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Biryani and Pulao are both rice dishes and cooked with vegetables or meat in aromatic spices.  Here i have created Chana Veg Pulyani, which is a fusion of Pulao and Biryani.

Pulyani is cooked with soaked rice with vegetables and white chana or chickpeas in rich biryani masala and aromatic biryani essence. The cooking method is just the same as pulao is cooked so tried a new name for this dish – Pulyani!

Biryani vs Pulao

  1. Biryani is cooked with par boiled rice , whereas pulao is cooked with raw rice in fragnant water until rice is cooked.
  2. Biryani is cooked with an assortment of whole and grounded spices and pulao is cooked with not much spices.

VIDEO  RECIPE – https://youtu.be/dGeiWQSP740

INGREDIENTS:

  1. 2 Cup Basmati Rice
  2. 1 Onion
  3. 1 1/2 Cup White Chana / Chickpeas
  4. 1/2 Cup Corn
  5. 1/2 Cup Peas
  6. 1/4 Cup Carrot
  7. 1 Cup Beaten / Whipped Curd
  8. 2 Teaspoon Ginger Garlic paste
  9. 1 Teaspoon Cumin / Jeera Seeds
  10. 6-8 Black Peppercorns / Kali mirch
  11. 3-4 Cardamom / Elaichi
  12. 1 Star Anise / fool
  13. 2 Bay Leaves / Tej Patta
  14. 2 Teaspoon Dry Fenugreek Leaves / Kasoori Methi
  15. 2 Teaspoon Biryani Masala
  16. 2 Green Chillis
  17. 1 Teaspoon Red Chilli Powder
  18. 1/2 Teaspoon Cumin/ Jeera Powder
  19. 1/2 Teaspoon Turmeric
  20. Salt to taste
  21. 1/2 Cup Fresh Chopped Coriander
  22. 2 Teaspoon Biryani Essence
  23. 3 Cups Water
  24. 2 Tablespoon Oil

PREPARATION TIME : 30 Minutes

HOW TO PREPARE:

  • Soak 1 tablespoon rice in turmeric and little water for 1 hour
  • Soak the rest of rice in water for an hour
  • Cook the white chana until soft and slice the onions
  • Heat oil in a wok, crackle cumin, star anise, peppercorns, cardamoms and bay leaves
  • Add in sliced onions and ginger garlic paste, cook until onions are soft
  • Add Biryani Masala and Dry Fenuugreek Leaves
  • Add in cooked white chana, carrots, peas and corns and give it a good mix
  • Throw in the salt, red chilli powder, cumin powder and green chillis, mix well
  • Add in the soaked white rice and turmeric rice, mix well, keep the heat on medium
  • Pour the Biryani essence, whisked curd and 3 cups of water, give it a good stir
  • Cover and cook for 15 minutes until the rice is nearly cooked
  • Sprinkle coriander all over, further cover and cook for 5 minutes, until all water has reduced
  • Take off flame and leave it covered for 10 minutes to further cook in steam
  • Serve hot with raita, pickles, or any curry.

Other Pulao Recipes 

Soya Pulao with Vegetables – https://www.desispiceworld.com/cuisines/soya-pulao-with-veggies/

Chana Dal Palak Pulao – https://www.desispiceworld.com/cuisines/chana-daal-palak-pulao-with-cucumber-raita/

Lemony Vegetable Chana Dal Pulao – https://www.desispiceworld.com/cuisines/lemony-vegetable-chana-daal-pulao/

 

Soups is kind of liquid food which i1s served either hot or cold. Its primarily water boiled with pureed fruits, vegetables or meat until the flavours are extracted or infused in water.

Tomato soup has tomatoes as its main ingredients. Its rich, luxurious and silky in taste. To give it another texture i added noodles this time. You can substitute noodles with rice noodles, rice or even pasta.  Its topped with dry mint to give it a nice minty flavour.

