Contest Alert: Let's Raise A Toast To Milk!!! | World Milk Day 2021

These are tasty Milk-Marble Delights done by my daughter Apoorva Vishwanath of age 11.
Since she loves chocolates, I thought of making these Milk-Marble Delights. She loved the idea and joined me!

Dish: Milk-Marble Chocolates

Ingredients :
Fresh milk cream (1 bowl)
Milk Powder(1 bowl)
Sugar(1 1/2 bowl)
Ghee (1 spoon)
Chocolate powder (1 spoon)

Preparation time : 5 minutes
Cooking time: 10-15 minutes
Serves: 3-4 people

Method:
1. Roast Milk Powder in pan with ghee until you get good aroma. Keep it aside.
2. Mix Sugar and Milk cream together and heat it.
3. After the sugar melts, add the roasted Milk powder to it.
4. Divide the mixture into two parts and add chocolate powder to one of it in another pan.
5. Keep stirring until both the mixtures thickens.
6. Shift both the mixtures to a plate for getting the marble essence!
7. Now all you have to do is cut it out into different shapes and sizes and your Milk-Marble Delights are ready to serve!

Recipe name : Beetroot Truffles

Preparation time : 10 minutes
Cooking time : 45 min
Serve : for 6 to 8 truffles

Milk is always a very good option for health, if it is used in combination with another healthy options and if the dish is delicious, then the fun of eating it also double.
So today I have made a delicious and sweet recipe by mixing milk with other healthy ingredients.

Ingredients,
1. 3/4 litre Milk
2. 1 beet root
3. 1/4 cup Sugar add (more if needed)
4. 1 tbsp Almond powder
5. 1 tbsp Milk powder
6. 1 tsp Butter scotch essence
7. 2 tbsp desi ghee

For Coating,
8. 1/2 cup Coconut powder
9. 1 cup white chocolate
10. 1 tbsp evaporated milk

For Garnish,
11. Few silver balls
12. Beet root powder

Method,
1. Grated the beet root add half of milk in a pan and keep over the low flame, cook till beet root completely cook, Now mashed this  nicely and make fine puree.
2. Now melt desi ghee in another pan, add beet root puree and stir,
3. Now add remaning milk and cook on low flame, Add sugar and stir till it's  getting thick of original quantity
4. Now add almond powder and stir
Finally add milk powder and butterscotch  essence and mix
5. When the mixture stared separated walls of pots, switch of flame and let it slightly cool
6. When it's  done make small and equal  size balls of mixture and keep in fridge to set
7. Now take white chocolate melt it with double method, when chocolate melt add evaporated milk in this and mix well and Keep in fridge to half set
8. When melted chocolate half set grease some ghee in palm, take a batch of chocolate mixture, spread over the palm, place a beet root balls over this and cover from all sides nicely
9. Spread the Coconut powder in a plate and coat the coated ball nicely with coconut powder and place some silver balls over this for decoration
10. Do same with all balls
11. Place the coated balls in a serving  plate, sprinkle some Beet root powder over it, Now Beetroot truffles are ready to serve

Caramel Custard Pudding 😋😋😋

To prepare caramel take granulated sugar in a saucepan and melt it on low heat on a cooktop. Once sugar starts melting stir lightly. You will see that the colour will start to change after some time. Wait for it to turn darker but do not let it burn.

When caramel is ready, pour it in ramekins or any bowl in which you want to make the creme caramel. (You can use steel bowl as well because we are going to steam it). Let it cool for few minutes until you make the custard.

To make custard, in a saucepan take cornflour, full-fat milk. Stir it well and let the cornflour dissolve.

Turn on the cooktop and put it on low/medium heat. Then start to stir the mixture, after some time add granulated sugar and vanilla essence. Keep on stirring the mixture on low/medium heat. You can see that the mixture starts thickening. Once mixture looks smooth remove from heat.

While the custard is still hot pour it in the prepared ramekins.
Meanwhile, prepare the steamer to steam the custard. In a saucepan, pour water, place a stand and cover it with a lid and heat until water comes to boil.

Cover the ramekins with aluminum foil. Place both the ramekins in the prepared steamer.
Cover and steam for 20 minutes. Keep checking on the water, it evaporates, so keep adding water.

After 20 minutes switch off the cooktop but let it sit for another 20 minutes. Cool it down completely and them refrigerate for 2 to 3 hrs.
Once creme caramel is set completely, take them out from refrigerator then use a knife to loosen the custard a bit from the sides then place it on a plate and demould them.

Milk Gokul Pie
(dudh gokul pithe)

ingredients: -

Milk: 1 liter
Coconut powder : 2 cups
Khoya milk : 150 grams
Sugar: 1.5 cups
Flour: 1/2 cup
Rice powder: 4 tablespoons
Ghee : Like quantity

Method: -

Mix coconut powder, khoya milk and 1 cup sugar on medium heat and twist it very well make a dough. Divide the mixture of coconut and sugar into small pieces and flatten.

Mix flour, rice powder well and make a medium thick mixture with the same amount of milk. Then heat enough ghee in a pan, dip one pie in the batter, leave it in the ghee and fry the pie until they turn brown.

Then in another pot, Boil the remaining milk and mix it with khoya milk and half a cup of sugar. Turn off the gas and put the fried pie in it, shake it a little and cover it for 10 minutes. The milk gokul pie was made.

It is a traditional bengali sweet.

Priyanka Sinha

Recipe Name:
Malai Bread
Ingredients:
Milk 1 ltrs
Sugar to taste
Bread 6 slices
Vanilla essence few drops(optional)
Yellow food color( optional)
For Garnishing:
Chopped Almonds
Method:
Heat milk on slow flame.
Reduce it to half.
Add sugar.
Cut the bread in circle with the help of cutter.
Place them on plate.
Pour the thickened milk over bread.
Garnish with almonds, rose petals.
Refrigerate for 1 hr.
Enjoy the goodness of milk with your family and friends.

Recipe Name: Curd Fudge
Ingredients
500 ml full fat milk
1/2 tsp curd for making curd
200 ml cream
150 grams milk powder
2 tbsp almonds ground
60 grams sugar
1/2 tsp crushed cardamom

Method
🖊 First of all take warm milk and add 1/2 tsp curd and mix well, cover and keep it overnight at warm place to make curd.
🖊 Sieve the curd through a fine cotton cloth and hang it for 4 hours and keep it into the fridge for 2-3 hrs.
🖊 Take one pan add butter, once melted add sugar and cook over low flame until it gets dissolved. Now add cream, at this point sugar will start to get caramelised, so continue to cook until sugar get completely dissolve.
🖊 Add milk powder and mix well and cook this will make mixture stiff. Once this get cooked it will start to leave sides. Add ground almonds and cook for 2-3 mins.
🖊 Now turn off the flame and cool this mixture completely. Add hung curd and give it a good mix. Take a tray lined with grease proof paper and set this mixture with the help of a wet knife and keep it into the freeze for an hour and let it set.
🖊 Take the tray out from the fridge and cut it into small squares or in to desired shape. We can also Sprinkle some chocolate sauce over them and enjoy with a cup of coffee. Curd Fudge is ready to eat. this is my favourite recipe which is very easy to make and my 4 yrs kiddo also love it to much.

