Dessert Mixes

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BLUE BIRD China Grass is one of the most enjoyed dessert of the young and the elderly. This milk based dessert has a high nutrient content and can be made in a variety of shapes which is a delight to the kids. It can also be used as fillings for cakes, sandwiched between mousses and truffle combinations.

• 100 g Carton

• Boil 500ml. Fresh milk.
• Add the contents of the packet to boiling milk. Stir vigorously till dissolved.
• While hot pour into a flat dish or small cups.
• Sets within 10 minutes with / without refrigerator.

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BLUE BIRD China Grass is one of the most enjoyed dessert of the young and the elderly. This milk based dessert has a high nutrient content and can be made in a variety of shapes which is a delight to the kids. It can also be used as fillings for cakes, sandwiched between mousses and truffle combinations.

• 100 g Carton

• Boil 500ml. Fresh milk.
• Add the contents of the packet to boiling milk. Stir vigorously till dissolved.
• While hot pour into a flat dish or small cups.
• Sets within 10 minutes with / without refrigerator.

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BLUE BIRD Instant Pudding is an excellent choice for an instant dessert with a tasty caramel topping to go with it. Especially for unexpected guests and friends.

• 100 g Carton

• Empty contents of Caramel Topping pudding into a ½ litre mould of 5 small moulds.
• Add contents of the powder in 500ml. of milk, stirring to keep mixture smooth.
• Cook over medium heat, stirring constantly until mixture comes to a full bubbling boil.
• Remove from heat and while cool slowly pour into prepared mould. Mixture will thicken as it cools.
• Refrigerate at least 1 hour without stirring. To un-mould, loosen edges of flan from mould with the tip of a knife. Cover with plate, invert plate and mould. Remove mould.

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BLUE BIRD Instant Pudding is an excellent choice for an instant dessert with a tasty caramel topping to go with it. Especially for unexpected guests and friends.

• 100 g Carton

• Empty contents of Caramel Topping pudding into a ½ litre mould of 5 small moulds.
• Add contents of the powder in 500ml. of milk, stirring to keep mixture smooth.
• Cook over medium heat, stirring constantly until mixture comes to a full bubbling boil.
• Remove from heat and while cool slowly pour into prepared mould. Mixture will thicken as it cools.
• Refrigerate at least 1 hour without stirring. To un-mould, loosen edges of flan from mould with the tip of a knife. Cover with plate, invert plate and mould. Remove mould.

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BLUE BIRD Instant Pudding is an excellent choice for an instant dessert with a tasty caramel topping to go with it. Especially for unexpected guests and friends.

• 100 g Carton

• Empty contents of Caramel Topping pudding into a ½ litre mould of 5 small moulds.
• Add contents of the powder in 500ml. of milk, stirring to keep mixture smooth.
• Cook over medium heat, stirring constantly until mixture comes to a full bubbling boil.
• Remove from heat and while cool slowly pour into prepared mould. Mixture will thicken as it cools.
• Refrigerate at least 1 hour without stirring. To un-mould, loosen edges of flan from mould with the tip of a knife. Cover with plate, invert plate and mould. Remove mould.

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BLUE BIRD Instant Pudding is an excellent choice for an instant dessert with a tasty caramel topping to go with it. Especially for unexpected guests and friends.

• 100 g Carton

• Empty contents of Caramel Topping pudding into a ½ litre mould of 5 small moulds.
• Add contents of the powder in 500ml. of milk, stirring to keep mixture smooth.
• Cook over medium heat, stirring constantly until mixture comes to a full bubbling boil.
• Remove from heat and while cool slowly pour into prepared mould. Mixture will thicken as it cools.
• Refrigerate at least 1 hour without stirring. To un-mould, loosen edges of flan from mould with the tip of a knife. Cover with plate, invert plate and mould. Remove mould.

