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Orange Cranberry Cake

Ingredients :

  • Fresh orange juice : 70g
  • Dried cranberries : 50g cut to small piece/any dry fruit

Jain dairy butter : 125g softened

  • Caster sugar : 110g
  • Oranges zest :2
  • Yoghurt – 150gms/fresh cream
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Energetic Plain Flour : 170g

  • Baking powder – 1tbsp

Orange icing :

  • Icing sugar : 75g sift
  • Freesh orange juice : 1/2-3/4tbsp


  • Preheat oven to 160C. Brush a small bunct pan (20cm/8inch) with melted Jain Dairy Butter lightly grease. Combine the orange juice, yoghurt and dried cranberries in a small bowl.
  • Use an electric beater to beat the Jain dairy Butter, castes sugar and orange zest together until pale and creamy
  • Sift Energetic Plain flour and baking powder over the mixture. Add the yogurt mixture and sue a spatula to fold until just combined.Spoon mixture into the prepared pan and smooth the surface.Bake in over for 45 minutes or until a skewer into the cake comes out clean. Set aside for 5 minutes to cool slightly.Turn onto a wire rack to cool completely
  • Orange icing : Combine the sifted icing sugar and ½ tbsp. orange juice in a bowl until smooth with a rubber spatula. Add a little more orange juice if the icing mixture is still thick. Pour orange icing into a piping bag with nozzle tip #3 and pipe lines on cake. Set aside for 20 minutes or until the icing is set.

Cheddar Skillet Biscuits

Ingredients :

Energetic Flour : 2 cups

  • Sugar : 1 tbsp
  • Baking powder : 1 tbsp
  • Cream of tartar : 1/2tbsp
  • Salt : 1/4tbsp
  • Baking soda : 1/4tbsp
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Jain dairy butter : 1/2 cup + 1tbsp divided and cold

Jain dairy cheddar cheese : 1 ½ cup sharp grated

Jain dairy whole milk : 1 ¼ cup


  • To begin, preheat your oven to 450C degrees.
  • In an iron skillet, melt a tablespoon of Jain dairy butter over super low heat, and spread the Jain dairy butter around the bottom. Set it aside
  • In a mixing bowl, combine the Energetic flour, sugar, baking powder, cream of tartar, baking soda and salt
  • Cut up the remaining stick (1/2c) of cold Jain dairy butter into pieces and drop them into the Energetic flour mixture
  • With a pastry blender cut the Jain dairy butter into the Energetic flour mixture until there are no pieces of Jain dairy butter larger than a pea
  • Grate in the sharp Jain dairy cheddar cheese.
  • Stir the Jain dairy cheese into the Energetic flour mixture , and then pour in the whole milk
  • Stir it together until just combined
  • Now scoop the batter into the skillet, in little globs. An ice cream scoop works perfectly
  • Slide the skillet into your oven and bake for about 20 minutes until the biscuits are nice and golden brown on top

Without Ghee Suji Ka Halwa

Ingredients :

Energetic Suji roasted : 1 cup roasted

  • Sugar : cup
  • Water : 2 cups
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  • Take a microwave oven safe bowl; add roasted Energetic suji ,water, sugar and mix well. Place the bowl in the microwave oven, select micromode and cook for 5 minutes. Add water if required. Stir twice in between for better result (Energetic suji can be roasted by placing it on plain paper in the microwave oven and cooking it in microwave mode for 4 min. Mix twice in between).

Besan ke Ladoo

Ingredients :

  • 2 cups gram flour
  • 1/2 cup ghee
  • 3/4 cup powdered sugar
  • 1/4 tsp powdered green cardamom
  • Few almonds-blanched, slivered, to garnish
  • Few pistachios-blanched, slivered, to garnish


  • In a kadahi (wok) , melt the ghee and add the gram flour. Stir-fry over low heat. It takes about 30 minutes for the flour to get cooked through and it gets a pasty look when done.
  • The color should be a light brown. Shut off the heat and leave the mixture to cool completely. If it does not cool entirely, it becomes moist when sugar is added
  • Add the sugar and cardamom and mix well by rubbing it with your open palm against the base of the bowl. Rub till blended thoroughly.
  • Shape into tight, hard balls, pressing hard at every stage. At the final stage, keep it pressed a little longer, so that the surface becomes smooth.
  • Decorate the top of each ball with almonds and pistachios.