Gur Sandesh

Ingredients:
1. Full cream milk - 1litre
2. Lemon to curdle the milk -1
3. Nolen gur - 6spoon
4. Ghee for greasing.
5. Pistachios and rose petals.

Method:
1. Take a heavy bottom pan. Pour the milk.
2. Boil the milk in medium high flame.
3. Squeeze the lemon juice into the milk. Let the milk curdle. Stir it slowly.
4. Take a muslin cloth, line up in a pan and pour the curdled milk on it.
5. Squeeze it by gathering together the four corners.
6. Wash lightly the curdled paneer along with the muslin cloth so that the sourness of lemon gets removed.
7. Hang it for 30 minutes so that all the water drains out.
8. Knead it nicely till the mixture becomes smooth.
9. Mix the paneer and nolen gur in low flame. Stir continuously until the whole mixture becomes thick and releases sides.
10. Transfer it to a plate and let it cool for few minutes.
11. Grease your hands with ghee. Then take small portions of the sandesh mixture and make small balls.
12. Design them by putting them into the mould.
13. Garnish them with pistachios and rose petals.

Oreo shake

MANGO MAWA BALLS
Recipe
Ingredients
1. Milk 1 litre
2. Mango ripe 3 medium size
3.bura 150 gm(powdered sugar)
4. Cardamom powder 1/2 tspf
5.pistachios for garnish
Method
In a heavy bottom pan take milk and boil it ,till it's get thick like Mawa
At another side cut mangoes and grind in mixer make purrie.
Add mango purie in Mawa cook for 15 min on medium flame.stirr continuesly, allow it to cool,add bura, cardamom powder and make balls
Garnish with pista.
Cool it in fridge .

Bread Rasmalai 😊😍

Ingredients :-

2 breads
500 ml milk
1/4 Cup Roohfja Sharbat
2 tablespoons dry fruit (pistachios, cashews, almonds)
1 cup coconut powder
1 tbsp Roohfja


Method :-

1.Firstly put milk in a pan and boil till the milk is reduced in half. Stir continuously Now add Roohfja Sharbat and cook on low flame till it become a thick ..Roohfja Rabdi is ready.

3. Now Put coconut powder in a pan and roast it lightly add roohfja Sharbat in it and mix well pink mixture is ready.

4. Now Take a Bread cut in half then spread coconut pink mixture sprinkle some dry fruit on it. Then roll it tightly. Stuffed Bread is ready..

4. Now in a plate, first of all, spread the Roohfja rabdi, keep the Stuffed Bread Roll on it, pour Roohfja Rabdi on Bread Roll. Garnish with Cherry and Pistachios .

5. Bread Rasmalai is ready.😊

how to prepare custard milk:
firstly, in a thick bottomed pan add milk.
stir occasionally and get the milk to boil.
meanwhile, in a bowl take 2 tbsp of custard powder. i have used vanilla flavour custard powder.
and add 3-4 tbsp of milk and mix well.
stir continuously, making sure there are no lumps formed in it.
once the milk has boiled, turn off the flame and pour the prepared custard mixture into it.
also add sugar. adjust the amount of sugar if looking for more sweeter fruit custard.
mix continuously, keeping the flame on low.
the milk changes colour to dark yellow.
furthermore, it thickens slightly. adjust the consistency by cooking for long time.
transfer to a small bowl and cool completely.
how to prepare fruit custard:
once the prepared custard milk has cooled completely, add chopped fruits of your choice.
add, green grapes, red grapes, banana, pomegranate seeds, mango and apple.
also add cardamom powder and mix gently.
cover and chill for 2 hours or more.
once the custard fruit salad has chilled, it turns more thick and creamy.
add whipped cream or ice cream if required.
finally, serve fruit custard chilled.
how to prepare custard milk:
firstly, in a thick bottomed pan add milk.
stir occasionally and get the milk to boil.
meanwhile, in a bowl take 2 tbsp of custard powder. i have used vanilla flavour custard powder.
and add 3-4 tbsp of milk and mix well.
stir continuously, making sure there are no lumps formed in it.
once the milk has boiled, turn off the flame and pour the prepared custard mixture into it.
also add sugar. adjust the amount of sugar if looking for more sweeter fruit custard.
mix continuously, keeping the flame on low.
the milk changes colour to dark yellow.
furthermore, it thickens slightly. adjust the consistency by cooking for long time.
transfer to a small bowl and cool completely.
how to prepare fruit custard:
once the prepared custard milk has cooled completely, add chopped fruits of your choice.
add, green grapes, red grapes, banana, pomegranate seeds, mango and apple.
also add cardamom powder and mix gently.
cover and chill for 2 hours or more.
once the custard fruit salad has chilled, it turns more thick and creamy.
add whipped cream or ice cream if required.
finally, serve fruit custard chilled.
how to prepare custard milk:
firstly, in a thick bottomed pan add milk.
stir occasionally and get the milk to boil.
meanwhile, in a bowl take 2 tbsp of custard powder. i have used vanilla flavour custard powder.
and add 3-4 tbsp of milk and mix well.
stir continuously, making sure there are no lumps formed in it.
once the milk has boiled, turn off the flame and pour the prepared custard mixture into it.
also add sugar. adjust the amount of sugar if looking for more sweeter fruit custard.
mix continuously, keeping the flame on low.
the milk changes colour to dark yellow.
furthermore, it thickens slightly. adjust the consistency by cooking for long time.
transfer to a small bowl and cool completely.
how to prepare fruit custard:
once the prepared custard milk has cooled completely, add chopped fruits of your choice.
add, green grapes, red grapes, banana, pomegranate seeds, mango and apple.
also add cardamom powder and mix gently.
cover and chill for 2 hours or more.
once the custard fruit salad has chilled, it turns more thick and creamy.
add whipped cream or ice cream if required.
finally, serve fruit custard chilled.
how to prepare custard milk:
firstly, in a thick bottomed pan add milk.
stir occasionally and get the milk to boil.
meanwhile, in a bowl take 2 tbsp of custard powder. i have used vanilla flavour custard powder.
and add 3-4 tbsp of milk and mix well.
stir continuously, making sure there are no lumps formed in it.
once the milk has boiled, turn off the flame and pour the prepared custard mixture into it.
also add sugar. adjust the amount of sugar if looking for more sweeter fruit custard.
mix continuously, keeping the flame on low.
the milk changes colour to dark yellow.
furthermore, it thickens slightly. adjust the consistency by cooking for long time.
transfer to a small bowl and cool completely.
how to prepare fruit custard:
once the prepared custard milk has cooled completely, add chopped fruits of your choice.
add, green grapes, red grapes, banana, pomegranate seeds, mango and apple.
also add cardamom powder and mix gently.
cover and chill for 2 hours or more.
once the custard fruit salad has chilled, it turns more thick and creamy.
add whipped cream or ice cream if required.
finally, serve fruit custard chilled.
how to prepare custard milk:
firstly, in a thick bottomed pan add milk.
stir occasionally and get the milk to boil.
meanwhile, in a bowl take 2 tbsp of custard powder. i have used vanilla flavour custard powder.
and add 3-4 tbsp of milk and mix well.
stir continuously, making sure there are no lumps formed in it.
once the milk has boiled, turn off the flame and pour the prepared custard mixture into it.
also add sugar. adjust the amount of sugar if looking for more sweeter fruit custard.
mix continuously, keeping the flame on low.
the milk changes colour to dark yellow.
furthermore, it thickens slightly. adjust the consistency by cooking for long time.
transfer to a small bowl and cool completely.
how to prepare fruit custard:
once the prepared custard milk has cooled completely, add chopped fruits of your choice.
add, green grapes, red grapes, banana, pomegranate seeds, mango and apple.
also add cardamom powder and mix gently.
cover and chill for 2 hours or more.
once the custard fruit salad has chilled, it turns more thick and creamy.
add whipped cream or ice cream if required.
finally, serve fruit custard chilled.
how to prepare custard milk:
firstly, in a thick bottomed pan add milk.
stir occasionally and get the milk to boil.
meanwhile, in a bowl take 2 tbsp of custard powder. i have used vanilla flavour custard powder.
and add 3-4 tbsp of milk and mix well.
stir continuously, making sure there are no lumps formed in it.
once the milk has boiled, turn off the flame and pour the prepared custard mixture into it.
also add sugar. adjust the amount of sugar if looking for more sweeter fruit custard.
mix continuously, keeping the flame on low.
the milk changes colour to dark yellow.
furthermore, it thickens slightly. adjust the consistency by cooking for long time.
transfer to a small bowl and cool completely.
how to prepare fruit custard:
once the prepared custard milk has cooled completely, add chopped fruits of your choice.
add, green grapes, red grapes, banana, pomegranate seeds, mango and apple.
also add cardamom powder and mix gently.
cover and chill for 2 hours or more.
once the custard fruit salad has chilled, it turns more thick and creamy.
add whipped cream or ice cream if required.
finally, serve fruit custard chilled.

