Homemade Condensed Milk/Milkmade

Is it possible to prepare Condensed Milk/Milkmade at home?

Yes, it’s a very easy process and takes only half an hour. Homemade Condensed Milk is very economical and can be stored in the fridge for further use.

What is the shelf life of homemade condensed milk?

I am not sure about it. But what is the point in keeping in the fridge if it can be prepared so easily – just prepare whenever you need and enjoy!! Make fresh for a new dish.

Where should condensed milk be used?

There is a long list of desserts in which you can use condensed milk. As an example, you can bake a cake with condensed milk Eggless Vanilla Sponge Cake with Condensed Milk. Moreover, the long traditional method to prepare a few Indian sweets and desserts can be reduced if you use that in your recipe. 

The best part about preparing condensed milk is that it needs only 3 ingredients. These 3 ingredients are always available in your kitchen. So come, let’s prepare Homemade Condensed Milk from scratch…

Ingredients :

Full fat milk 1/2 litre 

Sugar 170 gm

A pinch of baking soda 

A small note:

As we are preparing condensed milk at home, we have the liberty to control the quantity of sugar here. Depending on your taste bud, you can use 150 to 200 gram of sugar for 500 millilitre of milk. 

Process :

Start boiling milk in a pan. As it begins to rise, add sugar and keep stirring on medium to high flame for 15 – 20 minutes. We can keep the flame on sim heat too but the process would take a much longer time.

The colour of milk will start changing once it starts thickening.

Milk will become quite thick or condensed after 15-20 minutes – switch off the gas at this time and add a pinch of baking soda. There will be some foam after adding baking soda, but that will settle down. Let condensed milk cool down completely.

Once it cools down, there might be a layer of cream (malai) on top of it. So just give it a quick churn in a mixer and you will have smooth, creamy luscious Homemade Condensed Milk. 

Fill it in a dry bottle, keep in the fridge and use in any delicious dessert.

 

Homemade Dry Mint Powder/ Podina ka powder

I had always seen homemade dry Mint powder or podina ka powder in my mom’s spice collection in the kitchen. My mother used to prepare this powder from freshly plucked mint leaves from our kitchen garden. We used to grow mint leaves in a big area that provided us with many leaves enabling us to prepare dry mint powder for the whole year.

Mint is a wonderful aromatic herb and is not at all difficult to grow in your kitchen garden or pots. We can use fresh mint leaves to prepare dry mint powder. Dry mint powder adds excellent flavor to summer drinks like Kachhi keiri ka pana/panna (raw mango beverage), lemon juice, butter milk, water melon juice etc. It can be added in plain curd or any raita.

While drying fresh mint leaves for powder, never dry them directly under the Sun’s heat. Heat kills the aroma of the leaves – so always dry them in a shadowed place. In case of rain, we can dry them in microwave or oven too.

Ingredients :

Fresh mint leaves

Process :

Pluck out fresh leaves of mint from the stems and wash them with running water.

Let them stay in the sieve till the water dries out completely.

Later, spread these leaves on a newspaper or dry cloth to dry out.

Don’t keep these leaves under the direct heat of Sun as that will diminish the flavor of mint. You can keep them under the fan. In the heat of summer, leaves will dry out inside the house too. Leaves will shrink in a day or two, their colour will change and they will look like this…

Now keep them in a broad bowl and let them dry till they become crispy dry.

Rub dry mint leaves with your palms or grind them in a mixer.

Homemade Dry Mint Powder is ready to use!!

As no moisture is left in the leaves, these can be easily stored in an air tight container.

 

Lahsun (garlic) ki chutney

I have always been blessed with good neighbourhood. After my marriage I moved to Chennai and stayed there for 9 months. Later we moved to Jamaica before settling in Bangalore after three years. At all these places I was surrounded by wonderful people in my neighbourhood.

In Jamaica when suddenly my daughter became sick, along with our Indian friends, my Jamaican neighbours were extremely helpful. At the occasion of Apoorva’s 1st birthday celebration my Jamaican neighbours loved Indian food a lot and they requested to pack some for next day.

