DELECIOUS RECIPES OF RG PRODUCTS
1) MYSORE PAK USING R.G GOLD PURE COW GHEE
Ingredients:
- 1 cup besan (gram flour)
- 1 cup R.G Gold Pure Cow Ghee
- 1.5 cups sugar
- 1/2 cup water
Instructions:
- Shift 1 cup of besan into a bowl, then add 2 tablespoons of melted R.G Gold Pure Cow Ghee and mix well to remove any lumps; keep remaining ghee warm in a separate pan.
- In a heavy-bottomed pan, combine 1.5 cups sugar and 1/2 cup water, boiling until it reaches a one-string consistency.
- Lower the flame and gradually stir in the besan mixture, mixing continuously to prevent lump formation.
- Slowly pour in the remaining warm R.G Gold Pure Cow Ghee, one ladle at a time, continuously stirring until the ghee is completely absorbed and the mix turns frothy and porous.
- Quickly transfer the hot mixture onto a greased tray, spread evenly, let it set slightly, and cut into squares before serving.
2) QUICK ATTA HALWA (WHEAT FLOUR SHEERA) USING R.G GOLD PURE COW GHEE
Ingredients:
- 1 cup whole wheat flour (atta)
- 1/2 cup R.G Gold Pure Cow Ghee
- 1 cup sugar
- 2 cups water
- 1/2 teaspoon cardamom powder
- 2 tablespoons chopped nuts (almonds and pistachios)
Instructions:
- In a pan, bring 2 cups water and 1 cup sugar to a gentle boil until the sugar dissolves completely, then keep warm on low heat.
- Melt 1/2 cup R.G Gold Pure Cow Ghee in a separate deep pan, add 1 cup whole wheat flour, and roast on low flame, stirring constantly.
- Continue roasting until the flour turns a rich golden brown color and releases a distinct nutty aroma.
- Slowly pour the warm sugar water into the roasted flour mixture while stirring continuously to avoid any lumps.
- Keep stirring until the halwa thickens, absorbs the water, and starts separating from the sides of the pan, then stir in cardamom powder and chopped nuts before serving hot.
3) HOMEMADE BUTTER MURUKKU USING R.G GOLD UNSALTED BUTTER
Ingredients:
- 1 cup rice flour
- 2 tablespoons fried gram flour (pottukadalai flour)
- 2 tablespoons R.G Gold Unsalted Butter, softened
- 1/2 teaspoon cumin seeds or sesame seeds
- A pinch of asafoetida (hing)
- Salt, to taste
- Water, as needed
- Cooking oil, for deep frying
Instructions:
- In a mixing bowl, combine 1 cup rice flour, 2 tablespoons fried gram flour, cumin seeds, asafoetida, and salt to taste.
- Add 2 tablespoons of softened R.G Gold Unsalted Butter and rub it thoroughly into the dry flour mixture until it turns crumbly.
- Gradually add water and knead to form a smooth, soft, and non-sticky dough.
- Press the dough through a murukku press equipped with a star nozzle directly into hot oil over medium heat.
- Deep fry until the murukkus turn light golden and crispy, then drain excess oil and serve hot with tea.
4) CLASSIC GARLIC BUTTER COOKIES USING R.G GOLD UNSALTED BUTTER
Ingredients:
- 1/2 cup R.G Gold Unsalted Butter, softened at room temperature
- 1.5 cups maida (all-purpose flour)
- 1/2 cup powdered sugar
- 1 tablespoon finely minced garlic
- 1 teaspoon dried oregano or mixed herbs
- 1/2 teaspoon chili flakes
- 1/2 teaspoon salt
- 2-3 tablespoons milk
Instructions:
- In a bowl, cream together 1/2 cup softened R.G Gold Unsalted Butter and 1/2 cup powdered sugar using a whisk until light and fluffy.
- Add 1 tablespoon minced garlic, 1 teaspoon oregano, 1/2 teaspoon chili flakes, and 1/2 teaspoon salt, mixing thoroughly into the butter.
- Gently fold in 1.5 cups Maida, adding milk 1 tablespoon at a time to bring the mixture together into a smooth, pliable dough.
- Shape the dough into small flat cookie discs and place them on a parchment-lined baking tray.
- Bake in a preheated oven at 180°C (350°F) for 12–15 minutes until the edges are golden, then cool completely before serving.