Typical Values | per 100 g | per (250 ml) | %RI* |
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Energy | 2074 kJ/496 kcal | 726 kJ/174 kcal | 9% |
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Fat | 26,2 g | 9,2 g | 13% |
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- of which saturates | 17,1 g | 6,0 g | 30% |
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Carbohydrate | 40,0 g | 14,0 g | 5% |
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- of which sugars | 40,0 g | 14,0 g | 16% |
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Fibre | 0 g | 0 g | - |
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Protein | 25,0 g | 8,8 g | 18% |
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Salt | 0,70 g | 0,25 g | 4% |
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*Reference Intake of an average adult (8400 kJ/2000 kcal) | - | - | - |
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Pack contains 11 portions | - | - | - |
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Portions should be adjusted for children of different ages | - | - | - |
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Ingredients
Whole Milk, Emulsifier (Soya Lecithin)
Preparation and Usage
3x 35g Nido® + 225 ml water = 250 ml35 g milk powder and 225 ml water makes 250 ml reconstituted milk with 3,5% milk fat.
140 g milk powder and 900 ml water makes 1 Liter reconstituted milk with 3,5% milk fat.
Simply mix 3x heaped tablespoons (35g) of milk powder and 225ml of water to make 250ml of Nido® Milk. Why not try our Rose Barfi recipe?
How to make Rose Barfi with Nido® Instant Full Cream Milk Powder.
You will need:
60g unsalted butter 200ml double cream 60g caster sugar1 tsp ground cardamom 100ml condensed milk1 tbsp rose syrup1 tsp red food colouring
300g Nido powder Handful chopped pistachios.
Method:
1. Add your butter, double cream, cardamom and sugar to a large saucepan on a medium heat, stir and melt down
2. Add your condensed milk, rose syrup, red food colouring and mix
3. Pop in your Nido and stir until mix comes together in a dough like consistency
4. Decant your mix into a lined baking tray, and press down with the back of a spoon
5. Top with crunchy pistachios and rose petals
6. Cut into bitesize pieces and enjoy with friends and family!
Best before: See base (EXP). Store in a cool and dry place. Keep the tin closed.
Number of uses
Pack contains 11 portion
Allergy Information
Contains: Milk, Soya