Used in 11 recipes
This commercial lemon sharbat recipe produces 12 litres with a cooked syrup base, controlled dilution and consistent 250 ml portions for carts and restaurants.
A commercial roshmalai recipe yielding 80 soft chhana discs and about 40 controlled portions, with practical guidance for boiling, chilling and service.
A commercial batch recipe for 40 flaky restaurant parathas, with controlled dough hydration, layered folding, par-cooking and rush-hour reheating.
A commercial mishti doi recipe for about 40 earthen-pot portions, with precise caramelisation, culture temperature, setting and yield control.
A 10-litre commercial mango juice recipe with practical controls for mango variety, pulp yield, sweetness, freezing, cold holding and portions.
A commercial malai cha recipe for about 40 cups, with controlled milk reduction, repeatable cream layers, service holding and premium-cup costing.
A commercial lemon soda recipe for 40 chilled drinks, built around measured sugar syrup, fresh lemon juice and sweet, salty or spicy variations.
A commercial 10-litre sweet lassi recipe with reliable blending, cold holding, salty variation and portion control for restaurants and food carts.
A commercial jorda recipe for about 50 portions, with separate rice grains, controlled sugar syrup, even colour and practical wedding scaling.
A commercial firni recipe yielding 40 clay bowls, with controlled milk reduction, fine ground-rice texture, safe chilling and accurate portioning.
A commercial cold coffee recipe for 40 servings, using a make-ahead coffee base, measured ice and controlled blending for consistent froth and yield.
