MilkPowder Burfi


It’s a simple and easy burfi recipe or milk powder fudge recipe prepared with just 4 ingredients including milk powder, milk, ghee and sugar. It’s an ideal indian sweet recipe perfect for every indian festivals which can be prepared without much hassle and no complicated steps to follow.i prepared this to offer goddess Durga as Bhog on this pious occasion of Navratri.

Original recipe of famous blogger hebbarskitchen which i adapted and Tweaked so here i am sharing my version of Burfi which i flavored with Saffron and Screw pine essence (kwera water)

do check my other sweets recipes collection , kesar Kalakand ,coconut almond ladoo ,dulche de leche coconut ladoo and many more Sweet Recipes from my blog with this post of milk powder burfi recipe. 

Ingredients

¼ cup ghee / clarified butter

¾ cup milk

2½ cup milk powder

½ cup sugar

10-12 Strands of Saffron thread (optional)

1/2 tsp of Screw pine essence

For toppings

2 tbsp almonds, chopped

2 tbsp pistachios, chopped

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Method

Heat a non stick pan ,firstly, add in ghee and milk.keeping the flame on low,add milk powder and sugar or add more sugar if required or you like more sweetness.

mix well making sure everything is combined well.stir continuously keeping the flame on low and no lumps formed.also stir till the sugar dissolves.

now keep stirring keeping the flame on low till milk thickens and add saffron thread .furthermore, the milk forms dough after stirring for 10 minutes.do not over cook, as the burfi turns chewy.

now the dough separates from the pan.add in screw pine essence and combine well.Turn off Flame.

transfer the prepared dough into greased plate lined with baking paper.set well forming a block.now top with few chopped almonds and pistachios and press slightly.

allow to set for 2 hours, or till it sets completely.now unmould and cut into pieces square or diamond or rectangle of your choice finally, serve milk powder burfi or store in airtight container.

Notes:-

firstly, prepare the burfi on low – medium flame, else the milk powder burns.top the burfi with dry fruits of our choice like Cashew Nuts to make it more attractive or you can skip it.

If you like plain burfi then don’t add saffron just add 1/2 tsp of cardamom powder,instead of screw pine essence you can add rose essence or don’t add any essence ,you can Skip it .

additionally, add more sugar to make burfi more sweet if you like.

burfi stays good for 2 weeks when refrigerated

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Kesar Badam Halwa


Halwa is an Indian dessert prepared on occasion or festive .Most types of halwa are relatively dense sweetened with sugar.Textures of halwa also vary for example Flour based wheat ,rice or semolina based Sooji Halwa halwa is gelatinous and translucent, while lentil based halwa Moong Dal Halwa  is drier and more crumbly.Halwa prepared with various other ingredients, including nuts ,milk ,ghee and vegetables such as Carrots Gajar Halwa.

I am sharing a nut based halwa Kesar Badam Halwa.Kesar means Saffron and badam means almond.it’s a really delicious using Coarse grind almond cooked in ghee,sugar,Cardamom powder ,Saffron & garnish with silvered almonds.

Ingredients

Almonds 1 cup (soaked & peeled)

Sugar 1/2 cup or to taste

Ghee 4 tbsp

Saffron 10-15 soaked in warm milk

Green Cardamom powder 1 tsp

Milk to grind almond

Yellow Food Color 1-2 drop (optional)

Method

Soak almonds overnight and then peeled almond .Put the peeled almonds in a blender and add milk so it can enough to cover almonds.
Blend it into a coarse paste or fine paste indiviual choice .i like coarse one.

Heat a pan add 2 tbsp ghee once ghee melts add badam grind mixture keep stirring continuously to avoid burning from bottom.

Add sugar then Constantly stir the mixture as it can stick burn from bottom. Add Saffron milk & food color & cardamom powder into it & additional 2 tbsp of ghee so that mixture doesn’t stick to bottom & while its boiling.once mixture start leaving ghee stir for 2- 3 minutes.turn off heat.

Take out in a bowl Garnish with sliced almonds.Serve & enjoy.

Tips
Yellow food color is optional.

30-40 minutes it will take to cook Halwa on low temperature.need patience to cook 😊

Serve hot or at room temperature.

Eggless Wholewheat Multigrain Loaf Cake


Multigrain Flour can be an important part of a healthy diet and an excellent way to eat more, whole grains. Multigrain meaning several different types of grains mixed.Multigrain flour is going to taste different than Refined  flour. The big difference is that it actually has a taste. White flour/Refined flour  takes on other flavors during baking, while multigrain brings its own flavor elements.

Instead of using Refined flour sharing a cake recipe of Whole wheat with Multigrain,Yogurt ,Nuts & Chocochips.Adding Chocochips because my daughter’s  like it .one can leave choco chips or nuts in a recipe. Sweetness Depend on individual taste buds so increased or decreased.