My granny's special dish for pongal. We love to eat in our granny house. Yummy delicious taste. Jaggery pongal and sugar candy pongal.
jaggery pongal
Ingredients : rice, , moong dhal, water, Jaggery , milk, one cup, cashew nut, ghee, dry grapes,
Keep a cooker roast the rice and jaggery in a low flame. After it came to room temperature. Wash with water. Then put Jaggery two cup water into the another pan. Then after Jaggery dissolved .it has to come to thicker stage. Put a cooker put five table spoons ghee roast the cashew nuts, grapes then rice, moong dhal, then one cup coconut milk close with lid. Then put a whistle .three times whistle comes. Switch off the stove. Then mix a Jaggery slowly. You will have a delicious Jaggery pongal.
Sweet candy pongal
Ingredients : sweet candy, rice, milk half cup, Water. Keep a cooker wash the rice put some ghee in cooker then put a rice, coconut milk and water to boil the rice. Put whistle. Then five whistle has to come. After whistle come. Put sweet candy water in the rice mix it well. Till thicker we should do. Then sweet candy pongal ready. This is a traditional sweets from my grandma.
Rava sweet balls:
Rava ,sugar, milk each , one cup cashew nuts 4-5 , ghee ten spoons. Roast a rava, and keep it aside. Then put milk in a same pan. To boil. Then add sugar, slowly add rava in one hand and another hand keep a spoon to spin then the rava should not touch the pan still that put ghee to dry. Lastly put the rava in another plate. Put two spoons ghee to roast the cashew nuts. Ready to serve.
Milk vermicelli payasam:
Boil the milk, add vermicelli, after boiled for five minutes , and add half cup sugar, My granny's special dish for pongal. We love to eat in our granny house. Yummy delicious taste. Jaggery pongal and sugar candy pongal.
jaggery pongal
Ingredients : rice, , moong dhal, water, Jaggery , milk, one cup, cashew nut, ghee, dry grapes,
Keep a cooker roast the rice and jaggery in a low flame. After it came to room temperature. Wash with water. Then put Jaggery two cup water into the another pan. Then after Jaggery dissolved .it has to come to thicker stage. Put a cooker put five table spoons ghee roast the cashew nuts, grapes then rice, moong dhal, then one cup coconut milk close with lid. Then put a whistle .three times whistle comes. Switch off the stove. Then mix a Jaggery slowly. You will have a delicious Jaggery pongal.
Sweet candy pongal
Ingredients : sweet candy, rice, milk half cup, Water. Keep a cooker wash the rice put some ghee in cooker then put a rice, coconut milk and water to boil the rice. Put whistle. Then five whistle has to come. After whistle come. Put sweet candy water in the rice mix it well. Till thicker we should do. Then sweet candy pongal ready. This is a traditional sweets from my grandma.
Rava sweet balls:
Rava ,sugar, milk each , one cup cashew nuts 4-5 , ghee ten spoons. Roast a rava, and keep it aside. Then put milk in a same pan. To boil. Then add sugar, slowly add rava in one hand and another hand keep a spoon to spin then the rava should not touch the pan still that put ghee to dry. Lastly put the rava in another plate. Put two spoons ghee to roast the cashew nuts. Ready to serve. the cashew, dry grapes, ready to serve.

My granny's special dish for pongal. We love to eat in our granny house. Yummy delicious taste. Jaggery pongal and sugar candy pongal.
jaggery pongal
Ingredients : rice, , moong dhal, water, Jaggery , milk, one cup, cashew nut, ghee, dry grapes,
Keep a cooker roast the rice and jaggery in a low flame. After it came to room temperature. Wash with water. Then put Jaggery two cup water into the another pan. Then after Jaggery dissolved .it has to come to thicker stage. Put a cooker put five table spoons ghee roast the cashew nuts, grapes then rice, moong dhal, then one cup coconut milk close with lid. Then put a whistle .three times whistle comes. Switch off the stove. Then mix a Jaggery slowly. You will have a delicious Jaggery pongal.
Sweet candy pongal
Ingredients : sweet candy, rice, milk half cup, Water. Keep a cooker wash the rice put some ghee in cooker then put a rice, coconut milk and water to boil the rice. Put whistle. Then five whistle has to come. After whistle come. Put sweet candy water in the rice mix it well. Till thicker we should do. Then sweet candy pongal ready. This is a traditional sweets from my grandma.
Rava sweet balls:
Rava ,sugar, milk each , one cup cashew nuts 4-5 , ghee ten spoons. Roast a rava, and keep it aside. Then put milk in a same pan. To boil. Then add sugar, slowly add rava in one hand and another hand keep a spoon to spin then the rava should not touch the pan still that put ghee to dry. Lastly put the rava in another plate. Put two spoons ghee to roast the cashew nuts. Ready to serve.
Milk vermicelli payasam:
Boil the milk, add vermicelli, after boiled for five minutes , and add half cup sugar, My granny's special dish for pongal. We love to eat in our granny house. Yummy delicious taste. Jaggery pongal and sugar candy pongal.
jaggery pongal
Ingredients : rice, , moong dhal, water, Jaggery , milk, one cup, cashew nut, ghee, dry grapes,
Keep a cooker roast the rice and jaggery in a low flame. After it came to room temperature. Wash with water. Then put Jaggery two cup water into the another pan. Then after Jaggery dissolved .it has to come to thicker stage. Put a cooker put five table spoons ghee roast the cashew nuts, grapes then rice, moong dhal, then one cup coconut milk close with lid. Then put a whistle .three times whistle comes. Switch off the stove. Then mix a Jaggery slowly. You will have a delicious Jaggery pongal.
Sweet candy pongal
Ingredients : sweet candy, rice, milk half cup, Water. Keep a cooker wash the rice put some ghee in cooker then put a rice, coconut milk and water to boil the rice. Put whistle. Then five whistle has to come. After whistle come. Put sweet candy water in the rice mix it well. Till thicker we should do. Then sweet candy pongal ready. This is a traditional sweets from my grandma.
Rava sweet balls:
Rava ,sugar, milk each , one cup cashew nuts 4-5 , ghee ten spoons. Roast a rava, and keep it aside. Then put milk in a same pan. To boil. Then add sugar, slowly add rava in one hand and another hand keep a spoon to spin then the rava should not touch the pan still that put ghee to dry. Lastly put the rava in another plate. Put two spoons ghee to roast the cashew nuts. Ready to serve. the cashew, dry grapes, ready to serve.

