Tag Archives: Condensed Milk

Paal Payasam Recipe|Milk Kheer | Milk Pudding

Pal Payasam

Drool-Worthy Pal Payasam!

Paal Payasam is one of my favorite desserts. I have made it many times: potlucks, occasions, bdays etc. It is kind of special for me because I made Milk Kheer/Paal Payasam as the first dessert for Sanvi for her first birthday party. She loved it so much. Generally, when you have guest at home, Milk Kheer is one of the easy recipes to make. When you are planning to make many recipes for your guest, you can add this recipe in your list. You do not have to strain yourself so much to make this recipe. Also, Milk Kheer makes your stomach full because of the rice and condensed milk. Here is the recipe of the drool-worthy Pal Payasam…


Preparation Time. 3 minutes
Cook Time. 15 minutes
Recipe Reference. Chef. Jacob
Recipe Cuisine. Indian
Recipe Category. Dessert
Serves. 4

Ingredients

Boiled Milk – 1 Cup
Basmathi Rice – 1/2 Cup
Cashews (Whole), Almonds (Badam), Raisins, and Pistachios – Little
Condensed Milk – 2 Tablespoons
Sugar – 1 Cup
Ghee – 4 Tablespoons
Saffron – 5 to 7 strands (Optional)
Note. The ingredients shown will vary with the original quantity.

Preparation

1. In a cooker, put 3 tablespoons Ghee, cashews(whole),  pistachios, Almonds (Badam), raisins, and basmathi rice. Fry basmathi rice for 2-3 minutes. Now, add milk and 2 to 2.5 cups of water.

Notes.
  • If you do not like to taste the whole cooked rice while eating payasam, then before adding rice to the cooker, you could dry grind the rice in the blender just for a second or two then add it to the cooker. You just have to break the rice. Do not grind the rice to a fine powder.
  • If you wish, you could add cardamom at this stage. If you are using saffron, avoid cardamom.
  • Basmathi rice gives a nice flavor. You can also use raw rice.
2. Also, add condensed milk and half cup of sugar. Close the cooker, put weight, and cook for 3 whistles.
Note.
  • You can add sugar according to your taste.
3. Wait till the pressure comes down and then add water (depending on the thickness you want), sugar, and Ghee. You can also add saffron strands at this stage. Keep it in low flame and boil for 5 more minutes.
Notes.
  • You can also mash up the rice with a ladle. If you like to eat the whole grained rice along with the payasam, then leave it as such.
  • The Kheer thickens with time so if you want it to be in loose consistency,  add more warm milk to it.
  • You can also add a pinch of salt to enhance the sweetness.
  • For Milk Kheer, milk should be more than the rice so use more milk and less rice.

Now, Pal Payasam / Milk Kheer is ready!!!
Serve. You can serve it chilled or warm.

QUICK AND EASY SHAHI TUKDA RECIPE | SHAHI TUKRA RECIPE

Shahi Tukda Recipe

Shahi Tukda is a very simple and easy recipe to make especially when you are in a hurry or during parties. Usually, I follow this simple and easy recipe. When I need to make an elaborate and royal dinner, then I would follow the authentic way of frying the breads in ghee. If not, I will just use the bread toaster to just toast the bread. Also, I add condensed milk to make the process faster. For the royal dinner, I would add sugar and simmer the milk until it gets reduced to half the quantity. I like my dessert to be light and tasty. When I deep fry the breads in ghee, the dessert would be very heavy and also have too many calories. Gj prefers sweets which has less calories. All my friends who have tasted this dessert love it so much. Trust me, if I am so tired and have guest at home, I will make this dessert for them happily. It simply tastes great!

Preparation Time. 2 minutes
Cook Time. 10 minutes
Recipe Cuisine. Indian
Recipe Category. Sweet
Serves. 4

 

Ingredients

Bread – 8 slices
Milk – 4 cups (one litre)
Condensed milk – 1/2 to 3/4 cup (half a tin)
Sugar – 3 to 4 tablespoon
Finely sliced almonds – 10 nos.
Cardamom powder (elakka powder) – one pinch
Chopped cashew nuts – fistful (optional)
Chopped pistachios – fistful (optional)
Kismis – fistful (optional)
Saffron – 4 to 5 strands (soak strands in 2 tablespoon of milk)
Ghee – 2 to 3 tablespoons
Refined oil – 5 tablespoons

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Place milk in a thick bottomed vessel and bring to a boil.

