Showing posts with label Milk. Show all posts
Showing posts with label Milk. Show all posts
Showing posts with label Milk. Show all posts
Showing posts with label Milk. Show all posts

Mahalabia#SundayFunday

Mahalabia, also known as Mahalabi or Muhellabia , is a Middle Eastern dessert / pudding / custard made with milk, sweetened and flavored with rose or orange blossom water. Delcious and you will love it and takes just 10 minutes from start to finish. So easy and quick. While the dessert is called Muhallebi in Turkey and Iraq, the Egyptian variant is called Mahalabia.

Serves Two 
Ingredients

250 ML Full Cream Milk
50 Grams Sugar
2 Tablespoon Water
1 Tablespoon Level Corn Flour
100 ML Fresh Cream
1 Tablespoon Level Rose Water
Pistachios for garnishing as required

Method
Combine milk and sugar together in a saucepan; bring to a boil, let it boil till sugar dissolves.
Mix water and corn flour together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until thickened to the consistency of a thick pudding, for 2 -3 minutes, add the rose water and give it a quick stir.. Remove saucepan from heat and add the fresh cream mix it well and keep stirring it till it cools / comes to room temperature or else a scum will form on the top. Pour into into two pudding glasses garnish with silvered pistachios. Refrigerate the pudding to chill. 
Serve this pudding chilled. Yum and delicious. 
Labels: Sweets & Desserts, Pudding, No Bake Desserts, Milk, Corn Flour, Fresh Cream, Middle Eastern, Glass Verrines, Vegetarian, Egypt  
We are sharing Egyptian recipes for this week's Sunday Funday.

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Palada Payasam#SundayFunday

Payasam prepared with palada (rice ada) is common gluten free sweet delicacy prepared in almost all Kerala households during festival of Onam and many other occasions. There are many variations of  this is gluten free desserts which uses only basic ingredients like rice ada ( Ada made of raw rice), milk, sugar to make best palada payasam. 
I used store bought rice ada from the Kerala store. Try this and you will love it, this rice ada you will find it online too.

Ingredients
3 Tablespoons Palada/Rice Ada
2 Tablespoons Chopped Almond
1 Tablespoon Raisins
1 Liter Full Cream Milk
1/4 Cup Heaped Sugar
1/4 teaspoon Cardamom Powder
1 Tablespoon Rose petals
A Big Pinch Kesar

Method 
Heat the milk add the palada and cook till the milk reduces and palada cooks and thickens. Then add sugar and rest of the ingredients. Cook till sugar melts. Stirring continuously. Take off flame.  
Serve warm with garnish of nut and rose petals.

Labels: Desserts, Kerala, Kheer, Gluten Free, Navratri, Vrat, Rice, Milk, Sunday Funday, Payasam

Sunday Funday

Gluten Free Desserts

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Nutella Hot Chocolate#SundayFunday

Easy, creamy Nutella Hot Chocolate is a quick to make cup of heavenly taste! It's a tasty twist on the classic hot chocolate. It’s chocolaty, creamy, and nutty – a perfect combo of hot milk and nutella.

Serves One
Ingredients

1 Cup Hot Milk - Full Fat
2 Tablespoons Nutella
1 Tablespoons Unsweetened Cocoa Powder
1 Teaspoon Sugar or to taste
Toppings
2 Tablespoon Toasted Almonds - slivered
Few Marshmallows
Extra Nutella

Method
Heat milk in a medium sized saucepan on medium-high heat until beginning to warm and steam. Add the nutella, cocoa powder, sugar and whisk until dissolved and combined. Bring to a gentle simmer while stirring and take off heat.
Serve with your desired toppings.
Labels: Hot Chocolate , Nutella, Milk, Cocoa powder, Sunday Funday, Marshmallows
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 is Camilla of Culinary Adventures with Camilla. Sunday Funday: " Hot Chocolate"

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Chocolate & Banana Pancake#Improv

These fluffy chocolaty banana pancakes are so spongy that they soak up strawberry syrup and taste delicious. This recipe couldn't be easier! All you need is: eggs, banana and flour. I used a blender to mix this up.