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BLUE BIRD China Grass is one of the most enjoyed dessert of the young and the elderly. This milk based dessert has a high nutrient content and can be made in a variety of shapes which is a delight to the kids. It can also be used as fillings for cakes, sandwiched between mousses and truffle combinations.

• 100 g Carton

• Boil 500ml. Fresh milk.
• Add the contents of the packet to boiling milk. Stir vigorously till dissolved.
• While hot pour into a flat dish or small cups.
• Sets within 10 minutes with / without refrigerator.

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BLUE BIRD China Grass is one of the most enjoyed dessert of the young and the elderly. This milk based dessert has a high nutrient content and can be made in a variety of shapes which is a delight to the kids. It can also be used as fillings for cakes, sandwiched between mousses and truffle combinations.

• 100 g Carton

• Boil 500ml. Fresh milk.
• Add the contents of the packet to boiling milk. Stir vigorously till dissolved.
• While hot pour into a flat dish or small cups.
• Sets within 10 minutes with / without refrigerator.

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BLUE BIRD China Grass is one of the most enjoyed dessert of the young and the elderly. This milk based dessert has a high nutrient content and can be made in a variety of shapes which is a delight to the kids. It can also be used as fillings for cakes, sandwiched between mousses and truffle combinations.

• 100 g Carton

• Boil 500ml. Fresh milk.
• Add the contents of the packet to boiling milk. Stir vigorously till dissolved.
• While hot pour into a flat dish or small cups.
• Sets within 10 minutes with / without refrigerator.

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BLUE BIRD Kulfi Mix makes making of kulfi easier with the traditional kulfi taste. Served by itself is good enough, but is interesting with falooda & jellies.

• 100 g Carton

• Take 400ml. of fresh milk. Dissolve the contents of the packet in the milk.
• Boil the mixture for 4 to 5 minutes stirring vigorously.
• Cool it to room temperature and pour the mixture into Kulfi moulds.
• Keep in the freezer to set. Within 2-3 hours it’s ready to serve.

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BLUE BIRD Kulfi Mix makes making of kulfi easier with the traditional kulfi taste. Served by itself is good enough, but is interesting with falooda & jellies.

• 100 g Carton

• Take 400ml. of fresh milk. Dissolve the contents of the packet in the milk.
• Boil the mixture for 4 to 5 minutes stirring vigorously.
• Cool it to room temperature and pour the mixture into Kulfi moulds.
• Keep in the freezer to set. Within 2-3 hours it’s ready to serve.

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BLUE BIRD Jelly Crystals is an all time favourite with all age groups. It can be had by itself or accompanied with fresh cream or plain or flavoured custard, myriad combinations with cakes, salads, ice creams and sundaes.

• 100 g Carton

• Dissolve the contents of the packet in 250ml. of boiling water.
• Add 250ml. of cold water and stir.
• Refrigerate at least 3-4 hours or until firm without disturbing.
• Makes 5 (100ml) servings.

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BLUE BIRD Jelly Crystals is an all time favourite with all age groups. It can be had by itself or accompanied with fresh cream or plain or flavoured custard, myriad combinations with cakes, salads, ice creams and sundaes.

• 100 g Carton

• Dissolve the contents of the packet in 250ml. of boiling water.
• Add 250ml. of cold water and stir.
• Refrigerate at least 3-4 hours or until firm without disturbing.
• Makes 5 (100ml) servings.

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BLUE BIRD Jelly Crystals is an all time favourite with all age groups. It can be had by itself or accompanied with fresh cream or plain or flavoured custard, myriad combinations with cakes, salads, ice creams and sundaes.

• 100 g Carton

• Dissolve the contents of the packet in 250ml. of boiling water.
• Add 250ml. of cold water and stir.
• Refrigerate at least 3-4 hours or until firm without disturbing.
• Makes 5 (100ml) servings.

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BLUE BIRD Jelly Crystals is an all time favourite with all age groups. It can be had by itself or accompanied with fresh cream or plain or flavoured custard, myriad combinations with cakes, salads, ice creams and sundaes.