2.  When milk has boiled well, reduce to low-medium flame, add condensed milk. Stir well or else condensed milk will settle in the bottom of the vessel. Then add sugar.

Notes
  • Condensed milk will give thickness and taste to the milk, so you do not have to boil the milk until it reduces to half its quantity.
  • You can mix saffron strands in 2 tablespoons of milk, and add it to the boiling milk. It gives a good flavor and mild yellow color to the dish. Adding saffron strands is purely optional.

3. Add  cardamom powder (elakka powder). Stir well. Now, increase the flame to medium, and let the milk boil for 5 more minutes.

4. Meantime, cut off the brown crust of the bread, and cut the bread into triangle shapes. Arrange the fried/toasted bread slices on a shallow plate in a single layer and pour the milk mixture over it. Garnish with sliced almonds and chopped cherries.

Options To Toast the bread

a. Toast bread slices in a bread toaster. I have used the bread toaster. This way, I found it to be more healthy, as I did not have to fry the bread inGhee or oil. Moreover, it saves a lot of time. Toasting all the slices took only a minute or so. Tastewise, you would not find the dish to be very heavy.

b. Fry the bread slices in oil and Ghee. Heat about 3 tablespoons of oil and 2.5 tablespoons of Ghee in a pan. Fry the bread slices in the oil andGhee. Place the bread slices on the absorbent paper to remove excess Ghee and oil.

c. Deep fry the bread slices in Ghee. Deep fry bread slices until crispy in 5 tablespoons of Ghee. You can heat the Ghee in a pan and deep fry the breads in Ghee.  Place the bread slices on the absorbent paper to remove excess Ghee.

Now, Shahi Tukra is ready!

Notes
  • Garnishing Shahi Tukda with pistachios, kismis, and cashew nuts are optional.  It only makes your Shahi Tukda very rich. I use whatever nuts I have in my hand.
  • You can also fry the nuts in Ghee until they turn light brown, and add it to Shahi Tukda.

Serve. Chill in refrigerator until completely cold.

Paal Payasam Recipe|Milk Kheer | Milk Pudding

Pal Payasam

Drool-Worthy Pal Payasam!

Paal Payasam is one of my favorite desserts. I have made it many times: potlucks, occasions, bdays etc. It is kind of special for me because I made Milk Kheer/Paal Payasam as the first dessert for Sanvi for her first birthday party. She loved it so much. Generally, when you have guest at home, Milk Kheer is one of the easy recipes to make. When you are planning to make many recipes for your guest, you can add this recipe in your list. You do not have to strain yourself so much to make this recipe. Also, Milk Kheer makes your stomach full because of the rice and condensed milk. Here is the recipe of the drool-worthy Pal Payasam…


Preparation Time. 3 minutes
Cook Time. 15 minutes
Recipe Reference. Chef. Jacob
Recipe Cuisine. Indian
Recipe Category. Dessert
Serves. 4

Ingredients

Boiled Milk – 1 Cup
Basmathi Rice – 1/2 Cup
Cashews (Whole), Almonds (Badam), Raisins, and Pistachios – Little
Condensed Milk – 2 Tablespoons
Sugar – 1 Cup
Ghee – 4 Tablespoons
Saffron – 5 to 7 strands (Optional)
Note. The ingredients shown will vary with the original quantity.

Preparation

1. In a cooker, put 3 tablespoons Ghee, cashews(whole),  pistachios, Almonds (Badam), raisins, and basmathi rice. Fry basmathi rice for 2-3 minutes. Now, add milk and 2 to 2.5 cups of water.

Notes.
  • If you do not like to taste the whole cooked rice while eating payasam, then before adding rice to the cooker, you could dry grind the rice in the blender just for a second or two then add it to the cooker. You just have to break the rice. Do not grind the rice to a fine powder.
  • If you wish, you could add cardamom at this stage. If you are using saffron, avoid cardamom.
  • Basmathi rice gives a nice flavor. You can also use raw rice.
2. Also, add condensed milk and half cup of sugar. Close the cooker, put weight, and cook for 3 whistles.
Note.
  • You can add sugar according to your taste.
3. Wait till the pressure comes down and then add water (depending on the thickness you want), sugar, and Ghee. You can also add saffron strands at this stage. Keep it in low flame and boil for 5 more minutes.
Notes.
  • You can also mash up the rice with a ladle. If you like to eat the whole grained rice along with the payasam, then leave it as such.
  • The Kheer thickens with time so if you want it to be in loose consistency,  add more warm milk to it.
  • You can also add a pinch of salt to enhance the sweetness.
  • For Milk Kheer, milk should be more than the rice so use more milk and less rice.

