Rava Laddu

Will make 14 ladoos
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients:

• 1 cup sooji coarse, rava or semolina
• 1/3 cup coconut powder
• 1/4 cup clarified butter or ghee
• 3/4 cup fine sugar
• 2 tablespoons cashews crushed
• 1 tablespoon raisins
• 1/4 teaspoon cardamom crushed
• Approx. 1/4 cup milk boiling hot

Method

1. Heat one tablespoon of clarified butter in a small pan over medium low heat; roast the cashews for about 2 minutes until light golden brown. Add raisins and roast for another minute, raisins will be puffed. Turn off the heat and transfer them in a bowl. Set aside.
2. Heat the remaining clarified butter in a frying pan over low medium heat; add rava and roast until it changes the color lightly this should take 6-7 minutes. It is important to stir continuously making sure rava roast evenly.
3. Add coconut and roast stirring continually for about 2 more minutes. Add nuts, cardamom, and sugar stir until everything mix well. Turn off the heat.
4. Add about 2 tablespoons of hot milk, mix it well mix should be moist add more milk as needed.
5. Allow the mixture to cool slightly. Make about 14 ladoos little smaller then golf ball, pressing about 1-1/2 tablespoon mixture between your palms. Add little more milk if you are enable to hold the mixture.
6. Serve them after at least one hour. Ladoos can be stored in air tight container for about 10 days.

Sweet coconut balls

Preparation and cooking time: 30
Serves:4
Ingredients

2 cups dried out coconut, 2 cups khoya (dried whole milk), 1 cup powdered sugar, half a cup milk, half tsp cardamom powder.

Method

Grate or grind the khoya (dried whole milk). Heat the milk in a saucepan and add the khoya and cook on low heat for 5mins. Add the 2 cups of dried out coconut and remove the mixture from the heat. Stir it well and let it cool down and then add the sugar. Separate the mixture into 12 or 15 equal parts. Shape each part into round balls and roll in the remaining dried coconut and then serve.

Marshmallows

Ingredients:

• 2 cups granulated sugar
• 1 tbsp light corn syrup
• 1.5 cups water, separated
• 4 tbsp unflavored gelatin
• 1 tbsp vanilla extract
• 2 egg whites
• 1/3 cup sifted powdered sugar, for dusting
• 1/3 cup cornstarch, for dusting
• Optional food coloring or flavoring

1. Combine the cornstarch and powdered sugar in a small bowl. Prepare a 9x13 pan by spraying it with nonstick cooking spray, and sprinkle a generous dusting of the sugar/starch mixture over the entire pan. Set the pan aside while you prepare the marshmallow, and save the sugar/starch mixture for later use.

2. Combine the granulated sugar, corn syrup, and ¾ cup water in a large pot over medium heat.Stir until the sugar is completely dissolved, then stop stirring and allow the mixture to come to a boil. Continue boiling until mixture reaches 260 degrees (hard-ball stage). This process will take awhile, so move on to the next two steps while the sugar syrup cooks, but be sure to check the sugar syrup frequently so that it does not go above 260 degrees.

3. While the sugar syrup cooks, prepare the gelatin mixture. In a small saucepan, combine 3/4 cup water and the vanilla extract. Sprinkle the gelatin over the top and stir briefly. Let the gelatin sit for 5 minutes, until it is completely absorbed by the liquid. Set the pan over low heat and stir constantly until the mixture is liquid. At this point, you can add additional colors or flavors, if desired. I recommend using a few drops of food coloring and 1-1.5 tsp of flavored extracts, but the exact quantity will depend on your taste and the strength of your extracts. It is better to start with less and then add more at the end if you want a stronger flavor.

4. While the sugar syrup is boiling and the gelatin is softening, place the room temperature egg whites in the clean bowl of a large stand mixer fitted with the whisk attachment. Once the sugar syrup nears 245 degrees, begin to beat the egg whites. Beat them until they hold firm peaks, but do not overbeat or they will be crumbly. If the egg whites are ready before the sugar syrup reaches the correct temperature, stop the mixer until the sugar syrup is ready.

