Vitamin B9 (Folic acid, Folate)
Vitamin C (Ascorbic acid)
Vitamin E (Alpha- Tocopherol)
Vitamin K (Phylloquinone)
Health Benefits
Improves Nutrition, Keeps feel full
Aids nervous system
Other General Benefits
Aids in better sleep, Helps to gain weight, Improves Nutrition, Provides energy
Presence of calcium makes teeth strong & healthy, Protects arteries, Prevents Cancer
Skin Care
Gives a smoother skin, Provides supple, healthy and glowing skin
Exfoliates dead skin from body, Gives glowing and flawless skin, Gives a smoother skin, Natural skin softner
Hair Care
-
Best remedy for dry and rough hair, Excellent hair conditioner, Stimulates hair growth
Nutritional Importance & Uses
Uses
-
Used to make dressings and toppings on Burgers and Salads
Nutritional Importance
Good source of Calcium, Good source of calories, Good source of proteins
Contains good amount of Vitamins, Contains high levels of Fat, Contains Magnesium, Good source of Calcium, Good source of calories, Good source of Potassium, Good source of protein
Allergy Symptoms
Abdominal bloating, Abdominal cramps, Abdominal pain, Diarrhea, Flatulence or gas, Nausea, accompanied by vomiting, Rumbling or gurgling sounds in stomach
Diarrhea, Hoarseness of the throat causing difficulty in swallowing, Itchy Skin rashes, Nasal congestion, Persistent coughing bouts, Runny or stuffy nose, Swelling of throat, Vomiting, Watery eyes, Wheezing
What is
Basundi is a delicious dessert mostly served in the western parts of India, i.e Maharashtra and Gujarat. It is sweetened dense milk garnished with dryfruits.
- Blue cheese is a general classification of cheese that have cultures of the mold Penicillium added, so that the final product is spotted or veined throughout with blue.
- It carries a distinct smell, either from that or various specially cultivated bacteria.
Flavor
Milky, Sweet, Thick
Salty, Sharp, Tangy
Aroma
Milky
Sour smell, Strong
Origin
India
Europe, France
Ingredients
Cardamom, Charoli, Milk, Saffron strands, Sugar
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
-
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
2 Bowls, Sauce pan, Stirrer
2 Bowls, Sauce pan, Stirrer
Preparation Time
10- 15 minutes
15- 20 minutes
Refrigeration Temperature
Shelf Life
3- 5 days
3-4 weeks