Milk Cream#SundayFunday

A dainty, delicate, taste so good, looks elegant , melt in mouth and is irresistible milk sweet. Milk cream is a must Christmas sweet in every East Indian household. Loved by all - children as well as adults. Its a sweet made with milk, the process is tedious and requires lots of patience but the end product is really worth the effort taken. Again this is another sweet which has no eggs, a complete vegetarian, eggless and gluten free.

Ingredients
A Liter Of Milk - (I used Full Fat milk)
400 Grams Tea Sugar
2 Tablespoons Cashew nut powder
1 Tablespoon Rose water
1 Tablespoon Ghee

Method

In a heavy bottomed base kadai or pan boil the milk and stir continuously till it reduces half of its quantity on a very low flame stirring constantly with a wooden spoon, taking care it doesn't stick to the bottom. 

Add the sugar, continue stirring till the sugar melts and again reduces , half of its quantity.

Now add the cashew powder and keep stirring it continuously, till it thickens, add ghee, continue stirring.

Once it starts leaving the sides take a teaspoon full and check if you can roll it into a soft ball if its rolled easily, the mixture is now ready or when touched does not stick to your hand.

Transfer to the greased plate and before it cools completely.

Form small balls and press into silicon moulds - shapes of your choice.

Take them out of the mold.

Store in a container, 4 to 5 days at room temperature and then refrigerate (not in the freezer).

My Notes

Stir this continuously on very low flame, to achieve a beautiful white color. Do not add too much of cashew powder if you want it white and creamy.

Labels: Christmas, Gluten free, Cashewnuts, East Indian, Festival Sweets, Milk, Sunday Funday, Indian, Eggless, Candy

• Chocolate Brigadeiros by Karen's Kitchen Stories
• Chocolate Medallions by Mayuri's Jakoni
• Dark Chocolate Miso Rocky Road by Food Lust People Love
• Honeycomb Candy by Amy's Cooking Adventures
• Honeycomb Candy by;A Day in the Life on the Farm
• Milk Cream by;Sneha's Recipe
• Snowberry Torrone by Culinary Cam  

Keto Vegan Passion Fruit Sour Cream Dressing#SundayFunday

I had sour cream and passion fruits in the fridge that need to be used up, so experimented to make a vegan dressing and this became the order of the day. I was pleasantly surprised as to how good, delicious and mind blowing the the end result was.
This dip  can be used for crudités , crackers, nachos or salad.

Makes ½ Cup
Ingredients
¼ Vegan Cashew Sour Cream
1 Small Tomato -Chopped
A Pinch Stevia
Salt to taste
1 Passion Fruit
A Drizzle Extra Virgin Olive Oil
Black pepper to taste

Method
Blend all well except the passion fruit and olive oil. Then mix in half of the passion fruit.

Remove into a serving bowl top it remaining passion fruit with a drizzle of Olive oil. Chill in the refrigerator till ready to serve.

Serve, simply delicious and mind blowing taste.

Labels: Dressing, Sour Cream, Passion Fruit, Sunday Funday, Vegan, Cashewnuts, Gluten free, Keto

For Sunday Funday we are sharing recipes "Made From Scratch Salad Dressings" 

Palatable Pastime: Blue Cheese Salad Dressing 

Mayuri's Jikoni: Cranberry Salad Dressing 

A Day in the Life on the Farm: Homemade Celery Seed Dressing 

Sneha's Recipe: Keto Vegan Passion Fruit Sour Cream Dressing 

Amy's Cooking Adventures: Chicken Caesar Salads with Homemade Caesar Dressing 

Bloggetti: Easy Homemade Greek Salad Dressing

Atta Ladoo/Whole Wheat Flour Ladoo#SundayFunday

Atta Ladoo is a popular sweet that is prepared during festivals and winter. It's a rich, made with desi ghee and nuts. It makes a sweet dessert or snack. This is commonly made in every house hold with some variations. It is a simple recipe with few ingredients, but the texture and taste is amazing!

For this ladoo you require coarsely ground whole wheat flour which is also used to make Kada Prashad, this is readily available in the market as Jada (coarse) or Ladoo Atta.

Make 20 to 25 Medium Ladoos
Ingredients
3 Cups Coarsely Ground Whole Wheat Flour
1 ½ Cup Desi Ghee1
½ Cup Bura Sugar / Karara Sugar
¼ Cup Almonds
¼ Cup Cashews
¼ Cup Golden Raisins
1 Teaspoon Cardamom powder

Method

Dry roast atta, in a thick bottom pan, on low medium heat until lightly colored this takes exactly 15 minutes. 

After this keep adding ghee 3 tablespoons at time and continue roasting, stirring continuously, when this is mixed add another few tablespoons of ghee and continue to stir continuously till all the ghee is used. 

Keep stirring on medium low flame till the atta will be light brown and will release a fragrant sweet aroma of roasting. 

This should take about 20 to 30 minutes or till it reaches a brown color and starts leaving ghee.

Once it reaches the desired color take off flame. Remove it it on to a big flat plate to cool. 

Now in the same pan add the almonds and cashewnuts and fry till they are toasted add the rasinis and fry for a minute.
When cooled chop the almonds and cashewnuts.

As you can see the ghee has surfaced on top. At this stage I, used a paper towel and dabbed off all the excess ghee that surfaced as much as possible. I did not want so much ghee in my ladoos. 

Now when the atta is lightly warm add the chopped almonds, cashew nuts, raisins, bura / karara sugar and cardamom powder. With your palms rub it into the atta mix so that all are incorporated nicely.

To make the ladoos, take about 2 - 3 tablespoons of atta mix into your palm. Gently press the mixture between your palms to form a smooth, round ball.

