Call 02 9476 2323


With such a fantastic range of Indian dairy products available to you right here in Australia, who wouldn't be inspired to use their own cooking skills and create some wonderful dishes? Sharma's Kitchen Indian Yoghurt, Paneer, Pure Ghee and Khoya are ready for you to delight your family and friends. Here are just a few recipes to kick off your campaign. There will be many more to follow, so watch this space.

Paneer Bhurji

Paneer Patties

Paneer Pakora

Paneer Tikka

Cucumber Raita

Yield Serves: 4 to 6
  • 1 medium cucumber
  • 1 teaspoon cumin seeds
  • 2 cups plain Sharma’s Kitchen yoghurt
  • 1 clove garlic, peeled and minced
  • 2 tablespoons fresh coriander or mint leaves, chopped
  • cayenne or paprika to garnish

Peel cucumber. Cut lengthwise into 1/4-inch strips, then into thin slices crosswise. Blot off moisture with paper towels. Toast cumin seeds for a few seconds in a small, heavy frying pan over high heat. In a bowl, stir yogurt until it is smooth. Mix it with the cumin, garlic and coriander or mint leaves. Combine mixture with cucumber slivers, sprinkle with cayenne or paprika, and chill before serving.

Gulab Jamun

Recipe Servings: 12
Prep Time: 10 Minutes
Cook Time: 01 Hour
Total Cook Time: 01 Hour 10 Minutes
Difficulty Level: Medium
Ingredients of Gulab Jamun
  • 100 gms firmly packed Sharma’s Kitchen Khoya
  • 1 Tbsp refined flour or soojee
  • 1/4 tsp baking soda
  • 2 cups sugar
  • 2 cups water
  • 2 Tbsp milk – mixed with a little water
  • 4 green cardamoms – slightly crushed
  • Ghee
  • Cube of bread


1. With the heel of your palm or the base of a flat metal bowl, mash the khoya, so that no grains remain.

2 Mix in the flour and baking soda and knead into firm dough. You can use a food processor too.

3 The dough should be firm but pliable and should not feel dry. If it does feel dry, wet your hands and work the dough again.

4 Shape the dough into marble-sized balls (jamuns) that are smooth and creaseless. The shape can be round or oblong.

5 Heat ghee in the kadahi till a piece of dough tossed in comes up at once.

6 Lower heat and fry a cube of bread till light brown (this lowers the temperature of the ghee).

7 Lift out bread and add as many jamuns as will fit in, without one touching the other.

8 Keeping the heat low, fry these till a golden brown all over.

9 Drain the jamuns out of the ghee, and fry the next lot, increasing the heat for a few seconds and then lowering it again before adding the jamuns.

10 Keep the gulab jamuns aside till the syrup is ready.

11 Mix the sugar and water and place over low heat, stirring till the sugar dissolves. Make sure it does not boil.

12 Increase the heat once the sugar dissolves, and then bring mixture to a boil.

13 Add the milk and water mixture and continue boiling over high flame, without stirring.

14 Skim off any scum that collects on the sides of the pan.

15 Cook till syrup thickens a bit. A finger dipped in slightly cold syrup should form a coating on it for a few seconds.

16 Take syrup off stove and cool for a minimum of half an hour. Strain through a fine nylon sieve or muslin cloth.

17 Add cardamom and bring syrup to a boil again.

18 Add the fried gulab jamuns to it and put off the heat. Let jamuns soak for at least half an hour before serving.

Indian White Russian

  • 1 Part Kahlúa
  • 1 Part Absolut Vodka
  • 1 Part Sharma's Kitchen Milk Badam

Fill a rocks glass with ice cubes. Add Kahlúa and Absolut Vodka, finish up with Milk Badam. Tip: Ok, It’ll never be as pretty as the pictures. BUT, the layering is manageable at home – just pour the Milk Badam off the back of a spoon. Another tip: Serve with a straw and stir it up… little darling stir it up.

Shahi Paneer

Recipe Servings: 5
Prep Time: 15 Minutes
Cook Time: 20 Hour
Total Cook Time: 35 Minutes


  • Ghee – 2 Tbsp
  • Black Cardamom – 3
  • Green Chillies – 4
  • Onion – 2 Cups (Roughly Chopped)
  • Tomatoes – 3 (Roughly Chopped)
  • Salt – 1 Tsp
  • Cashew – 5


  • Butter – 4 Tbsp
  • Salt – 1 Tsp
  • Turmeric – 1.5 Tsp
  • Kala Namak / Black Himalayan Salt – 1 Tsp
  • Kashmiri Red Chili Powder – 1.5 Tsp
  • Water – 1 Cup
  • Milk – 1 Cup
  • Cream – 4 Cup
  • Garam Masala – 1 Tbsp
  • Paneer – 400 GM


For Paste

1 In a pan add Ghee and heat it on medium – high heat.

2 Add Black Cardamom and Cashews and cook for 1 minute.

3 Add Green Chillies and Onion.

4 Cook till onion is cooked and translucent.

5 Now add tomatoes and salt.

6 Cook tomatoes properly till they are soft and well cooked.

7 Let this mix cool for few minutes.

8 Now In a mixer / Grinder Jar add the mix and grind into a fine paste.

For Shahi Paneer

1 In a pan on medium to high heat take butter and add paste prepared above.. Cook it for minutes.

2 Now add some Salt, Turmeric, Black Salt and Kashmiri Red Chilli Powder. Mix Well. Cover the pan with a lid and turn the flame to medium. Cook for 2 to 3 minutes.

3 Now Remove the lid and Add water, Milk to the gravy. Mix well and Cook for 3 to 4 minutes on medium high.

4 Add Cream, Butter, Garam Masala and Mix well.

5 Add the Paneer and Mix gently. Cook for 3 to 4 minutes on low flame.









back to top