Check out other soup recipes:

Tomato and Carrot Soup

Peas and Mint Soup

Mixed Veg Lemon Soup

Chicken Clear Soup

TOMATO NOODLE SOUP

INGREDIENTS:

  1.  6 Red Tomatoes chopped
  2. 1 Onion Chopped
  3. 5 – 6 Cloves of Garlic Chopped
  4. 1 Cup Noodles
  5. 2 Teaspoon Butter/Ghee
  6. 1/2 Teaspoon Sugar
  7. Salt to taste
  8. Black Pepper to taste
  9. 3 Cups of Water
  10. 2 Tablespoon Fresh Cream
  11. A Pinch of Dry Mint

PREPARATION TIME: 15 minutes

HOW TO PREPARE:

  • Pre boil noodles to  70 %
  • Melt butter in a pan and add chopped garlic
  • Once garlic is turned brown add chopped Onions, cook until translucent
  • Add Chopped tomatoes and let it cook until water content reduces
  • Add Salt, pepper, and sugar and  keep cooking for 2 minutes
  • Take off flame and let it cool. Blend it in a puree and return it back to the pan
  • Add 3 cups water  and the pre boiled noodles to the puree and let it boil for next 5 minutes.
  • When done, serve hot topped with a spoon of Cream and a pinch of dry Mint

Chutneys are an essential part of any meal. They are made up of different fruits and vegetables or sometimes even the peel of the vegetable.  Its a pureed form or paste form of any fruit or veggie with spices and even a tempuring sometimes. Chutneys add a extra taste or dimention to a meal.

Today its Mango chutney, which is sweet in taste and is made up of half ripe or ripe mango. I have added paprika or red chilli too, for a spicy taste.  Looks so delectable and tempting. You can use Mango Chutney as a spread on bread or as a marinade for various meat cuts. Mango Chutney goes well with chicken wings, pork, and beef too.

I have not used vinegar as i am making in a small quantity to last a few days or probably a couple of weeks in refrigerator. Lets get started!

INGREDIENTS:

  1. 2 Ripe Mangoes
  2. 2 Tablespoon Oil
  3. 1/2 Cup Sugar /Jaggery
  4. 2 Dry Red Chillies
  5. 1 Teaspoon Panchphoran ( A mix of Cumin, Fenugreek, Fennel, Black Mustard and Nigella Seeds)
  6. 4-5 Peppercorns
  7. 1 Bay Leaves
  8. 1/2 Teaspoon Cumin / Jeera Powder
  9. 1/2 Teaspoon Paprika / Red Chilli Powder
  10. 1/2 Lemon juice
  11. Salt as per taste
  12. 1 Cup Water

PREPARATION TIME: 20 Minutes

HOW TO PREPARE:

  • Wash, Peel, de-seed and puree the mango. Keep aside.
  • Heat up oil, and crackle bay leaves, dry red chilli , peppercorns and panchphoran.
  • Add Mango puree and cook until all water reduces.
  • Add sugar and keep cooking on low heat
  • Add water to get the consistency you want.
  • Add Salt to taste and red chilli powder.
  • Keep cooking until it gets thick and looks like a thick paste.
  • Take it off heat and let it cool. Once warm enough to touch squeeze lemon juice.
  • Mix the juice in and let it cool further
  • For more spiciness add more red chilli.
  • Once cooled, pour it in jar and refrigerate.

 

Tinda is a famous south asian vegetable which belongs to the gourd family.  Its a Indian squash or baby pumpkin which is green in colour.  It holds the shape of an apple so also known as Apple Gourd.

It is a superfood full of health benefits. It has many anti-inflamatory agents which helps in controlling blood pressure and heart diseases. It is full of fiber and has increased water content which keeps body cool and healthy. It also increases urinary flow and helps relieve toxins from the kidney.

INGREDIENTS:

  1. 250 gms Tinda / Apple Gourd
  2. 1 Large Onion
  3. 1 Tomato
  4. 1 Teaspoon Jeera / Cumin Seeds
  5. 1/2 Teaspoon Haldi / Turmeric
  6. 1 Teaspoon Jeera / Cumin Powder
  7. 1/2 Teaspoon Dhaniya / Coriander Powder
  8. 1/2 Teaspoon Lal Mirch / Red Chilli Powder
  9. 1/2 Teaspoon Amchoor / Dry Mango Powder
  10. Salt as per taste
  11. 2 Tablespoon Oil
  12. 1/2 Cup Fried Onions
  13. Fresh Coriander or Mint for Garnish
  14. Fresh Green Chilli for Garnish

PREPARATION TIME: 20 Minutes

WATCH VIDEO RECIPE (Tinde ki Sabzi) – https://youtu.be/s0rlL3qBDSE

HOW TO PREPARE:

