Milkmaid Condensed Milk Pedas

Makes: 14 - 16 pedas (It's a delicious  homemade Indian sweet)

Ingredients

3 tablespoon butter

1 tin Milkmaid condensed milk

3 tablespoons sugar

4 tablespoon milk powder (40 g)

Method

In a pan / karahi, heat 3 tablespoon butter. Add milkmaid, sugar and milk powder and stir on a medium heat for 20 minutes. Adjust heat from medium to low. Stir continuously. Color will change from cream to light brown   to glucose biscuit color (Goodday / Tiger biscuit). Switch off the heat. Mix well. Keep aside to cool for half an hour. Apply little ghee on palm evenly. Make small pedas and place it on cup cake cases. Then it won’t stick each other. It’s a tasty homemade sweet for kids.  No added all purpose flour, food color and made with less butter.

Milkmaid Condensed Milk Pedas

Milkmaid Condensed Milk Pedas – A delicious sweet !!!

Makes: 18 -20 pedas

Ingredients

Please use same condensed milk tin to measure  milk.

2 tablespoon butter

1 tin milkmaid sweetened condensed milk

½ tin milk

6 tablespoons sugar

½ teaspoon cardamom powder

1/2 teaspoon ghee

Method

In a pan / karahi, heat 2 tablespoon butter. Boil milkmaid, milk and sugar on a medium heat for 20 minutes. Adjust heat from medium to low. Stir continuously. Color will change from cream to light brown   to glucose biscuit color (Goodday / Tiger biscuit). Switch off the heat and sprinkle cardamom powder. Mix well. Keep aside to cool for half an hour. Apply little ghee on palm evenly. Make small pedas and place it on cup cake cases. Then it won’t stick each other. It’s a tasty homemade sweet for kids.  No added all purpose flour, milk powder food color and made with less butter.

Eggless Caramel Cake

Eggless Caramel Cake

Ingredients

For the caramel syrup:

6 tablespoon sugar

50 ml warm water

Method

Heat a pan or karahi on medium heat. Add sugar (spread it evenly) and heat sugar in a pan on medium heat  till it melts and becomes brown (smooth solution without any sugar sugar crystals). Switch off the heat. Maintain a safe distance from the pan and add warm water to make caramel syrup. Keep aside for 10 minutes. Do not use thick sugar crystals. Collect clear caramel syrup.

Other ingredients

200 g (Cup measurement – 1 ¾ cup + 1 tablespoon in Indian standard measuring cup of 1 cup / 200 ml / 8 oz capacity) all purpose flour (maida)

1 teaspoon  baking Powder

100 g butter

1 tin sweetened condensed milk (Milkmaid or Amul  Mithaimate)

Caramel sugar syrup

50 ml aerated soda (3 tablespoon + 1 teaspoon)

Method

Grease baking dish with 1 teaspoon butter and dust with 1 tablespoon flour (sprinkle about 1 tablespoon of flour inside a cake pan and shake to coat all greased surface. Turn pan upside down to tap out the excess flour ).

Sieve thrice flour, baking powder and salt.

Preheat oven (OTG) at 170 *C or 325 *F.

Soften butter in a pan; mix in  sweetened Condensed Milk. Fold in the sifted maida with the condensed -butter mixture. Add caramel syrup. Mix well until well combined (At this stage, cake batter will be very thick in consistency).

Now add aerated soda (50 ml). Cake batter should be just like normal cake batter.

Pour the batter (up to 3/4th level) into the greased cake tin (round or square or loaf dish)and bake at 170 * C for 22 – 25 minutes or till golden brown or till a skewer inserted in the centre comes out clean / leaves from the sides of the pan. 

Remove from the oven and keep aside to cool for half to one hour. Run a knife round inside of the pan to loosen the cake, and then invert the pan. Once it reaches normal room temperature, cover cake gently with a butter paper / cling film / aluminium foil and store in a refrigerator for minimum 2 hours or overnight. Then it will be very easy to make perfect slices.

Cake cutting tip:

Heat a knife first before cutting a cake for crumble-free slices. To heat the knife, you can run the knife under very hot water (or heat knife directly in a gas flame) then wipe dry with a clean towel.

Eggless Fruit Cake (with condensed milk, caramel & soda)

Eggless Fruit Cake (with  condensed milk, caramel syrup & Soda)

Ingredients

1 tin (400g)-  Milkmaid condensed milk

1/2 teaspoon - Dalchini (Cinnamon) Powder

1/2 tsp-Jaiphal (Nutmeg) Powder

1 teaspoon -Soda Bicarbonate (cooking soda)

1 teaspoon  -Baking Powder

2 cups (200g)-Maida (Flour)

1/3 cup (50 ml)-Warm Water

½ cup (75g)-Sugar

100g- Butter

150 g /1-1/2 cups-Mixed Dried Fruits (Chopped cashew nuts, almonds,  raisins, figs, tutty fruitty ...)

