Prep time: 30 minutes
Cook time: 20 minutes
10 tablespoons unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup all-purpose flour
1/2 cup chocolate chips (optional)
1/2 cup chopped walnuts (optional)
1. Position your oven rack in the lower third of your oven.
2. Preheat oven to 325ºF
3. Line a 8-inch square pan with parchment or alumni paper. Spray lightly with non-stick cooking spray.
4. Combine butter, sugar, cocoa powder and salt in a large bowl, preferably glass, and place bowl over a pan of water that is just barely simmering. Stir occasionally until butter is melted and mixture is combined.
5. Remove from heat and allow to cool for 5-10 minutes. You do not want the mixture too hot when you add the eggs.
6. After mixture has cooled slightly, add vanilla and mix well.
7. Add eggs, one at a time, and beat vigorously until very well mixed.
8. In a separate bowl combine flour and baking powder, and stir to combine.
9. Add flour mixture to batter, and mix very well to combine. While we are often told not to over mix brownies, this batter needs to be stirred vigorously. Stirring about 40 strokes with a spoon is a good guide.
10. If adding chocolate chips and or nuts, fold them into the batter.
11. Bake for 20 to 25 minutes, until a tester comes out with some moist crumbs attached. Allow to cool on a wire rack.
12. Serve and enjoy. If not eating the same day, wrap or cover tightly.
Calories: 207kcal | Carbohydrates: 25g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 86mg | Potassium: 114mg | Fiber: 1g | Sugar: 19g | Vitamin A: 260IU | Calcium: 31mg | Iron: 1mg
Cook time: 60 minutes
2 1/4 cups sugar
8 cardamom pods (bruised)
2 cinnamon sticks
3 star anise (pods)
1 teaspoon rosewater
2/3 cup self rising flour
1/4 cup milk powder (whole)
5 ounces cream cheese
vegetable oil (for deep-frying)
For the syrup, stir the sugar, spices and 2 cups water in a medium saucepan over low heat, without boiling, until sugar has dissolved. Boil uncovered, without stirring, 5 mins. Remove from heat, stir in rosewater and cool.
For the batter, combine flour, milk powder and cream cheese and mix into a soft dough. Turn out onto a floured surface and knead 10 mins. Roll a heaped teaspoon of dough around each raisin.
Heat oil in a wok and deep-fry balls, in batches, until golden brown. Drain on paper towels. Add to syrup and let sit 1 hour before serving.
Preparation time : 40 minutes
Cook time : 12 minutes
1 cup milk powder
2 tbsp diluted lime juice
1.5 cups sugar
4 cups water
1 cup sugar to make thick syrup after rosgollas have been prepared .
1/2 cup water to make thick syrup
Milk powder is used to make these yummy soft spongy rosgollas
1. First make paneer from milk powder, after mixing the milk powder with hot water, stirring all the while to remove all lumps. Keep the milk consistency thick like whole milk.
2. Now boil this milk, when it comes to a boil, switch off gas, add lime juice till milk curdles completely.
3. Drain this in a colander with a thin clean cloth kept over the colander. Gather the cloth at the sides, and hand the bundle from a tap, or just wring it well, and keep over a colander or a sieve. After 30 minutes you will get nice soft chenna.
4. To make rasgollas, out of this chenna, first keep a vessel with sugar and water to boil well, meanwhile knead the chenna nicely without using too much pressure , rubbing along the surface , then gather and make a smooth dough ..or ball of paneer. Next gently make soft balls, and make them crack free, don't make tight balls .
5. After you finish making the balls, keep a cloth over it so that it doesn't dry out, when the sugar water has come to a roll boil, drop the prepared chenna balls into the mixture, keep the flame on high all the time .
6. Do not cover the vessel and occasional stirring of balls. After 8-10 minutes, you will see the balls have doubled in size, take out one and check if cooked.
7. In a prepared cool thick sugar syrup for further sweetening and for serving , this step can be avoided also . garnish if you like with saffron strands .
8. Serve chilled or warm.
Note: you can prepare a thicker sugar syrup after the rosgollas have been cooked in thin syrup to enhance the taste, this is optional. For this you need to prepare slightly thicker sticky syrup, keep it warm.
