Ganesh Chaturthi celebrations with Milkio Ghee

Ganesh Chaturthi celebrations with Milkio Ghee

Two different types of modaks to add to your Ganesh Chaturthi celebrations

Food (read: modaks and ladoos) is synonymous with Ganesh Chaturthi. The Hindu festival is celebrated over a period of 10 days to honour Lord Ganesha’s birthday.

But if you’re away from home and missing the delectable desserts from your favourite sweet shop, or you just want to skip market-bought items and want to opt for fresh homemade desserts, you should bookmark these easy-to-make recipes.

The Executive Chef at Radisson Blu Atria Bengaluru, Kasiviswanathan’s secrets to making the perfect modak will leave an impression.

Sweet modak

Sweet modak

Ingredients

  • Rice flour: 250 gm
  • Water: 500 ml
  • Sugar: 100 gm
  • Strawberry pulp: 100 ml
  • Ghee: 25 gm

Instructions

  1. - In a heavy bottom pan, add ghee, strawberry pulp, sugar, and boil with water.
  2. - Then add rice flour, and mix it well to ensure that no lumps are formed.
  3. - Use the batter to make dumplings. Steam them in a steamer.
  4. - Assemble and serve.
http://milkio.co.nz/ganesh-chaturthi-celebrations-milkio-ghee/

Kara modak

Ingredients :

Rice flour: 100 gm
Water: 250 gm
Salt: 20 gm
Mustard seeds: 10 gm
Jeera seeds: 5 gm
Ghee: 25 ml
Green chilly: 10 gm
Curry leaves: 5 gm
Coriander: 5 gm
Ginger: 5 gm
Grated coconut: 10 gm

Method :
– In a heavy bottom pan, make a tempering with ghee, mustard seeds, jeera seeds, curry leaves, ginger, coriander leaves, and coconut.
– Sauté till it turns golden brown, then add water and bring to boil.
– Add in rice flour and mix thoroughly.
– Make dumplings from the batter.
– Steam it in a steamer for at least 10 minutes
– Assemble together and serve.

Source : economictimes

Celebrate Hariyali Teej 2017 with Milkio Ghee

Celebrate Hariyali Teej 2017 with Milkio Ghee

Hariyali Teej 2017

Here is a detailed recipe of how to make the popular traditional Rajasthani sweet, ghevar on the occasion of Hariyali Teej 2017.

Ghevar is a popular traditional Rajasthani dessert that is usually made on the occasion of Teej and Raksha Bandhan. The delicious sweet delicacy is made with all purpose flour soaked in sugar syrup. There are many varieties of ghevar such as plain ghevar, malai ghevar and mawa ghevar. Hariyali Teej is being celebrated today on July 26, 2017, on the occasion of Hariyali Teej, we share with you an easy-to-follow recipe of this traditional sweet. So if you cannot get these delicious sweets at your nearest sweet shops, you can easily make them at home.

Celebrate Hariyali Teej 2017 with Ghee

Category: Sweet Dish

Cuisine: SNACKS

Ingredients

  • 1 3/4 cup refined flour
  • 1 tablespoon cornflour
  • 1/4 cup melted ghee
  • 2 cups sugar
  • 1 tablespoon milk
  • Few drops of screw pine essence (kewra)
  • Soda bicarbonate as required
  • Use Milkio Ghee for deep frying
  • edible silver foil
  • 8 almonds

Instructions

  1. In a bowl mix refined flour, corn flour and melted Milkio ghee. To this add one cup of water while continuously whisking the mixture so that there are no lumps and all the ingredients blend well.
  2. Add two more cups of water gradually, while you whisk all the contents continuously. Make sure that the Milkio ghee and water do not separate and the batter’s consistency should not be watery. Now, keep the batter away.
  3. Take a non-stick pan and pour a cup of water and the sugar while stirring it continuously to dissolve the sugar completely.
  4. Add milk to the sugar syrup, this will help to clarify the sugar syrup. Collect whatever residue that rises to the surface with the help of a ladle and discard it.
  5. Cook till the syrup attains one-string consistency. Stir in few drops of the screw pine essence and remove the pan from the heat.
  6. Now, take a non-stick kadhai and pour in sufficient amount of ghee to deep fry the batter.
  7. Place a ghevar making mould into the kadhai so that three fourth of the height of the mould is immersed in the ghee.
  8. Take a bowl and add three ladlefuls of the ghevar batter and add a pinch of soda bicarbonate. Mix it well and when the milkio ghee is hot enough pour a ladleful of batter into the mould in a thin stream.
  9. Once you notice that the froth settles down, pour another ladle in a thin stream.
  10. Check once again and when the froth settles down, make a hole in the center of the ghevar with a wooden skewer and pour one more ladle of batter into the hole.
  11. Increase the heat while pouring some hot milkio ghee over the the mould. When the center of the ghevar looks firm and cooked, pull out the ghevar from the mould with the wooden skewer inserted in the center.
  12. Immerse the ghevar in sugar syrup for twenty minutes and the place it on a plate.
  13. Garnish with slivered almonds and the edible foil. Cool it and then serve. Here is a video to guide you.
http://milkio.co.nz/celebrate-hariyali-teej-2017-with-milkio-ghee/

 

 

You can serve the ghevar after it cools down with a dollop of rabri, or you can also serve it plain. Enjoy the deliciousness of this rich delicacy.

