Amul Hazelnut Chocolate Crepes

Ingredients:

• 3 Eggs
• 250 g Plain flour
• 15 g Amul Butter
• 220 ml Amul Taaza Milk
• 60 g Amul Hazelnut Chocolate Spread (15 g per portion)

Directions:

• To prepare the crepes, use 2 bowls: In one bowl, pour Amul Taaza Milk and flour and mix together. In the other, combine the eggs and Amul Butter (softened/melted). Now mix the two mixtures until smooth. Let the batter rest for 15 minutes at room temperature.
• Grease a non-stick pan or grill plate with a paper towel containing oil. Heat the pan, pour in a ladle of batter, and spread evenly to form a 26 cm diameter crepe. Cook both sides until golden and firm.

For Decoration :

Fresh fruits (banana, strawberry, kiwi, etc.)

Servings :

Serve hot, spread with Amul Hazelnut Chocolate Spread (15g per crepe), and top with your favorite fresh fruits.

Bagels with Amul Hazelnut Spread

Ingredients:

• 1 New York-style bagel (or use a soft bun if not available)
• 1/3 cup Amul Hazelnut Chocolate Spread
• Optional: sliced fruits like banana, apple, or strawberries

Directions:

• Slice the bagel into two halves. Spread around 2 teaspoons of Amul Hazelnut Chocolate Spread on each half evenly.
• If you like, add your favourite sliced fruits on top and close the bagel like a sandwich. That’s it — your delicious hazelnut bagel is ready in 2 minutes!

Karanji with Amul Hazelnut Chocolate Spread

Ingredients:

• 200 g plain flour (maida)
• 28 ml oil (you can use sunflower or rice bran oil)
• 4 g salt
• 90 ml water
• 5 g dry yeast (or substitute with 1/2 tsp baking powder if yeast isn’t available)
• 60 g Amul Hazelnut Chocolate Spread (around 15 g per karanji)

Directions:

• Take a small silicon mould (like one used for ice cubes). Fill each cavity with a spoonful (5 g) of Amul Hazelnut Spread and freeze for at least 2 hours. These frozen nuggets will become the filling.
• In a large bowl, add maida, salt, oil, yeast (or baking powder), and water. Mix well and knead into a smooth dough. Cover and let it rest in the fridge for 1 hour.
• Once the dough is set, roll it out evenly using a rolling pin to about 3 mm thickness. Use a cutter or katori to cut small circles (10–12 cm). Brush one half of each circle with water and place a frozen Hazelnut nugget in the centre
• Fold into a half-moon shape (like a gujiya), press the edges to seal, and freeze the karanji again for 1 hour. Then heat oil in a kadai and fry each karanji for 10–15 seconds until lightly golden. Place on a tissue to absorb oil. Serve warm or at room temp, with a dusting of powdered sugar if you like.

Servings :

(Makes 12 pieces / Serves 4)

Belgian Waffles with Berries & Amul Hazelnut Spread

Ingredients:

• 2 cups (500 ml) all-purpose flour (maida)
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 ⅔ cups (400 ml) Amul Taaza Milk (or Amul Slim ‘n’ Trim if you prefer low fat)
• ½ cup (125 ml) plain Amul dahi / yoghurt
• 2 eggs
• ⅓ cup (75 ml) vegetable oil or melted Amul Cooking Butter
• ⅓ cup (75 ml) vegetable oil or melted Amul Cooking Butter

Topping:

• 1 cup sliced strawberries or any fresh berries available
• ¼ cup Amul Hazelnut Chocolate Spread

Directions:

• In one bowl, mix together maida, baking powder, soda, and salt. In another bowl, whisk the Amul milk, curd, eggs, oil (or melted butter), and vanilla. Now combine both mixtures and mix until the batter is smooth.
• Preheat your waffle maker. Pour about 1 cup of batter into the mould and cook for 3–5 minutes until golden and crispy. Repeat for the rest of the batter.
• Once done, top each warm waffle with fresh fruits and a spoonful of Amul Hazelnut Chocolate Spread. Serve immediately — best enjoyed hot!

Servings :

(Makes 4 portions)

Breakfast Banana Split with Amul Hazelnut Chocolate Spread

Ingredients:

• 1 banana, peeled and cut lengthwise
• ⅓ cup (80 ml) vanilla-flavoured Amul Masti Dahi (you can also use plain curd mixed with a drop of vanilla)
• 1 tbsp Amul Hazelnut Chocolate Spread
• 2 tbsp muesli or granola

Optional Topping:

• Chopped strawberries, cherries, coconut flakes, or any seasonal fruits
• A few crushed nuts (cashew, badam)

Directions:

• Cut the banana in half lengthwise so it opens like a little boat.
• Spoon 3 small dollops of Amul Masti Dahi into the centre. Then add 1 tsp portions of Amul Hazelnut Spread over the yoghurt.
• Top with muesli, fruits, and nuts. Eat fresh — best enjoyed with a glass of juice or a warm cup of Amul milk.