5. Whisk the gelatin mixture into the sugar syrup. This mixture now needs to be poured into the egg whites. If your saucepan has a spout you can pour it from the saucepan, but if it does not I recommend pouring the syrup into a large measuring cup or pitcher so that it is easier to pour. The sugar syrup is very hot and it can cause painful burns if it accidentally spills or splatters. With the mixer running on low, carefully pour the hot syrup in a thin stream into the egg whites. Once all of the sugar syrup is poured, turn the mixer to medium-high. Continue to beat the marshmallow in the mixer until it is thick enough to hold its shape and is completely opaque. Depending on your mixer, this will take about 5-10 minutes.

6. Pour the marshmallow mixture into the prepared pan and smooth the top flat with an offset spatula. Let the marshmallow sit at room temperature for several hours or overnight to fully set the marshmallow.

7. Once the marshmallow has set, dust your workstation with a generous layer of the sugar/starch mixture you used to prepare the pan. Lift the marshmallow from the pan using the foil as handles, and flip it facedown on the prepared surface. Peel the foil off the top of the marshmallow, and dust the top of the candy with more sugar/starch.

8. Spray a large, sharp chef's knife with nonstick cooking spray. Cut the marshmallow block into small 1" squares, or whatever size marshmallows you desire. You can also use sharp metal cookie cutters to cut different shapes out of the marshmallow. Dredge the cut edges of the marshmallows in the sugar/starch mixture so that they are not sticky. Your marshmallows are now ready to eat! They are best soon after they are made, but if your environment is not too humid, you can store them up to a week in an airtight container at room temperature. You may need to dredge the sides in sugar/starch again if they get too sticky.

Chocolate Cake

Chocolate Cake Ingredients:

• 3/4 cups butter or margarine, softened
• 3 eggs
• 2 cups sugar
• 2 cups flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 2 teaspoon vanilla
• 1 1/2 cup milk

How to make Chocolate Cake:

1. Pre-heat oven to 350 degrees.
2. Grease and flour three 6" X 1 1/2" round cake pans.
3. Mix together flour, cocoa powder, baking powder and baking soda. Set aside.
4. In a large bowl, beat butter, eggs and vanilla.
5. Gradually add sugar.
6. Beat on medium to high speed for about 3-4 minutes until well mixed
7. Alternately combine in flour mixture and milk to batter while beating.
8. Continue to beat until batter is smooth.
9. Pour equal amounts of batter into greased and floured round cake pans.
10. Bake 30 to 35 minutes.
11. Check with a toothpick to se if it is done. Bake a few minutes more, if needed.
12. Remove from oven and allow cakes to cool in pans for a few minutes.
13. Place cakes on a wire rack, to them allow to completely cool.

Milkmaid Chocolate Biscuit Delight

INGREDIENTS

• MILKMAID: 1 small tin
• Butter: 400g
• Cocoa powder: 10 tbsp.
• Coffee powder: 2 tsp.
• Water: 1 cup
• Cashew : As desired ( optional)
• Biscuits: 80 (Mari)
• Whipped cream and chocolate curls: As desired (for garnishing)

METHOD

1. Boil the water; add the coffee powder and stir. Dip the biscuits, one at a time in this liquid and arrange at the bottom of a shallow glass serving dish or in individual glasses.
2. Combine MILKMAID, butter and cocoa powder together to make chocolate butter paste.
3. Spread the chocolate butter paste over the biscuit layer and repeat, covering the layer with more biscuits in a similar manner till all the biscuits are used up. Spread this paste over the top biscuit layer. Decorate with cashew, whipped cream and chocolate curls. Sprinkle with cocoa powder and chill.

