[Latin Name] Stevia rebaudiana

[Plant Source]from China

[Specifications] 1.Stevia Extract Powder (Steviosides)

Total Steviol Glycosides 80%, 90%, 95%

2. Rebaudioside-A

Rebaudioside-A 40%, 60%, 80%, 90%, 95%, 98%

3. Stevioside 90%

One monomer in Steviol Glycosides

[Appearance] Fine white powder

Plant Part Used:Leaf

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

Stevia Extract

[Characteristics]

Stevia sugar features high sweetness and low calorie and its sweetness is 200 350  times of that  of cane sugar but its calorie is only 1/300 of that of cane sugar.

The component of stevia extract that gives it its sweetness is a mixture of various steviol glycosides. The components of sweetness in stevia leaves are stevioside, rebaudioside A, C, D, E and dulcoside A. Rebaudioside C, D, E and dulcoside A are small in quantity. The principal components are stevioside and rebaudioside A.

The quality of stevioside and rebaudiosideA is better than those of other components, which are commercially extracted and used in various applications.

The steviol glycosides present in stevia extract are referred to as “steviosides” or ¡°stevia extract¡±. Among these “steviosides”, the most common is Stevioside followed by RebaudiosideA. The Stevioside has a slight and pleasant herbal taste and the Rebaudioside-A has no herbal taste.

Although Rebaudioside C and dulcoside A are small in quantity in stevia extract, they are the major components giving bitter aftertaste.

[Function]

A large number of pharmaceutical tests have proved that stevia sugar has no side effects, carcinogens, and is safe for eating.

Compared with cane sugar, it can save 70% of the cost. With pure white color, pleasing taste and no peculiar smell, Stevia sugar is a new sugar source with broad perspective for development. Stevia rebaudianum sugar is the natural low hotsweet agent mostly similar to the flavor of cane sugar, approved to be used by State Ministry of Health and Ministry of Light Industry.

It is the third natural succedaneum of cane sugar and beet sugar with development and health care value, extracted from the leaves of the herbal vegetable of the composite family-stevia rebaudianum.

Obbattu is a traditional and lip-smacking sweet dish that is typically made on festival days like Vara Maha Lakshmi Vrata, Ugadi, Ganesh Chaturthi, Dasara and Diwali. This sweet delicacy is also known by such names as holige, bobbatlu or puran poli. Relish obbattu hot with a generous topping of ghee.

The traditional roots of obbattu or holige and its exotic taste should make you keen to know how to make holige. The sweet aroma, which sails through the air, as you prepare this food, should make you and others in your house to crave to taste obbattu.

The two of the ways to make obbattu are: 1. Easy method. This video uses this method. 2. Traditional method.

At the heart of the rich taste of obbattu is the hoorana or the filling for the dough or kanaka. The hoorana will have a soft texture like butter. Everyone, especially children, like to eat hoorana. It melts in the mouth!

To make the hoorana you have to use jaggery and not sugar. The jaggery is one of the ingredients of the obbattu recipe that gives this sweet cuisine a superb taste. The cardamom powder, another of the items of the holige recipe, gives it a fine flavor. The turmeric powder gives an attractive color to this dish.

Jaggery, cardamom powder and turmeric also contribute to the health value of obbattu.

Toor dal, chana dal and coconut gratings also pave the way to make the obbattu delicious and nutritious.

It is not uncommon to enjoy obbattu not only on the day of a festival, but also on some immediate day(s) following it!

For this purpose, you will have to make large quantity of dough and hoorana to prepare fresh obbattu, holige or puran poli. Be sure to keep the additional quantity of dough and the hoorana in the refrigerator.

Whether you relish obbattu on the festival day or also on other days, the great taste of this sweet dish should leave an indelible stamp on your taste buds.

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Step-by-step instructions to make obbattu, holige, bobbatlu or puran poli, easy method:

https://southindianvegrecipes.com/sweets_recipes/obbattu.html

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Step-by-step instructions to make obbattu, holige, bobbatlu or puran poli, traditional method:

https://southindianvegrecipes.com/sweets_recipes/holige_recipe.html

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Step-by-step instructions to make obbattu saaru or obbattu sambar:

https://southindianvegrecipes.com/sambar_curry_recipes/obbattu_saaru.html

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Step-by-step instructions to make ghee at home:

https://southindianvegrecipes.com/miscellaneous_recipes/How_to_make_ghee.html

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Gerald Quigley is a Community Pharmacist and Medical Herbalist who excels in the integration of complementary medicines with prescribed medication. In this short video Gerald discusses the benefits of one of his favourite nutritional supplements — the high potency antioxidant Anthogenol.

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