Servings :

(Serves 5)

French Toast with Amul Hazelnut Spread & Strawberries

Ingredients:

• 8 slices of whole wheat or sandwich bread
• ½ cup Amul Taaza Milk
• 1 egg
• 2 tsp Amul Hazelnut Chocolate Spread per sandwich
• 1 cup chopped strawberries
• Oil or Amul Butter for frying
• Powdered sugar (optional)

Directions:

• Whisk the Amul Milk and egg together in a bowl till smooth. Pour into a shallow plate and keep aside.
• Spread Amul Hazelnut Chocolate Spread on one slice of bread and place another slice over it to make a sandwich. You can cut into fun shapes using a cookie cutter if you want.
• Dip each sandwich lightly in the egg-milk mix, making sure both sides are coated.
• Heat a pan and grease it with oil or a bit of Amul Butter. Place the sandwich and cook on medium flame for about 1–2 minutes on each side, till golden brown.
• Top with chopped strawberries and dust with powdered sugar (optional). Serve warm.

Servings :

(Makes 4 sandwiches)

Teddy Bear Toast with Amul Hazelnut Chocolate Spread

Ingredients:

• 4 slices Amul Whole Wheat Bread, toasted
• ¼ cup Amul Hazelnut Chocolate Spread
• 12 banana slices
• 8 blueberries
• 4 dried cranberries (or use raisins if not available)

Directions:

• Spread 1 tablespoon of Amul Hazelnut Chocolate Spread on each toasted bread slice.
• Place two banana slices at the top corners of each toast (these become the teddy’s ears), and one banana slice in the centre bottom (for the snout).
• Use two blueberries as the eyes and a cranberry (or raisin) in the centre of the banana snout as the nose. That's it! A fun, healthy-ish, and super cute breakfast idea — especially for kids.

Servings :

(Makes 4 Toasts)

Pancakes with Amul Hazelnut Spread & Fruits

Ingredients:

• 100 g plain flour (maida)
• 10 g sugar
• 1 egg
• 125 ml Amul Taaza Milk
• 15 ml sunflower oil or melted Amul Butter
• 2 g baking powder
• A pinch of salt
• 60 g Amul Hazelnut Chocolate Spread (around 15 g per portion)

For Decoration:

• Fresh fruits (like strawberries, peaches, banana slices)
• Amul Honey

Directions:

• Separate the egg yolk and white. Mix the yolk with sugar. In another bowl, beat the egg white with a pinch of salt till it becomes fluffy and stiff.
• Sift flour and baking powder together. In another bowl, mix Amul Milk and oil (or melted butter). Add this to the yolk-sugar mixture and slowly stir in the flour mix. Finally, fold in the whipped egg whites gently. Let the batter rest in the fridge for 15 minutes.
• Heat a non-stick pan and add a spoonful of batter to make small round pancakes (about 6–7 cm wide). Cook for 1 minute on one side, flip, and cook for another minute till golden brown. Repeat till all batter is used.
• Stack the mini pancakes. Spread Amul Hazelnut Chocolate Spread between layers. Garnish with fresh fruits and mint on top.

Servings :

(Serves 4)

Chocolate Idli with Amul Hazelnut Spread & Fruits

Ingredients:

• 1 cup regular rice
• ½ cup split urad dal (black gram)
• ¼ cup thick poha (flattened rice)
• ⅓ tsp methi (fenugreek) seeds
• Water as required
• Salt to taste
• Oil for greasing
• 120 g Amul Hazelnut Chocolate Spread
• Fruits of your choice (banana, apple, berries, etc.)

Directions:

• In a bowl, soak rice, urad dal, poha, and methi seeds together in enough water for 4 hours.
• Drain and grind the soaked mix with approx. 1 cup water to make a smooth batter. Add salt and mix well.
• Cover and keep the batter for fermentation for about 8 hours in a warm place.
• Grease the idli moulds with a little oil.
• Pour the batter into the moulds and steam the idlis in a steamer or pressure cooker (without whistle).
• Steam for 10–12 minutes or till the idlis are soft and fluffy.
• Place hot idlis on a plate. Spread about 15 g of Amul Hazelnut Spread on each and top with fresh fruits. It’s soft, desi, sweet — and completely unique. A sure-shot breakfast surprise!