Preparation time : 45 mins
Cook time : 5 mins
Total time : 50 mins
1/2 cup powdered milk
1/2 cup whole milk, warm
1/2 cup heavy cream, 35% fat
1 tablespoon cornstarch
2 tablespoons whole milk, cold
1 tablespoon vanilla
1-2 teaspoons turmeric (if you’re new to turmeric use 1 teaspoon)
1/2 teaspoon cinnamon
Pinch of pepper
1/2 teaspoon lemon zest
1-2 tablespoons bee pollen
2 tablespoons olive oil
Pinch of salt
2 cups heavy cream, 35% fat, very cold
1 can sweet condensed milk, cold
Though it is not necessary, for the best texture you’ll need to use a blender to mix powdered milk with milk and cream.
1. Blend together (or mix in a pot) the warm milk, the powdered milk, the 1/2 cup of cream, the turmeric, the cinnamon, the pepper, the lemon zest, the salt, and the olive oil.
2. When everything is mixed, transfer the mixture to a pot.
3. In a small cup mix the 2 tablespoons of cold milk with the corn flour and stir until dissolved.
4. Add this to the pot and heat gently, stirring constantly, until it starts to steam. Turn off the heat and add the bee pollen and the vanilla.
5. Stir until the bee pollen is dissolved and pass through a fine sieve to catch any lumps and the lemon zest. You may have to help the mixture pass through the sieve with a spatula. Cool in the fridge overnight or until completely cold.
6. Add the cold cream in the bowl of your electric mixer and beat until it starts to thicken. Add the sweet condensed milk and continue beating until fluffy, then add the bee pollen/golden milk mixture and beat some more until stiff peaks form.
7. Transfer into a container, cover with cling film and freeze for at least 8 hours or more.
Scoop out and eat!
Total time: 1h 10m
Peparation time: 10 m
10 tablespoon milk powder
1 teaspoon baking powder
1 1/4 cup butter
1/2 cup condensed milk
4 tablespoon caster sugar
1. To begin with, use a strainer and sieve all purpose flour with baking powder. Then mix this sifted flour mixture with milk powder. Keep it aside until needed again.
2. Take a deep-bottomed bowl and add butter along with caster sugar in it. Mix well using a wooden spoon. Then to this mixture add condensed milk. Mix again.
3. Add in the sifted flour mixture ( see step-1) in the condensed milk mixture and knead it into a smooth dough. Transfer the dough in a bowl and cover it. Refrigerate it for 20 minutes. Meanwhile preheat your oven at 160 degree Celsius.
4. Remove the cookie dough from the refrigerator and divide it into small portions. Flatten these portions into thin circles.
5. Brush butter on a baking tray and place the prepared cookie on it. Make sure to leave some space to allow the cookies to rise and expand.
6. Bake for half an hour or until the cookies get a crispy texture. Serve fresh and hot!
Preparation time : 30 minutes
Incubation : 6–8 hours
4 cups (1 L) milk
1/4 cup (60 mL) skim milk powder
2 tablespoon (30 mL) plain yogurt
1. Sterilize equipment. For best results, don't skip this step! Boil some water in the pot you'll use to heat the milk. Put in any other utensils that will contact the yogurt.
2. Pour milk into the saucepan or top of double boiler. If you are using skim milk powder, whisk it into the milk until has dissolved.
3. Heat milk to 83°C. This is around the time you begin to see steam rise, but before it boils. Heating helps to denature the proteins, so you'll get yogurt that sets well. For even thicker yogurt, turn the heat down low and simmer the milk for 5 minutes.
4. Cool the milk down to 44°C. A quick way to cool your milk down is to place the saucepan with your milk in it (or the top of your double boiler) into a sink filled with cold water. Stir milk until it has cooled. If you don't have a thermometer, check the temperature with your (clean!) finger. If you can count to twenty with your finger in the milk, it's cool enough.
5. Add yogurt and blend it into the milk well.
- Pour the mixture into an incubating container. Here are some possible containers:
- An earthenware bowl that will be covered with a blanket and left in a warm spot in your house—like near your furnace or inside a turned-off oven or microwave.
