by MilkioFoods | Oct 5, 2017 | Sweet Dish
Grass fed Ghee: Diwali Special Bottle Gourd Laddu Recipe
Delicious BOTTLE GOURD LADDU
Bottle Gourd Laddu With Milkio Ghee
A traditional sweet made with bottle gourd is prepared on festivals or eaten as a fruit diet on fasts. It is very easy to make, this fibrous and nut.
Ingredients
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Main Ingredient : Bottle Gourd
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1. Bottle gourd(peeled and grated) - 200gms or 1(1/2) cup
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2. Jaggery - 200gms/ Brown Sugar
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3. Dry coconut powder - 200gms
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4. Milkio Ghee – 4 tablespoons
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5. Cashew nut pieces - (10-15) piece
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6. Raisins - (10-15) piece.
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7. Salt - 1 pinch [optional]
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8. Cardamom powder - 1/2 spoons [teaspoons or 2 pinches.]
Instructions
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Heat Milkio ghee in a Frying Pan.
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Add grated bottle gourd use little bit water with that. Add cashew nuts, raisins and sauté it
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Fry it for 3-4 minutes. Turn the flame into medium.
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Mix jiggery/Brown Sugar and boil them for 20 minutes and add coconut powder, cardamom powder with that mixing.
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Add pinch of salt for taste. Keep it aside for cool.
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Now it’s ready to make laddus.
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Apply Milkio ghee to the hand and make round laddu.
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Delicious BOTTLE GOURD LADDU is now ready to serve.
4.29
https://milkio.co.nz/grass-fed-ghee-diwali-special/
Source : Suchi’s Kitchen
Read More : https://milkio.co.nz/recipes/
by MilkioFoods | Sep 25, 2017 | Sweet Dish
Instant Jalebi with Milkio pure ghee
Instant Jalebi or Rouded sweet with Milkio Ghee
Ingredients
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1. 1 cup plain flour (Maida)
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2. 1 tsp besan (Bengal gram flour)
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3. 1/2 tsp fresh yeast, crumbled
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4. 1 tbsp. melted Milkio ghee
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5. 1 tsp sugar
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6. 2 to 3 drops of lemon yellow food colouring for the sugar syrup
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7. 2 cups sugar
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8. A few saffron (kesar) strands
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9. 1/4 tsp lemon juice Milkio ghee for deep frying
Instructions
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Sieve the plain flour and gram flour together.
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Dissolve the yeast in 1 tablespoon of water.
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Mix the flour mixture, yeast solution, Milkio ghee, sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure that no lumps remain.
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Keep aside for 10 minutes till the yeast ferments.
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Dissolve the sugar in 1 cup of water and simmer for 5 minutes till the syrup is of 1 string consistency.
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Add the saffron and lemon juice and mix. Remove from the fire and keep aside.
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Heat the Milkio Ghee in a broad saucepan (the ghee should be approximately 25 mm. (1") deep).
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Fill the jalebi batter into a piping bag with a single whole nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.
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Press out round whirls of the batter into the hot Milkio ghee working closely from outside to the centre of the whirl Deep fry the jalebis till golden brown and transfer into the warm sugar syrup.
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Drain immediately and serve hot. Do not allow the jalebi batter to over ferment.
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Fry the jalebi's immediately once the batter has rested for 10 minutes.
4.29
https://milkio.co.nz/instant-jalebi-rouded-sweet-milkio-ghee/
Source : Suchi’s Kitchen
by MilkioFoods | Sep 21, 2017 | Sweet Dish
Navaratri Special Gulab Jamun with Milkio Ghee:
Ingredients
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1. 3 cups sugar
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2. 6 cups water
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3. 1 tbsp. cardamom powder
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4. 2 tbsps. Rose water
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5. 3 cups powdered milk
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6. 1 and a 1/2 cups all-purpose flour
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7. 1 and a 1/2 tsp baking powder,
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8. 1 cup heavy cream,
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9. 1 cup Milkio ghee for deep frying
Instructions
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Mix the water and sugar in a deep pan and boil till all the sugar is dissolved.
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Turn off the flame and add the cardamom powder and rose water. Mix well and keep aside. Mix the powdered milk, all-purpose flour and baking powder well.
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Add a little of the thickened cream at a time to them and mold to make a dough that is medium soft but not sticky. Kept the rest of the cream aside.
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Just add a little at a time until you reach the consistency of dough you are after.
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The success of this dessert depends almost entirely on how well you mold the dough.
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Once the dough is ready, divide it into walnut sized balls and roll between slightly greased palms till smooth. Any cracks will show up even more lately and could lead to the 'milk balls' cracking as they are being fried... not desirable! Take all the time you need over this step to get it right.
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While making the balls, heat the Milkio ghee for deep frying in a wide pan on a low to medium flame. Fry the dumplings, stirring often to brown on all sides.
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Do not cook on very high heat as the dumplings will burn on the outside and remain raw inside!
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When cooked, drain (with a slotted spoon), remove the dumplings from the Milkio ghee and transfer it immediately into the sugar syrup.
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Repeat above steps until all the dumplings are cooked and added to the syrup.
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Allow the dumplings to soak in the syrup for at least 2 hours before serving.
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At this point they can either be removed from the syrup and served or served with the syrup.
4.29
https://milkio.co.nz/gulab-jamun-milkio-ghee/
Source : Suchi’s Kitchen
by MilkioFoods | Aug 22, 2017 | Sweet Dish
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.
Ingredients
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Rice flour: 250 gm
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Water: 500 ml
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Sugar: 100 gm
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Strawberry pulp: 100 ml
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Ghee: 25 gm
Instructions
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- In a heavy bottom pan, add ghee, strawberry pulp, sugar, and boil with water.
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- Then add rice flour, and mix it well to ensure that no lumps are formed.
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- Use the batter to make dumplings. Steam them in a steamer.
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- Assemble and serve.
4.29
https://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
