MILK MAID

08/05/2016

"Love is blind because our mothers starts loving us before seeing us."
To the best mother in the universe: Happy Mother’s Day! You deserve all the love, care and support that you’ve lovingly given every day of my life. I love you!

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17/05/2015

THIS PAGE IS MADE BY KHUSHI GARG 😊😊😊😄

05/04/2015

Looking for ways to boost energy and flush toxins from your body? Look no further than this tasty raw chocolate recipe with the health benefits of coconut.

30/03/2015

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08/02/2015

Ingredients for Badaam Doodh

1 tbsp-Badam (Almonds) Sliced and toasted
1 cup-Badam (Almonds) to paste
1/2 tsp-Elaichi (Cardamom) Powder
1/2 tsp-Kesar (Saffron) soaked in 1 tbsp milk
4 cups-Milk
1 cup-NESTLÉ MILKMAID Sweetened Condensed Milk

How to make Badaam Doodh

Blanch the almonds and grind to a fine paste. Cook in the milk till thick.
Add NESTLÉ MILKMAID Sweetened Condensed Milk and mix well. Add saffron and cardamom powder. Simmer for a few minutes and remove from fire.
Cool and refrigerate. Serve cold, topped with toasted almonds.

08/02/2015

Ingredients for Jelly Pudding

1/2 tin (200g)-NESTLÉ MILKMAID Sweetened Condensed Milk
1 packet-Jelly Crystals
200ml-Fresh Cream (chilled)

How to make Jelly Pudding

Prepare jelly as per pack instructions. Keep in freezer till the jelly begins to set at the sides.
Whip the chilled cream till it is light and keep aside.
Fold in NESTLÉ MILKMAID Sweetened Condensed Milk and whipped cream into the semi set jelly pour the mixture into a wet dish. Allow to set in the refrigerator. Serve chilled.

07/02/2015

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07/02/2015

Ingredients

Milkmaid : 1 cup
Dark chocolate chopped : 700 grams
Castor sugar (caster sugar) : 500 grams
Eggs : 5
Butter : 600 grams
Refined flour : 450 grams
Cocoa powder : 2 tablespoons
Vanilla essence : 2 teaspoons
Cooking cream : 170 grams
mixed-Milkmaid-Brownie

Method

Preheat oven at 180°C.
Melt the chocolate in a double boiler. Keep stirring, once a while.
Beat castor sugar and eggs with an electric be**er till fluffy. Add Milkmaid and beat again till well blended.
When the chocolate has melted a little, add butter and keep stirring till the chocolate and butter melts fully.
Add refined flour, cocoa powder and vanilla essence to the sugar-egg mixture and beat again.
Divide the melted chocolate-butter mixture into two parts.
Add one part to the refined flour mixture and beat well. Pour the batter into the Pop Round Cake Pan, tap the mould and place in preheated oven and bake for 20-22 minutes.
To make chocolate ganache, add the cream to the remaining melted chocolate-butter mixture and mix well.
Remove the mould from the oven and de-mould the brownie. Spread the chocolate ganache on top and place on a serving plate.
Cut into slices and serve.

07/02/2015

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07/02/2015

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4 servings
Ingredients:
2½ cups Full Fat Milk
1/4 cup Sweet Condensed Milk
1 tablespoon Sugar
4-5 Saffron strands (kesar)
2 tablespoons grated Paneer or Khoya (mawa)
1/4 teaspoon Cardamom (Elaichi) Powder
4 White Bread Slices (or brown bread)
2-3 tablespoons Ghee (clarified butter), for shallow frying
1/2 tablespoon chopped Cashew Nuts
1/2 tablespoon chopped Pistachio
1/2 tablespoon chopped Almonds


Directions:
STEP-1
If you are using frozen paneer then thaw it before grating. In this recipe,nestle milkmaid sweet condensed milk is used, which is easily available at any grocery store
STEP-2
Mix milk, sweet condensed milk, sugar and saffron strands in a thick-bottomed pan and bring it to boil on medium flame.
STEP3
When it starts to boil, reduce flame to low and boil until mixture turns thick and reduces to around 1½ cups, for around 10-15 minutes. Stir occasionally in between to prevent sticking.
STEP-4
Add grated paneer and cardamom powder and mix well.
STEP-5
Turn off heat and let rabadi (thickened milk mixture) cool at room temperature.
STEP-6
Remove sides of bread slices and cut each slice into 4 triangles or 4 equal squares.
STEP-7
Brush bread squares with ghee on both sides. Heat a non-stick pan or tava and shallow fry them until bottom surface turns crispy and golden brown on low flame.
STEP8
Flip them and shallow fry until another side turns crispy and golden brown. Transfer them to plate.
STEP-9
Arrange crisp fried bread pieces in layer on serving plate. Pour prepared rabadi over it.
STEP-10
Garnish with pistachios, cashew nuts and almonds. Serve it hot or place it in refrigerator for 30 minutes before serving. Yummy shahi toast is ready to serve.

07/02/2015

Servings - 10
Preparation - 10 min
Cooking - 15 min

Ingredients

1 tin (400g)-NESTLÉ MILKMAID Sweetened Condensed Milk
350 gm (5 cups)-Fresh Coconut Grated

How to make

Keep aside 1 cup of grated coconut, put NESTLÉ MILKMAID Sweetened Condensed Milk and remaining grated coconut into a thick bottomed kadai and mix well. Heat the mixture, stirring constantly, so that it does not stick to the bottom of the pan.
Once heated, cook on a slow fire till the mixture starts leaving the sides of the kadai (approx 5 minutes), remove from fire and let it cool.
Cool and roll into laddoos with oiled hands. Roll in the reserved grated coconut

07/02/2015

TO MAKE IT DO THIS -
Servings - 4
Chilling - 60 min
Cooking - 10 min

Ingredients for Choco Vanilla Layered -

1 tin (400g)-NESTLÉ MILKMAID Sweetened Condensed Milk
3 cups-Water
8 tbsp-Corn Flour
2 tsp-Vanilla Essence
40 gm-Dark Chocolate

How to make Choco Vanilla Layered

Mix the NESTLÉ MILKMAID Sweetened Condensed Milk with water and blend well. Divide this mixture into two halves.
To make the Vanilla Layer: Blend 4 tbsp corn flour with little water. Bring one portion of the thinned condensed milk to boil, add the corn flour mixture and cook on a low fire, till thick, stirring all the time.
Remove from fire add the vanilla essence. Divide the mixture into 4 stemmed glasses and allow to set in the fridge.

For Chocolate layer:

Bring the other portion of thinned condensed milk to boil, slowly add 4 tbsp of corn flour mixed with little water. Allow to cook till thick, stirring all the time. Remove from fire
Break the chocolate into bits, add to the hot milk and stir until the sauce is smooth and chocolate melted.
Cool the mixture and spoon into the glasses over the Vanilla layer. Smoothen the top and set in the fridge.

Garnishing suggestion: Sprinkle white and chocolate curls over and serve