Cup Measurement = 250ML
Makes 8 Pancakes
Ingredients
1½ Cups All Purpose Flour
1 Tablespoon Baking Powder
1 Teaspoon Salt
2 Tablespoons Sugar
1 Cup milk
1 Egg
2 Tablespoons Butter - melted
1 Teaspoon Vanilla essence
1 Cup Mashed Bananas
½ Cup Chocolate chips

Method
Mix flour, baking powder, salt and sugar in a large bowl.
In another bowl, whisk together the milk, egg, butter, mashed banana and vanilla.
Add the milk mixture to the flour mixture, and stir until the batter is just combined.
Add the chocolate chips and gently fold to combine.
Heat a non stick griddle or skillet over medium low flame and grease lightly with butter. Pour ½ cup batter and do not spread. Cover with a lid and increase the flame to medium high for just 2 minutes. 
Reduce the flame to medium low flame and let it cook till bubbles appear and sides are lightly golden brown. 
Take off the lid and flip it for just 2 minutes. Take this on to serving plate. 
Like wise make the others.


Serve with strawberry syrup or maple syrup.  
We devoured these with strawberry syrup.
Labels: Chocolate, Banana ,Pancake, Egg, Milk, Sandwiches, Improv Cooking Challenge, Breakfast, Kids delight
Improv Cooking Challenge:March 2021
Banana & Chocolate 


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Doodh Poha/Rice Flakes In Milk#SundayFunday

I love to have a warm, balanced and healthy breakfast. Doodh Poha is one of those easy, quick healthy breakfast to make. Doodh is milk,  Poha is rice flakes. This is a delicacy from the Guajarati and Maharastrian  cuisine, which is a satisfying warm breakfast. 

Serves 2 - 3
Cup 250Ml
Ingredients

500Ml Milk
¼ Cup Sugar
½ Cup Poha/ Rice Flakes
A Pinch Cardamom Powder
A Pinch Saffron Strands
Dry Fruits as per your choice
I used Almond, Pistachios, Figs, Raisins, Apricots

Method 
Wash the poha and drain it in a strainer and keep aside.

In a large sauce pan, boil the milk , when it boils let it simmer for 5 minutes. Then add the sugar and saffron strands, stir till sugar melts. Switch off the flame, add the washed and drained poha. Stir it add rest of the ingredients and let it sit till warm. 
Serve into individual bowls and add the chopped dry fruits. Enjoy this warm, a healthy and delicious breakfast which is also light on the tummy.
Labels: Milk , Poha, Almond, Pistachios, Dried Figs, Golden Raisins, Apricots, Breakfast, Sunday Funday, Sweets & Desserts
In our today's event for Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host Rebekah of Making Miracles for this week's event and the theme is "Celebrate Dairy".

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Fresh Turmeric & Chia Seed Pudding#SundayFunday

This pudding is a superpower breakfast  because of the anti-inflammatory benefits of turmeric and the super powers of chia seeds. It takes just 5 minutes to make, the rest of the work is done in the refrigerator overnight. You can also pour this into jars, pick this up in the morning and take it to office for breakfast. This can be served as a dessert too.

Ingredients
500 Ml Full Fat Milk
2 Tablespoons Heaped Chia Seeds
4 Tablespoons  Granulated Sugar
2 Tablespoons Fresh Cream
½ Teaspoon Grated Fresh Turmeric
½ Teaspoon Cardamom Powder - freshly ground
A Pinch Grated Nutmeg

Method
In a saucepan add milk and sugar and let this come to a boil, add the grated turmeric and give it a mix. Let it simmer for 2 - 3 minutes. Switch off the flame, add cardamom powder and nutmeg, fresh cream and give this a good mix. 
Sieve into a serving two bowls, adding a tablespoons of chia seeds in each bowl, give this a good mix. Cling wrap the bowls and refrigerate overnight. Serve this cold in the morning for breakfast. Enjoy a super power breakfast!!
Labels : Breakfast, Fresh Turmeric ,Chia seeds, Pudding, Milk, Make Ahead, Overnight, Sunday Funday, Sweets & Desserts, Healthy

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Wendy of A Day in the Life on the Farm

Sunday Funday:!Welcome 2021....Let's Celebrate and Stay Healthy! 

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Spanish Crema Catalana#Foodieextravaganza

Spanish Crema Catalana is a very easy recipe and uses rice flour  instead of corn flour, which, in my opinion, gives the creama catalana a substantially lighter feeling in the mouth. It's a perfect dessert, you will love it.  
Since I do not have a blow torch, broiled the top in oven for just 4 -5 minutes.

