15 Free KABO Recipes — Protein Shakes, Oats, Laddoos & More

What you need

• 1 sachet KABO White Chocolate Blueberry
• 40 g rolled oats
• 150 ml milk or any plant milk
• 60 g curd or thick yoghurt
• 1 tsp chia seeds
• A handful of fresh or frozen blueberries

How to make it

1. Stir the oats, chia and KABO sachet together in a jar while they're dry — this is the trick that stops lumps forming later.
2. Pour in the milk and curd. Stir until there's no dry powder left at the bottom.
3. Press the blueberries in on top, lid on, fridge overnight (at least 6 hours).
4. Eat cold, straight from the jar. If it's thicker than you like, loosen it with a splash of milk.

What you need

• 1 sachet KABO Butter Coffee
• 200 ml cold water or chilled milk
• 1 shot of brewed espresso or 1 tsp instant coffee in 30 ml hot water, cooled
• A tall glass of ice

How to make it

1. Shake the KABO sachet with the cold water in a bottle for twenty seconds, until smooth.
2. Let the coffee cool to room temperature — pouring hot coffee straight in makes it foam over and dulls the flavour.
3. Fill a glass with ice, pour the shake over, then the coffee on top so it marbles through.
4. Stir once and drink cold.

What you need

• 1 sachet KABO Butter Coffee
• 2 tbsp atta or oat flour
• 1 egg (or 3 tbsp curd for an eggless version)
• 3 tbsp milk
• ½ tsp baking powder
• 1 tsp cocoa powder
• A little jaggery or honey, if you want it sweeter

How to make it

1. Mix every dry thing in a large microwave-safe mug first — flour, KABO, baking powder, cocoa.
2. Add the egg and milk. Beat with a fork until the batter is smooth and no powder is stuck to the sides.
3. Microwave on high for 90 seconds. Give it another 20–30 seconds only if the middle still looks wet.
4. Rest it for a minute before eating — it firms up as it cools, and the inside is very hot.

What you need

• 1 sachet KABO White Chocolate Blueberry
• 1 frozen banana, broken into pieces
• 80 g frozen blueberries
• 100 ml milk or plant milk — no more, or it turns into a smoothie
• To finish: seeds, chopped fruit, a spoon of granola

How to make it

1. Put the frozen fruit in the blender first, then the KABO, then the milk on top.
2. Blend in short bursts, scraping down the sides. Add milk one tablespoon at a time only if the blades stall.
3. Tip into a cold bowl — it should hold the shape of the spoon.
4. Top with the seeds and fruit and eat it straight away, before it melts.

What you need

• 1 sachet KABO (either flavour)
• 1 ripe banana
• 2 eggs
• 50 g oats, blitzed to a coarse flour
• ½ tsp baking powder
• A little ghee or oil for the pan

How to make it

1. Mash the banana properly — lumps turn into raw streaks in the finished pancake.
2. Whisk in the eggs, then fold through the oat flour, KABO and baking powder. Let the batter sit for 5 minutes to thicken.
3. Heat a non-stick pan on medium-low. Too hot and the outside browns before the centre sets.
4. Spoon in small rounds, cook until bubbles form and the edges look dry, flip, and give them another minute.

What you need

• 1 sachet KABO (either flavour)
• 150 g soft dates, pitted
• 60 g roasted peanuts or almonds
• 30 g desiccated coconut, plus extra for rolling
• 1 tbsp ghee, melted
• A pinch of sea salt

How to make it

1. Blitz the nuts alone first, until coarse. Set aside a spoonful for texture.
2. Blend the dates to a sticky paste, then add the nuts, coconut, KABO, ghee and salt. Pulse until it clumps together when pressed.
3. If it won't hold, add a teaspoon of water at a time. If it's too wet, another spoon of coconut.
4. Roll into ten balls, coat in coconut, and chill for 30 minutes to firm up.

What you need

• 1 sachet KABO White Chocolate Blueberry
• 30 g ragi flour
• 250 ml water
• 100 ml milk
• Jaggery to taste
• A pinch of cardamom

How to make it

1. Whisk the ragi flour into cold water before it goes anywhere near the stove — this is the only reliable way to avoid lumps.
2. Cook on medium, stirring constantly, for 5–6 minutes until it thickens and loses the raw smell.
3. Take it off the heat and let it cool until it's warm, not hot — about five minutes.
4. Now stir in the milk, jaggery, cardamom and the KABO sachet. Adding it off the heat keeps the flavour clean.

