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Recipes

BESAN LADDOO

Laddoo

Ingredients:

Sugar free food products India


  • 4 cups Besan
  • 4 tsp Stevias
  • 2 cups Ghee
  • 2 tsp Elaichi Powder
  • 4-6 Drops Saffron Color

How to make:


  • Mix the stevias and saffron color together. Leave it aside.
  • Melt ghee in a kadhai and cook the besan over low flame.
  • Stir continuously till the besan becomes light brown in color.
  • Mix the elaichi powder and again stir.
  • Remove from the flame and pour it on a thali. Let it cool slightly.
  • Now mix this with powdered sugar.
  • Divide it into equal parts and give the shape of laddus.
  • Besan Laddoo is ready.

Carat Ka Halwa

Carat Ka Halwa

Ingredients:


  • 2 kg Carrots
  • 1 ¼ tsp Stevias
  • 2 tbsp raisins
  • 2 tbsp crushed cashew
  • 250g khoya
  • 1 tbsp ghee

How to make:


  • Grate 2kg pre washed and peeled carrots and put them in the cooker to boil, do not add any water. Allow carrots to cook in their own juice.
  • Give two whistles to the cooker and remove it from heating and put the carrots in the karhai.
  • Let the carrot juice dry, this process would take 15-20 minutes. Once all the water has dried up, add a table spoon of ghee and let the carrots remain on heat for another 5 minutes so that carrots do not stick to the karhai anymore.
  • Break the khoya block into two parts and grate one part and add to the carrots. Add Stevias and keep on heating and sifting for at least 5 minutes.
  • Remove from heat and add the rest of khoya to the carrots, crumble the khoya over the carrots and stir all the while. Let the chunks of the second half of khoya remain in the halwa. Serve hot.

Chocolate Cake

Chocolate Cake

Ingredients:


  • 200g flour (maida)
  • 50g butter
  • ½ cup water
  • 1 ¼ tsp baking powder
  • 1 tsp vanilla essence
  • 40g cocoa
  • 1 ¼ tsp soda
  • 6 eggs
  • 3 ½ tsp Stevias
  • 100g curd

How to make:


  • Beat butter, Stevias & eggs and curd till light and fluffy.
  • Sieve flour, cocoa, baking powder and soda together.
  • Add to the above paste.
  • Pour into a greased container and bake at 200°C for 40 minutes.

COOKING AND BAKING WITH STEVIA

Stevia's excellent stability against pH, salt and/or high temperature conditions makes it an ideal sugar substitute for many baking and cooking applications. The same cannot be stated for aspartame, saccharin and most other synthetic sweeteners.

Heat destroys these synthetic sweeteners, at times as low as 86° F, or 30° C, leading to well publicized negative side effects. This is one of the reasons why the tastes of artificial sweeteners, once poured into hot coffee or tea and left standing, changes significantly. Stevia is compatible with salts, organic acids and other natural sweeteners such as sucrose, molasses, barley malt, honey, fructose and sorbitol. It does not ferment, colour or precipitate. It can be used in appetizers and beverages, soups, salads and vegetables, breads and rolls, casseroles, pies and pastries. However, Stevia does not work well with yeast breads which need the "body of sugar" to rise. One should experiment to find out the right combination of Stevia (for sweeteners) and sugar (for the rising effect) to create delicious low sugar breads and pastries. COOKING.

Stevia is the ideal sugar substitute to use when cooking and baking, as it is heat stable to 200 degrees Celsius (392 degrees Fahrenheit) and non-fermentable.

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