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Kiri Pani (Yogurt and Treacle)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)58.6522
Energy (kCal)443.838
Carbohydrates (g)18.4952
Total fats (g)14.0323
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Plain, Vanilla for Honey yogurt can be used. | 2. In a heavy-bottomed pan bring the jaggery and the water slowly to the boil. | 3. The heat should be kept to a minimum until the jaggery has dissolved. | 4. Once the jaggery has dissolved bring it to the boil and allow to reduce until you have a thick pouring sauce. | 5. Strain into a sauceboat or jug and pour over the yogurt before serving. | 6. I was lucky to find my jaggery at a local food co op, but you may have to order if offline. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yogurt 14 ounces 242.1047 18.4952 13.7722 12.899000000000001
    jaggery 8 ounces 201.7333 0.0 44.88 1.1333
    water 1/2 cup 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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