  • Slice Onions and chop Tomatoes, Keep aside
  • Wash, peel and Slice tindas or Apple Gourd and keep aside
  • In a wok, heat oil and crackle some Cumin and throw in Turmeric.
  • Add Sliced Tindas and mix well. Cover and cook until a little soft.
  • Add in sliced Onions and keep stirring until all take up the turmeric colour
  • Saute until a golden colour appears on tindas and onions
  • Add in chopped Tomatoes, mix, cover and cook
  • Add in Coriander, Cumin, Red chilli Powder  and salt.  Keep Stirring until all looks one.
  • Cover and cook further till a nice aroma fills the air
  • Sprinkle Dry Mango Powder and fried Onions , mix up well
  •  Cook until all moisture reduces.
  • Garnish with fresh coriander or mint and green chilly
  • Serve hot with rotis, naaans or parathas! Enjoy!

Soya Chunks are made of soy flour from which oil has been extracted. Soya Chunks are rich in Omega 3, polyunsaturated fats, proteins, calcium and iron. Soy has a high fibre content which increases metabolism, keeps stomach full for a long time and aids in easy digestion. But taking them in large quantities may damages liver as it increases the uric acid in body .

I have added other veggies too to complete  or increase the nutrient content. This is easy recipe and can be made for parties as well or made regularly. Its a one pot meal recipe so less utensils are used!

INGREDIENTS:

  1. 2 Cups Basmati Rice
  2. 1 Cup Soy Chunks
  3. 1 Large Potato
  4. 1 Onion
  5. 1/2 Cup Peas
  6. 1/2 Cup Carrots
  7. 1/4 Cup Beans
  8. 1/4 Cup Corn
  9. 1-2 Bay Leaves
  10. 2-3 Cloves
  11. 2-3 Cardamom
  12. 1 Star anise
  13. 1 Teaspoon Cumin Seeds
  14. 1 Teaspoon Ginger Garlic paste
  15. 1 Teaspoon Cumin Powder
  16. 1/2 Teaspoon Red Chilly Powder
  17. 1/2 Teaspoon Turmeric
  18. 1/2 Teaspoon Garam Masala
  19. Salt as per taste
  20. 2 Tablespoon Oil
  21. Coriander for Garnish

PREPARATION TIME: 45 Minutes

HOW TO PREPARE:

  • Wash rice and keep aside, Slice the Onions and keep aside
  • In a wok, heat oil, crackle Cumin Seeds, Star Anise, Cloves, Cardamom and Bay Leaves
  • Add Sliced Onions and Ginger Garlic Paste. Saute until Onions get translucent.
  • Add Corn, peas, Medium cut Potatoes, 1″ Cut Beans, Carrots and Soya Chunks.
  • Keep Cooking until the veggies are slightly cooked
  • Add Salt, Red Chilli, Turmeric, Garam Masala and Cumin Powder
  • Mix everything and Add soaked Rice.
  • Pour in double the quantity of water than the rice .
  • Mix, Cover and cook until rice is cooked and water is reduced.
  • Water should have dried up.
  • Take off flame and keep it covered for 5-8 minutes for rice to get cooked in steam
  • Once done serve hot with fresh coriander as garnish.

Laddoos  or a small sweet ball, originated in Indian Subcontinent. It is made out of  a combination of flour, nuts, ghee, and sweetner. It was originally used for medicinal purposes. Laddoos are delectable to the tongue and is liked by all ages.

Laddoos are of many varieties and each fulfill a nutrient in the body. basically these laddoos are immunity and strength builders.  One can make Ragi laddoos (whole wheat +ragi), Mueseli Laddoos (whole wheat + Mueseli) , Methi laddoos ( Whole wheat + Methi powder) etc.

Laddoos are also known as panjiri laddoos or Jaape ke laddoos. This variety has a number of ayurvedic or natural strenght giving ingredients like Cloves, Nutmeg, mace, Kamarkas Edible gum etc.  It is the most common variety as its given to new mothers or lactating mothers.

Today we are preparing Whole Wheat and Flaxseed Laddoos! Flaxseeds are rich in Omega 3 and dietary Fiber. Flaxseed improves Cholestrol and Lowers Blood Pressure.

