Baklava is a yummy dessert, which offers its users an excellent savory test of syrup and chiseled texture of pure honey. The sweet pastry like dessert is easy to prepare and it takes little time to cook this delicious sweet Arabian dish at your smart kitchen. Originally Baklava is an Arabia dessert recipe but it is famous in western and Central Asian countries as well.
Ingredients needed for making the dish: (suitable for making 24-25 pieces)
Frozen filo pastry sheets: 1 roll, properly thawed
Milkio’s Ghee, melted: 125g
Items needed for making of the filling
Pecan nuts: 300g, finely chopped
Almonds: 300g, finely ground
Sugar: ½ cup
Cinnamon: 1 teaspoon grounded
For the syrup
Water: 2 cups
Sugar: 1 ½ cups
Clove: 1 whole
Lemon Juice: ½ a lemon
Instructions for making the dish:
Preheat oven at 180 degree Celsius.
Now chop the nuts in a food processor.
Now you need to mix pecan nuts, almonds, sugar, and cinnamon in a bowl. Keep the mix aside.
You need to remove carefully the filo pastry roll from the plastic sleeve.
Now you need to use a pair of scissors or a sharp knife: you have to cut the sheets in half. If the sheets get drying, you need to cover the sheets with a damp towel.
Take a pastry brush: brush the bottom and all the sides of a rectangular pan with melted Milkio’s Ghee.
You have to start cooking by layering six sheets of filo: make sure that you have brushed each of the sides with melted Milkio’s Ghee.
Add ½ of the nut mixture in an even layer. Gently pat it down with a wooden spatula to make it flat.
Now continue the task of layering with another 6 sheets of filo.
Add the residual nut mixture in an even layer. Top with the rest filo sheets.
Before baking, make the top layer of filo flat and even, so that you can cut the pieces with better ease.
Bake the pastries for about 45 minutes or until the filo pastry gets rich golden color.
Making the syrup
Combine the water and sugar in a medium saucepan and mix well.
Add the clove in the mix and simmer the water sugar mix over a medium high heat for about 20 minutes.
Remove from the heat and discard the clove. Add half a lemon’s juice into the syrup. Allow the syrup to cool marginally.
Meanwhile the baklava baking will be done and they will be still in warm condition: now scoop the syrup carefully into the pan where baklavas are kept.
You may store Baklava in refrigerator as well as you may store them in room temperature.
Now enjoy the dessert with your friends and family: Milkio’s Ghee will add a special test with its pure quality in this UAE special dessert.
Banana Bread with Chocolate Glaze offers extremely satisfying depth of spicy-sweet flavors. It takes moderate time to prepare the batter and baking time is only one hour. Banana is full of vitamins and potassium and chocolate is known for its savory taste and feel-good mood promoting quality. A plate of Banana Bread with Chocolate Glaze – will offer you tasty moist banana bread smeared with choco glaze is a feast for both eye and sweet buds.
A food pair perhaps made in chef’s heaven! Ghee and chocolate are the two best feel-good foods that world is crazy about. If you are one of them or your family members are madly in love on ghee chocolate delicacies, you can try preparing a few of them to show your love for them.
Fortunately lots of recipes are available to pamper your culinary expertise. The addition of ghee makes the culinary delight a longer shelf-life too!
Pour all the prescribed ingredients into a food processor. Keep on Blending until all get mixed and evenly combined.
Place some plastic wrap or parchment paper in a loaf pan to cover the bottom and sides of the pan.
Pour the chocolate mixture into the loaf pan and cover with the plastic wrap (gently).
Press down or tilt to even out the thickness. I like mine about 1/2 inch thick. You can also spread the mixture onto some parchment paper on a cookie sheet or roasting pan and put the pan in the fridge. This avoids the plastic wrap and works just as well.
Place the loaf pan with the fudge into the freezer and let it set for about 20 min. Remove and slice into bite sized pieces.
I put these in a jar and store in the fridge. I like to store in the freezer for a cold chocolaty treat!
Milkio organic ghee is apt for cooking all types of sweets and desserts like Gulab Jamun: its high smoking point is the cause to call it a safe cooking oil.
Gulab jamun is a milk-solid-based sweet from the Indian subcontinent, and a type of mithai, popular in India, Nepal, Pakistan, the Maldives, and Bangladesh, as well as Myanmar.
For readers who have never heard of Gulab Jamun, it can be classified as a donut. Traditionally made with flour and powdered milk it was then fried and finally added to the sweet rose syrup. The South African Indian version differs in two respects, firstly the finger is similar in shape and secondly this recipe uses melted milk (Try my own Gulab Jamun with pure ghee recipe).
1. 3 cups sugar 2. 6 cups water 3. 1 tbsp. cardamom powder 4. 2 tbsps. Rose water 5. 3 cups powdered milk 6. 1 and a 1/2 cups all-purpose flour 7. 1 and a 1/2 tsp baking powder, 8. 1 cup heavy cream, 9. 1 cup Milkio cultured organic ghee for deep frying
Mix the water and sugar in a deep pan and boil till all the sugar is dissolved. 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.
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.
Just add a little at a time until you reach the consistency of dough you are after.
The success of this dessert depends almost entirely on how well you mold the dough. 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.
While making the balls, heat the Milkio grass fed ghee for deep frying in a wide pan on a low to medium flame. Fry the dumplings, stirring often to brown on all sides.
Do not cook on very high heat as the dumplings will burn on the outside and remain raw inside!
When cooked, drain (with a slotted spoon), remove the dumplings from the Milkio ghee and transfer it immediately into the sugar syrup.
Repeat above steps until all the dumplings are cooked and added to the syrup.
Allow the dumplings to soak in the syrup for at least 2 hours before serving.
At this point they can either be removed from the syrup and served or served with the syrup.
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.
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.
Saudi Sweet Dough Balls – Al Luqaimat with Milkio’s pure ghee
Luqaimat is a sweet dish which in UAE people usually have on the table when they break their fast along with dates and laban/milk During Holy Ramadan. It is tasty and easy to cook, and these are Arabian Crunchy Dumplings, which adults and kids equally like. Although Al Luqaimat is prepared at the time of Ramadan, it can be cooked anytime with little effort.
Take a small bowl and make a mix of yeast, sugar, and ½ cup of water,
Take another bowl, and combine there combine flour, corn flour, milk and a pinch of salt. Now add the yeast mixture with this combo mix and make it smooth with a beater. Ultimately it should look like bread crumb.
Now add water in sets and start gentle stirring the mix until it gets converted into a soft-dough. Cover and set aside for 1½ hours till the dough gets almost doubled in size.
Now start dividing the dough into small sized balls.
Add Milkio’s pure ghee in frying pan and allow the ghee to get heated. Once the ghee is heated, deep fry the dough balls for 6-8 minutes the balls turns into golden brown.
Now dip the fried balls in ready sugar syrup for 2 minutes.
Once the balls are dip into sugar syrup, remove them and serve.
Now delicious Saudi Sweet Dough Balls – Al Luqaimat is prepared for your culinary delight.
Milkio’s pure ghee will add a special flavor in the balls. The quantity used here will be sufficient for 5-8 people.
Like happy Farming of New Zealand, at Milkio we are happy grass fed ghee makers from this pure, green, and clean country. Milkio’s traditional grass fed ghee is produced from Cows that are entirely pasture-grazed on New Zealand farms. Milkio’s traditional grass fed ghee is produced without adding any sort of additive, preservative or synthetic aroma: we have integrated the old legacy of churning pure butter, with state of the art technology so that there will be zero pollution, zero human error, or even the slightest fluctuation in quality.