 

Source : india.com

Ghee Chocolate

Ghee Chocolate

Do you want life to become too easy when it comes to chocolate?

Mine is.

Let me convert you to my ways.

My blisffully deep, chocolate coated and soaked ways.

Your brain and mouth shall be ours and so much chocolate will take you into it that you’ll be licking through the cocoa’s melted bliss for hours. Then you’ll realize you never want to escape, and sink in, and be ours forever.

Chocolate drives me insane.

Okay so ghee chocolate. I was going to make a too easy coconut oil chocolate recipe. I just mix a 1:1 ratio of coconut oil and cocoa powder together and it is all my body wants for hours. I feel so synchoronized with it. My body understands it, and has even mapped it in my brain with a permanent spot. Oh yes. Your body maps the nutrients you give it like connections to life. It’s like when you search for someone in a room and find them. Your brain just has these maps of resources. Where’s Waldo but for food.

My most potent brain map connections are to meat, oils, fats and cocoa powder. To combine oil, or any fat, with cocoa, is just a mind symphony reaching through my brain. It connects. My taste explodes with the flavor it knows, and I’m in bliss.

Ghee chocolate was a spontaneous desire and it was so delicious and looked so beautiful I just had to share it with you. It has a more buttery taste than the coconut oil, but I really enjoy it. The taste is a bit more like browned crispy butter fondling chocolate. I love it. In fact, I’m about to go make some more. I might not even chill it.

Update:

I didn’t. It’s incredible both ways. Try it both soft and hard.

Source : mindliftingmouthgasms

Ghee Chocolate with Milkio Ghee

Prep Time: 45 minutes

Cook Time: 35 minutes

Total Time: 35 minutes

Category: Sweet Dish

Yield: 1

Serving Size: 1

Ghee Chocolate with Milkio Ghee

Ghee chocolate was a spontaneous desire and it was so delicious and looked so beautiful I just had to share it with you. It has a more buttery taste than the coconut oil, but I really enjoy it. The taste is a bit more like browned crispy butter fondling chocolate. I love it. In fact, I’m about to go make some more. I might not even chill it.

Ingredients

  • 1:1 Ratio of Milkio Ghee and Cocoa
  • Use cocoa. To make your own go to cherry forest.
  • This will taste bitter at first, but your mouth and taste buds will adjust through time. Have a bit of it and let it be bitter, then add in a bit of sweetener and decrease each day so you can get closer and closer to cocoa.

Instructions

  1. Mix together and refrigerate to desired consistency. I like mine about thirty minutes in between soft and hard.
  2. You can also use this as a glaze or pour it over ice cream. I just love it straight. It’s as good as a shot of Lagavulin, and I don’t type that lightly.
http://milkio.co.nz/ghee-chocolate/

Maakaroun-dessert

Maakaroun-dessert

Maakaroun

Maakaroun is one of the well-known Arabic desserts that are easy to prepare and inexpensive from the point of grocery shopping. The flavor of semolina, anise, and crushed mahlab adds excellent flavor in the preparation for making it irresistible.

Check out this amazing authentic recipe and try it in your kitchen!

Ingredients:

  • Fine semolina: 9 1/2 cups
  • Plain flour: 6 cups
  • Vegetable oil: 1/2 cup
  • Milkio’s ghee: 3/4 cup
  • Anise powder: 2 1/2 tablespoons
  • Crushed mahlab: 2 1/2 teaspoons
  • Water: 3 cups
  • Yeast: 1 1/2 tablespoons
  • Condensed milk: 1 can sweetened
  • Milkio’s Ghee for deep frying: 3 cups
  • Sugar syrup: 1 liter

Step-by-Step Instruction for cooking

Take a large bowl; mix all the ingredients together excluding water. Gradually add the water in the mix while kneading until you get firm dough. Add more water if needed. Leave the dough for 30 minutes to get it seasoned.

Now it’s time to prepare the syrup. Put the sugar and water in a small saucepan and place over medium heat. Stir until the entire portion of sugar gets dissolved. Keep on boiling the mix and then add lemon juice. Keep on stirring the syrup for next 10 minutes until the density of syrup thickens. Add the orange blossom water and rose water in it. Remove from heat and transfer it to a large bowl.

Now it’s turn to make the Maakroun.  You need to split the dough into small balls. Once the balls are made, you need to make each of the balls into a finger-like shape.

Press each finger piece on the surface of a decorated kitchen tool such as a cheese grater or a strainer to emboss a pattern on the dough. Roll down the dough and exert slight pressure on the doe against the kitchen tool so that the pattern gets inscribed on the dough… keep the dough rolled without closing the ends. Repeat the same action with the rest dough balls so that all dough balls comes in same shape and decoration.

Deep-fry the maakroun in Milkio’s Ghee until they become golden in color.

Drain ghee well and drop the fried balls in the sugar syrup bowl. Toss them in the syrup for at least 5-10 minutes before you serve.  You may serve this dessert warm or cold.