Here I given twist to Gulab Jamun with Makhana & Seviya. It is a nice blend of all traditional culture of India. Makhane is full of calcium and best for teeth, bones and blood pressure. Beneficial for small to old age person. Must Try this dish upcoming festival ultimate tasty. I wish you like my fusion recipe.
Caption :- Fusion of Tradition
Fusion Gulabjamun Makhana Kheer / Fusion Traditional Kheer

Ingredients:- Gulab Jamun – 3 piece, Makhana / fox nuts – fried 1 bowl, vermicelli (seviya)– ½ small bowl, sugar – ½ small bowl, raisins – 15 gm, cashew nut – 15 gm, Almond – 15 gm, green cardamom powder – ¼ tea spoon, clarified butter – 1 tea spoon (deshee ghee),milk – 1 bowl
Method :-
1. Clean and cut the raisins, cashew nut & almond.
2. Take a kadhai & switch on the low gas flame add 1 tea spoon clarified butter and fry all dry fruits till golden brown then add vermicelli (Seviya) fry little golden brown (do not fry till dark brown because nature flavor will be removed).
3. Then pour milk, makhane and stir it well continuously after 3-4 min and sugar in it and again stir it.
4. After 2 minutes add gulab jamun, green cardamom powder and mix all kheer again & switch of the gas and serve all.
Importance of this Recipe :-
Makhane/ fox nut Rich in Calcium, potassium, less of sodium and it is beneficial for people suffering from high blood pressure. Makhana helps in maintaining the health of your teeth and bones. Makhane contain anti-bacterial properties and help you stay healthy.

samak ki kheer
Ingredients
1/3 cup samvat rice (sama ke chawal or barnyard millet) or 60 grams sama ke chawal
3 cups full fat milk or 750 ml full fat milk
12 to 15 cashews (kaju) - halved or chopped
1 tablespoon golden raisins (kishmish)
sugarfree as per taste
½ teaspoon green cardamom powder (choti elaichi powder) or 4 to 5 cardamoms - crushed in mortar-pestle
7 to 9 saffron strands (kesar)

Instructions
soaking sama ke chawal
Soak 1/3 cup barnyard millet or sama ke chawal in enough water for about an hour.
Later drain and keep aside.
making samvat rice kheer
In a thick bottomed saucepan/pan/kadai heat milk and bring to a gentle boil on a low to medium flame. Then add the sama ke chawal. Stir very well.
Cover the pan with its lid and on a low flame simmer the kheer mixture till the barnyard millet gets cooked.
Do stir at intervals. Do use a thick bottomed pan, so that the milk or the millet do not get scorched from the base.
These tiny grains take about 18 to 20 minutes to cook on a low flame.
Add sugarfree as per taste. required. Stir very well till the sugar dissolves.
Then add 1/2 tsp cardamom powder and 7 to 9 saffron strands. Saffron strands are optional and you can skip these if you do not have them. You can also add 1 tsp of rose water instead of saffron.
Lastly add chopped cashews and golden raisins.
Stir and simmer for a minute. Sama chawal kheer has a creamy consistency. Scrape off the dried milk solids from the pan and add it to the kheer.
Serve the vrat ke chawal ka kheer hot or warm garnished with some rose petals or saffron threads or chopped cashews. You can also serve this kheer chilled.

KESHRI PHIRNI

Ingredients:
Rice 100 gm (raw) MILK- 1 litre, Sugar 100 gm 1/2 strand saffron, Almond (chopped) 1 tbsp, ( for furnish) Salt a pinch.
Method:
Wash the rice then drain the water and air dry the soaked rice. Once the rice is dried then grind to coarse texture, Further soak the grounded rice in milk, take 200 ml milk from the 1 litre, keep the remaining 800 ml milk for making the phirni. Set a heavy bottom vessel on medium heat, add the remaining 800 ml full fat milk, stir and bring to a light simmer.
Once the milk is boiled, add saffron and then milk-soaked rice, make sure to stir while adding the rice, cook for 10 minutes on medium flame , Make sure to stir continuously .
Once the phirni starts to thicken lower the flame and stir continuously, cook until the rice grains are cooked.
Once the phirni is thickened, add the sugar accordingly, powder, stir and cook on medium low flame while stirring for another 5-7 minutes. The consistency of the phirni should be thick.Finish with a pinch of salt and stir well.
Transfer immediately in a sakora to set,
Set in the fridge for 3-4 hours then serve.

"I make Angoori Rasmalai.this is an Indian desert made with small balls of Chenna are cooked in sugar syrup. After soaked in thick creamy milk flavored with saffron and cardamom. Finally garnish with nuts. It is perfect and delicious desert you will want in any festival or special occasions. It is so juicy, soft, tinytiny, sweet and creamy balls as a desert."

Serve: 10 people
Time: 1hours
Ingrediants:

For angoori rasgulla :
1 litre full fat cow milk
1cup/150g sugar
1 tsp cornflour
2 tbsp lemon juice or vinegar
5 cup water

For Rabri :
1ltr full fat milk60 g sugar or as per tasteas required Some Chopped dry nuts (pistachios, Almonds, Cashews1 tsp ghee1 drop yellow food colour (optional)1 tsp cardamom powder10-15 saffron strandsAs needed Some rose petals for garnishing.

Method:
Rabri Process.....
Heat ghee in a pan and roast chopped nuts till aromatic.
Pour milk in a thick base deep vessel and set it to boil.
When the milk starts boiling then add kesar and start stirring it from the base in the vessel. Stir at regular intervals till the quanity of milk reduces to half its original quantity. Add yellow food colour stir and simmer then add nuts, sugar and cardamom to it and mix well. Now turn off the flame and keep the rabri aside to cool.

Chenna Preparation:
In a deep vessel pour 1 litre milk and set it to boil.
When it comes to boil turn off flame, stir it for 1 minutes,
pour in 2 table spoon of vinegar diluted in 2tbsp water.you can also use lemon juice instead of vinegar. Add this solution to milk (1tbsp at a time) and stir continuously, until milk get curdled.

