Malai burfi recipe

Malai burfi is one sweet dish that is easy and fudgy recipe to make . Malai barfi recipe is one such  creamy fudge made with full cream milk  and milk powder. It is a popular north indian sweet recipe which is normally made during the festival seasons in India . There are many variations to this barfi  but I posted  this recipe post using milk powder and milk  to get the desired texture.

I guess we should have a couple of easy recipes to remember to create instant desserts after lunch or a first preference at least when it comes to preparing any quick and fast sweet. there are many ways  to preparing and ingredients used to making these burfis which intentionally is so addictive .

Traditionally, the malai barfi recipe is made just with milk and Koya which can be tiring and time consuming process altogether. basically, the cream is evaporated till it reaches the semi-solid texture. the evaporation process can take a lot of time  to combine and leave the edges of the pan. hence in this recipe post, i have used milk powder and milk as the only liquidus ingredient which makes the recipe a lot easier . 

Ingredients

• 1/4 cup ghee
• 1 cup milk
• 1/2 cup sugar
• 2.5 cups milk powder
• 1 teaspoon cardamom powder
• 1 teaspoon dry fruits ( almond cashew raisins)

Method

• Grease a pan and set aside.
• Heat a non stick pan
• Add ghee ,milk ,sugar and milk powder.
• Stir on low flame .
• Keep stirring till it leaves the side of the pan..
• Add cardamom powder.
• Transfer to greased pan .
• Let it cool and serve with garnished dry fruits of choice

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Gulab jamun using rava

As the climate changes here, it affects everything in a way that we cannot barely imagine. It affects business and health which leaves us no choice but to just go about it however it is . This is the month  of seasons and the stalls and bakers are stocking up the shelves with sweets and snacks Even though I love the sweet and especially the packed sorted ones ...I must say they have become so expensive. Earlier we used to get it for around 1000 rupees but now it has crossed 3k., recently when I was  stuck in traffic, I do opt for large boxes of sweets as I have many to deliver to and along the way it's already half down by me , because it keeps me cozy too.Very rare we find really good ones  here and they use fresh ghee and butter for sweets and snacks.

Majority of them use really nice ghee, the smell of ghee is so authentic and you find them in bulk during the season.. For one, I am not a fan of strong ghee with heavy fats. It has a totally different taste, when you try to make ghee at home it has no smell at all at times. However, sweet sellers make them so amazingly well. Please do note that some people find it difficult to cope up with some types of ghee. Anyway, there are so many who prefer ghee with butter, so I am sharing with you the recipe I made with ghee as many of the localites do.. They gulab jamuns are really soft and no  trace of rava being added comes out of the recipe.

Ingredients

• 1 cup milk powder
• 2 tablespoon plain flour
• 1/2 tsp baking powder
• 1 egg large
• 1 and 1/2 tablespoon ghee
• 1 tablespoon rava
• 1 tablespoon water.

Sugar syrup

• 2 and 1/2 cups sugar
• 1 and 1/2 cups water
• 1 teaspoon cardamom  powder

Method

• Mix rava and water and keep aside .
• Boil the water and add sugar. Keep boiling for 10 minutes . Add 1 teaspoon cardamom powder.
• Mix all the ingredients together including the rava and knead  for 5 minutes.
• Make small balls .
• You will get 18 small balls.
• Heat oil on medium heat
• Add the balls and stir continously till brown on all sides.
• Place hot jamuns in suryp and let it absorb the sugar  in.
• Serve after cooling.
• 
  

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Coconut laddoos using milkmaid

 I am always thinking all sweet as ever since zamee has joined the gym he just wants more of sweets and just because of that we are also into it. I avoided that part of the cuisine a long time back but right now really can't resist it. I have to think early and prepare in advanceresist . He does have it in small amounts but the only clause is the pantry must have a dessert everytime.

I am into this theme ' cooking three ingredients that I will be posting every month. I feel I  need some thing to push myself from behind like some challenges and the blog needs a lift upfront . There are so many recipes but  I do get lost many times and it's like a gun point where I just cannot move my blog. 

I had a packet of desiscated  Coconut lying around . One of my brother's had got it thinking it would be a substitute for curries it turns out he was not satisfied with it . I personally like curries with dessicated coconut added as it brings a lovely smell . There was also a half tin of milkmaid after making the Turkish milk cake  lying around in the fridge and I had to use it immediately before it vanish off to hungry tummies if they find out.

I  had so many ideas in my mind regarding what all to make with it. But as this was the three ingredient challenge theme . When zehna asked me to make a simple one I  was thinking of making with nuts added as so here's the recipe. 

Ingredients

• 2 cups dessicated coconut
• 1 tin milkmaid
• 1/2 cup cashews

Method

• Heat the pan on low flame .
• Slightly toss the dessicated coconut and milkmaid together.
• Do not over heat . Just warm it up for two minutes only.
• Take off the stove and mix well to form a dough . Make lemon size balls and roll of dessicated coconut flakes . Chill before serving .

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