Instruction For Use
HOW TO USE: - Boil Milk: Heat 250 ml of full-fat milk in a pan. Add Premix approx 25 gm Once the milk boils, To avoid lumps, you can first mix the premix with a li le cold milk to form a slurry before adding it to the boiling pan.
Thicken: Cook on medium heat for 4–5 minutes, s rring con nuously un l the mixture thickens and coats the back of a spoon.
Freeze: Let the mixture cool completely, pour it into kulfi moulds, and freeze for at least 6–8 Hours.
NOTE:-
KEEP OUT OF REACH OF CHILDREN. DO NOT EXCEED THE RECOMMENDED SERVING SIZE. THIS PRODUCT IS NOT INTENDED TO DIAGNOSE, TREAT, CURE OR PREVENT ANY DISEASE. PLEASE CONSULT YOUR PHYSICIAN BEFORE INTAKE, IF NEEDED.
STORAGE CONDITIONS: -
Product is hygroscopic in nature and absorbs moisture immediately.So, keep with tight lid closed in a cool and dry place always away from direct sunlight, and keep it away from the reach of children.
BEST BEFORE 18 MONTHS FROM MANUFACTURING DATE
Nutritional Information
Basic Content
| Content |
Per 100 gms Approx. |
Per Serving Approx. |
| Energy Value (kcal) |
378 kcal |
94.50 kcal |
| Protein (g) |
24 gms |
6 gms |
| Total Carbohydrates (g) |
42 gms |
10.50 gms |
| Sugar (g) |
32 gms |
8 gms |
| Added Sugar (g) |
0 gms |
0 gms |
| Dietary Fiber (g) |
12 gms |
3 gms |
| Total Fat (g) |
10 gms |
2.50 gms |
| Saturated Fat (g) |
0 gms |
0 gms |
| Trans Fat (g) |
0 gms |
0 gms |
| Cholesterol (mg) |
4 gms |
1 gms |
| Sodium (mg) |
0 gms |
0 gms |
Ingredients
INGREDIENTS :- Milk solids, Carboxy methyl Cellulose (INS 466), Vegetable Fat Powder, Natural Dry Fruits (khajur, almond and cashew nuts), Natural and Nature iden cal Flavoring Substances, Xanthan Gum (INS 415) and Sucralose (INS 955). Allergen – contains Milk.