Ingredients 4 tbsp-Cocoa Powder (for icing) 1/2 cup (75 ml)-Milk 100g-Dahi (Curd) 100 g-Butter 1 cup (100g)-Maida (Flour) 50 g-Cocoa Powder 1 tsp-Baking Powder 1/2 cup-Walnut chopped 1/2 tin (200 g)-NESTLÉ MILKMAID Sweetened Condensed Milk 50 g-Butter (for icing) 1/4 tin(100g)-NESTLÉ MILKMAID Sweetened Condensed Milk (for icing) How to make Grease and dust an 8” baking tin and preheat oven to 180oC. Sieve together maida, cocoa & baking powder. Beat butter and NESTLÉ Dahi until light and creamy. Fold in the sieved ingredients, alternating with NESTLÉ Milk and MILKMAID Sweetened Condensed Milk. Fold in the chopped walnuts & pour into greased tin. Bake in the preheated oven for 25-30 minutes till tooth pick inserted in the centre comes out clean. Allow to cool in tin for 5 minutes and remove onto a wire rack. For Chocolate Icing Mix together butter, cocoa and milkmaid and beat well. Microwave for 20 seconds. Mix thoroughly. Spread over cake & leave to set. Slice &serve.
Ingredients Few drops-Green Food Colour (Optional) 1 cup (150ml)-Fresh Cream 1/3 cup (50ml)-Lime Juice 6 tbsp-Butter Melted 100g /15 biscuits-Low Sugar Biscuits 1/2 tin (200g)-NESTLÉ MILKMAID Sweetened Condensed Milk How to make Crush the biscuits finely, add the melted butter and mix well. Press this onto a greased shallow glass dish/loose bottom pie dish and chill for 15 minutes in the refrigerator. Whisk the MILKMAID Condensed Milk and lime juice together until thick. Whip the cream till soft peaks form and fold into the condensed milk mixture, gently mix till combined. Pour onto the chilled biscuit layer and swirl the green colour through the mixture to get a marbled effect. Freeze for 1-2 hours or until set.
Ingredients 1/2 tin (200g)-NESTLÉ MILKMAID Sweetened Condensed Milk 1/2 litre-Milk 2 tbsp-Ghee 250g-Fig (Anjeer) dry chopped into bits 8-10-Badam (Almonds) Blanched and cut into silvers How to make Soak fig bits in warm NESTLÉ Milk for an hour. Grind to a paste. Heat ghee in a karahi. Add MILKMAID and fig paste, cook on medium heat, stirring constantly till it leaves the sides. Serve hot garnished with chopped almonds.
Ingredients: 3 cups pink chocolate melting wafers (I use Merckens) 14 oz sweetened condensed milk Assorted Valentine’s candy Assorted Valentine’s sprinkles Heart shaped silicone molds (I used one from Wilton) **See note below for other sizes/shapes Procedure: Melt the chocolate wafers in the microwave for one minute intervals on 50% power. This will likely take 4-5 minutes depending on the power of your microwave. Once chocolate is melted, stir in condensed milk and mix until completely combined. Spoon 4-6 tablespoons of fudge into heart shaped wells, and place candy and sprinkles on top as desired. Allow to solidify on the counter for a couple of hours, or place in the fridge for 20-30 minutes. Remove fudge from molds by pressing bottom of the fudge up and out of the mold. Arrange on a serving plate, or package up for a gift and enjoy!
** You can also make this recipe in an 8″ X 8″ pan if you don’t have or don’t want to, make it in the silicone mold. Any sized silicone mold will work. Keep in mind that you do not have to fill each of the wells up, you can put as little or as much into each of them. If you want a thinner fudge, use a larger pan 9″ x 13″.
Ingredients 2 cups-Water (For Syrup) 1-1/2 cups-Sugar (For Syrup) 1/4 tsp-Baking Powder 6-7 tbsp-Maida (Flour) 125 g-Paneer 1 tbsp-Ghee for frying 3/4 cup (100 g)-NESTLÉ MILKMAID Sweetened Condensed Milk How to make Knead MILKMAID Sweetened Condensed Milk, paneer, maida and baking powder with ghee to a smooth dough.
Make sugar syrup with sugar and water. Heat ghee in a kadai. Roll out paneer mixture into elongated shapes and deep fry on medium heat till golden brown. Soak in syrup and serve hot.
