Kalakand Recipe
Preparation Time: 5 minCooking Time: 20 - 25 min
Makes ¾ kg
Ingredients:
400gm Sweetened Condensed Milk (1 tin Milkmaid)
½ kg FRESH Paneer
3-4 pods cardamom, powdered
2 heaped tbsp full cream milk powder
1 Silver leaf
Method:
Mash Paneer coarsely and add milk powder to it. Add condensed milk and mix.
Heat the mixture in a thick bottomed pan. Cook on medium heat with constant stirring till the mixture becomes thick (8 to 10 min)
Remove from fire and spread onto a greased plate. Sprinkle cardamom powder.
Cool and cut into squares.
Kesari Recipe
Preparation Time: 5 minCooking Time: 20 - 25 min
Makes ¾ kg
Ingredients:
200gm Sweetened Condensed Milk (½ tin Milkmaid)
1 cup Sooji
¾ cup Ghee
2 cups Water
1 tsp Kesari /saffron Powder
8-10 Cashewnuts
1½ tbsp Raisins
Method:
Heat ghee in a kadai.
Fry cashewnuts and raisins till light brown and keep aside.
Add sooji to the remaining ghee and fry till light brown.
Add kesari powder dissolved in 2 cups of water. Keep stirring.
Add kesari powder dissolved in 2 cups of water. Keep stirring.
Reduce heat. When all the water has been absorbed, add condensed milk. Stir well till traces of ghee begin to show at the sides of the pan.
Spread on a greased plate, top with nuts and raisins if desired.
Cut into diamond shaped pieces.
Serve warm or cold.
Coconut Burfi Recipe
Preparation Time: 5 min
Cooking Time: 20 - 25 min
Makes ¾ kg
Ingredients:
400 gm Sweetened Condensed Milk (1 tin Milkmaid)
300 gm, desiccated Coconut
100 gm Full cream milk powder
½ cup Milk
A few drops Red colour
Method:
Pour condensed milk, coconut powder, milk and milk powder into a thick bottomed kadai 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 (7 to 10 min). Remove from fire.
Divide the mixture into 2 portions. Spread out one portion evenly onto a greased plate.
To the other portion, add a few drops of red colour. Mix well to get a pale pink colour. Spread on top of the white layer and leave to cool.
Cut into squares, when cool.
Sandesh Recipe
Preparation Time: 5 min
Cooking Time: 30 min
Makes 10
Ingredients:
400 gm Sweetened Condensed Milk (1 tin Milkmaid)
½ kg Paneer
2 heaped tbsp Full cream milk powder
2 tbsp Powdered sugar
1 heaped tbsp Maida
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 min or till dry enough.
Pour onto a greased plate and cool.
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, pour onto a greased plate and cool.
Malai Peda Recipe
Ingredients:
200gm Sweetened Condensed Milk (1 tin Milkmaid)
1½ cups milk
¼ tsp citric acid
1 tsp corn flour
½ tsp Cardamom powder
1 tbsp ghee
A few drops yellow colour
Method:
Heat ghee in a pan. Add milkmaid, milk and the citric acid dissolved in a little water.
Continue heating and allow the milk to curdle.
Make a paste of corn flour with 2 tbsp of water.
Add this to the milk after it is curdled.
Continue the heating on slow fire till the mixture leaves the sides of the pan.
Add colour and mix well.
When cooled a little, shape in to pedas and decorate with cardamom powder
Eggless Cake Recipe
Ingredients:
2 cups Plain Flour
A pinch Salt
Almonds, Cashewnuts, Pistachio
1¼ cup Butter
400 gm Sweetened Condensed Milk (1 tin Milkmaid)
½ tsp Vanilla Essence Method:
Cream the butter until fluffy.
Add milkmaid, 1 cup water, creamed butter and 1 cup chopped fruit into a saucepan and bring to boil.
Remove from fire. Cool.
Sift together flour, baking powder and salt.
Add the flour to the Milkmaid fruit mixture and beat well.
Add vanilla essence and pour into a greased 8" cake pan.
Bake at 150°c degrees for 1 and ½hrs.
You may top it with flavoured Milkmaid.
Malai Kulfi Recipe
Makes 4 kulfis
Ingredients:
2½ cups (500 ml) full fat milk
½ cup condensed milk
¼ cup milk powder
½ tsp cardamom (elaichi) powder
Method:
Combine all the ingredients together and bring to a boil. Add the cardamom powder.
Simmer for 10 min till the mixture thickens. Cool completely.
Pour into 4 kulfi moulds and freeze overnight till firm.
To unmould, allow the moulds to remain outside the refrigerator for 5 min and then unmould by inserting a wooden skewer, stick or a fork, in the center of the kulfi and pulling it out.
Coconut Burfi Recipe
Preparation Time: 5 min
Cooking Time: 20 - 25 min
Makes ¾ kg
Ingredients:
400 gm Sweetened Condensed Milk (1 tin Milkmaid)
300 gm, desiccated Coconut
100 gm Full cream milk powder
½ cup Milk
A few drops Red colour
Method:
Pour condensed milk, coconut powder, milk and milk powder into a thick bottomed kadai 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 (7 to 10 min). Remove from fire.
Divide the mixture into 2 portions. Spread out one portion evenly onto a greased plate.
To the other portion, add a few drops of red colour. Mix well to get a pale pink colour. Spread on top of the white layer and leave to cool.
Cut into squares, when cool.
No-Bake Eggless Chocolate Cake Recipe
Ingredients:
400 gm Sweetened Condensed Milk (1 tin Milkmaid)
200gm Maida
175 ml Coke or Pepsi
100g Butter
1 tsp Baking powder
1 tsp Baking soda
2 tbsp Cocoa powder
Method:
Sift maida, baking powder, cooking soda and cocoa powder together 2 to 3 times
Take a pressure pan and spread fine sand in the bottom to a height of 1 inch.
Switch on the stove and keep it burtning in a low flame
Beat butter and milkmaid in a bowl, till the butter merges with the milkmaid well.
To this mixture, add the sifted maida and the aerated drink alternating them, till both the drink and maida are over.
Grease a cake tin or you can use a flat bottomed vessel : the wider the better
Pour the cake mixture into the vessel and bake it in the pressure pan, without the gasket and weight for forty five minutes ina low flame.
You can test the doneness by inserting a toothpick/ knife and see whether it comes out clean.