In Jaipur my parents’ house is blessed  with kind and friendly neighbours and food is shared between us frequently. We developed a taste for authentic Rajasthani cuisine because Rajasthani neighbours used to bring food to our house or we were the frequent visitors in their house at several occasions.

So this year, during summer vacation when I visited my parents’ house, all childhood memories were revived. And I wad very lucky when we got an invitation from the same neighbours for dinner. We relished all authentic delicacies but I still felt that something was missing in the menu. Then my sister pointed out that garlic chutney is not there. I asked them about the missing dish and got the assurance that before I go back to Bangalore I will surely get “Lahsun ki chutney”.

After coming back to Bangalore I was tempted to prepare this chutney. This chutney is cooked with lots of oil, so we can keep it in an air tight container in the fridge and it will last for at least 2 weeks. We can also use it as a part of gravy for vegetables and tadka for lentils.

In Rajasthan if you have seen this chutney, you will find that oil will be floating in the container and chutney is red in colour as lots of dry red chillies are used here. I didn’t want so much of oil, so reduced the quantity of oil and instead of dry red chillies, I have used raw red chillies as they were available in my kitchen.

Ingredients :

Peeled garlic cloves 100 gm
Red chilli 🌶 50 gm
Oil 1/4 cup
Cumin seeds 1/4 tsp
Salt as per your taste
Asafoetida 1/8 tsp
One small onion and small tomato 🍅

Keep peeled garlic cloves, red chillies, tomato and onion together.

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Chop onion and tomato and grind everything together in a smooth paste.

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In a small wok, heat oil, crackle cumin seeds and asafoetida and add garlic paste. Cook it on sim heat for 15 minutes. Let it cool down completely and use it as any part of your meal.

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Sweet tamarind chutney

Indian chats (snack) are incomplete without chutney – either sweet or savoury. Buy samosa or kachori and you will get sweet and savoury chutneys along with them.

Bhel puri, sev puri, dahi puri, papdi chaat or dahi vada; all are incomplete without chutney. At my parents’ house we never bought any chats. My mother used to prepare everything from the scratch. So, after my marriage I also continued the same tradition. Preparing savoury chutney with coriander or mint leaves is regular in my kitchen. But I always felt a little lazy to prepare sweet tamarind chutney at frequent intervals and so instead in enough quantity that it will last for 6 months.

While cooking sweet tamarind chutney you might not be able to figure out exactly how it tastes because flavours really taste better the next day. Therefore, you wait till next day for the developed taste and if you feel something is less or missing, add accordingly.

Ingredients :

120 gm tamarind
3 +1/2 cups water
300 gm sugar/jaggery powder
5 dates

For the rest of the ingredients I am not giving specific measurements as you can add them according to your taste. You can prepare it as sweet tamarind chutney or it could be tangy tamarind chutney by reducing sugar little bit – choice is completely yours!

White salt
Black salt
Ginger powder
Garam masala powder
Red chilli powder

Process :

Soak tamarind in 2 cups of water for 2 hours.

In a separate pan soak dates in water.

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After 2 hours, mash tamarind and sieve it. Add rest of the water in tamarind, mash it and sieve it again so that the whole pulp comes out.

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Boil this sieved tamarind water and pulp on sim heat by adding de-seeded dates and sugar for at least 1+1/2 to 2 hours. If you are interested in thick consistency, boil for at least 2 hours but if you like thin consistency, boil for 1 to 1+1/2 hours. Just 10 minutes before chutney is done, add rest of the ingredients as per your taste.

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Let chutney cool down completely before filling in  an air tight container and storing that in the fridge.

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Strawberry sauce

Strawberry is a beautiful fruit!!! But I never thought of using it in any other way than enjoying it raw. And no one else in the house shares strawberry with me, strange… but true!!! And I am not even complaining ….!

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This winter season I decided to go one step further with strawberries and prepared strawberry sauce. I am planning to freeze it to relish during summer with ice-cream. My husband Manish and daughter Apoorva, both don’t even try to taste this fruit. So after preparing sauce I forced both of them to taste it and to my utmost surprise they both liked it a lot!!

That was an achievement!!!!!

