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 Sweet, 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  

Pressure Cooker Rice Kheer With Homemade Masala Milk Powder#Alphabet Challenge

This is a thick and super delicious kheer. You will not be able stop enjoying this sweet dessert, that I assure you!!

Cup Measurement - 250Ml
Ingredients
½ Cup Basmati rice
1½ Cup Cups Water
1 Cup + 1 liter Milk
1 Teaspoon Desi Ghee
¼ Teaspoon Saffron Pinch
1 Teaspoon Cardamom powder
1½ Cup Sugar
2 Tablespoons Homemade Milk Masala Powder
2 - 3 Tablespoons Sliced Almonds Pistachios
2 - 3 Tablespoons Sliced Pistachios
2 - 3 Tablespoons Sliced Cashew nuts

Homemade Masala Milk Powder
10 Grams Almonds
10 Grams Pistachio
10 Grams Cashew Nuts
10 Grams Charoli/Chironji /Cuddapah Almond
25 Grams Sugar
¼ Teaspoon Saffron Strands
¼ Nutmeg powder
10 Cardamoms
15 Grams Milk Powder
Method

Wash the rice well till the water is clear. Drain and keep aside.
In a pressure cooker the rice, water, 1 cup milk, desi ghee, pinch of saffron. 

Cook on high heat till first whistle and low heat for 10 minutes. Add 1 liter milk and mix well. Blend with a stick blender till you can see small grains of rice ( rice kani). 

Bring to boil and add 1½ cup of sugar, 2 tablespoons of the homemade masala milk powder,

lots of sliced nuts like almond, chironji, pistachios and cashewnuts (reserved a few for garnish). Cook on low heat for 10-15 minutes, keep stirring at intervals. Cook till desired thickness and serve hot or cold as you desire.

Garnish with sliver varaq and chopped nuts.

For The Homemade Masala Milk Powder

Grind all in a small mixer jar to a slightly coarse powder. This stays good for months in the refrigerator.

Labels: Alphabet Challenge, Kheer, Rice, Gluten free, Festival Sweets, Dessert, Milk, Homemade, Masala

Let's take a look at the other R recipes being shared today.....

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Cheeseburger Broccoli Rice Soup Casserole
Food Lust People Love: Leek and Lobster Mushroom Risotto
Karen’s Kitchen Stories: Pan-Seared Scallops with Black Beans and Red Pepper Sauce
A Day in the Life on the Farm: Pineapple Fried Rice
Sneha’s Recipe: Pressure Cooker Rice Kheer With Homemade Masala Milk Powder
A Messy Kitchen: Rabrabrakake: Norwegian Rhubarb Cake
Mayuri’s Jikoni: Ragi Shavige Uppitu
Jolene’s Recipe Journal: Raspberry Ricotta Pancakes
Magical Ingredients: Red lentil Paratha
Palatable Pastime: Ring Noodle Tuna Salad (Minnesota Style)
Blogghetti: Roasted Rosemary Potato Peelings
Culinary Cam: Rose Petal-Strawberry Granita   

Navratan Chivda#Alphabet Challenge

A combination of dried nuts blended with murmura, beaten rice, nylon sabudana and makhana, tasty and crunchy chivda.  A perfect accompaniment for tea and coffee or as an healthy and nutritious evening snack.

1 Cup = 250 Ml
Makes 1900 Grams
Ingredients
1 Cup (250 Grams) Nylon Sabudana
2½ Cups (200 Grams) Chivda Cornflakes
4 Cups Makhana / Foxnuts
2 Cups Poha
6 Cups Murmura / Puffed Rice
½ Cup Sliced Dried Coconut
¾ Cup Golden Raisins
¾ Cup Almonds
¾ Cup Cashewnuts
¾ Cup Dalia / Chutney Chana
1½ Cups Raw Peanuts
1 Cup Packed Curry Leaves
For The Tadka
4 Green Chillies - chopped
4 Dried Red chillies - deseeded & chopped
1 Teaspoons Pink Himalayan Salt
1 Teaspoon Kala Namak
2 Teaspoons Granulated Sugar
2 Teaspoons Sugar - powdered
2 Teaspoons Turmeric Powder
2 Teaspoons Red Chilly Powder
3 Tablespoons Oil

Method

In a large pan in batches dry roast the murmura /puffed rice till they are hot to touch. Keep aside in a large bowl.

In a same pan heat 2 tablespoon oil and fry the makhana/foxnuts on medium low flame till they are lightly toasted. Remove this in the bowl to the puffed rice.

Now in deep frying pan heat oil on medium high flame , when hot first fry the curry leaves till they are crispy. Remove and keep aside in an absorbent tissue paper.
Then add ¼ of the nylon sabudana in the oil and on high flame fry till they puffed (I fried each item in 4 batches ) remove them with a strainer and keep them on a kitchen towel to absorb any excess oil. In the same way fry the poha, cornflakes, keep all these on absorbent paper towels.

Then fry each nut separately, raisins, chutney chana, raw peanuts etc.
Crush the curry leaves and mix it well with the puffed rice.

Now mix all ingredients well. Since I did not have a big / super big bowl I divided theses in 4 parts and keep them in four bowls.

For The Tadka
In a small bowl mix all the salt, sugar and dry spices. 
I made the above quantity tadka 4 times. Each time added the same quantity of oil and spices, salt etc.

Heat oil in pan add the mustard seeds when they splutter add the green chillies and saute till they turn cripsy, then add in chopped dried red chillies and saute for a minute. Switch off the flame add in the dry spice mix and mix it well. Add this to one bowl of the navratan chivda and mix well taste for salt and sugar adjust according to your taste. Like wise I made 3 more times the tadka and mixed it with the other bowls of navratan chivda. 

