Aamrakhand Recipe

Aamrakhand Recipe
This is the perfect matrimony between the traditional Gujarati/Maharashtrian yoghurt dessert of
Shrikand with the venerable king of fruits, mango. Aam + Shrikhand = Amrakhand may be super
simple to make, but the taste is highly sophisticated. Serve alongside a meal, especially with hot
pooris and savour this summer delicacy.
 Servings - 6
 Preparation - 30 min
 Chilling - 30 min
Ingredients for Aamrakhand
2 medium (300g)-Mango
600g-Dahi (Curd)
1/2 tin (200g)-NESTLÉ MILKMAID Sweetened Condensed Milk
How to make Aamrakhand
1. Put curd in a muslin cloth and allow to hang for 10-15 minutes or keep in a strainer
with fine mesh. Beat well till smooth to remove any lumps.
2. Mix the dahi with NESTLÉ MILKMAID Sweetened Condensed Milk and mashed mango.
3. Chill for 30 minutes and serve.
Apple Crumble
This humble crumble is the ultimate quick and comforting dessert. If you have a pile of apples lying
around, try this recipe out, even if you haven’t baked anything before, and we promise you’ll never
stop baking. Serve with a portion of vanilla ice-cream or just a dollop of whipped cream for a
sensational experience.
 Servings - 8
 Cooking - 5 min
 Baking - 40 min
 Ingredients
1 tin (400g)-NESTLÉ MILKMAID Sweetened Condensed Milk

50 g-Butter
1 kg-Apple
75 g-Butter for crumble
150 g-Maida (Flour) for crumble
1 tsp-Dalchini (Cinnamon) powder for crumble
How to make
1. Preheat oven to 180º C. Mix together NESTLÉ MILKMAID Sweetened Condensed Milk
and butter and heat for 4 to 5 minutes. Keep aside to cool.
2. Peel and slice apples. In a greased ovenproof dish, place the apple slices in layers.
Press lightly while putting the apple slices. Pour the cooled NESTLÉ MILKMAID mixture over it
and spread evenly.
3. Mix the maida, butter and cinnamon powder to a crumbly texture. Top the apples with
the crumble. Bake in the preheated oven for 35 to 40 minutes or till done.
Bhapa Dahi Recipe

This traditional sweet treat hails from the culture-rich land of West Bengal – and is as rich in taste
and texture as the land itself. Savour the succulent flavour of a delectable fusion of the sweet taste
of Milkmaid, the sour taste of curd and crispy nuts in the same spoonful.
 Servings - 10
 Cooking - 25 min
Ingredients for Bhapa Dahi
1 pinch-Elaichi (Cardamom) Powder
3 cup-Dahi (Curd)
25 gm-Nuts and Kishmish (Raisins) Optional
1 tin-NESTLÉ MILKMAID Sweetened Condensed Milk
How to make Bhapa Dahi
1. Tie curd in a muslin cloth. Hang for 25 to 30 minutes to remove excess water. Add
NESTLÉ MILKMAID Sweetened Condensed Milk and elaichi powder. Cover the bowl with foil
or grease proof paper.
2. Place the bowl in another pan of boiling water and steam for 15 to 20 minutes. Cool.
3. Decorate with nuts and raisins. Serve chilled.
Quick Tip: Pressure cooker without weight may be used for steaming.
Black Forest Cake

Amongst the most popular birthday cakes in India, this cake is favorite amongst kids. This cake looks
incredibly gorgeous and isn’t half as difficult to make at home. On your kid’s birthday this year, be a
star mom and make this cake at home. Believe us, this will be way better than store bought cake.
 Servings - 10
 Baking - 60 min
 Ingredients