• 100 g Carton

• Dissolve the contents of the packet in 250ml. of boiling water.
• Add 250ml. of cold water and stir.
• Refrigerate at least 3-4 hours or until firm without disturbing.
• Makes 5 (100ml) servings.

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BLUE BIRD Veg. Jelly Crystals is the best vegetarian dessert. No compromise has been made on the taste, texture & flavour even without using gelatine.

• 100 g Carton

• Mix both BLUE BIRD flavour Mix and Jelly mix into a bowl properly.
• Boil 500ml. of water.
• Add the prepared mix to boiled water and stir vigorously until fully dissolved.
• Remove from heat and slowly pour into moulds. Mixture will thicken as it cools.
• Refrigerate at least 1 hour without stirring.
• To unmould loosen edges of the flan from mould with tip of a knife. Top with plate, invert plate & mould. Now remove the mould.

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BLUE BIRD ice cream mix makes it simpler to make it at home. Ice Cream served by itself or with fruits, dry fruits and chocolate sauce completes your meal.

• 100 g Carton

• Take 400ml. fresh milk. Boil for 3 minutes stirring continuously.
• Add the contents of the packet to boiling milk. Stir vigorously till dissolved.
• Allow the mixture to cool at room temp. Then put into the freezer for 1 hour.
• Remove the mixture from the freezer and whip (with electric / manual whipper) for 3 minutes.
• Pour mixture in an airtight container & freeze for 4-5 hrs. depending on the cooling of your refrigerator. Garnish and serve.

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BLUE BIRD Veg. Jelly Crystals is the best vegetarian dessert. No compromise has been made on the taste, texture & flavour even without using gelatine.

• 100 g Carton

• Mix both BLUE BIRD flavour Mix and Jelly mix into a bowl properly.
• Boil 500ml. of water.
• Add the prepared mix to boiled water and stir vigorously until fully dissolved.
• Remove from heat and slowly pour into moulds. Mixture will thicken as it cools.
• Refrigerate at least 1 hour without stirring.
• To unmould loosen edges of the flan from mould with tip of a knife. Top with plate, invert plate & mould. Now remove the mould.

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BLUE BIRD Veg. Jelly Crystals is the best vegetarian dessert. No compromise has been made on the taste, texture & flavour even without using gelatine.

• 100 g Carton

• Mix both BLUE BIRD flavour Mix and Jelly mix into a bowl properly.
• Boil 500ml. of water.
• Add the prepared mix to boiled water and stir vigorously until fully dissolved.
• Remove from heat and slowly pour into moulds. Mixture will thicken as it cools.
• Refrigerate at least 1 hour without stirring.
• To unmould loosen edges of the flan from mould with tip of a knife. Top with plate, invert plate & mould. Now remove the mould.

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BLUE BIRD Veg. Jelly Crystals is the best vegetarian dessert. No compromise has been made on the taste, texture & flavour even without using gelatine.

• 100 g Carton

• Mix both BLUE BIRD flavour Mix and Jelly mix into a bowl properly.
• Boil 500ml. of water.
• Add the prepared mix to boiled water and stir vigorously until fully dissolved.
• Remove from heat and slowly pour into moulds. Mixture will thicken as it cools.
• Refrigerate at least 1 hour without stirring.
• To unmould loosen edges of the flan from mould with tip of a knife. Top with plate, invert plate & mould. Now remove the mould.

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BLUE BIRD ice cream mix makes it simpler to make it at home. Ice Cream served by itself or with fruits, dry fruits and chocolate sauce completes your meal.

• 100 g Carton

• Take 400ml. fresh milk. Boil for 3 minutes stirring continuously.
• Add the contents of the packet to boiling milk. Stir vigorously till dissolved.
• Allow the mixture to cool at room temp. Then put into the freezer for 1 hour.
• Remove the mixture from the freezer and whip (with electric / manual whipper) for 3 minutes.
• Pour mixture in an airtight container & freeze for 4-5 hrs. depending on the cooling of your refrigerator. Garnish and serve.