150 ml-Aerated Soda (I’m recommending to use 115  ml soda)

Method

Preheat oven to 170 * C, grease and dust with maida an 8” dia round cake tin.

Heat sugar in a pan on medium heat  till it melts and becomes brown, add warm water to make caramel syrup and keep aside.

Sift together the maida, baking powder, soda bicarbonate, cinnamon and nutmeg, 2-3 times.

Mix 1 tablespoon  maida into the chopped fruit to coat the fruit.

Soften butter in a pan; mix in MILKMAID Sweetened Condensed Milk. Fold in the sifted maida with the MILKMAID-butter mixture, alternating with aerated soda and caramel syrup till all are used. Add the chopped dry fruits, fold into the mix carefully.

Pour the batter into the greased cake tin and bake for an hour at 170 * C or till the cake is done. Remove from oven, cool for a while. Loosen sides of cake and   turnout onto a plate. Cool slightly (or 2 hours) before cutting into pieces.

Chocolate Burfi (Recipe from 'The Hindu', Chennai Edition)

Chocolate Burfi – Recipe from ‘ The Hindu’, Chennai edition !!

Ingredients

Milkmaid sweetened Condensed milk: 200 grams (1/2 tin)

Butter: 30 grams

Chocolate, chopped: 30 grams

Cocoa powder: quarter cup

Whole-wheat flour: quarter cup

Lightly roasted nuts: half cup

For greasing: A few drops of ghee

Method

Lightly roast the flour. Remove from the flame when it turns light brown in colour. Melt butter in a heavy-bottomed pan, mix in condensed milk, cocoa powder and roasted flour. Cook for 4-5 minutes on a low flame, stirring continuously to avoid sticking and burning. Mix in chopped chocolate and cook for one minute. Add nuts and spread the mixture in a greased metal tray. Gently flatten with spatula. Cool for an hour. Slice into squares and serve.

Microwave Palkova

Microwave Palkova / Condensed Milk  Palkova – A delicious sweet in South Indian cuisine, made of milkmaid condensed milk, curd and ghee !!!

Makes: 3/4th cup
Serves: 4

Cooking time: 5 minutes 

Ingredients

200 ml  (1/2 tin) milkmaid condensed milk

1 ½ teaspoon curd / yogurt

1 teaspoon ghee

Microwave safe bowl of 1 ½ litre capacity and  power setting of my microwave oven is 750 W (high power)

Method

In a microwave safe bowl of 1 ½ litre capacity, mix condensed milk, ghee and curd / yogurt with thick ladle and microwave at 750 W (high power) for 2 minutes. Do not change power setting.

Switch off the power and remove from the oven. Stir well and keep it in microwave for 1 minute.

Switch off the power and remove from the oven. Stir well and keep it in microwave for 1 minute.

Switch off the power and remove from the oven. Stir well and keep it  in microwave again for 1 minute. This’s the final step.  Palkova is ready now. Mix well and serve warm or cool in small dessert bowls. This’s a very tasty sweet and it’s very expensive @ sweet shops in Chennai. Must try at home.

Milkmaid Chocolate Fudge

Milkamaid Chocolate Fudge - A delicious dessert, made of milkmaid sweetened condensed milk

Preparation time: 5 minutes

Cooking time: 20-25 minutes

Makes: 16 squares

Ingredients

Milkmaid Sweetened Condensed Milk - 1 tin (400 g)

Powdered sugar - ½ cup (60 g)

Cocoa powder - ¾ cup (40 g)

Walnuts or Cashew nuts, coarsely chopped - 1 cup, (100 g)

Butter - 100 g

Maida - 2 tablespoon

Method

 Mix all the ingredients, except walnuts / cashew nuts in a karahi  / pan and heat.

 Cook on low heat till mixture thickens and starts moving in a mass (soft ball stage, approximately 22- 25 minutes). Switch off the heat. Stir in the walnuts / cashew nuts.

 Pour onto a greased plate/ tray and smoothen the surface. Cool and cut into 2” squares.

Milkmaid Coconut Burfi

Milkmaid  Coconut Burfi

Traditional Indian sweet prepared with coconut and milk...great for all occasions. Recipe from Milkmaid !!

Preparation time : 10 minutes

Cooking time : 15-20 minutes

Serves : 10

Ingredients

Milkmaid Sweetened Condensed Milk -1 tin (400g)

Milk powder-100 gm

Fresh Coconut, grated -300 g

Method

 Pour milkmaid, grated coconut and milk powder into a thick bottomed kadai / non stick pan and mix well.