1 tsp-Vanilla Essence
1 tsp-Soda Bicarbonate
1 tsp-Baking Powder
3-4 heaped tbsp (25g)-Cocoa Powder
175g (1¾ cup)-Maida (Flour)
100g-Butter
50g-Milk Chocolate
200ml-Aerated Soda
200g-Fresh Cream
1 small tin-Tinned Cherries
2 tsp-Icing Sugar / Powdered Sugar
How to make
1. Grease an 8” diameter baking tin and dust it with flour. Pre heat the oven to 180 0 C.
Sieve together maida, cocoa powder, baking powder and soda bicarbonate. Soften butter
(DO NOT MELT), add NESTLÉ MILKMAID Sweetened Condensed Milk and beat well. Add the
vanilla essence.
2. Add maida mixture and aerated soda alternately to the batter till all the maida and
soda are used up. Pour the batter into the baking tin and bake in the preheated oven for 45-
50 minutes or till the tooth pick inserted in the center of the cake comes out clean. Remove
from oven, cool for a while. Loosen sides of cake, using a knife if necessary. Turnout over a
wire rack or plate and cool slightly before cutting horizontally into 2.
3. Drain & destone cherries, soak both cake halves with cherry syrup. Whip cream and
sugar till light and fluffy, Sandwich the two layers of cake with whipped cream and chopped
cherries. Top with whipped cream and cherries, sprinkle generously with grated chocolate.
Chill and serve.
Brownies Recipe
The favourite dessert of the West can now be made at home very easily and expertly. Hot brownies
coupled with ice cream is one of the most preferred urban desserts to celebrate those sweet
moments of joy.
 Servings - 10
Ingredients for Brownies
1/2 cup-Walnut Chopped
2-Eggs
75 g-Sugar Powdered
1 tsp-Baking Powder
50 g-Cocoa Powder
125 g-Maida (Flour)
125 g-Butter
1/2 cup (75ml)-Milk
How to make Brownies
1. Grease & dust the baking tin with maida. Preheat oven to 180 o C. Sieve together
maida, cocoa & baking powder.
2. Beat butter & sugar until light & creamy. Add eggs, one at a time, beating well after
each addition. Fold in sieved maida-cococa into the above mixture, alternating with milk and
NESTLÉ MILKMAID Sweetened Condensed Milk. Add the chopped walnuts. Mix well & pour
into greased tin.
3. Bake 25-30 minutes or until centre of the cake springs back when lightly pressed. Allow
to cool in tin for 5 mins and remove onto a wire rack. Cut as desired.
Chilled Lime Pie Recipe

This light, limey pie has a cheesecake feel to it and is the perfect summer dessert. The citric punch
of the lime cuts down the creaminess of the filling and leaves a lingering desire for another bite. This
is an extraordinarily simple, no bake recipe. Swirl a few drops of green food colouring on top for
added glamour.
 Servings - 6
Ingredients for Chilled Lime Pie
Few drops-Green Food Colour (Optional)
1 cup (150ml)-Fresh Cream
1/3 cup (50ml)-Lime Juice
6 tbsp-Butter Melted
100g /15 biscuits-Low Sugar Biscuits
How to make Chilled Lime Pie
1. Crush the biscuits finely, add the melted butter and mix well. Press this onto a greased
shallow glass dish/loose bottom pie dish and chill for 15 minutes in the refrigerator.
2. Whisk the NESTLÉ MILKMAID Sweetened Condensed Milk and lime juice together until
thick. Whip the cream till soft peaks form and fold into the condensed milk mixture, gently
mix till combined.
3. Pour onto the chilled biscuit layer and swirl the green colour through the mixture to get
a marbled effect. Freeze for 1-2 hours or until set.
Chocolate Fudge Recipe

The thing with good fudge is that it makes the world seem like a brighter place. With its teasingly
chewy consistency and a buttery, chocolatey mouth feel, why wouldn't it? Also known as stick-jaws
(the chewiness led to this name) this is a delightful confection and heres the easiest recipe to make
it. Try it today. Your kids will love you monumentally more.
 Servings - 8
Ingredients for Chocolate Fudge
1/2 cup (60g)-Powdered Sugar
1 cup-Walnut coarsely chopped
100g-Butter
1/4 cup (40 g)-Cocoa Powder
2 tbsp-Maida (Flour)
How to make Chocolate Fudge
1. Mix all the ingredients, except walnuts, in a karahi and heat.
2. Cook on slow fire till mixture thickens. and starts moving in a mass (soft ball stage).
Stir in the walnuts.
3. Pour onto a greased plate/tray and smoothen the surface. Cool and cut into 2” squares.
Chocolate Ice Cream Recipe