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BLUE BIRD ice cream mix makes it simpler to make it at home. Ice Cream served by itself or with fruits, dry fruits and chocolate sauce completes your meal.

• 100 g Carton

• Take 400ml. fresh milk. Boil for 3 minutes stirring continuously.
• Add the contents of the packet to boiling milk. Stir vigorously till dissolved.
• Allow the mixture to cool at room temp. Then put into the freezer for 1 hour.
• Remove the mixture from the freezer and whip (with electric / manual whipper) for 3 minutes.
• Pour mixture in an airtight container & freeze for 4-5 hrs. depending on the cooling of your refrigerator. Garnish and serve.

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BLUE BIRD ice cream mix makes it simpler to make it at home. Ice Cream served by itself or with fruits, dry fruits and chocolate sauce completes your meal.

• 100 g Carton

• Take 400ml. fresh milk. Boil for 3 minutes stirring continuously.
• Add the contents of the packet to boiling milk. Stir vigorously till dissolved.
• Allow the mixture to cool at room temp. Then put into the freezer for 1 hour.
• Remove the mixture from the freezer and whip (with electric / manual whipper) for 3 minutes.
• Pour mixture in an airtight container & freeze for 4-5 hrs. depending on the cooling of your refrigerator. Garnish and serve.

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BLUE BIRD ice cream mix makes it simpler to make it at home. Ice Cream served by itself or with fruits, dry fruits and chocolate sauce completes your meal.

• 100 g Carton

• Take 400ml. fresh milk. Boil for 3 minutes stirring continuously.
• Add the contents of the packet to boiling milk. Stir vigorously till dissolved.
• Allow the mixture to cool at room temp. Then put into the freezer for 1 hour.
• Remove the mixture from the freezer and whip (with electric / manual whipper) for 3 minutes.
• Pour mixture in an airtight container & freeze for 4-5 hrs. depending on the cooling of your refrigerator. Garnish and serve.

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BLUE BIRD ice cream mix makes it simpler to make it at home. Ice Cream served by itself or with fruits, dry fruits and chocolate sauce completes your meal.

• 100 g Carton

• Take 400ml. fresh milk. Boil for 3 minutes stirring continuously.
• Add the contents of the packet to boiling milk. Stir vigorously till dissolved.
• Allow the mixture to cool at room temp. Then put into the freezer for 1 hour.
• Remove the mixture from the freezer and whip (with electric / manual whipper) for 3 minutes.
• Pour mixture in an airtight container & freeze for 4-5 hrs. depending on the cooling of your refrigerator. Garnish and serve.

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BLUE BIRD ice cream mix makes it simpler to make it at home. Ice Cream served by itself or with fruits, dry fruits and chocolate sauce completes your meal.

• 100 g Carton

• Take 400ml. fresh milk. Boil for 3 minutes stirring continuously.
• Add the contents of the packet to boiling milk. Stir vigorously till dissolved.
• Allow the mixture to cool at room temp. Then put into the freezer for 1 hour.
• Remove the mixture from the freezer and whip (with electric / manual whipper) for 3 minutes.
• Pour mixture in an airtight container & freeze for 4-5 hrs. depending on the cooling of your refrigerator. Garnish and serve.

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BLUE BIRD ice cream mix makes it simpler to make it at home. Ice Cream served by itself or with fruits, dry fruits and chocolate sauce completes your meal.

• 100 g Carton

• Take 400ml. fresh milk. Boil for 3 minutes stirring continuously.
• Add the contents of the packet to boiling milk. Stir vigorously till dissolved.
• Allow the mixture to cool at room temp. Then put into the freezer for 1 hour.
• Remove the mixture from the freezer and whip (with electric / manual whipper) for 3 minutes.
• Pour mixture in an airtight container & freeze for 4-5 hrs. depending on the cooling of your refrigerator. Garnish and serve.

