Dear sudha you can sue it in so many recepies.Like you can prepare gulab jamuns of it or mava kachori or ,burfi or if salty then navrattan korma, shahi paneer etc.basically you can substitute it fo khoya.So whwre ever khoya is used you can use it.you can check out following links for these recepies. www.ammas.com…www.sanjeevkapoor.com…www.bawarchi.com…. just in place of khoya substiture this mixture.
You can prepare many sweet dishes with this milk-mava powder.
here are a few
Microwave Doodh Peda
1 tin (nestle) Condensed Milk 1 cup (whole) Milk Powder 1 tbsp Kewra Essence or Rose Essence 1/4 cup finely chopped Pistachio 2 tbsp melted (unsalted) Butter
Mix together the condensed milk, milk powder, melted butter and the essence in a microwave dish (preferably) a corning ware dish. Microwave it for first four minutes. Remove and stir it thoroughly. Again microwave it for another 2 minutes. Remove and let it cool for sometime. Divide them equally into small lemon sized balls. Take an empty thread spool and one by one press the balls with the spool on a wax paper. Now you get a beautiful design. Sprinkle the finely chopped pistachio on the pedas. The pedas are ready. Serve it on a decorated dish.
Kala Jamun Ingredients
For the kala jamuns 2 cups (250 grams) mava milk pow\der 5 tablespoons plain flour (maida) 1/4 teaspoon cardamom (elaichi) powder 2 tablespoons sugar ghee for deep frying 1 cup desiccated coconut
For the sugar syrup 3 cups sugar a few saffron strands (optional)
Method:- For the sugar syrup 1. In a large pan, combine the sugar with 1 litre of water and bring to a boil. 2. Simmer over a slow flame till the syrup is 1 string consistency. 3. Remove any impurities which float on top of the syrup using a slotted spoon. 4. Add the saffron if desired and keep the syrup warm. For the kala jamuns 1. In a bowl, combine all the ingredients, mix well and knead into a firm dough without using any water. 2. Divide this mixture into 25 equal portios and roll into rounds. These should have no cracks on the surface as otherwise the jamuns will crack while frying. 3. Deep fry in ghee over a medium flame till the jamuns are dark brown in colour (for approx 10 to 12 minutes). 4. Drain and immerse in the warm sugar syrup. Soak for 30 minutes. 5. Drain and roll in desiccated coconut. 6. Serve cold.
Get the latest queries and responses via Important Disclaimer: This question and answer system is open to the public. The opinions expressed are those
of their individual authors, as attributed beside each item of advice. Neither the authors nor the information they
provide are endorsed by this website. We recommend using common sense, making your own inquiries, and, if necessary,
seeking professional advice before relying on material generated on this site.