Preparing condensed milk at home is easy, cheaper, yummier, and yes – my cravings for this sweet milk can be taken care of anytime I want to 😀 . It tastes just like the condensed milk purchased from the market!
(measurement for 1 tin condensed milk)
- 1 litre milk (full fat)
- 300 gms sugar
- A pinch baking powder
The recipe to make:
- Boil the milk. Transfer it to a pan, add sugar and keep boiling, stirring at intervals. You can boil it on high flame in the start, but once the milk starts thickening, reduce it to low flame to avoid the milk at the bottom of the vessel from burning. Stir more frequently.
- As the milk reaches a consistency a ‘little’ thinner than that of the actual condensed milk, add just a small pinch of baking powder, stir and switch off the gas.
- The milkmaid will thicken a little more while cooling. Our yummy, delicious and homemade condensed milk is ready!!
- In case the condensed milk forms lumps in the end, not to worry, just blend it in a blender to remove the lumps.
- NEVER wait for the right consistency of the condensed milk before switching off the gas, as on cooling it with thicken even more.
- You can store it in the fridge for upto 2 weeks! Voila!
Until next time, Adios:)
A must try dessert!
Here go the ingredients in my recipe of puchka fillings:
- 10-15 pani puris / puchkas / gol gappas ( easily available in Indian stores)
- Dark or Light chocolate slabs (your choice) (melted either using double boiler or microwave)
- ½ ltr milk
- Few pistachios, almonds, kesar (saffron) strands
- 2-3 tbsp sugar
- Any fruit of your choice (strawberries, kiwis, mango, anything!)
- Mint leaves (for decoration)
- Chocolate sauce (for decoration)
Let’s make this yummy dessert:
- Make a hole in the centre of the puchkas. Coat the outer layer of the puchkas with chocolate. Refrigerate till the chocolate layer hardens.
- Make rabdi from the milk: Keep boiling the milk in a pan till it thickens, gently stirring continuously.
- Ensure that you keep stirring so that milk does not stick at the bottom and end up burning.
- Add almonds, pistachios, saffron strands. When thick, add the sugar.
- Switch of the gas. When cool, refrigerate.
- At the time of serving, fill the rabdi in the puchkas. Top it up with fruit pieces. Here I used kiwis in one and mangoes in the other.
- Decorate with mint leaves and chocolate sauce.
Season of the King of Fruits is here!! Whether it be in the form of mango slices, or aam ras, or mango sreekhand, or kairi ka paani, or mango shake, mango during April and May is like a necessity to have once a day at least in our house. Here, I have this easy vegetarian mango mousse recipe (without gelatin) that is easy to make to!
For the mango mousse recipe, collect these ingredients:
- ½ cup paneer ( cottage cheese)
- ½ cup hung curd
- 2-3 tbsp sugar
- 1 mango pulp
- Few slices of mango (for garnishing)
To make the mango mousse, all you have to do is take paneer, hung curd, sugar and mango pulp in a mixie/blender jar and blend! Pour it in small glasses and decorate with the mango slices. Ta da!! The mousse is ready!!