Now spread a clean cotton cloth over a deep bowl and pour the curdled milk to separate the chhena from the liquid. Squeeze the cloth with hands nicely so that the extra liquid is drained out. (Washing the chhena with plain water will help in cooling down the chhena and completely remove the taste of vinegar from it.) Hang it for 1 hour..

Now take out the chhena and place it in a mixer jar add 1tsp cornflour and churn it in pulse mode till becomes smooth. Take this chhena dough into a plate and Roll small balls of the chhena (the size of the chhena balls should be little bigger than the size of the green peas). Then keep them aside on a plate.

Now boil 3.5 cup water in a deep vessel and add sugar. Keep the flame on high. When sugar begins to melt and bubbles comes take 1/2cup syrup in another bowl and keep it in freezer. Now add the chhena balls to the boiling sugar syrup one by one. Cover vessel with lid and let chhena balls cook in the chashini for 20 minutes over high flame. Add hot water if syrup becomes thick.

Then turn off the flame.
Remove the lid and you shall see that the chhena balls have doubled in their size. Now transfer this chhena balls into chilled syrup that we keep in refrigerator before.
Now first pour hot rabri in a bowl and then add the chhena balls to it.

Mix them with a spoon and garnish with chopped nuts and saffron strands. Keep it in refrigerator for 2-3 hour. Angoori Rasmalai is ready to be served.Enjoy this delicious dessert.....

Gulab jamun

Doodh ice cream. First take 1 liter milk and boil till half add dry fruits and cherry add khand. refrigerate till cool

Kya2 recipe send Kar sakte he plz reply

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#World MilkDay2021
#milk
#nutrition
#eatingwell
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Creamy Mango Custerd

2 cup Alphonse Mango Puyri
500 ml milk
1/2 chamch elachi powder
2 chamch Custerd powder
2 chamch thanda milk
2 chamch hot milk
10 se 15 kesar dhage
2 chamch cream
1/2 katori Chini
2 chamch mix dry fruit ke tukde
For Decoration
Pista sliced
Mango ke tukde
Tuti fruiti
Cheri
Pomegranate

Method

Sabse pahele garam doodh lijye or usme kesar ko bhigo keside par rakhiye. Ab thanda doodh lijye or usme Custerd powder mil Kar Bina lumps Ka misran Bana ke side par rakhiye.
Ab doodh ko garam Karne rakhe . Doodh garma ho Jaye tab usme Chini milakar fir SE isko ubale . Ab jab thoda cum ho Jaye tab usme crema elachi powder or dry fruit ke tukde or kesar Mila Kar 2 minit fir SE uabliye. Ab is ublte doodh me Jo Custerd ko doodh me milakar Jo misran taiyar Kiya tha vo add kijye. Par ha ab doodh ko ek second ke liye BHI aise hi ublane Nahi dena he sath me continue chamch hilate rahena he Varna niche chipak Jayega . Ab is misran ko 5 se 7 minit tak ubliye . 5 se 7 minit me ye misran thik ho Jayega tb isko gas par se niche utar lijye . Or 2 se 3 minit baad isme mango puyri milaye or thodi der aise hi chamch hilate rahiye.fir isko room temperature par ane De. Ab jab ye Custerd room temperature par aa Jaye tab isme ek baar hand mixar ki sahayta se ek bar Chern Kar lijye.ab is misran ko freeze me thanda hone ke liye rakhe . 3 se 4 ghante baad isko jis bowl me serve Karna he usme Nikal lijye. Or fir SE is bowl ko freeze me 1/2 ghanta thanda Karne ke liye rakhe . Fir 1/2 ghante baad isko pomegranate, pista sliced, Cheri ,. Tutifruti, mango pi's SE saja ke thanda thanda serve kare . To taiyar he garmime thand thanda cool cool or fruits ke raja aam (Mango) se Bana cremay mango Custerd.

Recipe Name- Sweet oats recipe Chop all the dry fruits, keep all the ingredients ready for the recipe.

Heat 1 tablespoon of ghee in a thick bottomed pan.

Add ½ cup oats.

Stir well and saute for 2 to 3 mins on low flame.

Then add 3 cups of milk. Add 1/3 cup sugar. Mix well.

Simmer the kheer for 2 to 3 minutes on a low flame, till the oats soften.

Add chopped dry fruits,

Simmer for 2 minutes more and switch off the flame. 
Serve warm or chilled as a breakfast or dessert post meals

Recipe Name- Sweet oats kheer Chop all the dry fruits, keep all the ingredients ready for the recipe.

Heat 1 tablespoon of ghee in a thick bottomed pan.

Add ½ cup oats.

Stir well and saute for 2 to 3 mins on low flame.

Then add 3 cups of milk. Add 1/3 cup sugar. Mix well.

Simmer the kheer for 2 to 3 minutes on a low flame, till the oats soften.

Add chopped dry fruits,

Simmer for 2 minutes more and switch off the flame. 
Serve warm or chilled as a breakfast or dessert post meals

Recipe name_Mango rosalai Ingredients_mangobpulp 1bowl,milk 500 ml,chana250gm,milk powder 5teaspoon,sugar5teaspoon,Elachi powder 1teaspoon preparstion_chana mix with 2spoon mango pulp,elachi powder,1spoon sugar mix well and make ball then milkbowl,and mix sugar, milkpowder then put into ball and mix mango pulp then served

Recipe Name :- APPLE FIRNI

Ingredients :- Milk 500ml, Rice flour 3-4 tablespoon, Apple (paste)100 gm , Khoya Kheer 25 gms, Sugar 4- 6 teaspoon, Green Cardamom 2-3 piece. Ghee.

Process :- At first take a kadai, keep it on flame , pour some ghee and hot it then pour the apple paste and stir it gently.
Now add milk and stir it on slow flame for some time, add the rice flour and stirring the mixture continuously . When the mixture will be half thick then add khoya kheer, sugar and green cardamom and stir it until the mixture will be thick . Now pour the mixture in to the clay pot of Firni and cool it up to the room temperature and ready to serve APPLE FIRNI.

icecream

My Favorite Milk based preparation is Fruit Custard. Here we can have the goodness of Both Milk and Fruits.Here is my recipe of Fruit Custard :

Fruit Custard Recepie:

1.Wash the Fruits and Chop it to small cube size.
2.Add 2 Cup of milk in a pan and bring it to boil.
3.Add 2 tsp of Custard powder in 1/4 cup of milk and mix well to avoid lumps.
4.Add the custard mixture to the boiled milk,Stir well and Add 1/2 Cup of Sugar and Keep Stirring.
5.Once it starts thickening , Turn Off the Flame and Transfer it to a bowl.
6.Now Add the Chopped Fruits on it and refrigerate for 2 hrs.
7.Serve it chill in this Summer.

It is Easy,Tasty and Healthy. Hope you like it.