Ingredients

1 cup Wholewheat Multigrain flour

1/2cup light brown Sugar /Regular sugar (to taste)

1/2 tsp baking powder

1/2 tsp baking soda

1/4 cup oil

1/2 cup yogurt

Water as required for consistency of batter

Chopped almond 1 tbsp

Small Chocochips 1/2 tbsp (optional)

Method

Preheat oven @ 400f /200 C,Sieve all dry ingredients in a bowl.In another bowl mix curd & oil till well blended.slowly add dry ingredients into wet ingredients mix well .if needed add water to make a dropping consistency of a batter.Grease tin with oil dust with flour & then remove extra from pan ,adding chopped almonds & choco chips in batter mix well. Pour cake Batter into baking tin & Bake cake on a temp of 350 f /180 c for 60 min or till toothpick comes clean.Remove from oven carefully keep on a wire rack to cool down completely.Slice & serve !!

Tip: after 40 minutes baking time ,keep checking cake batter till toothpick comes clean.batter should not be too thick or thin but dropping consistency .one can omit Almond or choco chips or Add any favorite Nuts .

 

Instant Cake


Mix all ingredients in a cup or bowl.Instant cake Ready in a minute.

Ingredients

Self Raising Flour- 3tbsp
Coco powder – 1 1/2tbsp
Coffee Powder-2 Tsp
Condensed milk – 3 tbsp
Olive oil /Butter 2 tbsp
Milk – 3tbsp + 1tbsp
Almond chopped (optional)
For ganache frosting
Heavy Whipping Cream 1/4 cup
dark /semi sweet Chocolate chips 1/2 cup
Method
Mix w tsp coffee powder in a 1 tbsp milk.boil make a coffee mixture keep aside.
Take a Microwave-safe cup or bowl.Add oil /butter.then condensed milk.mix properly then add flour ,cocoa ,coffee mix .adding milk stirred a lump free mixture.
Microwave for 2 min.
For Ganache
In a bowl heat cream for 30 sec -1 min.
Keep an eye on cream as it warm fast or may spill out.then add choco chips give a good stir.
Once a cake cooled down invert on serving plate or one can serve in a bowl or cup only.
Pour ganache on top garnish with almond flakes & enjoy.

 

Strawberry & Oats Smoothies


Strawberry blended with Oats & garnish with Nuts.its like a breakfast in a jar.

Ingredients
Rolled oats (roasted )1/2cup
Yogurt /curd 1/2 cup
Strawberries -5-6
Honey to taste
Pistachio & almonds for garnish(optional)
Method
Blend all ingredients together. Pour in glass .garnish with dry fruits
Tips :-smoothie mostly thick only.if u like a bit thin u can add little milk & blend

Thandai


Milk blended with nuts & whole spices.Serve Chilled

Ingredients
Milk 1.5 tr
Saffron strands (soak in milk)
Sugar powdered 1/4 cup or to taste
To make a paste
Almond soaked & peeled 1/4 cup
Cashewnut soaked 10-12
Pistachio 10-12 soaked
Black peppercorns 10-12
Cardamom 5-6
Fennel seeds 2 tbsp
For garnish
Rose water 1 tsp (optional)
Saffron strands
Method
Add ingredients in a grinder .make a fine paste.add mixture in a bowl then add milk & sugar.mix properly keep in a refrigerator.
Pour in a glass serve chilled ..garnish with saffron strands & add rose water.

Kesar Badam Kulfi


Kulfi is a popular frozen dairy dessert from the Indian Subcontinent.The more traditional ones are cream , rose, mango, cardamom, saffron , and pistachio.Kulfi is traditionally prepared by evaporating sweetened and flavoured milk via slow cooking, with almost continuous stirring to keep milk from sticking to the bottom of the vessel where it might not burn, until its volume was reduced by a half, thus thickening it.The semi-condensed mix is then frozen in tight sealed moulds.

I am sharing an easier version of Kulfi without cooking which is prepared with Condensed milk, saffron, dry fruits mixed together, chilled and served .

ingredients
1 tin Condensed Milk
200 ml Heavy whipping cream
1/2 cup Grated Khoya 
Cardamom powder a pinch or to taste
Milk 1/4 cup (few strands Kesar infused)
Almonds(Soaked & peeled ) slivered as much u like
for garnish
Saffron strands & almond slivered (optional)
Kulfi molds or any dish u like
method
in a big bowl add condensed milk ,heavy whipping cream & Khoya mix properly .add milk & almond silvered .Pour in Mould .Keep in freezer to set .atleast 6-8 hrs or Overnight,
Demould ur Kulfi & garnish.
Serve & enjoy!!