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Recipe & Food Styling | Tofu Pudding or Sattvik Kheer

3 May 2016 No Comment

Recipe & Food Styling | Tofu Pudding

The power to make food look mouth-watering on print and media is so inspiring and rewarding. As a food lover I feel fortunate to have worked with some of the best photographers and production houses in Chennai.

Last month was crazy as my shooting schedule went haywire with food styling projects pouring in from every possible media in the town..television media, magazines, packaging and You tube channels.

After a lot of filtering, here are some candid shots from the photo shoot which I accepted & executed for various medias in Chennai some time back.

I like to document all my styling assignments on Lite Bite as it helps me keep track of the companies and brands I worked for. Projects which made me happy, kept me busy and also made sure that I am away from the social media network for some more time 🙂


I styled the products for Everest Rusks at my home which was beautifully photographed by Prabhu.

Recipe & Food Styling | Tofu Pudding

Styled some Indian desserts recipes with Arjun Dogra for Aniva (Hatsun) shoot.

Recipe & Food Styling | Tofu Pudding

More frozen food snacks with Venkat Ram for Oyalo (Hatsun) shoot.

Recipe & Food Styling | Tofu Pudding

Food styling for a popular You Tube channel called Put Chutney‘ with Aswin Rao.

Recipe & Food Styling | Tofu Pudding

And here is a recipe for this month that I cooked and styled for Harmony, an Indian magazine I am working for. It’s a Sattvik Kheer recipe made with Tofu and soy milk.


(recipe courtesy Harmony magazine)

  • 4 1/2 cups Soy milk
  • 3/4 cup sugar
  • ¾ cup water
  • 4-5 tsp. cornflour
  • 1/2 cup grated firm Tofu
  • Kewara essence 2-3 drops
  • Nuts to garnish


Method; Boil milk and let it simmer on low heat for 10 minutes. Dissolve corn flour in 1/4 cup of water and add it to milk, stirring continuously. Keep stirring until thick.

Remove from fire. Mix sugar with ½ cup of water and cook until it melts.

Add grated tofu to the sugar and mix. Add this to the milk.

When cool, add kewara essence.


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