Servings :

(Makes 4 servings)

Roti Roll with Amul Hazelnut Spread & Fruits

Ingredients:

• 2 cups whole wheat flour
• ½ tsp salt (optional)
• 4 tsp oil (optional)
• ¾ cup warm water
• Extra wheat flour for rolling
• 60 g Amul Hazelnut Chocolate Spread
• Fruits of your choice (banana, apple, berries, etc.)

Directions:

• In a bowl, add wheat flour, salt, and oil. Slowly add warm water and knead to a soft dough. Avoid over-kneading.
• Divide into small dough balls. Heat a tawa on medium flame.
• Roll out each dough ball into a thin roti using dry flour as needed.
• Place the rolled roti on the hot tawa. When bubbles appear, flip and cook both sides for 10–15 seconds each.
• Press gently using a paper towel or clean cloth to help the roti puff. Remove once golden brown.
• Spread about 15 g of Amul Hazelnut Spread on each hot roti. Roll it up, add fruits if desired, and serve warm. Perfect for a sweet breakfast, snack box, or a fun twist at dinner!

Servings :

(Serves 2)

Overnight Oats with Amul Hazelnut Spread & Berries

Ingredients:

• 50 g rolled oats
• 2 apples, grated with skin
• 1 tbsp chia seeds
• 160 g mixed berries (strawberries, blueberries, etc.)
• 100 ml Amul Tru Almond/Oat Milk (or Amul Taaza milk as alternative)
• 150 ml Amul Masti Dahi (substitute for Greek yogurt)
• 20 g toasted hazelnuts (or almonds)
• 2 heaped teaspoons (30 g) of Amul Hazelnut Chocolate Spread
• Fruits of your choice (for topping)

Directions:

• In a bowl, mix oats, grated apple, chia seeds, 100 g of berries, and 10 g hazelnuts. Pour in milk and 100 ml dahi. Mix everything well.
• Divide the mixture into two jars or bowls. Cover and refrigerate overnight (minimum 6–8 hours).
• Next morning, open the jar, add remaining dahi, and top with 1 heaped spoon (15 g) of Amul Hazelnut Chocolate Spread.
• Garnish with leftover berries and chopped nuts of your choice.

Servings :

(Makes 2 servings)

Dosa with Amul Hazelnut Chocolate Spread & Fruits

Ingredients:

• ½ cup urad dal (split black lentils)
• 1 cup raw chawal (rice)
• Water as required
• Salt to taste
• Oil for cooking
• 60 g Amul Hazelnut Chocolate Spread
• Fruits of your choice (banana, strawberries, apple, kiwi, etc.)

Directions:

• In a bowl, combine the urad dal and rice. Soak them in enough water for 4 hours.
• Drain the soaked dal and rice. Blend them in a mixer using approx. 1 cup of water to make a smooth batter. Transfer the batter to a deep bowl, add salt, and mix well.
• Cover the batter and leave it to ferment in a warm place for 8 hours.
• Heat a flat pan (tava), sprinkle a little water, and wipe clean with a cloth.
• Pour a ladleful of batter on the pan and spread in a circular motion. Smear a little oil over the dosa and along the edges. Cook on a high flame until golden brown and crisp.
• Fold the dosa into a roll or semi-circle. Spread about 15 g of Amul Hazelnut Chocolate Spread over each dosa. Top with freshly cut fruits of your choice and serve warm.

Servings :

(Makes 2 servings)

Hazelnut Frappuccino with Amul Hazelnut Chocolate Spread

Ingredients:

• 2 cups chilled milk (preferably Amul Taaza or Amul Gold)
• ½ cup ice cubes
• ¼ cup strong brewed coffee (chilled)
• 4 tbsp Amul Hazelnut Chocolate Spread
• 2 scoops vanilla ice cream or frozen milk cubes
• Whipped cream for topping (optional)
• Chocolate shavings or cocoa powder for garnish (optional)

Directions:

• In a blender, combine chilled milk, ice cubes, coffee, Amul Hazelnut Chocolate Spread, and vanilla ice cream (or frozen milk cubes).
• Blend the mixture on high speed for 30–40 seconds until smooth and frothy.
• Pour into two tall glasses.
• Top with whipped cream and garnish with chocolate shavings or cocoa powder (if using).
• Serve immediately with a straw. Perfect for a refreshing chocolatey kick!

