پھل زندگی کے لئے

پھل اس زمین پر اللہ تعالی کا تحفہ ہیں۔۔۔کیسے سرسبز ٹہنیوں پر رنگ برنگے پھول لگتے ہیں اور دیکھتے ہی، پھولوں کی پتیاں جھڑ کر پھلوں کا روپ دھار لیتی ہیں۔۔کسیے کیسے خوشنما پھل کہ مصور کی آنکھ حیراں کہ…

Preparation of Butter

Objectives: 1. To study different types of churns. 2. Churning principles. 3. Washing, working and packaging and storage of butter. 4. To judge the quality of butter. Relevant information: Butter is defined is a fat concentrate product obtained by churning,…

Preparation of Lassi

Objectives:To extend the use of dahi for preparation of Lassi, butter milk beverage.To evaluate the quality of lassi.Relevant information:Lassi is the by-product of deshi butter prepared in house-holds and called chhas or matha. Lassi is appreciated throughout the country as…

Preparation of Ghee

Objectives: To prepare ghee form butter/cream To study the quality of Ghee. Relevant information: Ghee is clarified butter fat.  It is prepared on both small and large scale, Deshi method of ghee making comprises more than 90% if Indian Ghee…

Preparation Kulfi

Objectives:To know the traditional method of Kulfi preparation and to judge its quality.Relevant information:It is indigenous form of ice-cream. It is composed of milk malai with sugar, fruit juice with sugar. It is popular frozen product in weaker section of…