Now, Pal Payasam / Milk Kheer is ready!!!
Serve. You can serve it chilled or warm.

Eggless Black Forest Cake

Black Forest Cake

Eggless Black Forest Cake

I am a die hard fan of Black Forest Cake. When I was young, I used to have Black Forest atleast four times a week. After moving to US, I found it difficult to find it in the stores. I was literally craving for this cake. Not many recipes matched the exact taste. Finally, I tried this recipe from Divyascookbook. Voila…it came out very well. Thanks a million Divyascookbook. These days, Black Forest Cake seems to be costly too. I learned that a piece of cake costs about Rs.40 in India. My friends kids’ just love this cake and whenever they come home, all they ask me to make is Black Forest Cake. This cake is definitely a BIG HIT in my kitchen.
 
Tips for a beginner baker:

Basics of baking a cakeCake baking problems & causesHow to Preheat the Oven?

Ingredients

For the cake

Condensed milk – 400gms (1 can)

Maida – 225gms

Aerated cola – 200 ml (I use Coke/Pepsi)

Butter – 125gms

Cocoa powder – 3 to 4 tablespoons

Baking powder – 1 teaspoon

Baking soda – 1 teaspoon

For the sugar syrup

Sugar – 1/2 cup

Water – 1/2 cup

For the cream

Fresh cream/cool whip – 300 ml

Powdered sugar – 4 to 5 tablespoons

Vanilla essence – 1 teaspoon

For the decoration

Cherries – as required

Hersheys milk chocolate giant bar – 1 no.

Preparation

Preheat oven to 350 degrees.

To make the cake

1. Put melted butter and condensed milk in a big bowl and beat well.

2. Sift together maida, cocoa powder, baking powder, and baking soda.

3. Add the maida mixture to the condensed milk mixture little by little by adding aerated cola in between. Repeat it until maida and cola are over.

4. Apply butter to the cake pan and pour the cake mixture. Bake for 30-40 mins or check using a toothpick if the cake is done. Cool down the cake.

Note. Do not check the cake in between by opening the oven for the first 20 minutes.

To make the sugar syrup

In a pan, put sugar and water and boil till the sugar turns golden brown. You can also use the syrup in tinned cherries.

To make the cream

Mix the ingredients found under cream and beat well.Keep refrigerated till use otherwise it will start becoming soggy.

Note.If you are concerned about high calories and don’t like vanilla essence, you can use the cream directly without adding powdered sugar.

Black Forest Cake is very easy to decorate too…you don’t need buttercream icing or royal icing or colors…..all you need is just the cream and a chocolate bar. You can also be very creative in decorating this cake. Grate the chocolate bar or get chocolate curls using a peeler.

To assemble the cake

1. Cut the cake into 3-4 layers.

2. In the serving tray, keep one layer of the cake and sprinkle 3-4 tbsp sugar syrup or you can use the syrup found in the cherries tin.

3. Spread 2-3 tbsp of whipped cream on top of the cake.

4. Repeat the same with the other layers. Now, cover the topmost cake layer and also the sides of the cake with the cream.

5. Then decorate the cake with the chocolate curls or grated chocolate and cherries.

6. Keep refrigerated.

Now, the Eggless Black Forest Cake is ready!!!

Note.

1. Do not check the cake in between by opening the oven for the first 20 minutes.

2. Insert a toothpick into the center of the cake and it should come out clean. Remove from the oven. Leave aside for 30 mins and invert the cake onto a cooling rack. Turn the cake back over and cool further.

QUICK AND EASY SHAHI TUKDA RECIPE | SHAHI TUKRA RECIPE

Shahi Tukda Recipe

Shahi Tukda is a very simple and easy recipe to make especially when you are in a hurry or during parties. Usually, I follow this simple and easy recipe. When I need to make an elaborate and royal dinner, then I would follow the authentic way of frying the breads in ghee. If not, I will just use the bread toaster to just toast the bread. Also, I add condensed milk to make the process faster. For the royal dinner, I would add sugar and simmer the milk until it gets reduced to half the quantity. I like my dessert to be light and tasty. When I deep fry the breads in ghee, the dessert would be very heavy and also have too many calories. Gj prefers sweets which has less calories. All my friends who have tasted this dessert love it so much. Trust me, if I am so tired and have guest at home, I will make this dessert for them happily. It simply tastes great!

