homemade condensed milk recipe | Indian style condensed milk | sweetened condensed milk | 5 minute condensed milk | Condensed milk or homemade condensed milk is a must-have ingredient for many Indian mithais and desserts. However, sometimes you might decide to make a dish but not have condensed milk on home. At other times, you might have a problem with using up leftover condensed milk, because most recipes do not require a whole tin. This Indian style condensed milk is the best workaround. 5 minute condensed milk is easy and quick, and you can make just the amount your recipe requires. You need just three simple ingredients to make homemade condensed milk , which are milk powder, sugar and white butter. With least effort and within minutes you will have delectably creamy sweetened condensed milk ready! Use Indian style condensed milk to prepare elegant desserts like Baked Boondi Gulab Jamun, Banoffee Pie, Chocolate Apple Ring, Fig Ice Cream, Orange Chennar Payesh, Shahi Tukda and Malpuas with Shahi Rabadi, just perfect for any celebrations.

how to make ghee at home recipe | how to make ghee from milk, milk cream, white butter | easy homemade ghee from malai | how to make desi ghee | with 16 amazing images. how to make ghee at home recipe | how to make ghee from milk, milk cream, white butter | easy homemade ghee from malai | how to make desi ghee is the traditional way of making ghee at home from scratch. Learn how to make ghee from milk, milk cream. To make ghee at home, put the white butter in an aluminium deep pan, mix well and cook on a slow flame for 20 minutes, while stirring it occasionally and scrapping the sides. Strain the mixture. Store in an air-tight container and use as required. No store-bought ghee can ever match the fresh aroma and rich taste of easy homemade ghee from malai. Many Indians feel satisfied only with homemade ghee, and make it often at home. This recipe shows you how to make perfect homemade ghee from milk. It is perfect for amateurs to learn how to make ghee with step by step images. To make desi ghee is easy to make and can be stored in an airtight container for a long time. To get thick malai on top of hot milk, ensure to buy full fat milk. After cooling it the malai should be removed and collected in a big container for about 2 weeks. At this stage remember to store the malai in the refrigerator. To make ghee from milk, milk cream, white butter, separate out the white butter from the malai by adding cold water. Finally, this white butter is boiled in a traditional thick bottom pan to get desi ghee. The easy homemade ghee from malai is wonderful for smearing on rotis and chapatis, for cooking parathas, tempering dal and much more! South Indian love to top their hot rice with ghee before mixing in the sambhar , rasam or chutneys. This easy homemade ghee was always believed to be the culprit for heart diseases. However, recently it has been acknowledged with health benefits. The presence of butyrate (a short chain fatty acid) in ghee is known to reduce inflammation, while the MCT (medium chain triglycerides) in it are known to be not stored in the body and instead used as an energy boost. This is beneficial for weight watchers. However, considering the amount of calories and fats it lends, the quantum of ghee consumption has to be restricted to 1 tsp to 2 tsp per day. Read all benefits of ghee. Tips for how to make ghee at home. 1. Before boiling milk, remember to add 2 tbsp of water to avoid the milk from sticking to the pan. 2. After boiling milk, instead of cooling for 2 hours if you store it in the refrigerator and remove the malai the next day, you will get a greater yield of the malai. 3. While cooking white butter to make ghee, ensure you cook it on a slow flame, otherwise it will froth and spill over, and also lose its aroma. Enjoy how to make ghee at home recipe | how to make ghee from milk, milk cream, white butter | easy homemade ghee from malai | how to make desi ghee | with step by step images.

khatta dhokla recipe | white dhokla | Gujarati khatta dhokla | traditional khatta dhokla | with amazing 28 images. The ‘khatta’ in the khatta dhokla is the dominant flavour of this traditional khatta dhokla and this sourness is brought about by adding a little sour curds. Gujarati’s also call khatta dhokla as idra. Gujaratis and khatta dhokla go synonymous. White dhokla are popular steamed cakes made using rice and urad dal. Also, there are hundreds of variation to the dhokla recipe just like idli variations. white dhokla is a soft and fluffy steamed snack from the Gujarati repertoire. This all-time favourite is enjoyed as a starter, as a tea-time snack, or even for breakfast. Basically, something you can have any time you are hungry! Though the process to make khatta dhokla is a little lengthy yet the recipe is super easy. If you want to relish delicious Gujarati khatta dhokla you will have to plan things a day prior. It is important to prepare the batter and leave it for fermentation. To make the khatta dhokla batter, take khatta dhokla flour which is combination of urad dal and rice. Further, add methi seeds which help in fermenting the batter well and also give it an impeccable aroma. Next, the main ingredient that is the sour curd. Make sure the curd is sour, only then you can derive the flavor of dhokla. Next, add makhan also known as white butter. Pour warm water over makhan so that it melts and blends well with the batter and also makes mixing easier. Mix using your hands and make sure that the batter is lump-free. Furrther, cover and keep aside in a warm place for fermentation. Once the batter is fermented, add ginger-green chili paste which would enhance the taste of the idra. Further, add oil and baking soda, these two help making the white dhokla soft. Pour little water over baking soda. Make sure you do not mix vigorously as you may neglect the effect of baking soda. Further, pour 1 portion of batter in a greased thali and let it steam for 11-12 minutes. Check by inserting a knife if the khatta dhokla is cooked. Cut into desired shape and serve!! Although khatta dhoklas taste good at room temperature too, serve them hot with green chutney and tea for a classic and complete package! Traditionally there is no tempering made for the safed dhokla but, if you like then heat some oil and temper with mustard seeds and curry leaves and add it to the batter before steaming. Alternatively you can also spread this temepeing on the dhokla after steaming. I usually make white dhokla for evening snack or serve it as a side dish along with any meal. Sometimes, also use this as a tiffin treat as my kids love these soft khatta dhokla, you can also carry it along while travelling or on a one day train journey!! Also try other dhokla variants like Methi Moong Dal Dhokla, Rava and Vegetable Dhokla and Chola Dal Dhokla. Enjoy khatta dhokla recipe | white dhokla | Gujarati khatta dhokla | traditional khatta dhokla | with detailed step by step recipe photos below.

kela methi nu shaak recipe | banana methi leaves sabzi | Gujarati semi dry sabzi | with 20 images. kela methi nu shaak is a bitter sweet Gujarati vegetable. Learn how to make banana methi leaves sabzi. An interesting life is always a tasty blend of happiness and joy! kela methi nu shaak recipe with a rare combination of mildly-bitter methi and pleasantly-sweet bananas, proves this point yet again. Elders of the Gujarati community usually like recipes such as kela methi nu shaak where contrasting flavours complement each other. Tips for kela methi nu shaak. 1. Cook on a slow flame for about 3 minutes till the fenugreek leaves become soft. Serve kela methi nu shaak with rotla, butter and green chillies. Enjoy kela methi nu shaak recipe | banana methi leaves sabzi | with step by step photos.

Brandy Butter makes an elegant icing for cakes and cupcakes that you intend to serve to an elite adult gathering. It is quick and easy to prepare and will add a lot of zing even to the simplest sponges.