Store in an airtight container this will remain good for 2 months, Enjoy!!

Labels: Chivda, Alphabet Challenge, Festival Sweets, Healthy snacks, Indian
Check here other Chivda recipes
Bhajke Pohe Chivda
Bhadang (Puffed Rice Chivda 

• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Great Northern Bean Summer Caprese Salad 
• Jolene’s Recipe Journal: Grilled Naan 
• Karen’s Kitchen Stories: Homemade Fig Newtons 
• Magical Ingredients: Nasturtium Paratha 
• Sneha’s Recipe: Navratan Chivda 
• A Messy Kitchen: Nectarine Creme Brulee
• Blogghetti: No Bake Mini Strawberry Cheesecake Cups 
• Culinary Cam : Nocino, Italian Green Walnut Liqueur 
• Food Lust People Love:  Miso Butter Noodles
• Mayuri’s Jikoni: Quick Tawa Naan
• A Day in the Life on the Farm: Spring Pasta Primavera 

Brazilian Brigadeiros(Fudge Balls)#Eattheworld

This Brigadeiro recipe is so easy to make they are fudgy and melt in the mouth! All you need are just few simple ingredients and this Brazilian candy goodness will be ready in few minutes to satisfy all your sweet cravings!

Medium Size 16-18
Ingredients

1 (14-ounce) Can Sweetened Condensed Milk
¼ Cup Unsweetened Cocoa Powder
1/2 Cup Milk
2 Tablespoons Unsalted Butter
1 Teaspoons Vanilla Extract
Chocolate Vermicelli or Chocolate Sprinkles

Method

Whisk the milk and cocoa powder together until obtaining a homogeneous mixture (without lumps of cocoa powder). Then, add in the condensed milk stir in the butter.
Cook in a medium non-stick saucepan over medium low flame, stirring constantly, until the mixture thickens and starts to peel away or show the bottom of the pan when you scrape it with your wood spoon (about 15 to 20 minutes). 

The chocolate fudge mixture should be thick enough to show you the bottom of the pan for a couple of seconds before the mixture levels out again. Grease you hands with a little butter then touch it if it still sticks to you hand it's not yet ready. When nearly done switch off the flame, add the essence with the heat of stove and pan keep stirring for another 4 to 5 minutes scrapping all the sides.

                            

Remove this on to a greased plate. Let cool to room temperature before starting to roll them into balls with greased hands. Use a tablespoon as measurement.  

Then dredge gently in the chocolate vermicelli until totally covered, place into paper cups.

These fudgy Brazilian treats are perfect for special occasions or for gifting!

My Notes
These chocolate fudge balls can be stored in an airtight container at room temperature for up to 2 days. The mixture can be also stored, covered well, in the refrigerator for up to 4 days, brought to room temperature, and rolled into balls. 

Labels: Chocolate, Condensed Milk, Cocoa powder, Brazil, Eat the World, Festival Sweets, Candy

Check out all the wonderful Brazilian dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!  

Culinary Cam: Obrigado! Pão de Queijo + More Brazilian Bites on our Thanksgiving Menu 

 A Day in the Life on the Farm: It's Friday; Time for a Caipirinha Cocktail and the Weekly Menu....Cheers!! 

Sneha’s Recipe: Brazilian Brigadeiros(Fudge Balls)  

Amy’s Cooking Adventures: Brigadeiro (Brazilian Fudge Balls)

Date & Walnut Rolls#SundayFunday

Dates are sweet, dried fruit. Soft buttery rolls stuffed with dates and nuts make a wonderful sweet. This recipe for date roll cookies are quick and easy to make and they have good flavor and texture.
These are actually eggless cookies except for the egg wash which can be avoided if you don't want to use eggs.

Ingredients
200 Grams All Purpose Flour
75 Grams Clarified Butter
60 Grams Powdered Sugar
½ Teaspoon Vanilla Essence
3 -4 Tablespoons Chilled Water or as required
For The Filling
200 Grams Seedless Dates _ minced
50 Grams Walnuts - finely chopped

Method 

For The Filling 

Mix the dates and walnuts together and make a nice roll keep aside.

For The Dough 

Rub clarified butter into flour till it resembles bread crumbs. Add the powdered sugar and essence mix it well into the flour. Now add chilled water just enough bring it into a dough. Do not knead the dough. The dough will be soft and crumbly. Cling wrap it and refrigerate for 30 minutes. 

Then take the dough and lightly knead it and roll out into ¼ inch thick chapatti.  

Put one strip of walnut and date in and roll (only once or else the covering will get to thick and it will not cook). 

Apply water to seal the edge.

Cut the roll and press the edges lightly to seal it. Like wise make the other roll also. 

Cut into 2 inch squares. 

Place on a well greased baking tray leaving sufficient space between each.

Bake in a pre heated oven bake at 180°C, for 12 to 15 minutes. 

The bottom of the roll should be light golden. Cool completely before storing in airtight containers.

Labels: Cookies, Festival Sweets, Dates, Walnuts, Eggless, Sunday Funday, Christmas Sweet, East Indian, Baked, Vegan, Healthy

Easy Rabdi with Evaporated milk from Cook with Renu
Date & Walnut Rolls from Sneha’s Recipe
Gobi Manchurian from Palatable Pastime

• Kheer from A Day in the Life on the Farm
  Chickpea & Sweet Potato Curry from Mayuri’s Jikoni 
• Baked Gobi 65 from Amy’s Cooking Adventures 
• Two Homemade Breads for Diwali: Pita and Naan from Culinary Cam