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Baked Gulab Jamun (Indian Dumplings in Syrup)
Dessert Indian

Baked Gulab Jamun (Indian Dumplings in Syrup)

3.0

Prep
10 min
Cook
17 min
Total
37 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine milk powder and flour in a bowl. Add butter; beat together until creamy and blended. Add just enough milk to make a firm dough. Shape dough into 18 small balls and arrange on the baking sheet.
  3. 3 Bake in the preheated oven until gulab are lightly browned, 12 to 20 minutes.
  4. 4 Combine confectioners' sugar, white sugar, and water in a saucepan over medium heat. Simmer until sugars dissolve and consistency is syrupy, 5 to 10 minutes. Remove from heat.
  5. 5 Transfer gulab to the saucepan; let soak in the warm syrup, at least 10 minutes. Let cool before serving.

By Aegis

Egg Halwa
Dessert Indian

Egg Halwa

4.7

Prep
5 min
Cook
60 min
Total
65 min

Instructions

  1. 1 Crush the cardamom pods with the side of a knife. Combine the cardamom, milk, egg, sugar, shortening, semolina, and dry milk powder in a heavy bottom saucepan. Whisk well to combine, then cook on low heat, stirring occasionally until the eggs thicken. Continue cooking, stirring constantly, until the mixture browns, and the shortening begins to separate, about an hour. Remove cardamom pods and serve hot.

By nausheen

Easy Malai Kulfi
Dessert Indian

Easy Malai Kulfi

4.8

Prep
5 min
Cook
20 min
Total
85 min

Instructions

  1. 1 Stir the milk, condensed milk, and dry milk powder together in a heavy-bottomed pan and bring to a boil. Add the sugar, cardamom, and saffron to the boiling milk; reduce heat to low and simmer, stirring frequently, for 10 minutes. Remove from heat and allow to cool to room temperature; fold the pistachio nuts into the mixture.
  2. 2 Pour the mixture into popsicle molds and freeze until solid, about 1 hour

By SUSMITA

Gulab Jamun
Dessert Indian

Gulab Jamun

3.7

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
  2. 2 In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
  3. 3 Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
  4. 4 Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.

By COOLGUTS

Homemade Hot Chocolate Mix
Drink

Homemade Hot Chocolate Mix

4.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Sift together milk powder, white sugar and cocoa powder. Store in an airtight container.
  2. 2 To prepare, stir approximately 2 heaping teaspoons of mix into 1 cup of hot water.

By Debby

Easy and Fun Peanut Butter Balls
Dessert

Easy and Fun Peanut Butter Balls

4.4

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Blend all ingredients together (preferably with hands). Roll into balls the size of large marbles and refrigerate for at least 30 minutes.

By MARBALET

Homemade Plain Yogurt

Homemade Plain Yogurt

4.6

Prep
20 min
Cook
360 min
Total
380 min

Instructions

  1. 1 Place a large pot on the stovetop and place sterile 5 half-pint canning jars inside. Fill with enough water so that the jars are immersed up to their necks. Set the burner to low heat. The goal is to be able to maintain a consistent temperature between 110 degrees F and 115 degrees F (45 degrees C) for 4 to 6 hours. Check the temperature using a candy or meat thermometer periodically.
  2. 2 Meanwhile, pour the milk and dry milk into a large saucepan. Stir to dissolve the powder and set over medium heat. Heat until just steaming; your thermometer should read 180 degrees F (82 degrees C). Remove from the heat and place the pan so the bottom is sitting in a bowl of ice water. Cool until the temperature has dropped to 115 degrees F (45 degrees C).
  3. 3 When it reaches the temperature, remove it from the heat and stir about 1 cup of the milk into the plain yogurt until thoroughly blended. Stir this mixture back into the pan of milk.
  4. 4 Pour the milk mixture into warm glass jars to within 1/2 inch of the rims. Set in the warm water bath. The water level should be up to the level of the yogurt in the jars. Cook uncovered and be sure to maintain the temperature at 110 to 115 degrees F (45 degrees C) for 4 to 6 hours. I like to do 6. Do not stir or poke the yogurt at all during this time - even if you are tempted! Doing this may cause it to become watery.
  5. 5 When the time is about up, you can check the yogurt by pressing gently on the top or tipping the jars to see if it is set. It is done when the yogurt is firm and there is a thin layer of yellowish liquid on the top. Remove the jars from the water and dry off. Seal with clean lids and rings. They should be good to keep in the refrigerator for 1 to 2 weeks.
  6. 6 Be sure to save a little extra out as a starter for the next batch. Over time your homemade yogurt will start to lose it's potency as starter (like making a copy of a copy of a copy), so every fourth or fifth batch you may want to use store-bought yogurt as starter. Just make sure it says ''live active cultures'' on the container. Good luck!

By Naomi Witzke

Best Hot Chocolate Mix
Drink American

Best Hot Chocolate Mix

4.2

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Sift together the powdered milk, non-dairy creamer, powdered sugar and instant chocolate drink mix. Store in air tight containers or glass jars for gift giving.
  2. 2 To use: Add 3 to 4 tablespoons of mix to 1 cup of water. Add a dash of cinnamon if desired.

