View BasketPay For Items
Groceries
Never miss an offer...
Subscribe: Chaat Magazine
Subscribe to Chaat Magazine today...
Best Sellers:
Find Us On Facebook

Custard Powder - Pistachio - Laziza - 300gClick image to enlarge

Custard Powder - Pistachio - Laziza - 300g

Custard Powder - Pistachio - Laziza - 300g

(Ref: SDE063)

Price: 1.75


Quantity:  
Pin It


Net: 300g

Pistachio Custard Powder

Delicious desserts for all occasions.
Pistachio Custard

• Take 2 tbsp Laziza Custard Powder and dissolve thoroughly in a little milk from ½ litre required.

• Add 1tbsp sugar (or to taste) to the rest of the milk, and bring to the boil.

• Mix the boiling milk into the custard powder and stir well before serving.

Recipe Suggestion for Fruit and Cake Trifle

½ litre prepared Laziza Custard
½ litre prepared Laziza Jelly
Fresh or tinned fruit

Take 2 tbsp Laziza Custard Powder and dissolve thoroughly in a little milk from ½ litre required.

• Line the base and sides of a bowl with thinly cut cake slices.

• Pour a little custard on the cake.

• Add a layer of fruit, followed by a layer of jelly

• Repeat layers, finishing with a layer of custard. Chill for an hour and serve.
Ingredients: Corn Flour, Salt, Pistachio Flavour, Food Colours (E102, E133 (FD&C no. Yellow 5, Blue 1).

If there are any allergens in the ingredients they are marked as bold.
Per 100g (/per 100ml)
Energy1612kJ / 384kcal
Carbohydrates96g
of which:
• Sugars0g
Protein0g
Salt0g
Produce of Pakistan

•  Manufacturer (or, UK Distributor / Reseller) :

    Convenience Food Industries PVT Ltd
    L-6 Block-21
    FB Industrial Area
    PO 13731
    Karachi
    5950
    Pakistan
Testimonial:

"Dear Spices of India, Just a note to say thank-you for your prompt delivery. I placed an order on Sunday night and received it before 12 midday on Tuesday. I have just started to try indian cooking and will use your site again and again as my skills progress. Today I am attempting Haggis Pakora so well see how it turns out. Thank-you once again and I will be giving your email addy to anyone who asks."

- Janet Briggs