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BLUE BIRD Custord Powder is 100% vegetarian with absolutely no egg content.
It can be had plain or with jellis, fresh or stewed fruits. It can also be served with truffles, cakes and pastry fillings.

• 10 g Carton
• 500 g Carton
• 10 kg Carton
• 500 g Pouch
• 1 kg Pouch
• 500 g Jar
• 25 kg Bag

• Measure Blue Bird Custard Powder (20g. for Custard Sauce, 30g. for Fruit Salad, 40g. for Pudding) into a bowl. Add ¼ to ½ cup milk to make a smooth paste.
• Boil the 500ml milk with 50g. sugar stirring it properly. Then remove from heat.
• Add the paste and cook again for 2-3 minutes, stirring continuously to avoid burning.

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BLUE BIRD Custord Powder is 100% vegetarian with absolutely no egg content.
It can be had plain or with jellis, fresh or stewed fruits. It can also be served with truffles, cakes and pastry fillings.

• 10 g Carton
• 500 g Carton
• 10 kg Carton
• 500 g Pouch
• 1 kg Pouch
• 500 g Jar
• 25 kg Bag

• Measure Blue Bird Custard Powder (20g. for Custard Sauce, 30g. for Fruit Salad, 40g. for Pudding) into a bowl. Add ¼ to ½ cup milk to make a smooth paste.
• Boil the 500ml milk with 50g. sugar stirring it properly. Then remove from heat.
• Add the paste and cook again for 2-3 minutes, stirring continuously to avoid burning.

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BLUE BIRD Custord Powder is 100% vegetarian with absolutely no egg content.
It can be had plain or with jellis, fresh or stewed fruits. It can also be served with truffles, cakes and pastry fillings.

• 10 g Carton
• 500 g Carton
• 10 kg Carton
• 500 g Pouch
• 1 kg Pouch
• 500 g Jar
• 25 kg Bag

• Measure Blue Bird Custard Powder (20g. for Custard Sauce, 30g. for Fruit Salad, 40g. for Pudding) into a bowl. Add ¼ to ½ cup milk to make a smooth paste.
• Boil the 500ml milk with 50g. sugar stirring it properly. Then remove from heat.
• Add the paste and cook again for 2-3 minutes, stirring continuously to avoid burning.

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BLUE BIRD Custord Powder is 100% vegetarian with absolutely no egg content.
It can be had plain or with jellis, fresh or stewed fruits. It can also be served with truffles, cakes and pastry fillings.

• 10 g Carton
• 500 g Carton
• 10 kg Carton
• 500 g Pouch
• 1 kg Pouch
• 500 g Jar
• 25 kg Bag

• Measure Blue Bird Custard Powder (20g. for Custard Sauce, 30g. for Fruit Salad, 40g. for Pudding) into a bowl. Add ¼ to ½ cup milk to make a smooth paste.
• Boil the 500ml milk with 50g. sugar stirring it properly. Then remove from heat.
• Add the paste and cook again for 2-3 minutes, stirring continuously to avoid burning.

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BLUE BIRD Drinking Chocolate is a harmonious blend of ingredients producing a pleasant beverage enjoyed by all ages. Served hot or cold without the addition of sugar this drink can be had as it is or combined with ice-cream.

• 100 g Carton
• 500 g Pouch
• 500 g Jar

• Mix 3 teaspoonful of BLUE BIRD Drinking Chocolate with 1/4th cup of boiling water in a glass.
• Now pour chilled milk into the glass stirring all the time. Your glass of refreshing drink is ready.

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BLUE BIRD Demerara Sugar is what gives coffee a unique flavour. Golden brown in colour and soft to touch it is used in a variety of items besides the morning coffee ritual from rich fruit cakes, dundee cakes to breads, cookies and desserts like brownie and chocolate flavoured beverages.

