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Preparation Time : 5 minutes
Cooking Time : 20 minutes
To Serve 8
Ingredients
Milkmaid : 1 tin
Rice : 1 cup
Ghee : 1/2 cup (1 cup = 150 ml)
Water : 4 cups (1 cup = 150 ml)
Orange colour : 1/2 tsp (1 tsp = 5 ml)
Keasr : 1/2 tsp, powdered
Cashewnuts : 10-12
Edible camphor : few grains
Method- Wash rice and put in a strainer to drain water. Soak Kesar in a little water.
- Heat Ghee in a heavy bottomed kadai and fry the wet rice till pinkish in colour.
- Add 4 cups Water, Kesar and bring to boil. Reduce flame and cook covered, till rice is well softened.
- Add Milkmaid and cook for another 2 to 3 minutes. Remove from fire. Add Colour and Camphor.
- Garnish with fried cashewnuts and serve hot or cold as desired.
Quick Tip
Amount of water needed for cooking rice depends upon the quality of rice and may varied slightly.
Preparation Time : 10-15 minutes
Cooking Time : 30 minutes
To Serve 8
Ingredients
For Jamuns :
Paneer : 100 gm
Maida : 7 heaped tsp
Baking powder : 1/2 tsp
Oil for frying
For Syrup :
Sugar : 1/2 cup
Water 1/2 cup
For Malai :
Milkmaid : 1/2 tin
Milk : 2 cups (1 cup = 150 ml)
Maida : 1 heaped tsp
Elaichi : 2, powdered
Silver leaf : 1
Method
Sugar Syrup- Heat sugar and water together to boil. Keep aside.
Jamuns- Knead Paneer till it becomes soft and has no grain.
- Add Maida and baking powder. Knead and mix well.
- Heat oil in a kadai. Roll out Paneer mixture into balls.
- Deep fry Paneer balls on slow medium heat till golden brown.
- Cool the fried jamuns for 2 to 3 minutes. Then soak in syrup for 20 to 30 minutes.
Malai- Mix Milkmaid, Milk and Maida in a pan. Bring to boil stirring constantly. Cook for 2 to 3 minutes and remove from fire. Add Elaichi powder.
To Serve- Remove Jamuns from the syrup. Arrange in a serving bowl. Pour Malai over the Jamuns and top with Silver Leaf.
- Serve chilled.
Preparation Time : 5 minutes
Cooking Time : 10 minutes
To Serve 6-8
Ingredients
Milkmaid : 1/2 tin
Seviyan : 50 gm
Milk : 1/2 litre
Raisins : 2 tbsp
Nuts : 2 tbsp
Elaichi : 2, finely Powdered
Method- Bring milk to boil. Add Milkmaid, Seviyan and Elaichi.
- Cook for 2 to 3 minutes and top with raisins and nuts.
- Serve hot.
Quick Tip
If Seviyan is not roasted variety then, roast Seviyan lightly in 1 to 2 tsp (1 tsp = 5 ml) of ghee before adding milk.
Preparation Time : 15 minutes
No Cooking Time required
To Serve 8
Ingredients
Milkmaid : 1/2 tin
Curd : 1/2 kg
Paneer : 100 gm
Mango essence : 1 tsp (1 tsp = 5 ml)
Method- Put curd in a muslin cloth and allow to hang for 10 minutes. Press to make sure that excess water is removed.
- Mash Paneer till smooth and creamy. Blend with Milkmaid and mango essence. (Mixer may be used for a smooth product.)
- Fold in curd and chill til almost frozen.
Preparation Time : 10 minutes
No Cooking Time required
To Serve 6
Ingredients
Milkmaid : 1/2 tin
Mangoes : 3 (medium size)
Milk : 1 cup (1 cup = 150 ml)
Method- Peel mangoes and remove pulp.
- Mash the pulp well with hand or blend coarsely.
- Add Milkmaid and cold milk. Chill.
- Serve well chilled.
Quick Tip
In case mangoes are fibrous, pass amras trough a sieve before serving.
Preparation Time : 30-40 minutes
Cooking Time : 10-15 minutes
To Serve 8
Ingredients
Milkmaid : 1 tin
Milk : 3 cups (1 cup = 150 ml)
Rice : 100 gms
Elaichi : 2-3, powdered
Rose water : 1 tsp (1 tsp = 5 ml)
Rose petals : few
Method- Soak rice in water for 30 minutes to 1 hour. Drain water and grind to a fine paste.
- Add milk to paste and heat together, stirring constantly so that the mixture does not stick to the bottom. Bring to a boil. Cook for 5 to 7 minutes. Add Milkmaid and remove from fire.
- Add elaichi powder and rose water. Leave to cool and set in a refrigerator.
- Serve garnished with rose petals.
Preparation Time : 10-15 minutes
Cooking Time : 45-50 minutes
To Serve 10
Ingredients
Milkmaid : 1 tin
Milk : 5 cups (1 cup = 150 ml)
Carrots : 3/4 Kg
Sugar (to taste) : 1-2 tbsp
Ghee : 1 tbsp (1 tbsp = 10 ml)
Nuts/raisins : 50 gm (Optional)
Method- Grate carrots. Add to Milk and bring to boil. Cook on slow fire, stirring occasionally till milk dries up.
- Add Milkmaid and sugar. Cook on a slow fire till dry (about 25 to 30 minutes) stirring occasionally.
- Add ghee and cook for another 10 minutes.
- Garnish with nuts, raisins and serve hot.
Preparation Time : 5 minutes
Cooking Time : 20-25 minutes
To Serve 8
Ingredients
Milkmaid : 1 tin
Rice : 100 gm
Milk : 1 litre
Chopped nuts : as required
Elaichi powder : as required
Method- Wash rice and pressure cook in milk for 10 minutes (or cook on slow fire, till rice is soft).
- Add Milkmaid and cook for another 5 to 7 minutes, stiring constantly, until the kheer reaches the desired consistency.
- Remove from fire.
- Serve garnished with nuts/elaichi powder.
Quick Tip
If kheer is served chilled, keep it a liitle sweeter because cold kheer tastes less sweet than hot kheer.