MALAI PEDA

Malai peda  is a famous  indian dessert. Mainly its served in festivals like holi and diwali. Traditionally Malai  Peda  is made out of  whole milk and sugar. But here i used milkmaid. So its very easy to make. Pedas are very soft and melt in your mouth. 

Ingredients : 

1. Milkmaid - 1 tin
2. Cornflour - 1 tsp
3. Milk - 1/2 cup
4. Milk powder - 4 tbsp
5. Lime juice - 1 tbsp
6. Ghee - 1 tbsp

Method :

1. Combine all the ingredients and give a good stir.

2. Take a heavy bottom pan and heat the milkmaid milk mixture. Cook with constant stirring on medium heat till thick and mixture starts leaving the sides of the pan.

3. Remove from fire and cool. 

4. Once the mixture is slightly warm, take small portion and make desired shapes and garnish with chopped pistachios.

MEDOVIK / RUSSIAN HONEY CAKE

This month International Food Challenge drives us to Russia, world's largest country. Our host, Sara challenged us with 3 Russian authentic recipes and i choose Russian honey cake. Russian cuisine is a collection of the different cooking traditions of the Russian people. The cuisine is diverse like it's area.

Medovik or honey cake is one of the most popular cakes in Russia. Each layer  is soaked with creamy caramel filling and covered with crushed biscuits. There are many variations of this cake. This version is honey with dulce de leche. My family loved it a lot. Thanks sara for this wonderful recipe.
Recipe adapted from : Cooking Melangery

Ingredients :

For layers :

1. Flour - 5 cup
2. Sugar - 1 cup
3. Egg - 3
4. Butter - 100 g
5. Honey - 2 tbsp
6. Baking soda - 1 1/2 tsp

For cream :

1. Milk - 2 cup
2. Eggs - 3
3. Cornflour - 2 tbsp
4. Dulce de leche - 1 tin / 400 g
5. Honey - 1 tbsp
6. Butter - 100 g

Method :

1. Whisk together the eggs and keep aside.

2. In a saucepan bring some water to a simmer. Place the sugar, butter and honey in a heatproof bowl and set over the simmering water. When it melts, add the eggs, and mix until pale in colour. Add baking soda and cook for one minute.

3. Transfer the egg butter mixture into a mixer or food processor and add flour. Mix on low speed until combined. It should be very soft. Do not put more flour.

4. Sprinkle some flour on your working surface and place the dough. Knead it few times and form into a ball.

5. Divide the dough into 8 pieces and shape each piece into ball. Cover with a kitchen towel.

6. Take one piece and roll into a thin circle.

7. Use the bottom of a round pan to cut around it with a knife. Save all scarps just the way you cut them and place them on a baking sheet and then bake.

8. Bake it for 3- 5 minutes. Repeat for the remaining 7 balls.

9. Finally crush the saved scrapes into crumbs.

Method for cream :

1. In a large saucepan, heat 1 1/2 cups of milk, but don't boil.

2. In a small bowl, whisk the remaining 1/2 cup milk with egg and cornstarch until smooth. Slowly whisk the egg mixture into the warm milk, bring to a simmer over moderate heat. Whisking constantly very thick. Remove and cool.

3. Whisk in the butter and dulce de leche.

Assemble the cake :

1. Top each cake layer with 1/2 cup of cream and spread it around evenly. Repeat with all the cake layers. Spread the cream evenly over the top and sides of the cake.

2. Sprinkle the crushed cake scrapes over the sides and top of the cake. Refrigerate for 8 - 10  hours.

CHOCOLATE PEDA / CHOCOLATE BURFI

For this month challenge on sweet fantasy club group  Preeti Garg  had chosen chocolate burfi for indian dessert and chocolate crepes for fusion dessert. Thank you so much preethi for your wonderful selections. 

Recipe adapted from : Madhuras recipe

Ingredients :

. Milkmaid - 1 tin

. Milk powder - 1 cup

. Vanilla essence - 1/2 tsp

. Butter - 2 tbsp

. Cocoa powder / chocolate chunks - 1/3 cup

Method :

1. Melt 2 tbsp butter in a heavy bottom non stick pan.

2. Add milkmaid, milk powder and chocolate chunks and mix well.

3. Cook over medium heat until mixture becomes thick and leaves the sides of the pan. Add vanilla essence and mix.

4. Pour in a greased pan and garnish with sprinkles or chopped nuts. Refrigerate for 1 hour.

SANDESH - DIWALI RECIPE

Sandesh is a traditional bengali sweet. Its very soft and melt in mouth. I got this recipe from nestle.