• 200 g Carton
• 500 g Pouch

Dark Cookies, Cakes, Pies, Coffee, Brownies, Desserts, etc.

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BLUE BIRD Citric Acid is an edible preservative for a variety of products from soft drinks to jams and jellies. It is added to beverages, squashes, concentrates and sauces. It is a substitute for lemons & lime to give a tangy flavour to your recipes.

• 50 g Carton

Soft drinks, fruit squashes, sauces, jams, jellies, instant dhokla, instant idli, instant dosa, fruit salt (soda)

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BLUE BIRD Test-Mi-Nov known as Aji-no-moto is a flavouring agent which enhances the taste and brings out the natural flavour from within. It is obtained from vegetable sources & mainly used in Chinese cuisines.

• 25 g Carton
• 100 g Carton

TEST-MI-NOV is an ideal flavouring agent containing Monosodium Glutamate produced from vegetable sources. TEST-MI-NOV dissolves easily in all foods and enhances the natural flavour of the food in which it is used. TEST-MI-NOV is processed to improve taste and texture of the food to impart juiciness and retain moisture.

Soups, sauces, gravies, curries, vegetables, noodles & pastas.

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BLUE BIRD Sugar Free Jelly the ideal low calorie dessert is the best for calorie conscious or diabetics. A unique range of healthy products has been developed for a real mass of fitness crazy world. Sugar free jelly is for those who don’t want just a single more calorie or people who want to have the best quality dessert without sugar.

• 10 g Carton

• Boil 400ml. of water.
• Add Blue Bird Sugar free Jelly to boiled water and stir vigorously until fully dissolved.
• Remove from heat and slowly pour into moulds. Jelly will thicken as it cools.
• Refrigerate at least 1 hour without stirring.
• To unmould loosen edges of the flan from mould with the tip of a knife. Top with plate, invert plate & mould. Now remove the mould.

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BLUE BIRD Sugar Free Jelly the ideal low calorie dessert is the best for calorie conscious or diabetics. A unique range of healthy products has been developed for a real mass of fitness crazy world. Sugar free jelly is for those who don’t want just a single more calorie or people who want to have the best quality dessert without sugar.

• 10 g Carton

• Boil 400ml. of water.
• Add Blue Bird Sugar free Jelly to boiled water and stir vigorously until fully dissolved.
• Remove from heat and slowly pour into moulds. Jelly will thicken as it cools.
• Refrigerate at least 1 hour without stirring.
• To unmould loosen edges of the flan from mould with the tip of a knife. Top with plate, invert plate & mould. Now remove the mould.

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BLUE BIRD Sugar Free Jelly the ideal low calorie dessert is the best for calorie conscious or diabetics. A unique range of healthy products has been developed for a real mass of fitness crazy world. Sugar free jelly is for those who don’t want just a single more calorie or people who want to have the best quality dessert without sugar.

• 10 g Carton

• Boil 400ml. of water.
• Add Blue Bird Sugar free Jelly to boiled water and stir vigorously until fully dissolved.
• Remove from heat and slowly pour into moulds. Jelly will thicken as it cools.
• Refrigerate at least 1 hour without stirring.
• To unmould loosen edges of the flan from mould with the tip of a knife. Top with plate, invert plate & mould. Now remove the mould.

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BLUE BIRD Sugar Free Jelly the ideal low calorie dessert is the best for calorie conscious or diabetics. A unique range of healthy products has been developed for a real mass of fitness crazy world. Sugar free jelly is for those who don’t want just a single more calorie or people who want to have the best quality dessert without sugar.

• 10 g Carton

• Boil 400ml. of water.
• Add Blue Bird Sugar free Jelly to boiled water and stir vigorously until fully dissolved.
• Remove from heat and slowly pour into moulds. Jelly will thicken as it cools.
• Refrigerate at least 1 hour without stirring.
• To unmould loosen edges of the flan from mould with the tip of a knife. Top with plate, invert plate & mould. Now remove the mould.