Homemade Condensed Milk

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!!

homemade milkmaid


  • 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:)

Thai Curry and Rice

Thai curry and rice served in a pineapple

To make the thai curry, gather the following ingredients:

  • 1 onion (finely chopped)
  • 1 baby corn (chopped into cubes)
  • 1 cup carrot, beans, peas (half boiled)
  • ¼ capsicum (chopped into cubes)
  • 4-5 florets cauliflower (optional)
  • 8-10 spinach leaves (do not cut)
  • 1-2 tbsp thai curry paste (green or red)
  • 1 cup coconut milk (grind ½ coconut and ½ cup water and extract juice from net bag)
  • Salt
  • Black pepper
  • 1 tsp corn flour

Add the corn flour, salt and pepper to the coconut milk, stir and keep aside.

  • 1 tsp brown sugar
  • 1 slice pineapple (cut into cubes) (optional)
  • 2 tbsp oil
  • 1 cup rice (cooked)

Lets make the thai curry:

  1. Take oil in a kadai. Fry the onions to pink.
  2. Add thai curry paste and fry well.
  3. Add all the veggies, including the spinach leaves. Sauté well.
  4. Add the coconut milk mix. Keep stirring till the curry thickens.
  5. Add the pineapple and brown sugar. Stir.
  6. Your thai curry is ready.
  • To serve it, take rice in a plate. Make a hollow in the centre. Pour the curry in the hollow. Garnish with coriander / basil leaves.
  • What I did here is, I used the pineapple to make a bowl! Superb right? Just cut the pineapple vertically, scoop out the contents, and use it as a bowl!!

Note: Thai curry paste can be purchased from any departmental store. But here I also have the recipe to make your own thai curry paste at home!

Thai curry paste:

  • 4-5 green chillies,
  • 1 tbsp dhania (dry coriander seeds) (unbroken)
  • ½ tsp jeera (cumin seeds)
  • 1 pod garlic
  • Salt
  • 1 tsp brown sugar
  • ½ tsp pepper corns
  1. Dry roast all the above in a pan, except brown sugar. Grind after adding the sugar.
  2. To make the red thai curry paste, use red chillies, but only after boiling and cooling it!

Basic Eggless Sponge Cake

My mom did a baking class when she was newly married, and passed on the how-to-make steps to me! These simple baking steps are the most accurate ones I’ve come across, and using this basic sponge cake recipe (eggless!), I’ve done cupcakes, zebra cake, marble cake, doll cake, etc etc etc (oh yes! The two of us just love baking). My daughter’s 2nd birthday is coming up in a month, in June, and she loves watching ‘Mickey Mouse Clubhouse’. Well, easy guess on what cake I’m planning to bake!

To make an eggless sponge cake, first gather the following ingredients:

  • 1 tin condensed milk / milkmaid
  • 250 gms all purpose flour / maida
  • 100 gms unsalted butter
  • ½ cup or 55 gms powdered sugar
  • 1 level tsp soda bicarbonate / cooking soda
  • 2 level tsp baking powder
  • ½ cap food coloring of your choice. It’s ok if you bake without adding this too.
  • 2 caps food essence of your choice. (I personally love vanilla and pineapple)
  • Around 1 ½ cups warm milk (if required)

Lets start baking:

  • In a vessel, beat milkmaid and powdered sugar using a blender.
  • Melt butter till it attains the semi-liquid form, which does happen very soon. Do not let it melt completely.
  • Add the butter to the above and beat.
  • Add essence and color and beat till light and fluffy. To know if it is light and fluffy, once you finish beating, stop the blender, and you will notice small bubbles arising out of the mixture. There, you have done it!
  • In a separate vessel, sieve the all-purpose flour, cooking soda and baking powder together.
  • Slowly add this sieved flour to the fluffy mixture. Keep mixing with your hands as you add. Make it a smooth batter.
  • This batter generally tends to be a little thick. Add a little of warm milk and keep mixing till you get a batter with a dropping consistency.

To check dropping consistency, dip your fingers in the batter and lift them. If the batter tends to flow down smoothly and yet stick to your hands, it is done.

  • Grease a baking tray with butter and flour (I generally tend not to throw away the plastic in which the butter comes. This comes very much in handy in greasing the tray). Do not leave any space without greasing, as the cake gets stuck after baking.
  • Pour the batter in the greased tray.
  • Pre-heat oven for 10mins. Bake at 180C for 15-20mins.
  • To check if the cake is properly baked, insert a knife into the cake, if it comes out smooth, your eggless sponge cake is ready!