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COMPANY

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Mishkat connotes a place carved out in the walls where lanterns are kept to brighten up the room. Taking the journey of enlightenment forward, we at Mishkat Agro Industries aim to enrich life with food offering of the highest quality. Today, we are the pioneers of flour milling industry in the eastern part of Gujarat, India. The quest to offer superior quality food has been our driving force since establishment. Under the brand name Energetic, we today offer a whole new and wide range of specialty flour such as the finest Chakki Fresh Atta (Whole Wheat Flour), Maida (milled refined and bleached wheat flour), Semolina (Rava/Sooji), Besan (Gram Flour), Snacks, Fryums and other ready to eat delicacies to all corners of the world.







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MP Sharbati Wheat

Stone Grinded

Enriched with Iron & Folic Acid

Stays Soft for a Longer Time

Mishkat Agro Industries are creators of the brand “Energetic”. Energetic stands for life, we produce the basic essence of Life - Wheat Flour Products. We produce the finest wheat Flour products like Chakki Fresh Atta(Whole Wheat Flour), Maida (milled refined and bleached wheat flour), Semolina (Rawa/Sooji), Besan (Gram Flour), Sortex Wheat, Roller Mill Atta and others, in our state-of-the-art Flour Mill based in India (Gujarat).

We offer a range of quality products, especially created for our end consumers in India.

To match global standards of Safety and Hygiene we have been accredited by ISO 9001:2008, ISO 22000: 2005, HACCP, HALAL and FSSAI certifications.

Mishkat Advantage :

  • Makes Puffy, Softy and Tasty Rotis that remain soft and tasty for longer time
  • Easy to knead dough that remain soft & fresh for longer time
  • Non sticky dough
  • Easy to digest

Available Packing:

1Kg , 2Kg, 5Kg, 10Kg Consumer Packs
and 25kg and 50kg Bulk Packs

No Preservatives Used

Goodness of Natural Nutrients

Non-sticky Dough

Rich in Dietary Fibre

Processed & Packed Hygienically

Easy to Knead

Quality

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Purity Quality Surety

Quality has always been our driving force. To ensure the best quality, we focus only on procuring the finest of raw materials. The procurement is done by special team of experts having vast industry experience. These raw materials are then tested under stringent parameters before the production begins. With further physical, chemical and microbiological tests, at different levels of production, we ensure the perfect quality products.

RECIPES

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Orange Cranberry Cake

Ingredients :

  • Fresh orange juice : 70g
  • Dried cranberries : 50g cut to small piece/any dry fruit

Jain dairy butter : 125g softened

  • Caster sugar : 110g
  • Oranges zest :2
  • Yoghurt – 150gms/fresh cream
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Energetic Plain Flour : 170g

  • Baking powder – 1tbsp

Orange icing :

  • Icing sugar : 75g sift
  • Freesh orange juice : 1/2-3/4tbsp

Method:

  • Preheat oven to 160C. Brush a small bunct pan (20cm/8inch) with melted Jain Dairy Butter lightly grease. Combine the orange juice, yoghurt and dried cranberries in a small bowl.
  • Use an electric beater to beat the Jain dairy Butter, castes sugar and orange zest together until pale and creamy
  • Sift Energetic Plain flour and baking powder over the mixture. Add the yogurt mixture and sue a spatula to fold until just combined.Spoon mixture into the prepared pan and smooth the surface.Bake in over for 45 minutes or until a skewer into the cake comes out clean. Set aside for 5 minutes to cool slightly.Turn onto a wire rack to cool completely
  • Orange icing : Combine the sifted icing sugar and ½ tbsp. orange juice in a bowl until smooth with a rubber spatula. Add a little more orange juice if the icing mixture is still thick. Pour orange icing into a piping bag with nozzle tip #3 and pipe lines on cake. Set aside for 20 minutes or until the icing is set.

Cheddar Skillet Biscuits

Ingredients :

Energetic Flour : 2 cups

  • Sugar : 1 tbsp
  • Baking powder : 1 tbsp
  • Cream of tartar : 1/2tbsp
  • Salt : 1/4tbsp
  • Baking soda : 1/4tbsp
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Jain dairy butter : 1/2 cup + 1tbsp divided and cold

Jain dairy cheddar cheese : 1 ½ cup sharp grated

Jain dairy whole milk : 1 ¼ cup

Method:

  • To begin, preheat your oven to 450C degrees.
  • In an iron skillet, melt a tablespoon of Jain dairy butter over super low heat, and spread the Jain dairy butter around the bottom. Set it aside
  • In a mixing bowl, combine the Energetic flour, sugar, baking powder, cream of tartar, baking soda and salt
  • Cut up the remaining stick (1/2c) of cold Jain dairy butter into pieces and drop them into the Energetic flour mixture
  • With a pastry blender cut the Jain dairy butter into the Energetic flour mixture until there are no pieces of Jain dairy butter larger than a pea
  • Grate in the sharp Jain dairy cheddar cheese.
  • Stir the Jain dairy cheese into the Energetic flour mixture , and then pour in the whole milk
  • Stir it together until just combined
  • Now scoop the batter into the skillet, in little globs. An ice cream scoop works perfectly
  • Slide the skillet into your oven and bake for about 20 minutes until the biscuits are nice and golden brown on top

Without Ghee Suji Ka Halwa

Ingredients :

Energetic Suji roasted : 1 cup roasted

  • Sugar : cup
  • Water : 2 cups
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Method:

  • Take a microwave oven safe bowl; add roasted Energetic suji ,water, sugar and mix well. Place the bowl in the microwave oven, select micromode and cook for 5 minutes. Add water if required. Stir twice in between for better result (Energetic suji can be roasted by placing it on plain paper in the microwave oven and cooking it in microwave mode for 4 min. Mix twice in between).

Besan ke Ladoo

Ingredients :

  • 2 cups gram flour
  • 1/2 cup ghee
  • 3/4 cup powdered sugar
  • 1/4 tsp powdered green cardamom
  • Few almonds-blanched, slivered, to garnish
  • Few pistachios-blanched, slivered, to garnish

  Method:

  • In a kadahi (wok) , melt the ghee and add the gram flour. Stir-fry over low heat. It takes about 30 minutes for the flour to get cooked through and it gets a pasty look when done.
  • The color should be a light brown. Shut off the heat and leave the mixture to cool completely. If it does not cool entirely, it becomes moist when sugar is added
  • Add the sugar and cardamom and mix well by rubbing it with your open palm against the base of the bowl. Rub till blended thoroughly.
  • Shape into tight, hard balls, pressing hard at every stage. At the final stage, keep it pressed a little longer, so that the surface becomes smooth.
  • Decorate the top of each ball with almonds and pistachios.

CONTACT US

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Contact

MishkatAgro Industries-Manufacturing Unit

R. S. No. 413/P AT Village - Kharod,
Dahod - 389 151 (Gujarat) India
Tel. No.:(02673) 239048,239058
E-mail : mishkat@mishkatagro.com

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