INGREDIENTS:

  1.  2 1/2 Cup Atta or Whole Wheat
  2. 1/2 Cup Suji or Semolina
  3. 1/2 Cup Alsi or Flaxseed Powder
  4. 1 Cup Bura Cheeni or Powdered Sugar
  5. 1 teaspoon Elaichi or Cardamom Powder
  6. 1/2 Cup Almond Pulsed or Grounded
  7. 1 Cup Ghee or Clarified Butter

PREPARATION TIME: 1 Hour

HOW TO PREPARE:

  • Grind Almonds and Keep Aside
  • Grind the Sugar if using Granulated Sugar and keep aside
  • In a dry Wok, Dry roast Atta until it becomes aromatic and golden in colour
  • Add in Suji and Flax seed Powder,  Keep roasting till colour gets little darker
  • Add in Ghee and mix well until the atta gets wet and crumbly.
  • Add Elaichi powder, mix and keep cooking on low flame, stirring in between .
  • Once a nutty aroma comes, take it off flame and let it cool
  • Once its cool and you can touch it , add grounded almonds and powdered sugar, Mix well.
  • If mixture gets dry  and not forming laddoos then add little hot ghee.
  • If Mixture is too wet add more almond flour.
  • Make Laddoos and keep it in air tight containers.

 

Karahi is nothing but a heavy bottom pan in a big bowl shape. The Karahi recipes are all made in this pan and thus named after it. The origins of karahi recipes can be found in Pakistan, so named this dish Lahori Murg Karahi.

Chicken is also known as “Murg” and here i have used small cuts of chicken thighs. Chicken thighs are juicy and is easy to chew. It doesn’t get chewy unlike the breast pieces., but whole chicken can also be used. Lahori Murg Karahi is made in thick rich tomato gravy and various spices to give it its aroma and flavour!

Karahi recipes are generally dry but i like keeping a little thick gravy , which makes it even more tastier and fingerlicking. Lahori Murg Karahi is served with Roti, Naan, Parathas or Rumali rotis.

INGREDIENTS:

  1. 2lb/1 kg Chicken Thighs boneless
  2. 4 Tomatoes
  3. 1 Onion
  4. 2 Teaspoon Ginger Garlic Paste
  5. 1 Cup Curd/ Yogurt
  6. 3-4 Cloves / Long
  7. 6-7 Black Peppercorns / Golki
  8. 3 Green Cardamoms / Elaichi
  9. 1 Teaspoon Cumin/ Jeera Powder
  10. 1 Teaspoon Coriander Powder
  11. 1/2 Teaspoon Garam Masala
  12. 1/2 Teaspoon Turmeric Powder
  13. Salt to taste
  14. Red Chilli Powder to taste
  15. 2 Tablespoon Oil / Ghee
  16. 4 Slit Green Chillies
  17. 1 Teaspoon fresh Ginger Julienne
  18. 1/2 Cup Fresh Green Coriander for Garnish

PREPARATION TIME: 45 Minutes

HOW TO PREPARE:

  • Heat oil in Karahi and crackle peppercorns, cardamom and cloves
  • Throw in chopped onions and ginger garlic paste. Saute until onions get golden brown in colour.
  • Add in 2 green chillies and chicken pieces, saute until chicken changes colour and finishes releasing water.
  • Add in chopped tomatoes, Salt and Turmeric and give everything a good mix.
  • Once the tomatoes soften, add in cumin and coriander powder, saute for 3-4 minutes.
  • Once the excess liquid reduces, add in the curd and garam masala.
  • Mix everything, reduce heat, cover and cook for 10-15 minutes. Stir in between.
  • Cook until the curd releases oil, and chicken takes up a glossy look.
  • Add little water if gravy required and simmer and let boil until chicken is done
  • Garnish with Ginger Juliennes, Fresh coriander leaves and slit green chillies.
  • Serve hot with Roti, Naan or Rumali rotis.

 

Moong Daal ki Kachori is nothing but a deep fried stuffed snack originating in the Indian Subcontinent. It is stuffed with daal or lentils, onions, potatoes or even mixed vegetables. Generally it was originated to fulfill hunger pangs of a traveller or  a vendor who travelled along the spice route for his business.

