While rearranging old books, I discovered Mother’s recipe book in which she noted down recipes she prepared 30 years back. I remember mother trying out all the recipes and I had also helped in the experiments. Sometimes the recipes came out well in the first trial and sometimes we had to retry and tweak to get the recipe perfectly made.
Since it is Raksha Bandhan I thought why not try out few desserts in the book. I decided to try Gulab Jamun, Milk Chocolates and Rasagulla recipe with milk powder. There was also a Rasgulla recipe with milk, but to add a new twist to the old recipes I thought why not try to make Rasagulla recipe with milk powder instead. Mother used to prepare all the milk powder recipes with Nido, so I too used the same Milk Powder.
Before sharing the recipes I would like to apologise that I am not a cooking expert. I try out new recipes so as to give a creative twist to the daily routine diet, hence there will be a lack of perfection and professionalism in the presentation of the desserts. However, believe me, they are tasty, healthy and nutritious.
Do try out these recipes and post pictures of the desserts in the comment section of this post. I am sure, your preparations will be much presentable than the pictures used in this post. Also, tell us what changes you made to the ingredients, and methods, mentioned in this recipe. The best recipes will receive attractive Gifts.
Milk Powder 10 tbsp
Water 3 Cup
Boil the water, add the milk powder and stir well. When the milk boils, lower the flame and pour the vinegar. When the milk curdles strain into a cloth. Tie the cloth and hold under a running tap for two minutes. Hang the cloth for three hours. After three hours, squeeze the cloth well to remove any excess water. Transfer the coagulated milk or Chenna from the cloth to a plate. Knead the Chenna well with the palm of your hands till they are soft and make small balls.
Mix the sugar and water in a big vessel. After the sugar boils and becomes a bit sticky, add the chenna balls. Cover and cook on medium heat, turning the vessel around slowly after every 10 minutes. Remove from stove after 35 minutes and add rose essence.
Icing Sugar or Sugar 200g
Milk Powder 50g
Cocoa Powder 50g
Vanaspati Ghee 175g
Mix the powders and sift three times. Double boil* the mixture in a steel bowl. Add the ghee and stir in one direction until the mixture becomes soft and smooth. Pour the mix into a chocolate mould and refrigerate for an hour. To make chocolate cookies, dip the cookies in the chocolate mix and refrigerate.
Milk Powder 18tbsp (tablespoon)
Maida (All purpose Flour) 4tbsp
Milk Cream 200ml
Baking Powder 1tsp
Sugar 3 Cups
Mix all the ingredients with milk cream and make a soft dough. Make small balls and deep fry them on a low heat. While frying, let the dough balls remain in oil for a while before turning them slightly.
Mix the water and sugar and boil till the syrup become a bit sticky. Remove from the stove and add the fried balls. Close with a lid and let the jamun’s soak in the syrup for an hour.
*Double Boil: Boil some water in a vessel, and when the water boils remove from the stove. Now place the chocolate mix, in a smaller vessel, in the boiled water and stir.