- A wide-mouthed thermos that has been preheated by pouring hot water into it and letting it stand until you are ready to pour your yogurt mixture into it. Wrap the thermos and leave it in a warm place.
- Preserving jars that have been preheated, as above, filled with yogurt mixture, covered and set on a wire rack or jar rings in a large heavy saucepan. Fill the saucepan with warm water, cover it and set it on the lowest temperature on your stove. Check frequently to make sure that the water stays at the right temperature. Alternatively, you can set small jars on a wire rack in an electric frying pan. Add water to cover the rack, cover the pan, and set the thermostat between off and the lowest possible setting. Check frequently to make sure the water doesn't get too hot.
- An electric yogurt-maker. Just follow manufacturer's instructions.
6. Incubate for 6–8 hours at 40–43°C. The longer the yogurt incubates, the more sour it will taste. If you incubate yogurt overnight, don't worry about setting your alarm just to stop incubation. An extra hour or two in the life of a yogurt isn't much. While the yogurt is incubating, don't disturb it! If yogurt is disturbed, it won't set smoothly.
7. Put the yogurt in the refrigerator. Be gentle. The yogurt will continue to firm up during the first day. Save some of the yogurt as a starter for your next batch. After making a few batches of yogurt, you may need to start with fresh commercial yogurt again.
8. Enjoy your yogurt plain or topped with fresh fruit or muesli.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 9-10 jamuns
1 cup Sugar
3 Green Cardamom pods
1½ cups Water
1-2 drops of Lemon Juice, optional
1/2 cup Milk Powder
1 tablespoon Maida (all purpose flour)
1/8 teaspoon (a small pinch) Baking Soda
1 tablespoon Ghee
2-3 tablespoons Milk
Oil or Ghee, for deep frying
1.Take 1-cup sugar, 3 green cardamom pods, 1½ cups water and 1-2 drops of lemon juice in a deep pot or pan. Lemon juice is added to prevent syrup from solidifying when it cools.
2.Heat it over medium flame and cook until it reaches 1/2 string consistency or turns little sticky while stirring occasionally in between. It will take around 8-10 minutes over medium flame to reach the required consistency. When sugar syrup is ready, turn off the flame.
3.Take 1/2 cup milk powder, 1 tablespoon maida and 1/8 teaspoon baking soda in a wide mouthed bowl.
4.Mix it well with a spoon and then add 1-tablespoon ghee.
5.Mix well. Use your hand to mix it so that ghee mixes evenly with milk powder.
6.Sprinkle 2 tablespoons milk evenly over mixture and gently mix it.
7.If required, add few more teaspoons of milk and mix lightly. Mixture should be soft. It may be sticky but do not worry about it. Do not over mix or knead the mixture, just lightly mix it. If you over mix it, gluten forms and jamun will turn dense and will not absorb sugar syrup properly.
8.Grease your palms with oil and divide mixture into marble sized small portions (around 9-10). Take each portion and make a round shaped crack free ball from it. If crack appears, it means mixture is dry. Add a teaspoon of milk (or few drops of milk) to the mixture, mix well and make the ball. Do not make larger balls as its size will increase to almost double after deep frying and soaking in sugar syrup.
9.Heat the ghee or oil for deep frying in a deep kadai or a small pan over medium flame. When oil is medium hot, pinch a small portion of mixture and drop it into hot oil, if it comes upward immediately without changing its color the oil is medium hot and ready for deep frying. (If it comes upward immediately and turns brown then oil is too hot and needs to be cooled a bit, if it doesn’t come upward then oil is not hot enough and needs to be heated little bit more.) Slowly drop 3-4 balls (according to the size of a kadai) from sides of a kadai and reduce the flame to low.
10.Stir gently with a slotted spoon and deep fry over low flame. Within 2-3 minutes their color will start to turn light golden.
11.Deep fry until they turn golden brown, it will take around 6-7 minutes. Transfer them over to kitchen napkin to absorb excess oil using slotted spoon. Maintain the temperature of oil even by increasing or decreasing the flame to medium or low. Increase the flame to medium and deep fry remaining balls as mentioned in step-9, 10 and 11.