A vintage favourite if ever there was one, chocolate ice cream makes everything better! Why not try
making it at home by following this simple recipe?
 Servings - 4
Ingredients for Chocolate Ice Cream
1 tsp-Vanilla extract
90 ml-Chocolate sauce
1/2 tin (200g)-NESTLÉ MILKMAID
150g-Fresh Cream
How to make Chocolate Ice Cream
1. Whip cream till fluffy.
2. Add MILKMAID, chocolate sauce, vanilla essence & mix well.
3. Pour in airtight container & freeze till set.
Chocolate Fudge I Recipe

Film
The thing with good fudge is that it makes the world seem like a brighter place. Watch Amrita and
her son bond as they #CreateSweetStories with MILKMAID - this time it’s their favourite - lip
smacking 'gooey chocolate Fudge!
 Servings - 8
Ingredients
2 tbsp-Maida (Flour)
1/4 cup (40 g)-Cocoa Powder
100g-Butter
1 cup-Walnut coarsely chopped
1/2 cup (60g)-Powdered Sugar
How to make
1. Mix all the ingredients, except walnuts, in a karahi and heat.
2. Cook on slow fire till mixture thickens. and starts moving in a mass (soft ball stage).
Stir in the walnuts.
3. Pour onto a greased plate/tray and smoothen the surface. Cool and cut into 2” squares.
Chocolate Souffle Recipe

This is one dessert you'd think you can never make at home. Well, with any other recipe you might
be right, but this here is the guaranteed way to making the perfect souffle with the idyllic hard
exterior and gooey, chocolatey heart. Make them in individual portioned ramekins to serve in style.
 Servings - 6
Ingredients for Chocolate Souffle
50g-Milk Chocolate
2 cups (300ml)-Milk
2-1/2 tbsp-Gelatine
1/2 cup (75 ml)-Water
1+1/3 cup-Fresh Cream
4 tbsp-Cocoa Powder
50g-Walnut chopped
How to make Chocolate Souffle
1. Prepare a few milk chocolate curls for decorating. Keep cool. Break the rest of
chocolate into bits. Whip the cream over ice till light and fluffy (soft peak stage) and keep
chilled.
2. Add cocoa to the milk and heat over a pan of hot water and make a smooth paste.
Dissolve gelatine in ½ cup water over a pan of hot water. Add cocoa paste, and
NESTLÉ MILKMAID Sweetened Condensed Milk to the dissolved gelatine. Mix well.
3. Fold in the chilled whipped cream (save 2 tbsp. cream for decoration), add the walnuts
and chocolate to the NESTLÉ MILKMAID Sweetened Condensed Milk mixture and mix well.
Pour the mixture into a wet soufflé dish and chill. Serve decorated with whipped cream and
chocolate curls.
Christmas Fruit Cake Recipe

You'll never opt for sore bought Christmas cake again with this easy to follow recipe. The romance of
soaking the fruits and the aroma of warm spices filling up the wintry air are just too irresistible. Even
if you're not big on Christmas this rich fruit cake will change your mind for sure.
 Servings - 10
 Baking - 60 min
Ingredients for Christmas Fruit Cake
1/2 tsp-Jaiphal (Nutmeg) Powder
100g-Butter
1/2cup (75g)-Sugar
1/3 cup (50 ml)-Warm Water
2 cups (200g)-Maida (Flour)
1 tsp-Baking Powder
1/2 tsp-Dalchini (Cinnamon) Powder
150 ml-Aerated Soda
1.5 cups (150g)-Chopped Dried Fruits
How to make Christmas Fruit Cake
1. Preheat oven to 1800C, grease and dust with maida an 8” round cake tin. Heat sugar in
a pan till it melts and becomes brown, add warm water to make caramel syrup and keep
aside. Sift together the maida, baking powder, soda bicarbonate, cinnamon and nutmeg, 2-3
times. Mix 1 tbsp. maida into the chopped fruit to coat the fruit.
2. Soften butter in a pan; mix in NESTLÉ MILKMAID Sweetened Condensed Milk. Fold in
the sifted maida with the NESTLÉ MILKMAID-butter mixture, alternating with aerated soda
and caramel syrup till all are used. Add the chopped dry fruits, fold into the mix carefully.
3. Pour the batter into the greased cake tin and bake for an hour at 180 0C or till the cake
is done. Remove from oven, cool for a while. Loosen sides of cake and turnout onto a plate.
Cool slightly before cutting into pieces.
Citrus Cinnamon Delight

