DIY-HOMEMADE CONDENSED MILK RECIPES IN 3 WAYS

Festivals are around & its time to experiment sweets and savouries at home.This year for Diwali & Navratri,i have planned to share some easy n yummy sweets recipes using condensed milk.Before that i wanted to make a post on “How to make sweetened condensed milk at home with & without milk powder using 3 ways”. So here it is !

Condensed milk aka sweetened condensed milk has become one of the most important ingredients for making sweets/Mithai,cakes and desserts.Actually, before blogging, i was not aware of the term condensed milk and i used to ask for milkmaid or amul mithai in shops.But then after blogging, i came to know they are just the popular brands and its not the name of ingredient. 

Even now my mom & MIL are very familiar with the name Milkmaid than Condensed milk.We love its taste very much.Generally we all love to use condensed milk in our sweets especially in kheer/Payasam as it adds a rich taste to the particular dish & it eases the cooking procedure too.But some people hesitate to use condensed milk either because of high calorie or by seeing the cost.One can( ie 14oz) of store bought condensed milk is way too costly.I too avoided using condensed milk in my recipes just because of the above reasons.But when i saw Sharmi’s easy homemade condensed milk within 5 minutes using milk powder, i was amazed and bookmarked immediately to try.I have tried it several times and it comes out very well.Once my Sister Radha suggested me another method of making homemade condensed milk using fresh milk & sugar by watching Nisha madhulika’s youtube video.So i tried in that way too.It came out awesome.I myself got tempted and searched for even more simple recipes that can be made with the ingredients easily available in all our pantries and at the same time within lesser time.I found  & tried the one from my handwritten cookbook.It came out equally well.So in this post,i have shared all the three methods with stepwise pictures.Each method has its own advantages & disadvantages but the result would be almost the same except color.Do follow any of these methods based on the ingredients and time.U will just love the result and u would never go back to buy readymade,store bought stuffs.It saves your time as well as money .I have used this condensed milk in payasam/Kheer and halwa but not in cakes or sweets.I am yet to try them.Ok,lets see how to make homemade sweetened condensed milk easily using 3 methods.

Homemade sweetened condensed milk

How to make homemade sweetened condensed milk at home with easily available ingredients !

Cuisine: Indian

Category: Sweet

Yields: 1/2 cup

Prep time: 2 Minutes

Cook time: 2 Minutes

Total time: 4 Minutes

INGREDIENTS

METHOD - 1 Milk powder - 1/2 cup Icing sugar - 3 tbsp or 1/4 cup ( use 3 tbsp for moderate sweetness) Unsalted Butter - 1tbsp ( at room temperature) Water - 1/4 cup + 1 tbsp ( optional.It will thicken as it sits,so i added little more water) METHOD -2 Milk powder - 1/2 cup Granulated sugar - 1/4 cup Water - 3 tbsp Vanilla essence - a drop ( optional) Unsalted Butter - 1 tbsp,at room temp (optional) METHOD – 3 (Cook time – 20 minutes) Fresh milk - 1/2 litre ( 2.5 cups) Sugar - 1/2 cup ( 100 gms) Baking soda - a pinch ( optional) Unsalted butter - 1 tbsp at room temp (optional)

METHOD

METHOD – 1 In a vessel,boil water till it starts to bubble.In a mixie jar,take all the ingredients given above.Add this boiled hot water to the jar and blend everything until smooth.Wipe the sides and bottom to remove all the milk powder sticking to the walls.Again pulse for a second and remove.Transfer to a bottle and let it cool.Store in refrigerator up to 5 days.Use as needed ! ( For this method,u need icing sugar.I guess u can use powdered sugar too but i have not tried it.) If it turns thick,add little hot water n mix well.It will thin down. METHOD - 2 For this method,take sugar and mentioned water in a pan.Boil the water & melt the sugar completely.When it starts to bubble,switch off the stove.Take this sugar solution in a mixie jar and add the milk powder & butter to it.Blend it well to make a smooth paste.Wipe the sides & bottom.Add vanilla essence ( if using) and pulse it again.Remove and store after it cools down.This mixture will slightly thicken after it cools down.So add little hot water to adjust the consistency if necessary. METHOD – 3 Take the fresh milk in a pan.When it comes to boil and rises to the top,simmer the flame and add the sugar.Stir well and allow it to boil till the milk reduces to 1/3 rd of its original quantity. Keep the flame medium and stir every now n then to avoid charring.Once the milk becomes slightly thick,take a drop of milk and check it between your thumb and index finger.If the milk is sticky,thick and if it forms a half thread,it is done.Switch off ,add butter( if using) mix well and remove.Do not leave the milk to boil & reduce completely because it will become too thick like a cream once when it cools down.So switch off as soon as it reduces to 1/3 rd even if it is slightly watery.Lastly add a pinch of baking soda,mix well & set aside to cool.Refrigerate and use as desired !

