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Kandhamal Turmeric Powder
Kandhamal Turmeric Powder
Kandhamal Turmeric Powder
Kandhamal Turmeric Powder
Kandhamal Turmeric Powder
Kandhamal Turmeric Powder
Kandhamal Turmeric Powder
Kandhamal Turmeric Powder
Kandhamal Turmeric Powder
Kandhamal Turmeric Powder

Kandhamal Turmeric Powder

OMFED’s Kandhamal Turmeric Powder is a premium spice product known for its distinct quality, rooted in the unique geography and traditional farming practices of the... Read More

Size / Weight:

200g
500g

Product Specifications

OMFED’s Kandhamal Turmeric Powder is a premium spice product known for its distinct quality, rooted in the unique geography and traditional farming practices of the Kandhamal district in Odisha, India. This turmeric has been granted a Geographical Indication (GI) tag, signifying its origin and the special characteristics that come with it.
It is particularly celebrated for its high curcumin content, the active compound responsible for most of turmeric’s powerful health benefits. This makes it more potent than ordinary turmeric varieties.
Grown by indigenous tribal communities using traditional and organic farming methods, this turmeric is free from chemical fertilizers and pesticides. The region’s rich soil and favorable climate naturally support its cultivation with minimal human intervention.

Composition Nutritional Value
Nutritional Information
Nutritional Information per 100g
Energy 336 Kcal
Total Fat 4.15 g
Protein 7.2 g
Carbohydrate 67.5 g
Storage Condition Store the powder in a cool, dry place away from direct sunlight to maintain its freshness, aroma, and potency.

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Tasty Recipes Using OMFED Products

Process for Making Rabidi Pitha
Omfed Rabidi

Process for Making Rabidi Pitha

Ingredients: 1 cup Omfed Sweet Curd, ½ cup chilled water or Omfed Milk, 2 tsp sugar or honey (optional, since curd is already sweet), ¼ tsp cardamom powder, ice cubes or crushed ice, and fresh mint leaves for garnish. Process:
  • Combine Ingredients: Lower the heat and add the OMFED Dairy Whitener, mixing well. Pour in the condensed milk and stir continuously to avoid any lumps.
  • Flavoring: Add cardamom powder and chopped nuts (if using). Mix thoroughly to combine.
  • Cooking: Continue cooking the mixture on low heat until it starts to leave the sides of the pan, which usually takes about 10–12 minutes. You can also test it by taking a small portion and allowing it to cool slightly; it should hold its shape when rolled into a ball.
  • Shaping: Once the mixture is ready, remove it from the heat and let it cool until it’s warm enough to handle. Grease your palms with ghee and take small portions of the mixture. Roll them into small balls (ladoo).
  • Finishing Touch: Optionally, roll the ladoos in grated coconut or chopped nuts for added texture.
  • Storage: Let the ladoos cool completely before storing them in an airtight container. They can be kept at room temperature for a few days or refrigerated for longer shelf life. Serve these delicious coconut ladoos during festivals, special occasions, or simply as a sweet treat!
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Process for Making Dahi Lassi
Omfed Sweet Curd

Process for Making Dahi Lassi

Ingredients: 1 cup Omfed Sweet Curd, ½ cup chilled water or Omfed Milk, 2 tsp sugar or honey (optional, since curd is already sweet), ¼ tsp cardamom powder, Ice cubes or crushed ice, Fresh mint leaves for garnish Process:
  • Take 1 cup Omfed Sweet Curd in a large mixing bowl. Whisk it well until smooth and creamy.
  • Add ½ cup chilled water (or Omfed Milk for a creamier version) and whisk again until the mixture turns frothy.
  • Mix in sugar or honey if you like extra sweetness, and add a pinch of cardamom powder for a subtle aroma.
  • Drop in a few ice cubes or top with crushed ice to keep it chilled and refreshing.
  • Pour the lassi into tall glasses, garnish with fresh mint leaves, and serve immediately as a cooling Odia-style summer delight.
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Process for Making Rasgulla
Omfed Milk (UHT)

Process for Making Rasgulla

Ingredients: 1 litre Omfed UHT Milk, 2 tbsp lemon juice, 2 cups sugar, 5 cups water, 2-3 cardamom pods. Process:
  • Boil Omfed UHT Milk in a pan and add lemon juice to curdle it.
  • Strain through a muslin cloth, wash with cold water, and squeeze gently to get soft chhena.
  • Knead the chhena until smooth and roll into small round balls.
  • Boil water with sugar and cardamom to make syrup, then drop the balls in.
  • Cook covered for 12–15 minutes until they double in size, then serve warm or chilled.
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Process for Making Coconut Milk Ladoo
Omfed Milk Powder