By Fran Willis

Hot Cocoa Mix
Drink American

Hot Cocoa Mix

4.2

Prep
Cook
Total

Instructions

  1. 1 Gather all ingredients.
  2. 2 In a large mixing bowl, combine milk powder, confectioner's sugar, cocoa powder, and creamer. Stir till thoroughly combined.
  3. 3 Store cocoa mixture in an airtight container. Makes about 15 cups mix, or enough for about 45 servings.
  4. 4 For 1 serving, place 1/3 cup cocoa mixture in a coffee cup or mug, and add 3/4 cup boiling water. Stir to dissolve. Top with dollop of whipped cream or a few marshmallows, if desired.

By Earla Taylor

Peanut Butter Playdough
Dessert

Peanut Butter Playdough

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Cream together confectioners' sugar and peanut butter in a large bowl with an electric mixer until well combined. Beat in honey. Mix in milk powder until incorporated.
  2. 2 Divide dough into 15 equal portions. Store in resealable plastic bags in the refrigerator or freezer until ready to use.

By CALTXGIRL

Mocha Coffee Mix
Drink

Mocha Coffee Mix

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a large bowl, mix together instant coffee, milk powder, chocolate drink mix, confectioners' sugar and powdered creamer. Store in an airtight container.
  2. 2 To serve, place 4 tablespoons of mixture into a coffee mug. Stir in 1 cup boiling water.

By Bea Gassman

Homemade White Hot Chocolate Mix
Drink American

Homemade White Hot Chocolate Mix

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix milk powder and creamer together in a large bowl.
  3. 3 Mix sugar and butter flavoring together in a small bowl until fully incorporated. Mix into milk powder mixture vigorously using hands to decrease lumps.
  4. 4 Shred white chocolate using a small microplane or small shred side of a box grater; add to mixture. Stir lightly using a spoon to incorporate without melting chocolate.

By dana

Peanut Butter and Chocolate Balls
Dessert

Peanut Butter and Chocolate Balls

4.1

Prep
10 min
Cook
10 min
Total
500 min

Instructions

  1. 1 Line a cookie sheet with aluminum foil or waxed paper.
  2. 2 In a medium bowl, mix together the butter, peanut butter, confectioners' sugar and powdered milk until smooth. Mix in the cornflakes. Wet hands and roll tablespoonfuls of dough into balls. Place them onto the prepared cookie sheet, cover and refrigerate overnight.
  3. 3 The next day, melt chocolate in a metal bowl over simmering water, stirring occasionally until smooth. Remove bowl from heat. Using a fork, dip the balls into the chocolate and return them to the foil covered cookie sheet. Refrigerate until firm. These can be made up to a week ahead if kept refrigerated.

By Paula

Honey Wheat Slow Cooker Bread

Honey Wheat Slow Cooker Bread

1.0

Prep
10 min
Cook
90 min
Total
100 min

Instructions

  1. 1 Place water in a 2-cup or larger glass measuring cup and microwave on high until warm to the touch, but not too hot, about 45 seconds. Add honey, oil, milk powder, salt, and yeast; stir with a fork until combined. Transfer to the bowl of a stand mixer fitted with the dough hook attachment.
  2. 2 Add flour, 1 cup at a time, and mix on low speed until combined. Increase to a higher speed and mix until a nice dough forms, adding additional flour if necessary.
  3. 3 Transfer dough to a lightly floured surface and knead into a ball. Pour oats on the work surface and roll the dough in the oats. Place dough onto a narrow, rectangular piece of parchment paper. Transfer parchment paper and dough into a slow cooker.
  4. 4 Cover and cook on High until bread has cooked through, about 1 1/2 hours.

By donalie

Wheat Bread in Resealable Bag
Snack

Wheat Bread in Resealable Bag

4.3

Prep
20 min
Cook
20 min
Total
110 min

Instructions

  1. 1 Grease a bread loaf pan.
  2. 2 Mix 1 cup all-purpose flour, yeast, milk powder, sugar, and salt together in a large resealable plastic bag. Add hot water and oil; seal bag and squeeze to mix. Add whole-wheat flour; seal and mix. Add 1 cup all-purpose flour; seal and mix. Add small amounts of additional all-purpose flour until dough easily pulls away from sides of bag.
  3. 3 Transfer dough to a lightly floured work surface; knead until soft and well combined, 4 minutes. Allow to rest for 10 minutes. Roll dough into a large rectangle; roll rectangle into a log. Place log into prepared loaf pan. Cover and let rise until doubled in size, about 1 hour.
  4. 4 Preheat oven to 375 degrees F (190 degrees C).
  5. 5 Bake in the preheated oven until lightly browned, 20 to 25 minutes.

By Karen Eyers

Sourdough Pizza Crusts
Dinner

Sourdough Pizza Crusts

5.0

Prep
30 min
Cook
5 min
Total
123 min

Instructions

  1. 1 Combine flour, sourdough starter, water, oil, sugar, milk powder, yeast, and salt in a large bowl. Mix by hand until flour is incorporated. Transfer to the bowl of a stand mixer fitted with a dough hook. Knead dough for 6 minutes; allow to rest for 6 minutes. Repeat 3 times.
  2. 2 Transfer dough to an oiled pan; cover with plastic wrap and let rise until doubled, about 1 hour.
  3. 3 Preheat oven to 425 degrees F (220 degrees C).
  4. 4 Separate dough into 6 equal rounds; let rest 10 minutes. Roll out each portion to desired crust size.
  5. 5 Bake in the preheated oven for 5 to 6 minutes. Cool on a rack; freeze in resealable plastic bags separated by parchment paper.

By CHERRY_MICHAEL