10 Easy Milk Recipes

NewsPatrolling.com: Apart from consuming milk in the usual ways, there are a lot of milk recipes which can make your menu just amazing. 

Chicken and Milk Stew: Ingredients are 1 whole chicken (with skin), 100gms butter, 500ml milk, 2 sprigs sage leaves, 11 cloves of garlic, Lemon zest and 1 baguette. First heat the butter in a pan. Then spice the chicken with salt and pepper.  Now add the chicken into the hot butter until golden brown. Then add sage leaves for aroma and keep aside after fried. Add milk, cloves of garlic, lemon zest and fresh sage leaves in the pan. Remove from heat and roast the chicken at 190°C for an hour and fifteen minutes. Now remove the chicken from the oven, cut into pieces and serve.

Trifle Pudding: Ingredients are 1/2 tin Nestle Milkmaid Sweetened Condensed Milk, 1 packet Strawberry Jelly, 1/2 kg Sponge Cake, 3 cups Seasonal Fruits chopped,150 ml Milk and 1 cup of Fresh Cream. Prepare jelly as per the instructions on the pack and leave to set. Cut the sponge cake into tiny pieces. Mix collectively Nestle Milkmaid Sweetened Condensed Milk and milk and pour over the sponge cake. Spread chopped fruit over the cake. Now chop the set jelly into cubes and put over the fruit. Top with whipped cream and serve up chilled.

Zafrani Pulao: Ingredients are 1/2 cup basmati rice cooked, 1/4 cup ghee, 3 Tbsp butter, 1/4 cup raisins, 1/4 cup almonds, 1/4 cup cashew nuts, 1/4 cup chironji seeds, A few saffron strands, 1/2 cup milk and 1/4 cup jiggery. Add the ghee on a heated vessel and add the cooked rice in the ghee until all the rice is coated with the ghee and dry fruit. Then heat the milk until lukewarm, add the saffron and leave to suffuse in the milk until it is rich saffron yellow in colour. Add the jaggery to the rice, turn down the heat and cook softly until the jaggery has melted and has sweetened the rice with its sweetness. Now add the saffron infused milk, turn up the heat and cook, stirring smoothly until the rice is a light yellow in colour and serve hot.

Mawa Kheer: Ingredients are 2 tbsp Pure Ghee, 25 gm Almonds chopped, 50 gm Cashewnuts chopped, 50 gm Raisins, 50 gm butter, few strands of Saffron, 1/2 cup Nestle Milkmaid Sweetened Condensed Milk, 3 cups milk, 10 gm Chironji and 1 tsp Cardamom Powder. Mix together Nestle Milkmaid Sweetened Condensed Milk, milk, saffron and keep aside. Heat 1/2 tbsp ghee and fry the butter for a minute, remove from pan. Cool and crush it. Heats left over ghee and fry all the dry fruits till golden brown. Now add the crushed butter and fried dry fruits to Milkmaid milk mixture and bring to a boil, simmer till thick and creamy. Add the Cardamom powder, mix well and remove from fire. Serve hot or cold.  

Khichdo: Ingredients are 2 cups cracked wheat, 2 cups sugar, 1 litre milk, 4 raisins, 4 cashew nuts, 4 walnuts, 4 almonds and 1 tbsp ghee. Heat ghee in a frying pan and roast the wheat in it. Stir till it becomes light brown in colour. Now add milk to it and let it boil till completely cooked. Add sugar and keep stirring till it becomes thick. Garnish with raisins, cashew nuts, walnuts and almonds and then serve.

Chocolate Fudge: Ingredients are 2 tbsp Flour, 1/4 cup Cocoa Powder, 100g Butter, 1 cup Walnut coarsely chopped, 1/2 cup Powdered Sugar and 1 tin Nestle Milkmaid Sweetened Condensed Milk. Mix all the ingredients, except walnuts, in a pan and heat. Cook gently till thickens and starts moving in a soft ball stage. Stir in the walnuts. Pour onto a greased plate and smoothen the surface. Cool down and cut into 2 squares and serve. 

