Standfirst: Ever tried to make your own ladoos and barfi for special occasions only to see them turn into rock-like disasters or a big pile of not-so-gorgeous goo?
Well here’s your chance to put things right with our delicious and foolproof sweetmeat recipes.
All you need is some basic ingredients, a bit of time and a few humble tins of condensed milk.
Enjoy!
RECIPE 1
Ginger Ladoo
Makes 20
Prep time: 15 minutes
This recipe is also delicious using dried chopped apricots; substitute the ginger for the apricot.
Ingredients
1tbsp butter or ghee
150g fine semolina
50g ground almonds
1 tsp ground nutmeg
25g crystallized stem ginger, finely chopped
Half a 397g can Carnation Condensed Milk
To finish decorate with strands of saffron
Method
Heat the butter or ghee in a pan and gently toast the semolina for a few minutes, take off the heat and stir in the remaining ingredients.
Roll the mixture into 20 small balls and finish with strands of saffron.
RECIPE 2
Kheer Jewelled with Dried Fruit
Serves 4
Prep time: 5 minutes
Cooking time 30 minutes
Ingredients
25g raisins
75g dried apricots, chopped
100g pudding rice
3 strands saffron
pinch ground cardamom
397g can Carnation condensed milk
25g almond slivers
25g pistachios, chopped
1tbsp rose water
To finish, chopped pistachio
Method
Soak the dried fruits in a little hot water. Meanwhile place the rice in a pan with saffron and cardamom and 600ml water, heat gently and bring to the boil. Simmer very gently for 20 minutes.
Add the dried fruits and condensed milk and heat for a further 10 minutes, stirring continuously. Add the almonds and pistachio and take off the heat. Serve warm, finished with chopped pistachio.
RECIPE 3
Orange Scented Gulab Jamun
Serves makes 20-30
Prep time: 15 minutes
Cooking time 10-15 minutes
Ingredients
For the sugar syrup
365g sugar
250ml water
1tsp orange essence
310g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
pinch ground nutmeg
397g can Carnation condensed milk
ghee or ground nut oil to fry
To finish, a sprinkling of toasted desiccated coconut
Method
Make a thin syrup, by boiling the sugar and water together for a few minutes, allow to cool then stir in the orange essence.
Sift together the dry ingredients into a bowl and stir in enough condensed milk to form a soft dough (approximately half the can).
Shape the dough into small sausages approximately 2cm in length then fry gently in a pan of hot oil. You should aim to cook 3-4 jamuns at a time as they expand during cooking. Do not allow the oil to over heat as the jamuns will cook too quickly on the outside but not be cooked through in the middle.
Drain the jamuns onto kitchen paper then place into a clean pan with the orange syrup. Serve hot or cold with toasted coconut, to finish.
RECIPE 4
Pistachio and Chocolate Burfi
Makes 20
Prep time: 20 minutes
Ingredients
190g milk powder
150ml double cream
1 tbsp butter or ghee
1 tsp ground nutmeg
50g pistachio nuts, chopped
397g can Carnation condensed milk
To finish 100g dark chocolate, melted
gold or silver leaf
Method
Mix the milk powder and double cream in a bowl until it forms a thick and crumbly paste.
Heat the butter or ghee over a low heat for a couple of minutes, stir in the nutmeg and pistachio and toast for a few minutes. Add the cream mixture and the condensed milk; the mixture will be solid to start with and will soften as you continue to heat it. Keep stirring until the mixture starts to come away from the sides.
Pour into a non-stick tray and spread to a 2cm thickness. Spread over the melted chocolate and decorate with gold or silver leaf.
Allow to cool and then cut into square shapes.
RECIPE 5
Toasted Coconut Burfi
Prep time: 20 minutes
Ingredients
190g milk powder
150ml double cream
1 tbsp butter or ghee
50g creamed coconut, grated
25g desiccated coconut
1 tsp ground cardamom
397g can Carnation condensed milk
To finish, toasted coconut.
Method
Mix the milk powder and double cream in a bowl until it forms a thick and crumbly paste.
Heat the butter or ghee over a low heat for a few minutes and stir in both types of coconut. Toast for a few minutes, stirring and watching the mixture to prevent the coconut from burning.
Stir in the remaining ingredients with the cream mixture. The mix will be solid to start with and will soften as you continue to heat it. Keep stirring until the mixture starts to come away from the sides.
Pour into a non-stick tray, spread to a 2cm thickness and sprinkle with toasted coconut. To finish, cut into diamonds when cool. Alternatively roll into approx 20 balls and roll in toasted coconut..