Preparation time: 20 minutes
To serve: 20

Milkmaid Choco Vanilla Layered Blancmange

INGREDIENTS

• MILKMAID: 1 small tin 
• Water: 3 cups
• Corn flour: 1 ½ tbsp.
• Vanilla essence: 2 tsp.
• Dark chocolate: 30g (chopped)

METHOD

1. Mix MILKMAID with water. Bring to a boil. Add the corn flour and cook on low fire till thick, stirring constantly. Divide this mixture into two halves.
2. For the vanilla layer, add the vanilla essence and mix well. Spoon the vanilla mixture into 4 stemmed glasses. Allow it to set in the fridge.
3. For the chocolate layer, while it is warm, add in the chopped dark chocolate and mix well till the chocolate melts. Cool the mixture and spoon into the glasses over the vanilla layer. Smoothen the top and set in the fridge. Sprinkle chocolate curls and serve.

Preparation time: 15 minutes
To serve: 4

Creme caramel

Ingredients

.160g (2/3 cup) caster sugar
.60ml (1/4 cup) water
.875ml (31/2 cups) reduced-fat milk
.2 teaspoons vanilla essence
.4 eggs, at room temperature
.4 egg whites, at room temperature
.175g (3/4 cup) caster sugar, extra

Step 1
Preheat oven to 200°C.

Step 2
Place sugar and water in a small saucepan and stir over low heat until the sugar dissolves. Increase heat to high and bring to the boil. Boil, uncovered, without stirring, brushing down side of pan with a wet pastry brush occasionally, for 5-8 minutes or until the syrup turns a dark-golden colour.

Step 3
Pour the syrup into a 6cm-deep, 11.5 x 21.5cm loaf pan and tilt the pan so the syrup evenly coats the base. Set aside.

Step 4
Heat the milk in a medium saucepan until just warm. Remove from the heat and stir in the vanilla essence. Place the eggs, egg whites and extra sugar in a medium bowl and use a fork to mix until well combined. Gradually stir in the milk mixture, mixing until well combined.

Step 5
Pour the custard mixture through a fine sieve into the loaf pan. Cover the pan with foil. Place the loaf pan in a roasting pan and add enough hot water to the roasting pan to reach halfway up the sides of the loaf pan. Reduce oven temperature to 160°C and bake for 1 hour or until a small sharp knife inserted in the centre of the custard comes out clean. Remove the loaf pan from the roasting pan and set aside for 1 hour or until cooled. Cover the pan with plastic wrap and place in the fridge overnight to set.

Step 6
Remove from the fridge and set aside for 45 minutes to bring to room temperature. To serve, run a thin round-bladed knife around the sides of the pan to loosen the custard and then turn onto a serving plate with a lip. Cut into slices to serve.

Sri Lankan Jujubes

INGREDIENTS:-

1. Sugar - 250g
2. Gelatine - 25g
3. Glucose syrup - 75g
4. Citric Acid - 1/2 TSP
5. Hot water - 60 ml
6. Water - 60ml (for sugar syrup)
7. Red colouring - 5 Drops
8. Yellow colouring - 5 Drops
9. Strawberry essence - 1 TSP
10. Mango Essence - 1 TSP
11. Granulated sugar - 150g

HOW I MADE IT:-

• Lightly coat the candy mold with cooking spray/cooking oil.
• Add the gelatine powder in a glass bowl and add hot water. Stir gently until the gelatine dissolve completely.
• Immerse the gelatine bowl in another bowl of hot water. This will prevent the gelatine to get hard.
• Heat a medium size saucepan and add the water and sugar. Stir until the sugar dissolves completely.
• If you are using a candy thermo meter boil the syrup until it reaches the hard ball stage (125°C) or you can check this by using a clean spoon when the syrup is dropped into cold water it may be formed into a hard ball.
• The ball will hold its shape in your hand but it is still flexible enough that you squish it easily.
• Once done add the glucose syrup, citric acid and gelatine into the sugar syrup and stir very gently.
• Leave it to cool completely.
• Divide the mixture as you want.
• Add the colouring and essence of your choice.
• Pour the mixture into the mold or into the square pan.
• Allow the mixture to harden for several hours.
• When set, flip over the jujubes and dip the jujubes in granulated sugar. Coat the jujubes evenly.
• Allow the sugar coating to harden overnight.
• Store the jujubes at room temperature in an airtight container.
• Enjoy!