What you need

• 1 sachet KABO White Chocolate Blueberry
• 150 g chilled curd
• 100 ml cold water
• 60 g mango or blueberries
• A pinch of salt
• Ice

How to make it

1. Whisk the curd alone until smooth — lumpy curd stays lumpy no matter how long you blend it afterwards.
2. Add the water, fruit, KABO and salt. Blend for 30 seconds.
3. Pour over ice and drink within the hour after training.
4. Thin it with more water if you like it drinkable rather than spoonable.

What you need

• 1 sachet KABO Butter Coffee
• 3 tbsp chia seeds
• 300 ml milk or plant milk
• 1 tsp cocoa powder
• Honey or jaggery syrup, to taste

How to make it

1. Whisk everything together in a jar for a full minute. Chia clumps the second you stop paying attention.
2. Wait ten minutes, then whisk again — this second pass is what gives you an even pudding instead of a chia brick.
3. Chill for at least 4 hours, ideally overnight.
4. Divide into two glasses and top with whatever fruit you have.

What you need

• 1 sachet KABO Butter Coffee
• 150 ml chilled milk
• 1 tsp instant coffee
• 6–8 ice cubes
• A little jaggery or honey, optional

How to make it

1. Dissolve the instant coffee in a tablespoon of hot water first, then cool it — undissolved granules are gritty in a cold drink.
2. Blend the milk, KABO, coffee and half the ice on high for 30 seconds.
3. Add the rest of the ice and blend in short pulses, so it stays thick rather than watery.
4. Pour into a tall glass. It's meant to be drunk immediately.

What you need

• 1 sachet KABO White Chocolate Blueberry
• 120 g atta or a wholewheat–maida mix
• 1 tsp baking powder
• 2 eggs
• 80 ml milk
• 60 ml oil or melted butter
• 50 g jaggery powder
• 100 g blueberries, fresh or frozen

How to make it

1. Heat the oven to 180°C. Line a six-hole muffin tin.
2. Whisk the flour, KABO and baking powder in one bowl; the eggs, milk, oil and jaggery in another.
3. Fold wet into dry with about ten strokes — stop while it still looks slightly lumpy. Overmixing is what makes muffins rubbery.
4. Fold in the blueberries, divide between the holes, and bake 18–20 minutes until a skewer comes out clean.

What you need

• 1 sachet KABO White Chocolate Blueberry
• 40 g rice or broken vermicelli
• 500 ml milk
• Jaggery to taste
• Cardamom, and a few cashews and raisins fried in ghee

How to make it

1. Simmer the rice or vermicelli in the milk on low heat, stirring often, until soft — 15 to 18 minutes.
2. Stir in the jaggery and cardamom, then take the pan off the heat.
3. Let it cool for ten minutes. Add the KABO sachet to hot payasam and it will curdle and clump — this step is not optional.
4. Whisk the sachet through the warm payasam, top with the fried cashews and raisins, and serve warm or chilled.

What you need

• 1 sachet KABO White Chocolate Blueberry
• 1 handful of spinach
• ½ banana
• 150 ml water or coconut water
• 60 g curd
• A squeeze of lemon

How to make it

1. Blend the spinach with the water alone first, until there are no green flecks left. Nobody enjoys leaf fragments.
2. Add the banana, curd, KABO and lemon.
3. Blend for another 30 seconds until it's completely smooth.
4. Drink it cold. The lemon keeps it from tasting flat.

What you need

• 1 sachet KABO Butter Coffee
• 300 ml milk
• 100 g curd
• 1 tbsp honey or jaggery syrup
• 1 tsp instant coffee, dissolved and cooled

How to make it

1. Blend everything until completely smooth.
2. Pour into moulds, leaving a centimetre at the top — it expands as it freezes.
3. Freeze for at least 6 hours, ideally overnight.
4. Run the mould under a tap for five seconds to release them cleanly.

What you need

• 1 sachet KABO (either flavour)
• 80 g rolled oats
• 1 ripe banana, mashed
• 1 egg
• 200 ml milk
• 1 tsp baking powder
• A handful of berries or chopped nuts

How to make it

1. Heat the oven to 180°C and grease a small baking dish.
2. Mix everything except the berries until evenly combined, then let it stand five minutes so the oats drink some of the milk.
3. Pour into the dish, scatter the berries over, and bake for 22–25 minutes until set in the middle and golden on top.
4. Cut into two portions. It reheats fine the next morning.