Ingredients :

. Milkmaid - 1 tin
. Paneer - 1/2 k
. Milk powder - 3 tbsp
. Powdered sugar - 3 tbsp
. Flour / maida - 1 tbsp
. Yellow food colour - 2 drop ( opt )

Method :

1. Blend all the ingredients to get a smooth paste.

2. Heat the mixture in a thick bottomed non stick pan.

3. Once heated reduce the flame and cook on low flame, stirring continuously for 15 to 20 minutes or it remove from the sides. ( dry )

4. Pour into a greased plate and after cool cut into desired shape.

5. Or  once the mixture is slightly warm take small portion and make desired shapes.

KALAKAND - DIWALI RECIPE

Kalakand is a traditional indian dessert. Mainly its served in festivals like holi and diwali. Usually kalakand is made out of  whole milk and sugar. But here i used milkmaid and paneer. so its very easty to make..
Recipe source : nestle

Ingredients :

. Milkmaid - 1 tin
. Paneer - 1/2 k
. Milk powder - 2 1/2 tbsp
. Cardamom powder 1/2 tsp
. Badam - for garnish

Method :

1. Mash paneer coarsely and mix with milk powder.

2. Add milkmaid and mix well.

3. Heat the mixture in a non stick heavy bottomed pan. Cook on medium flame with constant stirring till  the mixture becomes thick and remove from the sides. Be patient.

4. Remove from fire and spread onto a greased plate. Sprinkle cardamom powder.

5. Cool to room temperature and cut it into squares.

6. Garnish with chopped badam or use silver leaf.

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MOHAN THAL / GRAM FLOUR FUDGE

Mohan thal or gram flour fudge can served as a dessert or snack. Its a popular gujarati sweet dish. Mainly which served in festivals like diwali. I got this recipe from nestle milkmaid recipes. This is an easy method.

Ingredients :

. Gram flour - 3 cup
. Milkmaid - 1 tin
. Ghee (clarified butter ) - 1 cup
. Milk - 2 tbsp
. Badam for garnish

Method :

1. Mix milk with gram flour and keep aside for 1/2 hour.

2. After 1/2 hour Blend the milk gram flour mixture in a mixer and sieve in fine siever.

3. Heat ghee in a thick bottom non stick pan. Roast the gram flour on low flame till reddish brown colour.

4. Add milkmaid. Cook with constant stirring until the mixture leave from the sides.

5. Remove from fire and spread to a greased pan. Smoothen the top with your fingers.

6. After cool cut into squares.

7. Garnish with chopped badam.

RASMALAI WITH RASGULLA

         

So Shall we start to make yummy softy rasmalai.
Usually rasmalai made with milk, lemon juice and sugar. Just pour lemon juice into milk and take the paneer. And rub the paneer until it become a little bit harder and make it like balls. Keep this paneer balls in sugar syrup.

And these dipped balls are used for making rasmalai. But once i tried rasgulla for rasmalai, its become a little bit hard. So next time i used tin rasgullas. Awesome result. It will be so soft and tasty. And very easy to make. 

Make easy rasmalai in only 10 minutes !!!

Ingredients :

.  Rasgulla - 12
.  Milkmaid- 1 tin
.  Milk - 750 ml
.  Cardamom powder - a pinch
.  Saffron - 3 strands 
.  Nuts and badam chopped - 4 tb sp


Method :

1. Carefully squeeze out all the syrup from rasgullas and keep aside.

2. Boil milk and milkmaid.Bring to boil and reduce to medium flame 

3. keep stirring and the milk mixture get starts slightly thickening. Add cardamom powder , chopped nuts and saffron.Mix well.

4. Add rasgullas and let it cook for 3- 4  minutes.

5. Remove from flame& let it cool.Refrigerate and serve chilled.

6. Garnish with chopped badam.

It will be a very special item for parties, birthday celebration, for guests and of course for your children.

NO BAKE MANGO CHEESE CAKE

ingredients :

. Milkmaid - 1 tin
. Gelatin - 2 tb sp
. Water 1/2 cup
. Mango chop - 400 g
. Paneer [ cottage cheese ] - 200 g
. Mango essense - 1/4 t sp
. Fresh cream - 200 ml

method :

1. Dissolve gelatin in 1/2 cup water over a pan of hot water.

2. Blend together paneer, milkmaid, dissolved gelatin and mango essense in a blender.

3. Add mango pieces and blend for another minute.

4. Whip the cream well and gently fold into the paneer milkmaid mixture.

5. Take a mould [ i used aluminium mould ] and rinse with cold water.Then pour the mixture into the wet mould.

6. Leave to set in the fridge.

7. When set, unmould carefully and decorate with mango pieces.

SEMIYA PUDDING [VERMICELLI]

ingredients :

. Milk - 500 ml
. Chinagrass - 5 gram (soak in 1/4 cup water )
. Milkmaid - 1/2 tin
. Semiya - 1/4 to 1/2 cup
. Sugar - 2 spoon 
. Caramel syrup - for garnish ( optional )

method :

1. Cook semiya with enough water.After cooked  drain the water through a strainer n keep aside.

2. Take a pot and add milk, milkmaid, sugar, vanilla essense and bring to boil.Stir gradually.

3. Mean while in another pan melt the chinagrass at very low flame.

4. when the milk mixture is  boil add cooked semiya and boil for couple of seconds at very low flame.

5. Pour melted chinagrass into the milk mixture  and immediately turn of the gas.Stir firmly.

6. After 20 minutes pour this to a pudding dish.

7. Refrigerate until set.

8. After set garnish with caramel syrup or caramalised cashews.

9. or pour in individual moulds.