Sweets - Jamun - Milk Powder Gulab Jamun

Sweets - Laddo - Coconut Rava Milk Laddo

Coconut Rava Milk Laddo

Ingredients Quantity Sooji/Bombay Rava 1/2 Cup Fresh Coconut 1- 1/2 Cup Milk Powder 1 Cup Milk 2 Tbsp Sugar 1 Cup Ghee 1 Tbsp Cardomom Powder Pinch Dry Nuts Few

Serving 5 Preparation Time 15 mins Cooking Time 15 mins

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1. In a pan add 1 tsp of ghee and roast the cashew bits and keep it aside. In a same pan roast the rava till it for 5 to 10 minutes in a medium flame. Do not get it burnt or the change the color.
2. Add the coconut and fry for 2-3 mins.
3. When the coconut turns to lght golden color, add milk powder.
4. Add sugar,cardmom to the mixture and saute it nicely. Add 1 Tbsp of milk and combine well till you get laddo texture. Add dry nuts.Mix well with a spoon and make it into round balls. The mixture will be easy to handle only. If you feel that you can’t make balls, just sprinkle 1 tblsp of milk .

1. This can be stored in a air tight box for 4-5 days in room temperature.
2. If you want to make it with less ghee you can add half of ghee and half of milk too. But if u do this this has to be consumed in a day.
3. Check more Laddo Recipes.
4. Try more recipes with Bombay Rava or Coconut or Milk Powder.

Sweets - Gulab Jamun - Milk Powder Gulab Jamun

Milk Powder Gulab Jamun

Ingredients Quantity Milk powder 1 Cup Maida 1/4 Cup Baking Soda 1/2 Tbsp Milk 1 Tsp Ghee Deep Fry+1 Tbsp Cardomon Powder 1 tsp Saffron Pinch Sugar 1 Cup Cashew,Roasted Few

Serving 7 Preparation Time 5 mins Cooking Time 20 mins

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1. In a mixing bowl, add the milk powder,baking soda and maida and combine well. Sprinkle a little milk and make a smooth and firm dough. Don't knead the dough.Cover it and set aside.
2. Heat ghee in a pan for deep frying the jamuns.
3. To make the sugar syrup, combine the water, sugar, cardamom powder and saffron in a bowl and stir until sugar dissolves completely. Bring it to a boil for 7 - 8 minutes. Turn off the flame and add rose water if using. The consistency of the syrup should be light. Keep it aside. The syrup should not be too hot or cold when you add the fried jamuns to it.
4. Meanwhile divide the dough into equal sized balls and stuff cashew nuts,and make smooth balls without any wide cracks. Cover and set aside.
5. When the oil is hot (not smoking hot) enough to fry the jamuns, reduce the flame to very low. Slowly drop the dough balls into the hot oil and deep fry them.
6. Drain the oil and immediately drop them into the hot sugar syrup. Let them soak in the syrup for 3 - 4 hours.

1. Don't apply pressure while making the balls. Just roll them softly into round balls. If you are finding cracks on the ball, apply ghee/oil to palms and roll them.
2. Don't overcrowd when you fry, a few at a time.Keep rolling the jamuns gently while frying for even coloring.
3. Try more Gulab Jamun Recipes.
4. Check more recipes with Milk Powder

Sweets - Milk - Mal Kova

Mal Kova

Ingredients Quantity Condensed Milk/Milk Maid 1 Cup Plain Kova 1 Cup Maida 1 Cup Milk Powder 1 Cup Sugar 1 Cup Milk 1 Cup Cashew Few Oil To Fry

Method :

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1. Mix all in a large mixing bowl. Whisk together to aerate the flour. Slowly add Milk little at a time while mixing until a smooth batter is formed.
2. Heat an oil pan on low/medium flame. Pour approx 1/4 cup of batter (depending on the size you want) into the pan. Wait for 1 to 2 minutes until bubbles appear over the top of the mal kova. Using a spatula, flip pancake over and allow the other side to cook until light golden brown (approx 1 minute).
3. To make the hot sugar syrup add mix the sugar and water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar. Add few drops of lemon this will ensure that once syrup cools down it does not solidify.Transfer this hot syrup into a serving dish. Keep it warm on stove. Add the fried mal kovas directly into the warm syrup. Leave them in sugar syrup over 10 mins. They can be served warm or at room temperature.

Tips :

1. Diabetic people can have plain mal kovas with out dropping them into syrup.
2. These can be stored for a week.

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