Leave the ladoos on a plate to cool to room temperature before putting into a airtight container. 

These ladoos can be stored for 2 to 3 weeks.

These are so delicious and mouth melting and assure you that you can't stop at one.  
Lables: Ladoo, Atta, Whole Wheat Flour, Desi Ghee, Raisins, Cashewnuts, Almond, Festival Sweets, Christmas, Snack, Sweets & Desserts, Diwali Faral

For Sunday Funday our today's theme is Diwali Party Recipes.  

• Karen’s Kitchen Stories: Aloo Tikki
• Sneha’s Recipe: Atta Ladoo / Whole Wheat Flour Ladoo
• Palatable Pastime: Chicken Tikka Nan Pizza 
• Mayuri’s Jikoni: Chocolate Kalakand 
• Cook with Renu: Condensed Milk Instant Kalakand 
• A Day in the Life on the Farm: Crunchy Chickpeas Masala
• Culinary Adventures with Camilla : Gulab Jamun 
• Amy’s Cooking Adventures: Vegetable Pulao (Indian Rice Pilaf) 

Caramel Bread Surprise - No Bake#Improve

An Easy Caramel Bread Surprise makes the perfect dessert. You have to prepare this a day in advance if you want to serve it for a party. It has to set/chill in the refrigerator, then only, you will be able serve it in slices, as this a not bake dessert.

Ingredients

For The Caramel

190 Grams Homemade Dulce De Leche
1/3 Cup Milk
4 Large Bread Slices - trim off the sides 
For The Cashew Caramel Crunch
½ Cup Cashew Nuts
¾ Cup Granulated Sugar
1 Teaspoon Butter
For The Caramel Cream
2 Cups Whipping Cream
2 Tablespoons Homemade Dulce De Leche

Method
Dry roast the cashew lightly.
For The Cashew Caramel Crunch

Take a nonstick pan add the sugar and on low flame let is melt do not stir, when the sugar completely melts and starts to 

caramel then stir till it turn light golden, add the butter and switch off the flame

add the cashew and give it quick mix.

Pour this on a greased plate and let it cool. Then break this into pieces and place it in a zip lock bag, crush it with a rolling pin till coarsely powdered.

Keep aside our caramel crunch is ready.
For The Caramel Cream

Whip the cream till it forms soft peaks, add the Dulce De Leche and whip it for a minute or till well blended, if your want a dark color then add more Dulce De Leche. Keep aside
For The Caramel

To make the Dulce De Leche spreadable. Add the Dulce De Leche with the milk and cooked it on low flame till it becomes a little thick but spreadable caramel consistency. Switch off the flame and let it cool.

For Assembling The Bread Surprise
Lightly butter a 6" Pyrex dish.

Pour little thin caramel on the base, arrange bread slice

with a spoon spread the caramel on it then sprinkle the crunch.

Then whipped caramel cream mixture
Again bread slice with a spoon spread the caramel on it then sprinkle the crunch. Again whipped caramel cream Mixture. Drizzle a caramel , sprinkle the crunch on top. 

Cling wrap it and let it chill in the refrigerator over night so that is sets well.

Serve this chilled. 

It's super delicious, enjoy!!
Labels: Improv Cooking Challenge, Caramel, Cashewnuts,No Bake Desserts, Whipping Cream, Dulce De Leche, Bread Slices, Eggless, No Gelatin

 Improv Cooking Challenge

Caramel & Cashew

• Vietnamese Caramel Chicken by Pandemonium Noshery
• Cashew Caramel Cookies by A Day in the Life on the Farm
• Caramel Falooda by Magical Ingredients
• Caramel Bread Surprise - No Bake by Sneha's Recipes
• Vietnamese Caramel Beef an Cashews by Making Miracles

Cashew Cherry Cookies#SundayFunday

These are mouth melting cookies. I made them for Christmas. They so easy and quick to make. Try them and I assure you that you can't stop eating at one.

Ingredients
50 Grams Butter
50 Grams Vegetable Shortening
100 Grams Powdered Sugar
150 Grams All Purpose flour
100 Grams Cashewnuts - finely chopped
A Few Chopped Cherries
1 Egg - yolk & white separated
½ Teaspoon Vanilla Essence

Method

Cream butter and sugar well till light and fluffy, add the egg yolk, essence and flour, form into soft dough. Cling warp and refrigerate the dough for at least 30 minutes. Then pinch small piece of the dough, roll them into balls.

Beat the egg white lightly dip the cookie balls in it and roll in chopped cashews. Pierce a chopped cherry in the center. Place them on a greased tray. 

Bake at 180°C for 12 - 15 minutes.
My Notes

If you do not want to use vegetable shortening then make them with all butter.
Labels: Cookies, Cashewnuts, Christmas, Baked, Sunday Funday, Cherry 

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event for the month of December 2021, is Wendy of A Day in the Life on the Farm and the theme is "Christmas Cookies Around The World".
Here are some of the Recipes made by us.

• Food Lust People Love shares Candy Cane Meringue Kisses 
• Sneha’s Recipe presents Cashew Cherry Cookies 
• Palatable Pastime serves up Chinese Almond Cookies 
• Culinary Adventures with Camilla gives us Hojarascas (Mexican Shortbread Cookies) 
• Mayuri’s Jikoni shares Karachi Biscuits 
• A Good Life plates Mexican Tea Cookies 
• A Day in the Life on the Farm discovers South African Double Crunchers 
• Amy’s Cooking Adventures has Stained Glass Ornament Cookies with Orange & Cinnamon 
• Making Miracles presents Swedish Snowball Cookies 
• Karen’s Kitchen Stories gives us Zimsterne - German Christmas Cookies