Choco Walnut Fudge

Ingredients

1/2 cup condensed milk
1 cup milk
1/4 cup sugar
1 tbsp. cocoa powder
1/2 cup dark chocolate, cubed
1 tbsp. butter
3/4 cup powdered walnuts
1/2 tsp. Vanilla essence
1/2 tsp. butter for greasing

Method

Combine the condensed milk, milk, sugar, cocoa powder and chocolate in a non stick pan and allow it to boil on a high flame for 4-5 mins, stirring burning the chocolate. Once it has boiled add the butter and cook on a high flame for another 4-5 mins, while stirring continuously. Lower the flame and cook for more 3-4 mins or till it thickens a little, stirring continuously. Remove from the flame and add the powdered walnut and the vanilla essence and mix well. Grease a thali (steel plate) and pour the fudge mixture in it and spread evenly with the back of a spoon. Allow to cool and serve at room temperature.
Tips: You can cut it in different shapes and create different patterns.

Please feel free to give your suggestions and please give a feedback!!

Saffron Almond Milk

Saffron flavoured milk enriched with almonds and served warm garnished with silver warq. Preparation Time : 20 mins Servings : 4 INGREDIENTS Almonds, blanched and roughly chopped, 1/4 cup Milk, 4 cups Green cardamom powder, a pinch Nutmeg powder, a pinch Honey, 3-4 tablespoons Silver warq, 1-2 leaves METHOD Heat milk in a thick-bottomed vessel and bring to a boil. Reduce heat, add chopped almonds and simmer on low heat for fifteen to twenty minutes. Add green cardamom powder and nutmeg powder and continue to boil for another two minutes. Remove from heat, add honey and stir. Serve warm in individual earthenware glasses, garnished with silver varq.

Creme Caramel

Ingredients

1 cup milk

Vanilla essence

Cinnamon sticks(optional)

100 gms cream

2 eggs

Sugar

Method

Boil milk with the cinnamon sticks. Remove sticks once milk is boiled.

Take off the flame and add Vanilla essence. Beat eggs with sugar.Add small quantities of milk to the egg and sugar mixture and continue beating. (If you add hot milk too soon the mixture will curdle).

Let the mixture cool a bit. Now add the fresh cream and beat the mixture well.

Once egg and milk mixture is ready you need to caramelize the sugar.

Take sugar in a pan an heat it till the sugar becomes a brown liquid or caramel.

 Pour the caramel into a pudding mould and let it harden. Once done, pour the milk-mix over the caramel.

Stem in a rice cooker without the whistle for 15-20 mins. Once the pudding cools over turn into a vessel of your choice.

Can be eaten hot or cold... Yumm!