Kashmiri Paneer: Ingredients are 1/2 Tbsp oil, 3 cloves, 1 bay leaf, 1 cinnamon stick, 1 tsp cumin seeds, 3 green cardamom, 1 Tbsp dry ginger powder, 1 Tbsp saunf powder, 1 glass milk, Salt to taste, Pepper to taste, 1/4 glass water, 300 gm paneer, cut into large chunks and deep fried and Coriander leaves to garnish. In a pan add oil, bay leaf, cloves, green cardamom, and cinnamon stick and cumin seeds. Let it splutter. Add the saunf and dry ginger powder. Instantly add the milk and water. Boil and add salt and pepper. Add the deep fried paneer chunks. Let it simmer for 5 minutes. Keep 20-30 minutes before serving so that the paneer can soak up the milk. Garnish with coriander leaves and serve.

Citrus Cinnamon Delight: Ingredients are 1/2 tsp Cinnamon Powder, 3 tbsp Brown Sugar, 6 Oranges, 1 cup Mango Pulp For Mango Sauce, 1/2 cup Fresh Cream and 1/2 tin Nestle Milkmaid Sweetened Condensed Milk. Beat together all the curd, Nestle Milkmaid Sweetened Condensed Milk and the mango pulp till smooth. Beat the cream and fold into the mixture. Refrigerate till use. Peel the oranges, spray brown sugar and cinnamon powder. Keep in the fridge. Strain the liquid from the fruit and add to mango sauce. Split the fruit into 6 individual cups, pour the sauce over them and serve.

Barcelona Hot Chocolate: Ingredients are 2/3 cup boiling water, 2 ounces dark chocolate delicately chopped, 1/3 cups low-fat milk, 1 cup brewed espresso or strong coffee, 1/4 cup unsweetened cocoa powder, 1/4 cup packed brown sugar, 1 2-inch piece orange rind strip and 1/4 cup frozen fat-free whipped topping. Mix 2/3 cup boiling water and chopped chocolate in a medium heated saucepan, stirring until chocolate melts. Add milk and next 4 ingredients. Cook over medium-low heat, stirring with a whisk. Heat 5 minutes by stirring frequently (do not boil). Discard peel. Pour 1 cup of mixture into each of 4 mugs. Spoon 1 tablespoon whipped topping over each serving. Dust with cocoa powder, if required.

Creamed Cauliflower with Herbed Crumb Topping: Ingredients are 6 slices sourdough bread, 10 cup coarsely chopped cauliflower florets, 4 teaspoons butter, 3 cups chopped leek, 6 garlic cloves, minced and divided, 1/2 cup all-purpose flour, 1/2 cups reduced-fat milk, 1 teaspoon salt, 1 cup grated cheese, 1/4 teaspoon fresh black pepper, Cooking spray and 2 tablespoons finely chopped fresh parsley with 2 teaspoons chopped fresh thyme. Preheat oven to 400°. Place bread slices and process until fine fragments measure 3 cups. Set aside. Cook cauliflower in boiling water 15 minutes or until tender; drain.  Melt 1 tablespoon butter in a large non-stick skillet over medium heat. Add leek and 3 garlic cloves; cook 7 minutes or until warm, stirring regularly. Lightly spoon flour into a dry measuring cup; level with a knife. Mix flour and milk, stirring with a whisk; add to pan. Cook 2 minutes, stirring regularly. Stir in 3/4 teaspoon salt, cheese, and pepper. Remove from heat; stir in cauliflower. Spoon cauliflower mixture into a 13 x 9-inch baking dish coated with cooking spray. Melt 1 teaspoon butter in a small skillet over medium heat. Add remaining 3 garlic cloves; cook 30 seconds or until lightly browned, stirring regularly. Remove from heat. Mix breadcrumbs, remaining 1/4 teaspoon salt, parsley, and thyme. Spit with garlic-butter mixture; toss to mix. Add breadcrumb mixture uniformly over cauliflower mixture. Bake at 400° for 30 minutes or until browned. 

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