Kachoris or these stuffed round balls can be stored for couple of days in fridge. It is served with Hing flavoured aloo ki sabzi or dubki wale aloo along with tamarind chtney or green chutney. It can also be served in a form of chaat with chutneys, spices and a layer of chilled curd.

INGREDIENTS:

FOR KACHORI:

  1. 2 Cups of Maida / All Purpose Flour
  2. 1 Teaspoon Salt
  3. 3 Tablespoon Oil / Ghee
  4. Water as required

FOR FILLING:

  1. 1 Cup Moong Daal / Yellow Lentil
  2. 1 Teaspoon Jeera / Cumin Seeds
  3. 1 Teaspoon Coriander Seeds
  4. 1 Teaspoon Fennel Seeds
  5. 1/2 Teaspoon Black Peppercorns
  6. 1 Teaspoon Red Chilly powder
  7. 1 Teaspoon Jeera / Cumin powder
  8. 1 Teaspoon Coriander powder
  9. 1 Teaspoon Amchoor / Dry Mango powder
  10. 1/2 Teaspoon Garam Masala
  11. 1″ Grated Ginger
  12. 3 Green Chillies
  13. 1/2 Teaspoon Hing/ Asafoetida
  14. 1 Teaspoon Sugar
  15. Salt to taste
  16. 3 Teaspoons Gram Flour/ Besan
  17. 2 Tablespoon Fresh Coriander Leaves
  18. 4 Tablespoon Oil

PREPARATION TIME: 3 Hours

HOW TO PREPARE:

FILLING:

  • Soak the daal /lentil in water for 2 hours, drain it and then coarsely grind it and keep aside
  • In a grinder coarsely grind the Cumin seeds, Coriander Seeds, Fennel and Black Peppercorns
  • Add the coarsely grind mix to heated oil in a wok
  • Add in Green chillies and Ginger and saute well
  • Sprinkle Asafoetida and Gram flour, mix well till the gram flour gives a nutty aroma
  • Add in the grinded lentil and let it cook till all the water is evaporated
  • Add in all dry spices – Salt, Red Chilli, Cumin powder, Coriander powder, Dry Mango
  • Keep cooking until all moisture dries up and daal doesn’t forms lumps, daal mix should get crumbly
  • Add in Garam Masala, Sugar and Fresh Coriander. Mix well and cook till all is mixed together.
  • Keep aside to cool. Once cool it can be stuffed in the kachori dough.

KACHORI:

  • In a bowl take flour and salt, Add in Ghee or Oil and mix until a breadcrumb texture is attained
  • *Tip: Take little flour in palm and press, if binds together then its time to make dough
  • Add water spoon by spoon and form a smooth dough
  • Cover with Kitchen towel and rest for 30 Minutes
  • Take a small portion of the dough and roll out in a 5″ diameter flat bread
  • Put 1-2 Teaspoon of Moong Daal mixture in the center of the flat rolled dough
  • Bring the edges together in the center and make a ball
  • Press and flatten it with hand .
  • Heat oil in a wok for frying, add in kachoris slowly and fry on a low heat.
  • Frying on low heat makes it crisp from outside and cooks it properly from inside.
  • Serve hot with tamarind or green chutney or with Aloo ki sabzi.
Bitter Gourd or Karela in Hindi is well known for its bitter taste and has numerous health benefits. It typically is a tropical vine plant and belongs to the squash family. It has cancer destroying capabilities, lowers blood cholestrol, aids in weight, and reduces blood sugar as well.
Stuffed Bitter gourd or bharwan karela is a delicacy from North India, especially from Punjab and Himachal regions. You can stuff karela with paneer, potatoes, onion masala and even meat mince.
Traditionally the stuffed bitter gourd is tied with a washed thread so that the stuffing doesn’t come out will cooking /frying the bitter gourd. It is an experience in itself when you get to untie the karela on your plate to see what is stuffed inside. Its like opening up a birthday present. The experience of touch, look and taste is beyond comparable.
Stuffing bitter gourd and tying it does consume time and requires patience. In this fast pace life, people do not want to spend time in cooking such recipes like stuffed bitter gourd / bharwan dhaagewale karele, thus it is getting quite rare to see in households.
Bharwan Dhaagewale Karele can be considered as one of the lost recipes from our kitchens.