Continuation of my previous post where I shared recipe for MALAI BURFI / KALAKAND Now I am sharing the 2nd recipe OF MILK CAKE. This has almost the same procedure ingredients. - 1 Litre full fat milk - 1/2 cup sugar - Diluted lemon juice - 1 tablespoon pure ghee PREPARATION Pour the entire milk in a heavy bottomed wide mouthed pan. Avoid using a steel pan here as milk might stick to the bottom and get burnt. Keep cooking the milk on a high flame while stirring continuously till it reduces to half. Add few drops of diluted lemon juice till the milk just cuddles a bit and gets a granular texture. it should not become paneer totally I.e. the water should not separate. keep stirring for some time and then add the ghee little by little. Keep stirring and add sugar. Cook till the mixture begins to leave the sides of the pan. It should not harden too much others it will get chewy. Remove it in a bowl greased with ghee. Allow to set for 4-5 hours. Then overturn the bowl and remove in a plate. It will look like a cake. Garnish with dry fruits and cut into desired shapes. Tips 1. To get a perfect brown colour, I formalize the sugar a little before adding to the mixture. 2. This recipe is a bit tricky and will rarely come out perfect in the 1st attempt. However with practice you and actually preparing it, you will learn a lot of things about getting it right. The granular texture needed, the consistency required before switching off the gas etc will come by practice. RECIPE 1 of MALAI BURFI is comparatively easier and quicker. comes out perfect in one go Both the recipes need a good amount of patience.

Sharing 2 recipes here using MILK as main ingredient. Sugar and ghee are only for taste and dry fruits for garnishing. Both these sweets can be eaten during fasts. 1. MALAI BURFI / KALAKAND 2. MILK CAKE RECIPE 1 (MALAI BURFI/ KALAKAND) INGREDIENTS - 1 Litre full fat milk - . 1/2 (half) or 3/4 cup sugar ( as per taste ) - few sliced pistachios and almonds for garnishing - cardamom powder for flavour - Juice of half lemon diluted with 3-4 spoons water Divide the milk into 2 equal parts of half litre each. Make paneer /chena of 1 part. For this you can either uses diluted lemon juice or 1 or 2 teaspoon of curd. When the milk is boiling add one of these to the milk slowly till it cuddles and what separates from water. .Strain it with a strainer and wash thoroughly with plain water, to get rid of the sour taste of lemon or curd . keep it aside to allow all water to drain out. You will have nice fresh crumbled paneer ready. Mash it a little with your hands so that the granules are of an even texture. Now take the other half litre milk and boil it well in a thick bottom pan with a wide mouth. Keep boiling on medium flame and stir continuously till the quantity of milk reduces to half. Add sugar and keep stirring till the mixture thickens a little but has slight liquid too. At this stage add the crumbled paneer to the mixture. Cook again for few minutes on slow flame. Switch off the gas when the mixture is still a bit watery consistency. Dont dry it up too much as the barfi might become hard if over cooked. Transfer the mixture to a greased container . Use pure ghee for greasing. Garnish with sliced pistachios and almonds. Allow to cool down for 5-6 hours so it sets well. MALAI BURFI is ready to be served now

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My Milk dessert Name is " Chenapoda/Milk Cake
Ingredients:
• 500 grams Paneer (Homemade Cottage Cheese)
• 4 tablespoons Sugar, powdered
• 1-1/2 tablespoons Ghee
• Milk Made 400g Tin
• 2 tablespoons Sooji (Semolina/ Rava)
• 1/2 teaspoon Cardamom Powder (Elaichi)
• Cashew nuts, few broken
. Raisins as required
Take fresh paneer or home made chenna and mix and mash it well with your hands. Add powder sugar and cardamom powder and mix all together nicely till you see even crumbles. Add sooji/ rawa, ghee and milk made and mix properly till everything incorporates well. In a seperate pan fry the broken pieces of cashews and few raisins and add it to the chenna mix and mix it well with a spoon.
In a baking pan or a tin. Add 1 tbsp of ghee and spread all over in the base. Add sugar and hold the pan or baking tray firmly on the gas top and heat the pan base till the sugar starts to caramelize. Turn off the gas and transfer the chenna mix over the caramelized sugar evenly. Tap the pan to settle the mix well and bake the chenna in a pre heated oven at 180 degree C for 40-45 mins or till the tooth pick inserted comes out clean. Take out the baked chenna poda and cool it on a wire wrack for 2 hrs approx. Hold the pan up side down on a serving tray and remove the chenna poda carefully.

Milk NutriGro Shots:- Ingredients:-
1)Nutri Gro Complan
2)3 Glass Milk
3) 200 Grams White chocolate
4)Chocolate essence
5)Rose petals
6)Chopped nuts (Pistachios, Almonds, Cashew nuts, raisins and Dry fig)
Recipe:-
1) Take 200gms white chocolate melt in microwave or on double boiler and add some milk into it (We can only take milk also)
2)Add few drops of vanilla/Rose essence and 3spoons of nutri gro complan mix well
3)Take any moulding trey.
spread rose petals and all chopped nuts
4)Pour mixture into mould
5)Pat a bit and keep in freezer for 20min
6)Demould after 20minutes
NutriGro Complan shots are ready to serve Chilled shots

complan NutriGro Shots:- Ingredients:-
1)Nutri Gro Complan
2)Half Glass Milk
3) 200 Grams White chocolate
4)Chocolate essence
5)Rose petals
6)Chopped nuts (Pistachios, Almonds, Cashew nuts, raisins and Dry fig)
Recipe:-
1) Take 200gms white chocolate melt in microwave or on double boiler and add some milk into it (We can only take milk also)
2)Add few drops of vanilla/Rose essence and 3spoons of nutri gro complan mix well
3)Take any moulding trey.
spread rose petals and all chopped nuts
4)Pour mixture into mould
5)Pat a bit and keep in freezer for 20min
6)Demould after 20minutes
NutriGro Complan shots are ready to serve

Milk NutriGro Shots:- Ingredients:-
1)Nutri Gro Complan
2)3Glass Milk
3) 200 Grams White chocolate
4)Chocolate essence
5)Rose petals
6)Chopped nuts (Pistachios, Almonds, Cashew nuts, raisins and Dry fig)
Recipe:-
1) Take 200gms white chocolate melt in microwave or on double boiler and add some milk into it (We can only take milk also)
2)Add few drops of vanilla/Rose essence and 3spoons of nutri gro complan mix well
3)Take any moulding trey.
spread rose petals and all chopped nuts
4)Pour mixture into mould
5)Pat a bit and keep in freezer for 20min
6)Demould after 20minutes
NutriGro Complan shots are ready to serve

Sweet Rose & fruits made with milk.

Sweet Rose & fruits.

Rasmalai made with milk

Kheer made with milk

MILK & PAAN KULFI
Ingredients--
Milk - 3 cup, 3paan leaves, 1/2 cup sugar, 1 spoon gulkand, half spoon green cardamom, 2 meetha paan
Method--
Boil the milk on slow flame, when it reduces to one third of it's volume remove from heat.
Add sugar, crushed fennel seeds and mix well, then add gulkand and cardamom powder to this and stir gently.
Take the paan leaves and wash properly,pour the hot kulfi mixture over them as you put them in a strainer, break the meetha paan and let this too pass through the strainer into the mix,
Fill the mixture into kulfi cones and seel the lid.
Keep the cones in the deep freeze for 7-8 hours.
Remove from the mould before serving the paan kulfi and serve with some paan masala.

Dryfruit milk receipe-first take 1 litre milk boil half add dry fruits and cherry add khand refrigerate it 4 hour . Your yummy icecream ready to eat.