 Heat the mixture, stirring constantly, so that it does not stick to the bottom of the pan.

 Once heated, cook on a slow fire till the mixture starts leaving the sides of the kadai. Remove from heat.

 Cut into squares  or any other shape when cool.

Shahi Tukra

Shahi Tukra

A very popular Indian dessert, made of shallow fried bread slices, thick sweetened milk and sugar syrup.

Makes: 6 tukras

Serves: 3 – 6

Ingredients

For sugar syrup:

1/2 cup (100 ml / 4 oz) sugar (Indian standard measuring cup)

1/2 cup (100 ml / 4oz) water

Method

In a bowl, boil sugar and water for 10 – 12 minutes until slightly thickens. Transfer sugar syrup into flat dish (then you can soak bread slices very easily) and keep aside to cool for half an hour (until normal room temperature).

For rabdi (thick sweetened milk):

1 cup (200 ml / 8 oz) boiled milk

3 tablespoon + 1 teaspoon milkmaid sweetened condensed milk

1 tablespoon sugar

¼ teaspoon cardamom powder

Method

In a non stick sauce pan, mix boiled milk, milkmaid sweetened condensed milk and sugar. Boil for 12 – 15 minutes (stir continuously) until thickens / leaves from the sides of the pan. Switch off the heat. Sprinkle cardamom powder and mix well. Keep aside to cool.

For bread slices (tukra):

3 bread slices

3 teaspoon oil / ghee

Method

Cut bread slices into triangles. 6 triangles from 3 bread slices. Heat a flat frying pan (dosa tawa / roti tawa) on a medium heat. Sprinkle 2 – 3 teaspoons oil / ghee and shallow fry bread triangles until golden color on both the sides ( Do not fry on high heat. It will get dark brown color immediately). Keep aside to cool for 10 minutes.

Final presentation:

Soak shallow fried bread triangles in sugar syrup (do not soak it for too long, just for 30 seconds) and arrange in a flat serving dish. Pour thick sweetened milk (rabdi) over it. Decorate with dry fruits / saffron ….

Sandesh

Sandesh

A very popular Bengali sweet. Recipe from Nestle.

Preparation Time : 5 minutes

Cooking Time: 30 minutes

Makes 10 - 12

Ingredients

MILKMAID sweetened condensed milk : 1 tin

Paneer cottage cheese : ½ kg (500 g)

Full cream milk powder : 2 heaped tablespoon

Powdered sugar : 2 tablespoon

Maida (all purpose flour) : 1 heaped tablespoon

Method

Blend all the ingredients to get a smooth paste. (You could use a mixer).

Heat the mixture in a thick bottomed pan.

Once heated, reduce flame and cook on slow heat, stirring continuously for 15 to 20 minutes or till dry enough.

Pour onto a greased plate and cool and cut into desired shape and size.

Variations

For Kesar Sandesh, blend ½ tsp of kesar soaked in ½ tsp water with all the ingredient in first step.

For Mango Sandesh, add ¼ tsp mango flavor and 2 to 3 drops of yellow colour to the mixture after step 3. Mix well and pour onto a greased plate and cool.

Quick Tips

If kesar is not available use orange – red food colour and saffron essence. Mixer may be used to knead paneer and maida into a soft dough.

Kulfi

Kulfi

A very popular Indian dessert, made of Milkmaid sweetened condensed milk & milk.

Makes: 3 kulfi moulds

Ingredients

1 cup (200 ml / 8 oz – standard measuring cup) milk (boiled milk)

½ cup (100 ml / 4 oz) milkmaid condensed milk

2 level teaspoon corn flour

4 teaspoons water

¼ teaspoon cardamom powder

1 tablespoon finely chopped cashew nuts or almonds or pista (optional)

3 kulfi moulds

Method

Dilute 2 level teaspoons conflour in 4 teaspoon water and keep aside. Make a smooth solution.

In a pan or sauce pan, boil 1 cup milk with ½ cup milkmaid sweetened condensed milk. Stir continuously on a low to medium heat for 10 – 12 minutes. Do not cover with lid.

Add diluted cornflour solution and stir well on a low heat for another 5 – 8 minutes. Switch off the heat. Keep aside to cool for one hour (until it comes normal room temperature).

Finally, mix with cardamom powder and finely chopped cashew nuts (optional).

Fill into kulfi moulds, coverkulfi lid tightly and freeze for 6 hours or overnight or till it sets.

To serve, run a sharp knife dipped in hot water along the sides of the moulds and slip them onto a serving plate.