Blend powdered milk and sugar in blender.
Add melted butter and hot water.
Blend well.
Use when recipe calls for 1 can Eagle Brand milk or 1 can sweetened condensed milk.
Place cubed papaya along with spices(start with just a little and add more to taste) into the blender.
Pour in cold milk with ice to make as thin or thick as you like it.
Blend till nice and smooth.
Great to cool off with!
nch intervals. Combine the three milk products. Pour slowly over top
ixture will scortch and the burfi will taste bitter.
When
oil them all in coconut milk for about 10 minutes, turn
oasted cauliflower.
Stir in milk and flakes, stirring until desired
rom heat.
Pour coconut milk powder into this mixture and
medium mixing bowl, whisk milk, and pudding for 2 minutes
Add all the ingredients except the cashews to a hot pan. Stir for 20 to 25 minutes, until the mixture starts to pull away from the sides of the pan.
Add the cashews and keep stirring. Pour the mixture into a greased pan and cut into squares (you may have to reinforce your cuts later as the burfi cools).
beat egg slightly. Stir in milk, sweet potato and oil or
s absorbed.
Add the milk and stir until you see
1.Take a microwave bowl and add grated coconut and ghee and mix it well.
2.Cook the mixture on high temp for 2 mins stirring eqaully after 1 minute.
3.Add milk, sugar and cinnamon and cook again for 2 mins stirring equally
4.Grease the plate with Ghee and spread the cooked coconut mixture equally.
5.Allow the mixture to set for an hour and then cut into squares and serve(u can also refrigerate to make the mixture set).
n the sugar and dry milk.
Cook, while stirring, until
ith 1/3 sweetened condensed milk. Set aside.
In a
In a large skillet, cook the grated carrots and sugar, covered, for about 20 minutes.
Add the dry milk; cook, stirring occasionally to avoid sticking at bottom, until no moisture is left (about 1 hour).
Stir in the butter.
Cook on medium heat until the mixture is of desired consistency that can be spread on a tray and cut into pieces.
Add more dry milk as needed.
Mix in the cardamoms and spread on a 9 by 13 inches greased cookie sheet.
Garnish with nuts.
Cut into squares when cold.
Use good quality besan and ghee. Sieve besan. Heat ghee. Roast besan on low till nice aroma comes. Keep stirring.
Now slowly add milk, keep stirring to avoid lumps. Add sugar, coconut. Cook 20 mins on low. Keep stirring very frequently. Taste for sugar. Add more if needed.
Grease 1 big plate or thaal. Pour mixture and flatten on top. Sprinkle almonds.
Cool and cut into squares or diamonds. This can stay and taste good for 5 to 6 days in fridge. Lasts longer in winters.
paste forms; gradually add milk while continuing to blend. Add
n sugars.
Add the milk and bring to a boil
Grease a 9x9 inch pan. Stir together the coconut and condensed milk in a large, microwave-safe bowl. Cook on High in the microwave for 7 minutes, stirring every 30 seconds. When the coconut mixture is hot and bubbling, stir in the almonds and cardamom. Pour into the prepared pan, and smooth the top with a spatula.
Cool for 1 hour in the refrigerator, then cut into 1 inch squares with a greased knife.
lame, mix almonds, sugar and milk and keep stirring.
After