Recipe- Apple Kheer
Ingredients -
1.Apple-2 Big Size Peeled Apple
2. Sugar -1 Table Spoon
3.Milk-2 Cups
4. Condensed Milk (Milkmaid)- 2 Table Spoon
5. Milk Powder -2 Tea Spoon
6.Cherry- As required
7.Chopped Almonds -2 Table Spoon
8.Ghee-1 Table Spoon

Method-
1.Grate the Apple in Grater.
2.Heat the grated apple in Ghee and dry the water.
3. Boil the milk and add milk powder and sugar to make the milk more denser.
4. Add grated apple in the milk and milk maid and boil it.
5. Prepare the Apple Kheer.
6.Garnish the Apple Kheer with Pieces of Apple, Cherry and Chopped Almonds.

MILKY FRUITS PUDDING

Take 2cup of milk add half Cup of sugar,1spoon agar agar powder and mix it well.
Turn the flame on, keep steering it so it won't stick to the bottom.Turn the flame off and let it cool down to lukewarm.
Now add fruits.
Now take a pudding mold and greased inside pour the mixture inside fill it evenly.
Let it cool down for 2 hours.
Now just push a little at the edge of the mold, release the pudding from the mold, place a plate on the top of it.
Now my MILKY FRUITS pudding ready to serve.

#Carrotmalairoll
Ingredients for carrot roll
Carrot 1/2 milk 1 glass
Malai 1/2 cup
Sugar 1big sp
Chopped dry fruits 2tsp
Ghee 1¹/² tsp

Ingredients for rabdi..
1 kg milk
1 big sp sugar
Kesar a pinch
Chopped dry fruits 2tsp
Rose water 2 drops..
Method..
Milk ko almost half hone tak cook kare..
Then kesar , sugar , dry fruits n rose water dalker slow flame per 10 mins cook kare..
Its done..

Then carrot ko chil kar grate karle..
Then boil karle..
Then kadai main carrot , malai n milk dalker slow flame per cook kare..
Then jab carrot almost milk observe kare..
Then sugar n dry fruits dalker
Dry hone tak cook kare..
Then thanda hone per carrot ke rolls bana le.

Then plate per rabdi dale..
Carrot rolls rakhe..
Then rolls ke uper rabdi ki malai rakhe..
Dry fruits se garnish kare..
N serve chilled

#Carrotmalairoll

Ingredients for carrot roll
Carrot 1/2 milk 1 glass
Malai 1/2 cup
Sugar 1big sp
Chopped dry fruits 2tsp
Ghee 1¹/² tsp

Ingredients for rabdi..
1 kg milk
1 big sp sugar
Kesar a pinch
Chopped dry fruits 2tsp
Rose water 2 drops..
Method..
Milk ko almost half hone tak cook kare..
Then kesar , sugar , dry fruits n rose water dalker slow flame per 10 mins cook kare..
Its done..

Then carrot ko chil kar grate karle..
Then boil karle..
Then kadai main carrot , malai n milk dalker slow flame per cook kare..
Then jab carrot almost milk observe kare..
Then sugar n dry fruits dalker
Dry hone tak cook kare..
Then thanda hone per carrot ke rolls bana le.

Then plate per rabdi dale..
Carrot rolls rakhe..
Then rolls ke uper rabdi ki malai rakhe..
Dry fruits se garnish kare , then serve chilled

Mango pudding
Ingredients
Mango pulp half cup
Sweet condensed milk three fourth cup
Milk 2 cups
Sugar 4 tbsp
Vanila essance 1half TSP
China grass 10gm.
Method
Soak China grass in 1 cup hot water for 5 min
Heat milk,add sugar.stir it till dissolves,then add sweet condensed milk.stir it 2 min.
At the same time melt the soaked China grass over boiling water without any lumps on another flame.add this to the milk mix.
Stir it well.remove from heat.add mango pulp n mix it well.then add vanila essance.stir it well.pour it into a pudding mould.
Cool it n refrigerate it 20 min. Unmould it n decorate it with mango pieces

INGREDIENTS OF VERMICELLI PAYASAM
100 grams roasted vermicelli
500 mililitre milk
1 teaspoon ghee
200 grams sugar
25 grams cashews
1 teaspoon powdered green cardamom
25 grams Raisins
HOW TO MAKE VERMICELLI PAYASAM
Step 1 / 3 Roast The Cashews & Raisins
Vermicelli Payasam is a delicious sweet delight, which can be prepared in just a few minutes by following some simple steps given below. Take a pan and heat it on medium flame, then add ghee and saute cashew nuts and raisins. Mix it till it turns golden brown.

Step 2 / 3 Roast The Vermicelli & Add Other Ingredients
Then add vermicelli and saute for it for 2 minutes. Now, add milk, sugar and cardamom powder. Allow it to cook till consistency becomes thick, if you want to make it creamier use full cream milk to prepare this dish, full cream milk is much more creamy as compared to double pasteurized milk.
milk
Step 3 / 3 Let The Milk Thicken Before Serving Vermicelli
Stir well, until it turns thick and creamy and Vermicelli Payasam is ready to serve. Plating a dish is as important as making it. So use a beautiful serving bowl and pour the payasam on it and top it with some nuts and raisins.

world milk dayHealthy Bread Toast Breakfast
Bread two slices into 8 pieces
Milk half a cup,
Sugar 2 tbsp
Egg - 2
Mix together with whisk
Then keep a tava,
Then put the bread slices dipped into the egg batter .
Then ready to serve #milkday
#parentcircle #worldmilkday2021 #parentcircle4u

Milk Fudge - Ingredients
1 tin Condensed milk, 150 ml Milk
450 gms Granulated white sugar
110 gms Butter, 1 tsp Vanillas Essence
2-3 pinch Salt. Method - Add all ingredients in a non-stick vessel. Keep the vessel on medium flame. Mix well and allow the butter to melt. After about 20 minutes the mixture will start reducing and thickening. After 25 minutes or so the mixture will start changing color and will start leaving the sides of the vessel. Put off the flame. Allow it to cool. While it’s cooling slightly in vessel itself, keep stirring the mixture a little faster till it gets thick. Once formed into a thick paste, place this mixture on a parchment paper. Roll to desired thickness. Allow it to cool and then cut it into equal sizes of cubes using a knife. Serve. Enjoy and store them in an airtight container.

Rasgulla

material :-

1 liter milk
1 tbsp lemon juice
1/2 tsp cornflour
1/2 tsp cardamom powder
2 cups sugar
5 cups water

Method :-

1. First, heat the milk in a heavy bottomed vessel.
After the milk starts boiling, switch off the gas. When the milk cools down a bit, add lemon juice little by little and stir it with a big spoon.

2. When the milk curdle completely. filter it in a clean cloth, pour cold water from above. Due to this, the taste of lemon will not come in the rasgullas.

3.. Now tie the cloth and hang it for 1 hour or press it well, so that all excess water comes out. Paneer for rasgullas is ready. The paneer should be completely dry, if water remains then the paneer will be soft.

4. After this take out the paneer in a plate and mash it well with a grater or hands and knead it like a dough.

5. Then after mixing cornflour in paneer, mash it for 4 to 5 minutes and knead it like a smooth dough. In this way prepare the mixture for making rasgulla.