 

INGREDIENTS:
  1. 250 gms Karela/Bitter Gourd
  2. 3 Potatoes
  3. 1 Onion Chopped
  4. 1/2 Teaspoon Jeera / Cumin Seeds
  5. 1/2 Teaspoon Coriander Seeds
  6. 1/2 Teaspoon Turmeric powder
  7. 1/2 Teaspoon Jeera Powder / Cumin Powder
  8. 1/2 Teaspoon Red Chilly Powder
  9. 1/2 Teaspoon Amchoor Powder/Dry Mango Powder
  10. A pinch of Asafoetida / Hing
  11. Salt to Taste
  12. Oil to Fry
  13. Tread to tie
  14. Chaat Masala to Sprinkle
  15. Fresh Coriander Leaves for garnish

PREPARATION TIME: 1 Hour and 30 Minutes

HOW TO PREPARE:

  • Wash the bitter gourd with hot water and peel it
  • Do not throw the peel – Chop it and keep aside
  • Keep the peel also in salted water and drain after one hour
  • Make a slit and take out all seeds from inside
  • Sprinkle salt and turmeric on peeled bitter gourd and mix well
  • Keep it for one hour to remove the bitterness
  • After one hour wash it thoroughly, to remove excess salt
  • Boil the potatoes, peel and mash it
  • In a wok, heat up little oil and crackle jeera and coriander seeds
  • Add Chopped onions, bitter gourd peel chopped and saute till brown
  • Add Turmeric and mashed potatoes, mix well
  • Sprinkle red chilly powder, jeera powder, salt and amchoor powder, mix well
  • You can add chopped green chillies too at this stage
  • Take the bitter gourd and fill the potato mix generously
  • Tie the bitter gourd with a tread so that it doesn’t open while frying
  • Similarly tie all the bitter gourds
  • Fry each in oil till brown or till it is soft
  • Keep all the fried bitter gourd in a serving dish
  • If any potato mix is left then keep that too in the center
  • Sprinkle some chaat masala and fresh coriander leaves as garnish
  • Serve hot with puris, parathas or naans!!
Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 235.7 Calories from Fat 105.3
% Daily Value*
Total Fat 11.7g 18%
Saturated Fat 1.6g 8%
Trans Fat 0.2g
Cholesterol 0.0mg 0%
Sodium 161.1mg 7%
Total Carbohydrate 31.9g 11%
Dietary Fiber 6.6g 26%
Sugars 3.2g
Protein 4.1g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Gajar Ka Halwa is a dessert, which is popular across India for any festive season. The taste of carrots, fragrance from the ghee, soft texture after its cooked and its aroma from cardamom.. oohh yum! With all the sweetness and nuts its a perfect dessert  for any occasion or celebration to indulge in it…..

INGREDIENTS:

  1. 700 gms of grated carrots
  2. 600 ml Milk
  3. 150 gms of Amul Milkmaid
  4. 150 gms of Sugar
  5. 2 Tbsp of Ghee
  6. 8-10 pcs of fine chopped Almonds
  7. 5-6 pcs of fine chopped Cashew
  8. 15-20 pcs of Raisins
  9. 1/4th tsp of cardamon powder

PREPARATION TIME : 1 Hour

PREPARATION METHOD:

  • In a pan add the grated carrot and milk.
  • Boil it till the time the carrot becomes little soft.
  • Add milkmaid and sugar to the carrot mixture.
  • Cook on the medium flame for 5 -10 minutes.
  • Add almonds, cashew, raisins and cardamon powder to the mixture.
  • Cook on the medium flame till the time carrot absorbs all the milk , sugar and milkmaid.
  • Add ghee to the carrot mixture and stir the carrot mixture till the time it starts leaving the ghee on the sides.
  • Switch off the flame and let it rest for sometime.
  • The halwa is ready to be served.

Serves :  7 -8 persons

Nutrition Facts
Serving Size
Servings Per Container 8

Amount Per Serving
Calories 233.2 Calories from Fat 77.4
% Daily Value*
Total Fat 8.6g 13%
Saturated Fat 4.2g 21%
Trans Fat 2.2g
Cholesterol 16.8mg 6%
Sodium 131.2mg 5%
Total Carbohydrate 34.8g 12%
Dietary Fiber 2.9g 12%
Sugars 28.7g
Protein 5.8g 12%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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