Indulge your taste buds in a game of pure taste-play. This sweet & simple 3-step recipe is one of the
best, classiest and delightful finishers of any meal.
 Servings - 6
 Ingredients
1/2 tsp-Dalchini (Cinnamon) Powder For Citrus Layer

3 tbsp-Brown Sugar For Citrus Layer
6-Orange / Sweet Lime For Citrus Layer
1 cup-Mango Pulp For Mango Sauce
1/2 cup-Fresh Cream For Mango Sauce
1/2 tin (200g)-NESTLÉ MILKMAID Sweetened Condensed Milk For Mango Sauce
How to make
1. Beat together all the dahi, NESTLÉ MILKMAID Sweetened Condensed Milk and the
mango pulp till smooth. Beat the cream & fold into the above mixture. Refrigerate till use.
2. Peel the sweet lime/oranges, sprinkle brown sugar and cinnamon powder. Keep in the
fridge.
3. Before serving, remove few pieces of fruit for decoration, strain the liquid from the fruit
and add to mango sauce. Divide the fruit into 6 individual cups, pour the sauce over them
and serve decorated with the reserved fruit.
Coconut Laddoo
These delectable white laddoos have the perfectly nutty aroma of roasted coconut. While you'll
agree that the highlight of this dish is how juicy and succulent they are in every bite, we suggest
that you can make the experience even more fun by getting your kids in the kitchen to help roll
laddoos of all shapes and sizes with the cooled mixture.
 Servings - 10
Ingredients

350 gm (5 cups)-Fresh Coconut Grated
How to make
1. Keep aside 1 cup of grated coconut, put NESTLÉ MILKMAID Sweetened Condensed Milk
and remaining grated coconut into a thick bottomed kadai and mix well. Heat the mixture,
stirring constantly, so that it does not stick to the bottom of the pan.
2. Once heated, cook on a slow fire till the mixture starts leaving the sides of the kadai
(approx 5 minutes), remove from fire and let it cool.
3. Cool and roll into laddoos with oiled hands. Roll in the reserved grated coconut.
Coconut Sorbet Recipe

Beat the heat with this supercool, super-simple 3-step recipe that brings the chill of the twilight
beach right to your palettes.
 Servings - 8
Ingredients for Coconut Sorbet
4 cups-Water
1-Coconut
How to make Coconut Sorbet
1. Grate coconut. Add 4 cups of hot water and keep for 15 mins. Strain through muslin
cloth to squeeze out coconut milk.
2. Combine NESTLÉ MILKMAID Sweetened Condensed Milk with coconut milk and mix
well.
3. Pour the mixture into freezing trays and freeze till set. Cut into cubes and serve frozen.
Eggless Banana Cake

If you're new to baking, try this recipe. It's brilliantly easy to make and fills out house with a
wonderful caramelised aroma. This cake stores well and will last a good 3-4 days in the fridge,
unless of course your family polishes it off first.
 Servings - 10
 Baking - 30 min
Ingredients
1/2 tsp-Soda Bicarbonate
1 tsp-Baking Powder
2 cups (200g)-Maida (Flour)
50g-Butter Softened
1/2 cup (75 ml)-Dahi (Curd)
1/2 tin (200 gm)-NESTLÉ MILKMAID Sweetened Condensed Milk
2-Banana Mashed
How to make
1. Preheat the oven to 180º C. Grease a cake pan and dust with flour and keep aside.
Beat together butter and NESTLÉ MILKMAID Sweetened Condensed Milk till creamy, add the
dahi and whisk well.
2. Sieve maida, baking powder and baking soda well. Fold the maida into the MILKMAID -
dahi mixture and add the mashed bananas and mix well. Add the vanilla essence and mix.
3. Pour into the prepared cake pan and bake in a preheated oven for 25 –30 minutes, till
toothpick inserted comes out clean. Cool for 5 minutes and remove onto a serving dish.
Slice and serve.
Malpua With Rabri Recipe