Preparation Time. 2 minutes
Cook Time. 10 minutes
Recipe Cuisine. Indian
Recipe Category. Sweet
Serves. 4

 

Ingredients

Bread – 8 slices
Milk – 4 cups (one litre)
Condensed milk – 1/2 to 3/4 cup (half a tin)
Sugar – 3 to 4 tablespoon
Finely sliced almonds – 10 nos.
Cardamom powder (elakka powder) – one pinch
Chopped cashew nuts – fistful (optional)
Chopped pistachios – fistful (optional)
Kismis – fistful (optional)
Saffron – 4 to 5 strands (soak strands in 2 tablespoon of milk)
Ghee – 2 to 3 tablespoons
Refined oil – 5 tablespoons

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Place milk in a thick bottomed vessel and bring to a boil.

2.  When milk has boiled well, reduce to low-medium flame, add condensed milk. Stir well or else condensed milk will settle in the bottom of the vessel. Then add sugar.

Notes
  • Condensed milk will give thickness and taste to the milk, so you do not have to boil the milk until it reduces to half its quantity.
  • You can mix saffron strands in 2 tablespoons of milk, and add it to the boiling milk. It gives a good flavor and mild yellow color to the dish. Adding saffron strands is purely optional.

3. Add  cardamom powder (elakka powder). Stir well. Now, increase the flame to medium, and let the milk boil for 5 more minutes.

4. Meantime, cut off the brown crust of the bread, and cut the bread into triangle shapes. Arrange the fried/toasted bread slices on a shallow plate in a single layer and pour the milk mixture over it. Garnish with sliced almonds and chopped cherries.

Options To Toast the bread

a. Toast bread slices in a bread toaster. I have used the bread toaster. This way, I found it to be more healthy, as I did not have to fry the bread inGhee or oil. Moreover, it saves a lot of time. Toasting all the slices took only a minute or so. Tastewise, you would not find the dish to be very heavy.

b. Fry the bread slices in oil and Ghee. Heat about 3 tablespoons of oil and 2.5 tablespoons of Ghee in a pan. Fry the bread slices in the oil andGhee. Place the bread slices on the absorbent paper to remove excess Ghee and oil.

c. Deep fry the bread slices in Ghee. Deep fry bread slices until crispy in 5 tablespoons of Ghee. You can heat the Ghee in a pan and deep fry the breads in Ghee.  Place the bread slices on the absorbent paper to remove excess Ghee.

Now, Shahi Tukra is ready!

Notes
  • Garnishing Shahi Tukda with pistachios, kismis, and cashew nuts are optional.  It only makes your Shahi Tukda very rich. I use whatever nuts I have in my hand.
  • You can also fry the nuts in Ghee until they turn light brown, and add it to Shahi Tukda.

Serve. Chill in refrigerator until completely cold

Paal Payasam Recipe|Milk Kheer | Milk Pudding

Pal Payasam

Drool-Worthy Pal Payasam!

Paal Payasam is one of my favorite desserts. I have made it many times: potlucks, occasions, bdays etc. It is kind of special for me because I made Milk Kheer/Paal Payasam as the first dessert for Sanvi for her first birthday party. She loved it so much. Generally, when you have guest at home, Milk Kheer is one of the easy recipes to make. When you are planning to make many recipes for your guest, you can add this recipe in your list. You do not have to strain yourself so much to make this recipe. Also, Milk Kheer makes your stomach full because of the rice and condensed milk. Here is the recipe of the drool-worthy Pal Payasam…


Preparation Time. 3 minutes
Cook Time. 15 minutes
Recipe Reference. Chef. Jacob
Recipe Cuisine. Indian
Recipe Category. Dessert
Serves. 4

Ingredients

Boiled Milk – 1 Cup
Basmathi Rice – 1/2 Cup
Cashews (Whole), Almonds (Badam), Raisins, and Pistachios – Little
Condensed Milk – 2 Tablespoons
Sugar – 1 Cup
Ghee – 4 Tablespoons
Saffron – 5 to 7 strands (Optional)
Note. The ingredients shown will vary with the original quantity.