12.Heat the sugar syrup for 3-4 minutes and add deep fried jamuns in it. Keep the jamuns in syrup for at least 2 hours before serving to allow it to absorb the syrup properly. You will notice their increase in size as syrup gets absorbed. Jamuns are ready for serving at this time.
Preparation: 15 min
Ready in : 15 min
3 cups powdered milk
1 pound confectioners' sugar
3/4 cup canned coconut milk
white sugar for rolling
1. Place powdered milk and confectioners' sugar into a mixing bowl.
2. Stir in coconut milk until all of the powdered milk is moist and a stiff dough has formed.
3. Form the dough into walnut-sized balls and roll in white sugar to coat.
4. Refrigerate until ready to serve.
Preparation time : 5 min
Cook : 20 min
Extra time : 1 hour
Ready in : 1 hour 25 min
475ml whole milk
125ml condensed milk
4 tablespoons dried milk powder
2 teaspoons caster sugar, or to taste
1/2 teaspoon ground cardamom
1 pinch saffron threads
4 tablespoons chopped pistachio nuts
1.Stir the milk, condensed milk and dried milk powder together in a heavy-bottomed pan and bring to the boil.
2.Add the sugar, cardamom and saffron.
3. Reduce heat to low and simmer, stirring frequently, for 10 minutes.
4. Remove from heat and allow to cool to room temperature.
5. Fold the pistachio nuts into the mixture.
6. Pour the mixture into ice lolly moulds and freeze until solid, about 1 hour.
Preparation time : 15 mins
Cook time : 30 mins
Total time : 45 mins
500 g powdered milk
200 g butter
20 tbsp sugar
200 ml water
8 tbsp unsweetened cocoa powder
1 tsp vanilla extract
1. In a medium bowl combine powdered milk with cocoa powder.
2. In a medium sauce pan bring water and sugar to a boil. Let it boil for 10 minutes then add butter. Bring to boil and then remove from heat. Add powdered milk mixture and vanilla extract and stir until well blended.
3. Pour the mixture into a 9 x 9 inch greased tray. Let it cool completely at room temperature.
4. Cut into small squares and serve.
Saturated Fat:106.2 g
Unsaturated Fat:0.0 g
Calories from Fat 1513
Vitamin A 100%
Vitamin C 38%
Nutrition Grade F
Percent Daily Values are based on a 2,000 calorie diet.
Preparation time : 5 mins
Cook time : 60 mins
Total time : 65 mins
2 ounces cocoa butter edible
1/3 cup powdered sugar
1/2 teaspoon powdered milk or soy milk powder for a vegan version
1/2 teaspoon vanilla extract
1/2 teaspoon orange extract You can replace this orange extract with any flavored extract that you like. If you want a more traditional vanilla-flavored white chocolate, use more vanilla extract for a total of one teaspoon vanilla extract.
3/4 teaspoon ground ginger You can use any spices that you like or leave out the spices entirely for a more traditional white chocolate.
pinch of salt
To make these white chocolate discs, I used a silicone cupcake tin but, you can use any silicone mold that you like.
1. Place cocoa butter in a microwave-safe bowl and melt in the microwave. If you are used to melting butter in the microwave, you'll be surprised at how much longer this process takes for cocoa butter. Set the microwave for two minutes and then add a minute at a time until the cocoa butter is completely liquefied.
2. Stir in the powdered sugar and the milk powder. Make sure that all of the sugar is completely dissolved in the cocoa butter.
3. Stir in the remaining ingredients.
4. Pour or spoon the mixture into your molds. If you are using a silicone cupcake tin, use approximately one tablespoon of the cocoa butter mixture per circle.
5. Refrigerate until cool.
6. Pop the white chocolates out of the molds and enjoy on the spot, use to decorate cupcakes or cakes, break into pieces and add to cookies, or use in any other way that you can dream up.
Notes: Total time includes cooling time in the refrigerator.
Amount Per Serving
Calories : 54
Total Carbohydrates : 3g1%
Sugars : 3g
Calcium : 0.2%
Iron : 0.1%