RECIPE

HOW TO COOK WITH STEVIOSIDE

 NIMBU SIKANJI   /   LEMON WATER

Please try this beverage to beat the heat. It is very refreshing. Normally we use this bevarge in our daily life.

 Serving 6

• 1 gm of stevioside (1g of stevioside is equivalent in sweetness to 10 tsp of sugar)
• 1 cup water (for the simple syrup)
• 1 cup lemon juice
• 3 to 4 cups cold water (to dilute)
• Serve with ice, sliced lemons.

Method

• Make simple syrup by heating stevioside natural sweetness and water in a small saucepan until it is dissolved completely.
• While stevioside is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.
• Add the juice and the sweet water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate for 30 to 40 minutes. If the Lemonwatre is a little sweet for your taste, add a little more straight lemon juice to it.
• Serve with ice, sliced lemons.

                                                             BEAT YOUR HEAT

KESAR KHEER RABADI / INDIAN SAFFRON MILK RICE SAKE

Servings 4

• 50 g Basmati Rice (soaked)
• 1 litre Milk
• A few strands of Saffron (kesar)
• 1 gm Stevioside  natural sweetness
• A few drops of Rose Water
• 1/2 tsp Green Cardamom Powder
• 8-10 Pistachios (chopped)

Method

• In a shallow bottom pan, boil the milk and then simmer it in low flame till it reduces a little.
• Take the soaked rice and grind it into a coarse paste. Add a little milk to it to thin its consistency.
• Add the rice paste to the milk and cook, stirring continuously. Take care not to form any lumps.
• Add saffron and stevioside  natural sweetness and cook till it thickens.
• Now sprinkle green cardamom powder and rose water to it and mix well. Remove from heat.
• Pour out in serving bowl and garnish with pistachios.
• Serve chilled.

                                                                ENJOY YOUR TASTE