This is an Indian sweet-lover’s delight. Surprisingly easy to make, the golden Malpuas are served
with a topping of creamy chilled rabri, coming together to create an absolutely indulgent creation
that’s impossible to stop eating.
 Servings - 10
Ingredients for Malpua With Rabri
1 tbsp-Maida (Flour) (For Rabri)
1 cup (150 ml)-Water (For Malpua)
1 pinch-Baking Powder (For Malpua)
1/2 tsp-Elaichi (Cardamom) Powder (For Rabri)
2 tbsp-chopped Mixed Dried Fruits (For Rabri)
50 gm-Paneer (For Malpua)
for shallow frying-Oil (For Malpua)
1-1/2 cups-Sugar (For Sugar Syrup)
2 cups (300 ml)-Water (For Sugar Syrup)
100g-Sooji (Semoliine) (for Malpua)
1/2 tin (200g)-NESTLÉ MILKMAID Sweetened Condensed Milk (for Malpua)
100g-Paneer (for Rabri)
1 cup (150 ml)-Milk (for Rabri)
1/4 tin (100g)-NESTLÉ MILKMAID Sweetened Condensed Milk (for Rabri)
How to make Malpua With Rabri
Rabri
1. Crumble paneer coarsely. Make a paste of maida with 3 to 4 tbsp. milk. Combine
NESTLÉ MILKMAID Sweetened Condensed Milk and the rest of milk and bring to a boil.
2. Add maida paste to milk stirring continuously. Reduce flame and cook for 5 minutes.
3. Add chopped nuts, paneer and elaichi powder. Remove from fire. Cool and refrigerate.
Sugar Syrup
1. Put sugar and water in a pan and bring to a boil. Keep aside.
Malpua
1. Combine NESTLÉ MILKMAID Sweetened Condensed Milk, sooji, maida, water and
baking powder. Mix well and leave for 10-15 mins. Crumble paneer very finely – till smooth
and add to the above mixture. Beat well.
2. Heat oil in a flat frying pan (for shallow frying – only 1 to 2 mm layer of oil). Pour 1
small ladle of batter to make a small, flat malpua about 2-1/2”- 3” in diameter. Fry till both
sides get evenly browned.
3. Remove and soak in syrup for ½ minute. Remove from syrup. Arrange on a shallow
plate. Top with rabri and nuts and serve hot.
Mango Ice Cream Recipe

Summer’s two greatest gifts – Ice creams and Mangoes. Combine them and what you get is nothing
less than a summer blockbuster! This easy no-churn recipe is super easy to do at home!
 Servings - 6
Ingredients for Mango Ice Cream
3-Ripe Mango pureed
3 cups (450ml)-Milk
2 cups-Fresh Cream
How to make Mango Ice Cream
1. Combine the NESTLÉ MILKMAID Sweetened Condensed Milk, milk and mango puree in
a bowl. Whip the cream lightly and fold into the mixture.
2. Pour into a freezing tray and freeze till half set. Remove and beat with a whisk or
electric beater until smooth. Doing so will help keep the texture of the ice cream soft and
creamy while it sets.
3. Return to tray and freeze till well set.

