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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.

Fruit and Nut Halwa

  • 200 g ​​Wheat starch flour
  • 350 ml ​Water
  • 1 tsp ​​Yellow food colouring
  • 250 ml ​Water
  • 250 g ​​Castor sugar
  • 100 g ​​QBB GHEE
  • 1 tsp ​​Cardamom powder
  • 1/4 tsp ​Salt
  • 2 tsp​​Lime juice
  • 50 g​​Cashew nuts, roasted and chopped
  • 50 g ​​Almonds, chopped and roasted
  • 50 g​​Chopped pitted dates
  • 50 g ​​Mixed dried fruits

  1. Mix the wheat starch flour and colouring with 300 ml water and leave aside.
  2. Bring the rest of the water to boil with the sugar until sugar dissolves.
  3. Pour the wheat starch water slowly into the boiling sugar syrup, while stirring constantly.
  4. Keep stirring until it thickens.
  5. Add in the rest of the ingredients and cook over low heat, stirring until it becomes a glossy thick paste.
  6. Transfer this to a square or rectangle baking tin and spread it evenly. Leave to cool before cutting it into bars or diamond shapes.

Cakes, Pastries and Cookies


Rice, Noodles, Pasta