Badam kheer

Badaam Kheer

Cooking time : 15 mins.Serves : 10

INGREDIENTS - 1 tin(400g) NESTLÉ MILKMAID Partly Skimmed Sweetened Condensed 
Milk 1 liter
Milk 50g 
Almonds 50g 
Cashew nuts ¼ tsp 
Almond essence

1. Blanch almonds and remove skin. Soak almonds and cashew nuts in 2 cups of hot milk for 15 minutes. Grind to a paste along with milk. 
2. Heat the remaining milk to boil. Add NESTLÉ MILKMAID Sweetened Condensed Milk and the ground almond‐cashew paste and cook for another 5 minutes with constant stirring. 
3. Remove from fire and add almond essence.

serve hot or cold

Rice Flakes Sweet Pongal Recipe

Ingredients:
Rice Flakes - 1 cup, fried in ghee
Coconut Extract - 2 cups
Green Gram Dal - 1/2 cup
Sugar - 1 cup, powdered
Saffron - few strands, soaked in warm milk
Cardamom Powder - 2 pinches
Cloves - 5, fried in ghee
Kismis - as required, fried in ghee
Almond - few pieces
Ghee - 2 tblsp
Kesari Colour - 2 pinches

Method:
1. Spread rice flakes on a cloth and wipe well to remove dirt.
2. Fry it until golden using little ghee.
3. Soak rice flakes in coconut milk for 10 minutes.
4. Cook green gram dal using 2 cups of water until dal splits.
5. Add soaked rice flakes, sugar and saffron.
6. Mix gently for a few minutes in reduced flame.
7. When moisture gets absorbed, add cardamom powder, fried clove, half of the kismis, almonds and little more ghee.
8. Mix well and remove from fire.
9. Transfer to a serving dish.
10. Garnish with fried nuts and kismis.

Paneer Laddu Recipe

Ingredients:
Paneer - made from 1 litre milk - 3/4 cup

For the Filling:
Fresh - 1 cup
Pink Colour - few drops
Rose Essence - few drops
Cardamom Powder - little
Silver Warq - for decoration

Method:
1. Knead paneer with hands.
2. Add powdered sugar and knead well till it is well blended.
3. Keep a heavy kadai in reduced flame till sugar is dissolved and water evaporates.
4. Allow to cool and knead again.
5. Make small round balls.
6. Grind grated coconut in a mixie without water 30 seconds.
7. Mix with sugar and stir in a heavy kadai, in medium flame, till sugar melts completely.
8. Remove from fire.
9. Add pink colour, rose essence, cardamom powder and make small balls.
10. Keep one coconut ball inside paneer balls by shalping it gently with hands.
11. Decorate with silver warq.
12. Keep aside for 2 hours.
13. While serving cut each balls into two.
14. Arrange in a plate and sprinkle some rose water on top.

Gul Gul

Ingredients:
Wheat flour - 1 cup
Sugar - 1 cup
Thick Coconut extract - just enough to mix dough
Ghee - 1 tblsp (for dough)
Cardamom powder - little
Oil and Ghee together - for deep frying
Cashewnuts - 2 tblsp (finely chopped and fried in ghee)
Kesar colour - little

Method:
1. Sieve wheat flour through fine mesh sieve.
2. Add a pinch of salt, ghee, cardamom powder, kesar colour and blend well.
3. Sprinkle coconut extract little by little and knead to a stiff dough.
4. Knead well till it becomes soft and pliable.
5. Keep closed under wet cloth for 30 minutes.
6. Make small marble sized balls out of the dough.
7. Roll it out into very thin chappathis. Roll it as thin as possible.
8. Keep little fried nuts lengthwise at one end and roll up like a mat tightly.
9. Deep fry in hot oil till crisp.
10. Meanwhile add 1/2 cup water to sugar and boil till it reaches half string consistency.
11. Switch off stove and dip deep fried gulgul in the hot syrup.
12. Take it out and arrange on a flat plate.

Note: If sugar syrup crystallises before dipping all the gulguls, add little water to syrup and heat till it reaches the same consistency.

Bombay Halwa Recipe

Ingredients:
Maida - 1 cup (100 gms)
Sugar - 1 1/2 cups
Kesar colour - little
Ghee - 1/2 cup
Broken cashewnuts - 1 tblsp
Melon seeds - 1 tblsp
Lemon juice - 1 tsp

Method:
1. Prepare a thick dough from maida by adding just enough water.
2. Pour 1 1/4 cup water in a vessel, put this dough in the water to soak for 1/2 an hour.
3. Mix this with hands gently, so that milky extract comes from the dough.
4. Little solid shiny jell like substance, which comes to hand should be removed.
5. Strain the milk through a fine mesh sieve.
6. Keep closed in that vessel for 6 to 8 hours without disturbing it in between.
7. Take out the clear water, which comes on top carefully in a separate vessel.
8. Add half cup of this water to the sugar and keep it on fire in a heavy kadai.
9. Stir till one string consistency is reached.
10. Dilute the sediment with little more fresh water and pour into the boiling syrup stirring constantly.
11. Add lemon juice, colour and stir constantly till it becomes very thick and transparent.
12. Add half of the ghee and stir till it gets absorbed into halwa.
13. Pour rest of the ghee and stir again till it gets absorbed.
14. Stir constantly again till it leaves out ghee and the halwa becomes a thick ball like mass in the centre of kadai.
15. Remove from fire. Add fried nuts and cardamompowder.
16. Mix for 1 or 2 minutes and pour on a greased burfi tray.
17. Cut into pieces after 1/2 an hour.

Ragi Halwa Recipe

Ingredients:
Ragi - 1 cup
Sugar - 3/4 cup
Milk - 1/2 cup
Ghee - 1 tblsp
Cardamom powder - little
Broken Cashewnuts - 1 tblsp

Method:
1. Soak ragi in hot water for 3 hours.
2. Strain water and grind it in a wet grinder.
3. Sprinkle warm water while grinding.
4. Grind to a smooth paste.
5. Strain through a fine sieve and squeeze out to extract milk from that.
6. Mix milk with this extract and cook in a heavy kadai, stirring constantly till it becomes thick and transparent.
7. Add sugar, keep stirring till it is dissolved.
8. Add ghee, cardamom powder and mix well.
9. When halwa consistency is reached, remove from fire and pour on a greased plate.
Decorate it with fried cashewnuts.

Halwa Consistency - It should not stick to hands.

custard halwa

Custard Halwa Recipe

Ingredients:
Milk - 3 cups
Custard powder - 2 tblsp, any flavour
Sugar - 1/3 cup
Cashewnuts - to garnish
Ghee

Method:
1. Mix custard powder in 1/2 cup cold milk (boiled and coled).
2. Heat rest of the milk along with sugar in a heavy kadai.
3. When sugar is melted completely and milk comes to boil, reduce flame.
4. Pour dissolved custard mixture stirring constantly without forming lumps.
5. Cook till it becomes little transparent and shiny.
6. When it sticks to the vessel, add ghee.
7. Remove from fire when halwa consistency is reached.
8. Pour on a greased tray and decorate with nuts.