6. Now take little part of the mixture in hands, give it a round shape and prepare small balls and keep them in a plate. When the balls are ready with all the ingredients, then cover them with a wet cloth.

7. To make syrup of rasgulla, put sugar and water, cardamom powder in a pan and keep it on the gas to heat.
After the syrup comes to a boil, put the prepared rasgulla kept in the plate one by one. And cover the bhagona with a plate.

8. After 5 minutes, turn the rasgulla with a spoon with light hands. Now cook rasgulla and sugar syrup on high flame for 15 to 20 minutes. After sometime the syrup will start thickening, so keep adding hot water little by little with a big spoon. Keep in mind that the syrup should always be boiling.

9 After cooking, the rasgullas will swell up to double, then turn off the gas. Let the rasgulla cool in the same syrup for 2 hours.

10. Delicious rasgulla is ready. Serve after cooling in the fridge.

I have made sewai with milk and sugar. My son is very fond of it. First i took half cup raw sewai and fried it in cooking oil till sewai changed it color to reddish brown. Turn off the flame and keep aside for cool. After that boil half kg milk in deep pan and put sugar as per taste. I gave some dry fruits in it. After boiling one minute put the fried sewai in it and stir it. Cover the pan and let the milk and sewai boil for ten minutes. After ten minutes mux some elaichi powder in it and turn off the flame. After 15 minutes sewai is ready to serve

I am bengali and here our famous food with made by milk. Here my Recipe " Doodh Puli" ( Dudh Pithe in Bengali Language).

Ingredients: 100 gram Rice floor, 100 gram Sooji, milk 1.2 litre, milk latex ( Kheer) 100 gram, sugar 150 gram, Elaichi seed 6 pcs, 4 Bay leaves. Lite warm water, coconut crumbs 4 tsp.

First add Rice floor, sooji with lite warm water in a pan and mix it positively. Then close the pan with cover for half hours. Coconut crumbs, milk latex , low quantities sugar and water keep a frying pan and warm up it on gas oven with mix with use spoon for 5 minutes and ready mixed kheer.

Now your Ready floor divide with little little peace and make it round shape , press middle for make a hole and put there mixed kheer and close the hole and make it shape of Puli like the picture. One by one make it all .

Now the time for warm your milk drop all sugar and bay leaves in milk , after some time drop all puli's in milk , all Elaichi seed drop on milk, give the time 10 minutes for warm then close your oven.

Now ready your Milk made Delicious Pithe. serve it with small plates.

Recipe name: Rose flavoured Sago Ice-cream with Rabdi
Ingredients: Milk - 800 ml, overnight soaked sago - 1/2 cup, sugar - 1/2 cup + 2 tbsp, chopped dry fruits - 1/3 cup and rose syrup - 1 tsp
Method: Firstly boil 500 ml milk in a thick bottomed pan and add 1/2 cup of overnight soaked sago to it. Cook till sago becomes transparent and milk becomes creamy. Add dry fruits and sugar. Cool it and add rose syrup. Freeze it for 8-10 hrs to make ice cream.
In the meantime, prepare rabdi with 300 milk. Boil the milk and add dry fruits along with sugar. Cook it with often stirring till the volume reduces to1/3. Let it cool .
Once sago ice-cream is prepared. Serve it with cold rabdi..it really tastes good.

Recipe Name : Hemkanikar Payes
Ingredients : Milk 500 ml. Khoya 100 gm, Govindabhog Rice Flour 2-3 tsp,
Kaju Paste 3-4 tsp
Sugar 150 gm
Saffron 1 tsp
Process : Pour the milk into the pan .Add sugar and saffron and by boiling the milk will become thick and turn to kheer from milk.
Take a bowl keep the smashed khoya in the bowl add kaju paste, Govindabhog rice flour ,now by using milk to make a dow of khoya and to make small balls from this dow.
Now to float the small balls into the kheer and boiled some times and turn off the flame and cooling the Payes.
Sprinkle pinch of saffron over the recipe and it make "Hemkanikar Payes"

Milky Soya Kheer

Ingredients:-

1) Soyabean keema- 2 cup ( homemade keema)...
2) Full Fat Milk - 2 cups...
3) Butter -1+1/2 tablespoons...
4) Cardamom- 1 no...
5) Sugar - 1 cup + 2 tbsp
6) Salt- 1 pinch

Procedure:-

Heat the butter in a pan... Add cardamom than add Keema Soyabean fry it 2 mints...

Add milk and the milk will start to reduce and evaporate.

When the milk has 75% reduced, sugar to the mixture. Stir well and continue to simmer and cook on a low flame.

Do keep on stirring the kheer in between.

Simmer the kheer till all the milk is evaporated. Switch off the burner... Now Ready Milky Soya Kheer...

Name :: Anurag Dhayal

Name of the recipe ::- Kheer
Ingredients for making ::-- Milk, clean rice, sugar, almonds, raisins, cashews

Recipe Name :- Stuffed Semolina Rosomalai

Ingredients :- Semolina 100 gms., Carrot (greated) 1cup , Milk 750ml ,Milk Powder 2-3 teaspoon, Ghee 2-3 teaspoon, Nuts & Raisins (chopped) ,Green Cardamom (crushed) 1 teaspoon, Saffron 1pinch(with milk) , Sugar .

Process :- At first take a frying pan and pour the ghee . Add grated carrot in it ,fry it well .Then add milk powder, crushed green cardamom and sugar . Mix well and stuffing is ready, keep it in a side .
Now take a kadai and pour the milk ,add semolina .Stir it continuesly until mixture will transfer to a dow. Keep it in a side.
Take a kadai , pour the milk and reduce it.
Now make the small balls from the semolina & milk mixture dow and stuff carrot mixture in it.
Then stuffing small balls pour into the reducing milk , boil it 10 - 12 minutes .Add crushed green cardamom, sugar ,saffron (with milk) . Keep it 5 minutes on low flame . Now the Stuffed Semolina Rosomalai is ready to serve.

Mango with Milk (Aamras) It's very easy and delicious recipe just take ripe mango & remove the pulp add milk and sugar, mix it well Aamras is ready.

Hello ...Happy World milky day . Milk is called complete food. Milk has calcium, Vitamin D, proteins which is important for healthy bones and teeth . Using Milk as the main ingredients we have prepared Chikku milk peda

Chikku milk Peda
1 cup milk
Milk maid
1 cup chopped Chikku
Almond powder
Ghee
Cherry for decoration
Fry chopped Chikku in low flame using ghee till color changes .After 10 mins add 1 cup of milk and add nestle milk maid .Mix well .Add Almond powder . Stir adding ghee Mix well till it seperates from pan. Make shapes and decorate with cherry and almond . Now tasty Chikku Peda is ready .

My Recipe is "Rang Barse Barfi " : It is very easy to make and milk is the main ingredient in this recipe . Take 2 litres of milk and cook it for 1 hour on high flame till it thickens completely . Cool it off the thick mixture turns into khoya now add 1 cup powdered sugar in it and cherries in it give it a rectangular shape and cut it into pieces . this recipe is loved by everyone

Check the description for more details.