Servings :

(Makes 2 servings)

Creamy Hazelnut Hot Chocolate

Ingredients:

• 2 cups Amul Gold Full Cream Milk
• 3 tbsp Amul Hazelnut Chocolate Spread
• 1 tbsp Amul Fresh Cream
• 1 tbsp unsweetened cocoa powder
• 1 tsp sugar (optional, adjust as per taste)
• ¼ tsp instant coffee powder (optional, for deeper flavour)
• A pinch of cinnamon or nutmeg (optional, for warmth)
• Amul Whipping Cream or steamed milk foam for topping
• Grated dark chocolate or roasted hazelnuts (for garnish)

Directions:

• In a heavy-bottomed saucepan, pour the milk and gently heat it on medium flame. Don’t let it boil.
• Add Amul Hazelnut Chocolate Spread, cocoa powder, and sugar. Whisk continuously to ensure the spread melts fully and no lumps remain.
• Once smooth, stir in Amul Fresh Cream to give it that café-style richness. Add coffee powder and a pinch of cinnamon if you want extra depth.
• Continue heating for 1–2 minutes until the mixture thickens slightly and becomes glossy. Do not boil.
• Pour into mugs. Top with whipped cream or milk foam.
• Garnish with grated dark chocolate or a few crushed roasted hazelnuts. Serve immediately — rich, velvety, and the ultimate winter comfort drink.

Servings :

(Perfect for 2 large mugs)

Nutty Modak with Amul Hazelnut Spread & Mithai Mate

Ingredients:

• 1 cup Cashew nuts (soaked and ground to paste)
• ½ cup Amul Mithai Mate (sweetened condensed milk)
• 1 tbsp Amul Ghee
• 3 tbsp Amul Hazelnut Chocolate Spread
• ¼ cup Almonds (crushed, regular)
• ¼ cup Pistachios (chopped)
• ¼ cup Cashew bits (for stuffing)
• 1 tbsp desiccated coconut (optional)
• Few strands of saffron or cardamom powder (for aroma)
• Ghee for greasing modak moulds

Directions:

• Soak 1 cup cashew nuts in warm water for 1 hour. Drain and grind into a smooth paste.
• In a thick-bottomed non-stick pan, add 1 tbsp Amul Ghee. Add the cashew paste and stir on low flame for 2 minutes. Now add ½ cup Amul Mithai Mate and continue stirring for 8–10 minutes until the mix thickens to a dough-like consistency.
• Turn off the flame. Let the dough cool slightly (not fully harden), and keep it covered.
• For stuffing: Mix 3 tbsp Amul Hazelnut Spread with crushed almonds, pistachios, and cashew bits. You can optionally add coconut or cardamom for aroma.
• Grease the modak mould with Amul Ghee. Pinch a portion of the dough and press it inside the mould, leaving some space for filling.
• Add a small spoon of the nutty hazelnut stuffing in the centre. Cover and seal with a little dough.
• Unmould carefully. Repeat for the remaining dough. Refrigerate for 15–20 minutes if you want a firmer bite.

Servings :

(Makes approx. 10–12 modaks)

Chef’s Tip :

For a richer flavor, lightly toast the nuts in ghee before mixing. Serve chilled or room temp.

Chocolate Hazelnut Momos with Amul Hazelnut Spread

Ingredients:

• For the Dough:
  1. 1 cup refined flour (maida)

  2. A pinch of salt

  3. Water (as required)

  4. 1 tsp Amul Ghee (for softness)
• For the Filling:
  1. 1. 5 tbsp Amul Hazelnut Chocolate Spread

  2. 2 tbsp finely chopped dry fruits (almonds, walnuts, pistachios)

  3. 1 tbsp desiccated coconut (optional)
• For Cooking:
  1. Amul Ghee (for brushing if steaming)

  2. Amul Butter (for pan-frying version)

  3. Water (for steaming)

Directions:

• Prepare the Dough

  In a bowl, mix refined flour, salt, and 1 tsp Amul Ghee. Add water gradually and knead into a smooth dough. Cover and rest for 20 minutes.

• Make the Filling

  Mix Amul Hazelnut Chocolate Spread with chopped dry fruits and coconut. Chill for 10 minutes to thicken the mix.

• Roll and Fill

  Roll out small discs from the dough. Place 1–2 tsp of filling in the center. Pleat the edges into an open-top momo shape (as shown in your image).

• Cook the Momos

  1. To Steam: Grease steamer with Amul Ghee, place momos, and steam for 7–8 minutes. 2. To Pan-Fry: Heat Amul Butter in a pan. Shallow-fry momos till the base turns golden and crispy.

• Garnish & Serve

  Serve hot. Drizzle extra Amul Hazelnut Spread on top, and sprinkle chopped nuts for crunch.

Servings :

(Makes 6–8 Momos)