Ingredients

500 Ml Whole milk
5 Tablespoons Sugar
5 Egg yolks
1 Whole Orange peel
1/2 Teaspoon Vanilla essence
2 Tablespoons Rice Flour

2 Tablespoons Brown Sugar
Method 

Use a little of milk to dissolve the rice flour and make sure there’s no lumps left.
Put the rest of the milk, the sugar and the egg yolks in the cooking pot you are going to use and  whisk  the ingredients together. Add the rice flour milk and whisk  again to form a smooth liquid. Add the orange peel and the vanilla essence and put the pot on the stove to simmer. Stir continuously (to avoid lumps never stop stirring) with a  spoon until  it comes to a boiling point.  Keep stirring till it thickens a little.  Switch off the flame and continue stirring for a minute more. Remove the orange peel
pour into individual  pots. Let it cool and once tempered cover the pots with cling film  and keep in the fridge for, at least 6-8 hours.
Burn the sugar before serving the “crema” , I spread a tablespoon of brown sugar on top of each and broil it in a preheated oven at 200°C for 4 -5 minutes and it's done.
Serve and enjoy this beautiful dessert!! You will love it's gluten free too. 
Labels : Foodie Extravaganza Party, Spanish, Spain, Milk, Rice flour, Eggs, Sweets & Desserts,  Gluten free
Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook pageFoodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.


Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Check out the other #FoodieExtravaganza recipes this month!

Making Miracles: Classic Creme Brulee
Sneha's Recipe: Spanish Crema Catalana

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Flan De Leche Condensada#BakingBloggers

Flan De Leche Condensada - Condensed Milk Flan is a dessert of Spain.   We had this dessert there and enjoyed it so much. Much more than me my hubby who has a sweet tooth and wants a dessert after every meal enjoyed this dessert. 
It's so quick and easy to create the exquisite dessert at home. This if baked perfectly, it will slice also perfectly. Do not over bake or else it will be hard, not soft and delicious.

Ingredients 
500 Ml Whole Milk
220 Grams Condensed milk
5 Eggs
1 Teaspoon Heaped Vanilla Essence
For the Caramel 1/2 Cup Sugar
1/4 Cup Water

Method 
For the Caramel
In a heavy bottom pan heat the sugar till it starts to caramelize till dark golden, Now take this off flame add the water and  cover with a lid so that is does not splutter.  As soon as you add the water the caramel will freeze. Place it back on low flame, take off the lid and let it melt again completely. 
As soon as it melts pour this hot liquid into the pyrex dish or which pan you are baking  it in, swirl it well to coat the base. I used two one big dish and another small one.  Let this cool completely.  As this is cooling let's make our  Flan De Leche Condensada
First pre heat the oven to  200º C .  Fill a baking oven tray with hot water until it covers an inch of  the height of the mold. Place it in the oven to boil. 
In a large bowl, with a hand whisk, whisk  the eggs lightly then add the  whole milk, condensed milk and whisk  till mixed , without creating too much foam.  Pour this into the cooled caramel coating dish/pan and cover them with aluminum foil and put them in the oven on the tray with water for approximately 50-60 minutes. 
The time depends a little on the size of the mold  the smaller one took around 30 to 35 minutes whereas the big one took about an hour or so to bake.
After 50  to 55 minutes you can try a knife to see if they are fully set. If it comes out clean they will be ready, if not leave them a little more time. 
Let cool to room temperature.  Then cling wrap them and refrigerate overnight. 
The next day, wet a towel with hot water and cover the base of the tin or dish and carefully un mold  it on a serving plate. 
Enjoy this yummy Flan De Leche Condensada.

Labels: Spain, Milk, Condensed Milk, Vanilla essence, Baked, Dessert, Baking Bloggers 

Do check the other recipes that our group Baking Bloggers have baked for the May 2020 - Recipes of  Spain

Basque Chicken from Palatable Pastime
Catalan Coca from A Day in the Life on the Farm
Crispy Oven Roasted Spanish Potatoes from Making Miracles
Flan De Leche Condensada from Sneha's Recipe
Fried Milk from CookaholicWife
Magdalenas (Spanish Muffins) from Tara's Multicultural Table
Patatas Panaderas from Karen's Kitchen Stories
Pescado al Horno con Gambas from Culinary Adventures with Camilla
San Marcos Cake from Pandemonium Noshery
Spanish Olive Oil Muffins (Magdalenas) from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Tarta de Santiago from Caroline's Cooking
Vegetarian Empanadas with Beans from Cook with Renu 

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Milk Cream - East Indian

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 and gluten free.
Ingredients
A Liter Of Milk - (I used full cream milk)
425 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 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 mould and store in a airtight 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: Milk, Festival Sweets, Christmas Sweet, East Indian, Vegetarian, Gluten Free, Cashew Meal, Festival Sweets


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