Note

Condensed milk stays good for a minimum of 5 days in all the above method.But u should refrigerate it without using your hands.Use a clean spoon to handle. This condensed milk with thicken once it cools down.So add little hot water and adjust the consistency. The color & consistency of condensed milk may vary in each method but tastes equally good. Condensed milk tend to thicken when it cools down.In that case,add some hot water,mix well and store it. The sweetness would be more in method – 3 than method – 1 & 2.So please adjust as per ur taste buds.

Make your own condensed milk in your kitchen using any of the above 3 methods.Save your money, time n Enjoy making your favourite sweets !

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MASALA PAAL RECIPE | MADRAS MASALA MILK

Needless to say about Masala paal to Tamil people especially to Chennaites. For others, Masala milk is nothing but spiced milk with full of aromatic spices enriched by adding nuts. It is very famous in Chennai and it is fondly called as “Madras masala paal”.

Sendhil had told me so much about this drink. When he was doing his degree in Guindy college, he used to have this masala paal at midnight regularly in a small tea shop along with his friends and he is a big big fan of it. I had tasted this only once in Chennai Saravana bhavan but I completely forgot its taste.

Yesterday when I saw this video by Revathi sankaran in youtube on how to make madras masala paal, I got tempted to try. I tried it with few modifications and it came out very well. We loved it to the core. Even Raksha wanted to have it regularly instead of her usual health drink. 

In the actual recipe, Chironji/Piyal seeds ( saara paruppu) was used. But I added melon seeds. U can add pistachios instead OR make it without nuts too. Do try it tonight, drink it hot and have a peaceful sleep !

Masala milk/Masala paal recipe

Madras masala paal - Milk spiced with masalas and enriched with nuts !

Cuisine: Indian

Category: Drink

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

INGREDIENTS

Milk - 1/2 litre (full fat milk) Sugar - 2.5 tbsp Almond/Badam - 8-10 nos Cloves - 2 no Cinnamon - 1 inch piece Cardamom - 2 nos (crushed) Jathikai powder- a pinch ( optional) Pepper powder - 1 pinch Saffron threads - few(adjust as per the color you need) Chopped Nuts or Chironji seeds/Piyal(saara paruppu) – 2 tbsp ( I used melon seeds)

HOW TO MAKE MASALA PAAL - METHOD

Boil water and add badam. Let it roll boil well for a minute. Discard the hot water carefully and immediately put the badam in cold water/tap water. Skin will come out easily. Grind it adding required water to a smooth paste. Boil milk adding all the spices like cinnamon,cloves, elachi, saffron threads & jathikai powder. When it comes to boil, add sugar and the ground badam paste. Let it boil well in medium flame for 15-20 minutes till the quantity of milk reduces to half. Keep stirring every now and then to avoid charring. Lastly before switching off the flame, add a pinch of pepper powder & chopped nuts. In the actual recipe, saara paruppu/Piyal seeds is used. But I used melon seeds.  Mix well. Remove the spices before serving and Serve hot ! Enjoy !

Note

Use full fat milk to get rich taste. U can replace sugar with palm sugar crystals/Panag karkandu to make it healthy. Adjust the quantity of saffron threads as per the color you need. I used melon seeds instead of chironji. U can replace it with cashews and pista.

Enjoy this hot masala milk at night before going to bed & have a peaceful sleep. 

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CHINA GRASS PUDDING/AGAR AGAR PUDDING RECIPE

China grass well known as agar agar is a type of gelatin extracted from Sea weed. It is called as “Kadal paasi” in Tamil.It is available in the form of strands and powder.It is mainly used for making jellies,puddings and custard all over Asia.Once Sendhil told me about china grass halwa he tasted in his office.He told its very good for health and the best body coolant in summer.So I too wanted to try halwa with it and bought a packet of Bakers china grass. At that time I was not aware of other china grass recipes like china grass pudding and china grass payasam/kheer.When I was browsing for some simple agar agar recipes, I got it here. Its an easy dessert recipe with agar agar and milk. I made it in two flavours.One by adding rose milk essence and other one adding vanilla essence. Raksha loved the white one. Myself and sendhil liked the pink pudding.Soon I must try varieties of this pudding using tender coconut water, mango and pineapple. Its a quick fix and healthy, Indian dessert recipe. Do try it for your kids and yourself. You will love it !

China grass/Agar agar pudding recipe

Easy,yummy,healthy pudding recipe using China grass/Agar agar.

