Milk powder is not an unheardof ingredient when it comes to Indian sweets, especially for the likes of burfi, rasmalai, peda, and many other milkbased sweets. You can spot the subtle differences by checking the moisture content, the taste, and the texture. Milk powder sweets tend to be dried, making them perfect to eat alongside tea or coffee, if you swing that way, and also to serve to guests. So, try these special sweets which are crowd favorites that use milk powder in them.
1. Milk Powder Burfi Recipe
Ingredients:
- 240 gm sugar
- 300 ml whole milk
- 130 gm salted butter
- 600 gm milk powder
- 1 tsp cardamom seeds, ground
- 1215 saffron strands
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 20 gm pistachios
- Edible silver or gold leaf optional
Instructions:
- Line a rectangular pan (approximately 13 x 9inch) with parchment paper. Scatter some sliced pistachios over the parchment paper.
- In a large, nonstick pan, heat the milk. Add the butter and allow it to melt completely. Then, add the sugar and stir until it has fully dissolved. You should no longer feel any sugar crystals at the base of the pan.
- Next, add the milk powder to the mixture and stir well to combine. The mixture will thicken, resembling the consistency of mashed potatoes.
- Cook this mixture over very low heat, stirring constantly to prevent it from catching or burning on the bottom of the pan.
- After about 5 minutes, when the burfi mixture begins to pull away from the sides of the pan, add the lemon juice, vanilla extract, cardamom, and saffron. Continue stirring for another two minutes.
- Around the 8minute mark, the burfi mixture should be quite thick. It's ready when it forms a soft mass that comes away from the sides of the pan and can be gathered into a ball.
- Quickly transfer the mixture into your prepared baking tin. Use a rubber spatula to press it down evenly, ensuring the surface is as smooth as possible.
- Allow the burfi to cool to room temperature. Then, cover and refrigerate for 30 minutes before turning it out of the pan. The baking parchment should peel away easily.
- You can decorate the burfi with silver or gold leaf for a professional touch.
- Cut it into squares and serve the burfi at room temperature.
2. Milk Powder Peda Recipe
Ingredients:
- 180 gm milk powder
- 100 gm sugar
- ½ tsp cardamom powder
- 120 ml milk
- 2 tbsp ghee
- Pistachio for garnishing
Instructions:
- Heat milk in a kadai, or a big heavybottomed pan, over low heat. Add ghee to the warm milk and mix well to combine.
- Gradually add milk powder to the mixture, stirring continuously to prevent lumps from forming. Keep the flame low throughout this process. Once the mixture starts to thicken slightly, add sugar and cardamom powder. Mix everything thoroughly.
- Continue cooking and stirring until the mixture thickens to a doughlike consistency. Turn off the heat and transfer the mawa into a bowl. Allow it to cool down to a handling temperature.
- Once the mawa is cool enough to handle, lightly grease your hands with ghee. Take a small portion of the dough and roll it into a ball.
- Press the center of each ball to create an indentation. Place a pistachio on top of each peda. Repeat this process with the remaining dough to form all the Pedas.
- Your milk powder Pedas are now ready to be served.
3. Rasmalai with milk powder
Ingredients:
- 1 liter milk
- 100 gm granulated sugar
- 4 green cardamoms
- 120 gm powdered milk
- 1 tbsp vegetable oil
- ¼ teaspoon baking powder
- 1 egg
- A few drops of kewra essence
- Chopped pistachios or almonds, for garnish
Instructions:
- In a large vessel, add milk, sugar, and cardamom pods and bring to a boil over medium heat.
- While the milk is heating, take a large bowl, and mix powdered milk, oil, baking powder, and egg. Knead these ingredients using slight pressure to form a cohesive dough.
- Divide the dough into small portions, each about 2 teaspoons in size. Roll these into balls and flatten them slightly.
- Once the milk mixture boils, add the flattened dough balls. When the balls start to rise and float to the surface, reduce the heat to low and cover the top. Let it simmer for 20 minutes.
- Transfer the rasmalai to a serving dish. Add kewra essence and sprinkle with nuts.
- Refrigerate the dish for several hours before serving to allow the flavors to bloom and develop flavor.
- Serve the rasmalai chilled.