes until the sevai kheer turns thick and creamy. Transfer to a bowl and serve chilled. Made with premium quality vermicelli in higher quantity than most brands, it offers a smooth thick and sweet mouthfeel.

Measure 2 heaped tablespoons (40g) custard powder into a bowl. Use 1/4 cup milk from 500 ml to make a smooth paste. Boil remaining milk, remove from heat, add the paste and cook again for 2–3 minutes, stirring continuously. Made with premium corn flour and higher quantity of ingredients than most competitors.

Boil half litre milk and add the mix. Stir well till it dissolves. Pour into a tray to set in 10 minutes or use a mould for firm shapes in 1 hour. Sets on its own at room temperature. Smooth firm jelly that melts in your mouth.

Boil half litre milk with 1 cup (150ml) water. Add mix and stir for 5 minutes. Keep stirring while it cools. Refrigerate and serve chilled, with ice cream if desired. Made with premium super sorted basil seeds in higher quantity for a thick creamy treat.