Cuisine: Indian

Category: Dessert

Serves: Serves 3

Prep time: 15 Minutes

Cook time: 30 Minutes

Total time: 45 Minutes

INGREDIENTS

1 cup - 250ml China grass/Agar Agar - 5 gm ( I used bakers,half of 10gm packet) Milk - 2 cups Water - 1 cup ( add 3/4 cup water if you want to cut pudding into pieces) Sugar -  3/4 cup ( Use 1/2 cup for mild sweetness) Vanilla essence - 1/2 tsp ( for white pudding) Rose milk essence - few drops ( for pink pudding)

METHOD

In a wide bowl, take 1 cup of water. If you want thick pudding, use 3/4 cup water. Cut the china grass into pieces and let it soak for 15 to 20 minutes. You can add it whole as shown in the video. China grass will become soft. In the mean time, boil milk for a minute. Do not add sugar now. Switch off the flame and keep the boiled milk aside. Take the soaked china grass along with water and boil in medium flame. Keep stirring. China grass will melt and mixes with water. When its 90% dissolved, reduce the flame to very low and keep stirring. It will dissolve completely.  If you mix in high flame, china grass will thicken. So do it in low flame and make sure agar agar mixture is in liquid form. Now add this china grass water to the milk. No need to strain it. Mix well. Milk won't become thick now. It would be almost in same consistency. Now add sugar, mix well in very low flame till sugar dissolves in milk. You could find small crystals of china grass as you cook. Don't worry. Remove from the flame and let the milk become warm. Then divide the milk in two different shaped bowls. Add vanilla essence to one bowl and rose milk mix essence to the other. Mix well. Let the milk cool down. It will set once it starts to cool down. Refrigerate for 3 to 4 hours or till its set. It would be well set. Remove and invert in a bowl or plate. Serve immediately. Enjoy !

Note

In the original recipe, it was mentioned to use cardamom powder.But I used vanilla essence. U can also add few tbsp of condensed milk for more thick and rich taste.In that case, you should reduce sugar accordingly. Do not cook the milk+ agar agar for long time after adding sugar. It may curdle.

Which one are you going to make,pink or white pudding

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Broccoli Stir Fry Recipe | Broccoli Poriyal - Indian Style Broccoli Recipes

Broccoli is a very healthy vegetable which helps to reduce cholesterol, maintains low blood sugar level, good for bone health and prevents cancer with its powerful antioxidants. Last month when I went to Total mall I picked Broccoli, Wheat grass, Baby tomatoes and some more vegetables which are rarely found in shops nearby my house. 

I tried broccoli stir fry for the first time following my mom’s South Indian style cauliflower fry recipe and loved it a lot. Its a very easy stir fry recipe to prepare in busy morning hours. In Tamil, you can call it as Broccoli poriyal. U can make it without onion & garlic too. I packed the same for Sendhil’s lunch box along with thogayal rice and curd rice. He too liked it. We were very happy to include this healthy vegetable in our regular lunch menu and I am planning to try and share more broccoli recipes in my food book. 

Ok, Lets see how to make this easy, Indian style, Vegetarian broccoli stir fry recipe at home.

Broccoli stir fry recipe

Broccoli stir fry - Easy, healthy stir fry recipe that can be made in minutes !

Cuisine: Indian

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Broccoli -1 no (medium sized) Big onion - 1 no Ginger - 1/2 inch piece ( finely chopped or grated) Garlic cloves - 4 nos (finely chopped) Sambar powder - 1 tsp Salt & water – as needed Lemon juice - few drops Coriander leaves – to garnish To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Cumin seeds - 1/2 tsp Hing - a pinch Curry leaves - few

HOW TO MAKE INDIAN STYLE BROCCOLI STIR FRY / BROCCOLI PORIYAL- METHOD

Remove the florets from broccoli, wash and soak in hot water till use. Drian the water and use it.  In a wide kadai, temper the ingredients given above in the same order. Then add finely chopped onions, garlic cloves & ginger pieces. Saute till onion turns transparent. Add the required salt while sauting. Now add the soaked broccoli florets and saute well for a minute in medium flame. Add the sambar powder and mix well. Sprinkle some water, mix well and cover cook in medium flame for 5 minutes.Toss it once or twice in the middle. Make sure nothing is burnt. After the broccoli is cooked without losing its shape and crunchy taste , switch off the flame. Add lemon juice, mix well. Garnish with coriander leaves, remove and serve ! Enjoy with sambar rice or Rasam rice ! Tastes yummy !

Note

For no onion, no garlic version, simply skip onion and garlic and try the same. It tastes good in either ways. U can cook broccoli in water for few minutes before sauting as we do for cauliflower. Its optional though. U can replace sambar powder with 1/2 tsp of dhania & red chilli powder each.

Serve this healthy, yummy stir fry with sambar rice or rasam rice. Tastes great !