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I guess the reason why they both liked the sause was because it was not completely sweet in taste and lemon juice was also not added because strawberries were little tangy in taste. I didn’t add too much sugar to cover up the whole tart taste. It was a perfect balance of sweet and tangy flavor.

In my opinion if you are preparing strawberry sauce, decide the amount of sugar depending on the taste of strawberries. If fruit is sweet, reduce the amount of sugar and add little quantity of lemon juice in the end of preparation.

In case if you are more interested to prepare strawberry compote, follow the same process. The only difference would be that for compote we don’t cook strawberries for a longer time. Compote is ready within 10 minutes of cooking and sauce is cooked on sim heat for 25-30 minutes because we need to thicken it. Later while in the fridge it thickens more.

Ingredients :

Strawberries 1/2 kg

Granulated sugar 1/3 cup

Lemon juice 1/2 tbsp (optional)

Process :

Wash strawberries nicely in running water and keep them on a sieve to drain our all water.

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Cut out green leaves from them and slice each strawberry in 4 pieces.

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In a thick bottomed saucepan combine strawberries and sugar and start cooking on medium to sim heat.

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Keep stirring it until strawberries start leaving their juice and sugar melts completely.

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Now keep the heat on sim and let it cook for 25 – 30 minutes. Occasionally keep stirring them.

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Sauce will thicken up and it will be in deep dark red colour in half an hour.

Switch off heat and taste it. If it tastes very sweet add 1/2 tbsp lemon juice to add slight tangy flavor and let it cool down completely. If you want to use this sauce in between the layers of cake or cheesecake in slightly more refined way, you can puree it.

Store in a neat bottle in the fridge for 10-12 days but I really doubt it will last that long. Your kids will be finding an excuse to stay near the refrigerator to lick it again and again!!!

Are you planning to prepare this delicious kid’s favorite fruit sauce? I think you should.. . because once your first bottle is over, you can again prepare fresh one. After all nothing is better than fresh home made sauce!!!

 

Would love to hear from you all through the comments section ❤️❤️.

 

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Salted Caramel Sauce

Preparing salted caramel sauce was my long time wish. Finally I got a reason to prepare it. I was planning to bake cinnamon rolls Eggless Cinnamon Rolls and was not sure whether I would like such sweet rolls. So to balance the sweet filling of cinnamon rolls I decided to drizzle buns with salted caramel sauce. I started searching for the recipe of caramel sauce and finally decided to try from Sallysbakingaddiction.com as her recipe didn’t require any candy thermometer. Till now I have not purchased any cooking thermometer so this recipe suited me very well.

After preparing and tasting the sauce I found it to be very salty. I guess my taste buds are different from the rest of the world. So I made another batch and instead of using salted butter I used unsalted butter. It tasted great!! Now I was completely satisfied with the result. It went so well with cinnamon rolls!!

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If you have never made salted caramel sauce before, you should definitely try this. It’s just a four ingredients magic and Sally has made it so easy to prepare. You will just keep on licking from the bottle whole day!!

You can follow the recipe given by Sally or can follow my version, depending on your choice of taste..

Ingredients :

Sugar (granulated)      1 cup

Unsalted butter          6 tbsp (room temperature, cut up into cubes)

Milk cream (full fat)      1/2 cup (room temperature)

Salt      1 tsp
Process :

Take heavy bottomed deep pan and heat sugar on medium to sim flame. Keep stirring sugar constantly with long handled spatula to avoid sugar sticking to the bottom and burning.

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Slowly there will be small clumps of sugar… keep stirring….Soon these clumps will starting melting and white sugar syrup will start changing into amber colour.

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Don’t stop stirring – by now whole sugar would be melted. Immediately add butter. The moment butter is added, caramel will bubble rapidly, so be careful.

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Keep on stirring till butter is completely melted and slowly add milk cream. Again caramel will bubble up – so again be careful!

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Let the whole mixture boil for a minute and switch off the gas. Add 1 tsp salt, mix it properly and let it cool down completely before filling in a clean and dry bottle.

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After cooling down completely, caramel will thicken up. You have to keep this caramel in the fridge and can store for 15 days. Warm it slightly before using it for drizzle or filling in your dishes!!!