Process for Making Coconut Milk Ladoo

Ingredients: OMFED Dairy Whitener: 1 cup, Fresh Grated Coconut: 1 cup, Condensed Milk: 1/2 cup, Cardamom Powder: 1/2 teaspoon, Chopped Nuts (Cashews, Almonds): 2 tablespoons (optional), OMFED Ghee (Clarified Butter): 1 tablespoon, Optional: A pinch of salt to balance the sweetness. Process:
  • Mixing: In a pan, heat 1 tablespoon of ghee over medium heat. Add the grated coconut and sauté for about 5 minutes until it turns slightly golden and aromatic.
  • Combine Ingredients: Lower the heat and add the OMFED Dairy Whitener, mixing well. Pour in the condensed milk and stir continuously to avoid any lumps.
  • Flavoring: Add cardamom powder and chopped nuts (if using). Mix thoroughly to combine.
  • Cooking: Continue cooking the mixture on low heat until it starts to leave the sides of the pan, which usually takes about 10-12 minutes. You can also test it by taking a small portion and allowing it to cool slightly. It should hold its shape when rolled into a ball.
  • Shaping: Once the mixture is ready, remove it from the heat and let it cool until it’s warm enough to handle. Grease your palms with ghee and take small portions of the mixture. Roll them into small balls (ladoo).
  • Finishing Touch: Optionally, roll the ladoos in grated coconut or chopped nuts for added texture.
  • Storage: Let the ladoos cool completely before storing them in an airtight container. They can be kept at room temperature for a few days or refrigerated for longer shelf life.
  • Serve these delicious coconut ladoos during festivals, special occasions, or simply as a sweet treat!
Read More Blinkit
Process for Making Paneer Tikka
Omfed Paneer

Process for Making Paneer Tikka

Ingredients: 250 g Omfed Paneer, ½ cup thick yogurt, 1 tbsp ginger-garlic paste, 1 tsp chili powder, ½ tsp turmeric, 1 tsp garam masala, 1 tbsp oil, lemon wedges & onion slices for serving. Process:
  • Cut Omfed Paneer into medium-sized cubes and place in a bowl.
  • Prepare a marinade using yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, and oil.
  • Coat the paneer cubes well in the marinade, cover, and refrigerate for at least 1 hour.
  • Thread the marinated paneer onto skewers and grill, bake, or pan-fry until lightly charred.
  • Serve hot with mint chutney, fresh onion slices, and lemon wedges.
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Process for Making Moong Dal Halwa
Omfed Ghee

Process for Making Moong Dal Halwa

Ingredients: 1 cup moong dal, ½ cup Omfed Ghee, 2 cups Omfed Milk, ¾ cup sugar, 2–3 cardamom pods, 2 tbsp chopped dry fruits. Process:
  • Wash moong dal and soak for 3–4 hours, then grind into a coarse paste.
  • Heat Omfed Ghee in a pan and roast the paste on low flame until it turns golden brown and aromatic.
  • Slowly add Omfed Milk while stirring, cooking until the mixture thickens without forming lumps.
  • Add sugar and crushed cardamom, stirring until the ghee separates from the halwa.
  • Top with roasted cashew and raisins, then serve warm as a rich festive sweet.
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Process for Making Kheer (Rice Pudding / Khiri)
Omfed Milk

Process for Making Kheer (Rice Pudding / Khiri)

Ingredients: 1 litre Omfed Milk, ½ cup basmati rice, ½ cup sugar, 2 tbsp chopped dry fruits (cashew, raisins), 2–3 cardamom pods. Process:
  • Wash and soak basmati rice for 30 minutes, then drain and keep aside.
  • Boil Omfed Milk in a heavy-bottomed pan, stirring continuously to prevent sticking.
  • Add the soaked rice and simmer on low flame until the grains turn soft and the milk thickens.
  • Mix in sugar and crushed cardamom, cooking further until the kheer develops a creamy texture.
  • Garnish with fried cashew and raisins, then serve warm as prasad or chilled for a festive treat.
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Process for Making Dahibara
Dahi

Process for Making Dahibara

Ingredients: 1 cup urad dal, oil for frying; 1 cup yogurt, sugar & salt; roasted cumin powder, red chili powder; chopped coriander/mint; (optional) tamarind or mint‑coriander chutney. Process:
  • Soak 1 cup urad dal for 4–5 hours, drain and grind to a smooth batter, then deep‑fry small flattened rounds until golden.
  • Soak the hot badas in warm water for 5 minutes, then gently squeeze out the excess.
  • Whisk 1 cup yogurt with a little sugar and salt, and pour it over the badas.
  • Top with roasted cumin powder, red chili powder, chopped coriander (and chutney if you like), and serve.
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Gold Milk

Ingredients: 1.5 liters OMFED Gold Milk, 1/4 cup sugar, 1/4 tsp cardamom powder; chopped nuts (optional) for garnish. Process:
  • Boil OMFED Gold Milk in a heavy-bottomed pan, stirring to prevent burning.
  • Continue boiling until the milk reduces to half its original volume.
  • Add sugar & cardamom powder; & cook until the mixture thickens & starts leaving the pan.
  • Remove from heat and let it cool; shape into small, flat pedas & garnish with chopped nuts if desired.
  • Allow the pedas to set at room temperature or refrigerate before serving.
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