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CAPSICUM CHUTNEY RECIPE–BELL PEPPER CHUTNEY FOR IDLI DOSA

  

Capsicum chutney / Bell pepper chutney / Kudamilagai chutney was in my try list for long time. Finally I tried it yesterday for our breakfast.I got this Andhra style green capsicum chutney recipe from Sailu’s blog. She had made this chutney using red bell pepper / red capscium. But I prepared it using green capsicum and slightly modified the recipe to suit our taste.It came out very well & it tastes very similar to my tomato mint chutney.We loved it a lot with idli,dosa.I saw few capsicum chutney recipes with peanuts too.I must try it soon.Ok,lets see how to make this delicious capsicum chutney.

Capsicum chutney recipe

Yummy capsicum chutney recipe for idli,dosa

Cuisine: Indian

Category: Sidedish

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

To roast & grind Green capsicum or red capsicum - 1/2 no Tomato - 1 no Big onion - 1 no Garlic cloves - 2 nos (optional) Urad dal - 1/2 tbsp Chana dal - 1/2 tbsp Red chillies - 2 nos Green chillies - 2 nos ( use 1 for less spice) Cooking oil - 1 tbsp Hing - a pinch Salt & water - as needed Coriander leaves - 2 sprigs To temper Cooking oil - 1 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp

METHOD

Roughly chop onion,tomato, garlic, capsicum and set aside.Wash coriander leaves.In a kadai,heat oil and roast the dals,chillies along with hing.When the dals start to turn golden,add the chopped tomato,onion, garlic & capsicum.Add the required salt and saute till tomato turns mushy.Lastly add  the washed coriander leaves,mix it and switch off the flame. Allow it to cool.Grind it to a smooth paste. Remove in a bowl.Temper all the ingredients given above and add to the chutney.Mix well and serve ! Enjoy with idli,dosa adding sesame oil !

Note

For variations u can replace green capsicum with red or yellow. Urad dal was not mentioned in the actual recipe.But I used it for additional flavour. U can also add little grated coconut say 1 tbsp. Adjust the quantity of green & red chillies as per your taste.

Serve this yummy capsicum chutney with idli,dosa drizzled with few drops of gingely oil.Tastes yum !

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Millet Energy Mix Powder Recipe | Millet Sathu Maavu Recipe –Millet Recipes

Last week when I went to Salem my MIL gave me this homemade mixed millet powder /Energy mix powder and told me to prepare Dosa or porridge for our breakfast/dinner. She also told me the quantity & the procedure of making it. I never thought its so easy to make. Sorry, I couldn’t take stepwise pictures. I will try to add it soon. Yesterday I made dosa with this flour and it came out very well. I was very happy & contented to get the benefits of all millet/sirudhaniyam in one recipe. Sendhil told me to blog this recipe as it may be useful to many of you. 

So here you go, my MIL’s mixed millet flour aka millet sathu maavu recipe for you all. But this powder is only for adults and not for kids. U can make any number of variations by adding moong dal, nuts and rice too. U can prepare all our south Indian breakfast recipes like porridge, dosa, kozhukattai, adai & paniyaram using this flour. Next week I will try to share some yummy recipes using this millet powder.

Till then check out my detailed post on millets and its varieties with its health benefits.

Thinai idli/Foxtail millet idli

Mixed millet laddu recipe

 

Millet energy mix powder

Energy mix powder recipe using millets for healthy breakfast and dinner !

Cuisine: Indian

Category: Breakfast

Yields: 1.5 kgs

Prep time: 20 Minutes

Cook time: 10 Minutes

Total time: 30 Minutes

INGREDIENTS

Ragi/Finger millet - 1/4 kg Varagu/Kodo millet - 1/4 kg Saamai/Little millet - 1/4 kg Kuthiravali/Barnyard millet - 1/4 kg Kambu/Pearl millet - 1/4 kg Thinai/Foxtail millet - 1/4 kg

METHOD

Clean the millets in muram if you suspect for any debris. Heat a wide kadai and dry roast all the millets one by one. Stand nearby & keep mixing without moving around else it may burn as they are very small in size. Keep the flame medium high. Each millet takes maximum 3-4 minutes to get roasted. Roast them one by one till its color changes slightly and you get a nice roasted smell. Collect them in a plate and let it cool. After it cools down, grind them in a flour mill or mixie. Sieve it and spread the flour in a paper to cool down. Store in an air tight box. Stays good for months ! U can make sweet or salt porridge, Dosa by adding buttermilk, adai or even kozhukattai too !

Note

Roasting the millets gives a nice flavour to the powder. Don’t skip it but be careful while roasting. Do not burn them. For variations,  you can add roasted green gram dal or yellow moong dal. U can add rice too.

Make this millet powder and enjoy the benefits of all millets in one recipe. 

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