Place the grapes, spinach, ice, coconut milk in a blender. Blend until smooth and frothy. Add MaxvidaTM powder, stir and mix well.
SERVES – 1
Combine watermelon, cucumber, ice cubes, lime juice in a blender. Puree until smooth. Add MaxvidaTM vanilla powder and stir well. Garnish with mint, if desired.
SERVES - 1
Combine orange juice, banana, berries, yogurt in a blender; cover and blend until creamy. Add MaxvidaTM powder. Stir well and serve immediately.
Serves – 3
Place yogurt, milk, ice cubes, blueberries, strawberries, lemonade mix in a blender. Pulse until smooth and creamy. Add MaxvidaTM powder after blending. Stir well.
SERVES – 4
Combine grapes, spinach, green tea, avocado in a blender; blend until smooth. Add MaxvidaTM powder. Stir well and serve immediately.
Tip: To brew strong green tea, use twice the amount of tea (or two tea bags), but do not over steep. Green tea should be steeped for no longer than 3 minutes; over steeping will give the tea a bitter taste.
SERVES – 2
For vanilla cream
For the Hawaiian fruit bowl
For the vanilla cream
Boil low fat milk on low flame, cool the milk and add 4 scoops MaxvidaTM powder. Mix well and pour the mixture into a bowl and put in the refrigerator to set.
For the Hawaiian fruit bowl
Combine all the fruits in a bowl and refrigerate to chill.
Just before serving, place equal quantities of fruits in 4 individual bowls and top each bowl with topped with equal quantities of vanilla cream. Serve immediately.
Chop the required fruits. Take pineapple juice and add 2 scoops MaxvidaTM powder. Stir well. Add the now thickened juice over the fruits in a serving bowl. Refrigerate and serve chilled.
For the garnish-
5 sprigs mint leaves (phudina) and 2 scoops MaxvidaTM powder
Combine all the ingredients along with 1 cup water in a mixer and blend till smooth. Add 2 scoops MaxvidaTM powder, stir well. Transfer the mixture into a shallow container. Cover with a lid and freeze for 8 hours. Just before serving, scrape out using a fork. Pour equal quantities of the sorbet into 5 individual glasses. Serve immediately garnished with a sprig of mint in each glass.
For the garnish-
a pinch of cardamom (elaichi) powder
Combine the saffron and 1 tbsp of warm water in a bowl and mix well. Keep aside.
Combine the apples, ¼ cup of sugar and 2 tbsp of water in a deep pan, mix well, and cook on a medium flame for 6 to 8 minutes, while stirring occasionally. Keep aside.
Boil the milk in a deep non-stick pan, cook on a medium flame for 25 to 30 minutes or till the milk reduces to half its quantity, while scraping the sides occasionally. Add the remaining ¼ cup of sugar and raisins, mix well, and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add the cardamom powder, saffron-water mixture, rose water and apple-sugar mixture and mix well. Remove from the flame and keep aside to cool. Add 2 scoops MaxvidaTM powder, stir well. Once cooled, refrigerate for at least 1 hour. Serve chilled garnished with cardamom powder.
Combine the milk and bottle gourd in a deep non-stick pan, mix well, and cook on a medium flame for 10 to 12 minutes or till the bottle gourd is cooked, while stirring occasionally and scarping the sides of the pan.
Add the sugar, mix well, and cook on a medium flame or another 1 to 2 minutes or till the sugar dissolves completely.
Add 2 scoops MaxvidaTM powder and stir well. Add cardamom powder and mix well. Keep aside to cool completely and refrigerate for at least 1 hour. Serve chilled.
SERVES - 4
For the garnish-
1 tbsp pistachio slivers
Heat the ghee in a broad non-stick pan, add the lotus seeds, and sauté on a medium flame for 3 to 4 minutes or till they turn crisp. Remove from the flame, allow it to cool, and blend in a mixer to a coarse powder. Keep aside. Boil the milk in a deep non-stick pan, add the sugar, mix well, and cook on a high flame for 2 minutes or till the sugar dissolves, while stirring continuously.
Reduce the flame to medium, add the coarsely crushed lotus seeds, mix well, and cook for 19 minutes or till the milk has reduced to half, while stirring and scraping the sides of the pan occasionally. Add the saffron and nutmeg powder, mix well, and cook on a medium flame for 1 more minute. Switch off the flame and allow to cool completely.
Add 2 scoops MaxvidaTM powder, stir well. Refrigerate for atleast 1 hour and serve chilled garnished with pistachios.
Blend the almond in a mixer to a fine powder and keep aside. Combine the sugar and ¼ cup of water in a broad non-stick pan and cook on a medium flame for 3 minutes, while stirring occasionally. Add the almond powder, mix well, and cook on a medium flame for 2 minutes, while stirring continuously. Add the almond powder and MaxvidaTM powder and mix well.
Grease a 125 mm. (5”) diameter plate with a little melted ghee, transfer the mixture into it and spread it evenly. Allow the mixture to cool for 2 to 3 minutes, cut into 8 equal-sized diamond shaped pieces.Serve immediately or store in an air-tight container.
Combine the saffron and milk in a small bowl, mix very well, and keep aside. Place the hung curds in a deep bowl and whisk well. Add the mango pulp and powdered sugar and again whisk well. Add the cardamom powder, nutmeg powder, saffron-milk mixture, almonds, and pistachios and mix well. Add 2 scoops MaxvidaTM powder. Stir and mix well. Refrigerate for at least 1 hour. Serve chilled.
Heat the milk in a kadhai on a medium flame till it comes to boil. Simmer and cook for approx. 20 to 25 minutes or till the milk reduces to ½ its quantity, while stirring, and scraping the sides of the pan continuously. Add the sugar and simmer for another 20 to 25 minutes or till the milk thickens. Use as required. Add 2 scoops MaxvidaTM powder, stir well and serve.
For the orange sauce
For the garnish
1/4 cup chopped mixed fruits
Combine all the ingredients, including MaxvidaTM powder and blend to a smooth paste in a blender. Spread the sandesh evenly in a 100mm (4″) diameter serving dish and chill for at least 30 minutes.
For orange sauce: Combine all the ingredients in a pan and mix well. Cook till the sugar has dissolved. Cool completely.
Garnish the sandesh with the chopped fruits. Cut the sandesh into squares and serve with orange sauce
In a medium-size mixing bowl, combine pomegranate pulp, rose water, lemon juice, sugar, and MaxvidaTM powder and chill for several hours. Serve chilled in dessert dishes.