Preparation

1. In a cooker, put 3 tablespoons Ghee, cashews(whole),  pistachios, Almonds (Badam), raisins, and basmathi rice. Fry basmathi rice for 2-3 minutes. Now, add milk and 2 to 2.5 cups of water.

Notes.
  • If you do not like to taste the whole cooked rice while eating payasam, then before adding rice to the cooker, you could dry grind the rice in the blender just for a second or two then add it to the cooker. You just have to break the rice. Do not grind the rice to a fine powder.
  • If you wish, you could add cardamom at this stage. If you are using saffron, avoid cardamom.
  • Basmathi rice gives a nice flavor. You can also use raw rice.
2. Also, add condensed milk and half cup of sugar. Close the cooker, put weight, and cook for 3 whistles.
Note.
  • You can add sugar according to your taste.
3. Wait till the pressure comes down and then add water (depending on the thickness you want), sugar, and Ghee. You can also add saffron strands at this stage. Keep it in low flame and boil for 5 more minutes.
Notes.
  • You can also mash up the rice with a ladle. If you like to eat the whole grained rice along with the payasam, then leave it as such.
  • The Kheer thickens with time so if you want it to be in loose consistency,  add more warm milk to it.
  • You can also add a pinch of salt to enhance the sweetness.
  • For Milk Kheer, milk should be more than the rice so use more milk and less rice.

Now, Pal Payasam / Milk Kheer is ready!!!
Serve. You can serve it chilled or warm.

Paal Payasam Recipe|Milk Kheer | Milk Pudding

Pal Payasam

Drool-Worthy Pal Payasam!

Paal Payasam is one of my favorite desserts. I have made it many times: potlucks, occasions, bdays etc. It is kind of special for me because I made Milk Kheer/Paal Payasam as the first dessert for Sanvi for her first birthday party. She loved it so much. Generally, when you have guest at home, Milk Kheer is one of the easy recipes to make. When you are planning to make many recipes for your guest, you can add this recipe in your list. You do not have to strain yourself so much to make this recipe. Also, Milk Kheer makes your stomach full because of the rice and condensed milk. Here is the recipe of the drool-worthy Pal Payasam…


Preparation Time. 3 minutes
Cook Time. 15 minutes
Recipe Reference. Chef. Jacob
Recipe Cuisine. Indian
Recipe Category. Dessert
Serves. 4

Ingredients

Boiled Milk – 1 Cup
Basmathi Rice – 1/2 Cup
Cashews (Whole), Almonds (Badam), Raisins, and Pistachios – Little
Condensed Milk – 2 Tablespoons
Sugar – 1 Cup
Ghee – 4 Tablespoons
Saffron – 5 to 7 strands (Optional)
Note. The ingredients shown will vary with the original quantity.

Preparation

1. In a cooker, put 3 tablespoons Ghee, cashews(whole),  pistachios, Almonds (Badam), raisins, and basmathi rice. Fry basmathi rice for 2-3 minutes. Now, add milk and 2 to 2.5 cups of water.

Notes.
  • If you do not like to taste the whole cooked rice while eating payasam, then before adding rice to the cooker, you could dry grind the rice in the blender just for a second or two then add it to the cooker. You just have to break the rice. Do not grind the rice to a fine powder.
  • If you wish, you could add cardamom at this stage. If you are using saffron, avoid cardamom.
  • Basmathi rice gives a nice flavor. You can also use raw rice.
2. Also, add condensed milk and half cup of sugar. Close the cooker, put weight, and cook for 3 whistles.
Note.
  • You can add sugar according to your taste.
3. Wait till the pressure comes down and then add water (depending on the thickness you want), sugar, and Ghee. You can also add saffron strands at this stage. Keep it in low flame and boil for 5 more minutes.
Notes.
  • You can also mash up the rice with a ladle. If you like to eat the whole grained rice along with the payasam, then leave it as such.
  • The Kheer thickens with time so if you want it to be in loose consistency,  add more warm milk to it.
  • You can also add a pinch of salt to enhance the sweetness.
  • For Milk Kheer, milk should be more than the rice so use more milk and less rice.

Now, Pal Payasam / Milk Kheer is ready!!!
Serve. You can serve it chilled or warm.