Ans Recipe Finder

Milk - 6 cups Carrot - 4 cups, grated Sugar - 1 1/4 cup Salt - a pinch Ghee - 1/2 cup Cardamom powder - 1 tsp Mixed Nuts - 2 tbsp., chopped Khoya / Milk powder - 2 tbsp. Rose essence - 1 tsp Bring Milk to a boil and add grated Carrot. Cook on low heat for about 1 hour or until all the Milk evaporates, stirring occasionally. Add Sugar and a pinch of Salt. Mix well. Once all the moisture is evaporated stir in Ghee, Cardamom powder and mixed Nuts. Saute until the mixture starts

Tres leches, which means “three milks” in Spanish, refers to the Whole milk, Condensed milk and Evaporated milk that make up the creamy soaking sauce for the baked cake. Over time, it saturates the cake, making it soft and luscious. Serve with thick garnish of softly whipped cream and some berries or sliced fruit to complete the presentation. AP Flour - 1 1/2 cup Baking powder - 1 tsp Salt Butter - 1/2 cup Sugar -1 cup Egg - 5, at room temperature Vanilla extract - 1 tsp Who

Milk - 4 cup Cardamom Powder - 1 tsp Sugar - 3 tbsp. Corn Flour - 2 tsp, blend to paste Khoya or Milk Powder - 4 tbsp., grated Almond - 15, powdered Pistachios - 15, powdered Kesar / Rose essence - 1 tsp Saffron - 1 tsp Bring Milk to boil in a large pot. Keep on stirring and cooking the Milk until it begins to thicken. Stir in Cardamom powder. Add Sugar and Corn Flour paste. Keep on stirring and cooking so that no lumps are formed. When the mixture has thickened stir in Khoy

Milk - 4 cup Lemon Juice or Vinegar - 1 to 2 tsp Salt Bring Milk to boil over medium heat; stirring frequently so that it does not boil over. Reduce heat and add in Lemon Juice and a pinch of Salt; mix well; the Milk begins to curdle. Once the Milk has curdled completely turn off heat. Sieve the mixture using Cheesecloth placed in a large colander; reserving Whey water if needed. Squeeze gently to remove excess moisture. Place this Paneer bundle on a slotted tray; followed

Ghee - 2 tbsp. Basmati Rice - ¼ cup, washed and drained Milk - 4 cup Sugar - 1 cup Saffron - 1 tsp Cardamom powder - 1 tsp Cashew and Raisins - to garnish Heat 1 tsp Ghee in a medium pan and add the Rice. Sauté until you get a good aroma. Add 1 cup Milk to the Rice and bring to boil; Cook until Rice is done. Immerse a hand blender into the Payasam and mash the Rice to desired consistency. Add the remaining Milk along with Sugar, Cardamom and Saffron; bring to boil again

Papaya - 2 cups, cubed Milk - 1 cup Condensed Milk In a blender, combine papaya, milk, and ice. Blend on medium speed until smooth, about 30 seconds. Season to taste with sweetened condensed milk, if desired. Serve immediately.

Milk - 4 cups Cocoa powder - 1/4 cup Sugar - 1/4 cup Chocolate chips - 1/2 cup Vanilla extract - 1/4 tsp Place Milk, Cocoa powder and Sugar in a small saucepan. Heat over medium/medium-low heat, whisking frequently, until warm (but not boiling). Add Chocolate chips and whisk constantly until the Chocolate chips melt and distribute evenly into the Milk. Whisk in Vanilla extract and a pinch of Salt (if desired), serve immediately.