Mocha Exquisite Recipe
As you take in a spoonful, you’ll be engulfed by silken waves of coffee, cream and chocolate,
punctuated by the crunch of biscuits and walnuts. Who knew true pleasure came chilled in a bowl.
 Servings - 8
Ingredients for Mocha Exquisite
1/2 cup-Walnut
200 gm-Biscuits
5 tbsp-Cocoa Powder
250 gm-Butter
2 tbsp-Sugar powdered
1-1/2 cups-Fresh Cream
4 tbsp-Nescafe Classic Coffee Powder
1 tin (400 gm)-NESTLÉ MILKMAID Sweetened Condensed Milk
How to make Mocha Exquisite
1. Cream butter and sugar together till light and fluffy. Add coffee and cocoa powder and
mix well.
2. Whip the cream, add NESTLÉ MILKMAID Sweetened Condensed Milk to it and fold into
butter mixture. Crush biscuits and walnuts coarsely, add to the mixture (save 2 tbsp. for
topping).
3. Transfer to a serving dish. Chill and serve topped with crumbled biscuits and walnuts.
Nutty Log Recipe

Whether served after dinner or as an evening snack, this sweet and crispy sweet treat is something
the kids will absolutely love, and we are not just talking about the under-10 year-old, school-goers.
 Servings - 6
Ingredients for Nutty Log
150g-Biscuits Crushed
1 tin (400 g)-NESTLÉ MILKMAID Sweetened Condensed Milk
2 cups-Kaju (Cashewnuts) Crushed
4 tbsp. (30g)-Butter
How to make Nutty Log
1. Beat the butter with NESTLÉ MILKMAID Sweetened Condensed Milk. Add the vanilla
essence and crushed nuts. Mix in the crushed biscuits, little by little until it forms a smooth
dough.
2. Form into three logs and roll each of them over the rest of crushed nuts, spread on a
flat plate so that the log gets coated with nuts.
3. Wrap in a sheet of cling film/aluminium foil and place in the refrigerator for about one
hour. Unwrap log, slice and serve.
Orange Delight
When you just don’t have enough time for overnight setting in the fridge or you don't want to use
eggs, this orangey mousse with a vibrant burst of tangy freshness, is just perfect as a summer
dessert.
 Servings - 10
Ingredients
1 tin (400 gm)-NESTLÉ MILKMAID Sweetened Condensed Milk
3 tbsp-Gelatine
2 cups-Fresh Cream
3 cups-Orange Juice
1-Orange
How to make
1. Soak gelatine in orange juice. Heat over a pan of hot water till gelatine dissolves. Cool
and keep aside.
2. Whip cream till light and fluffy (Save 3- 4 tbsp cream for decorating), fold in NESTLÉ
MILKMAID Sweetened Condensed Milk. Mix in juice and gelatine mixture and pour into a wet
mould and freeze.
3. Unmould and serve decorated with orange sections and whipped cream.
Paatishapta Recipe
This Bengali take on the French crepe is made from rice flour and filled with sweetened coconut and
nuts. Most often made during Makar Sankaranti or Poush Sankaranti (Indian Harvest Festival), this
delectable combination of a soft crepe and sweet filling, harvests many a delicate flavours. And so
easy! Tried it yet?
 Servings - 16
Ingredients for Paatishapta
1-1/2 cups (105 gm)-Coconut grated
10-Kaju (Cashewnuts) chopped
2 tbsp-Kishmish (Raisins) chopped
1 cup (80 gm)-Maida (Flour)
4 tbsp (60 gm)-Rice soaked
1 pinch-Soda Bicarbonate
To make a thin batter-Water
For making the paatishapta-Ghee
How to make Paatishapta
1. Mix NESTLÉ MILKMAID Sweetened Condensed Milk, coconut, cashew nuts and raisins
and keep aside.Grind the soaked rice to a smooth paste in a mixie, then mix in maida, soda
bicarbonate and water to make a thin batter.
2. Heat a non-stick frying pan, smear a little ghee, pour a ladle (approx 3 tbsp) of the
batter and quickly swirl the pan around to spread evenly.
3. When it turns golden brown, place a little of the MILKMAID - coconut mixture at one
end and roll over to the other side. Remove from pan and serve hot.
Palada Pradhaman
There are several pradhaman (kheer) recipes in the rich cuisine of Kerala, but this one sure is the
queen of them all. Made from flakes of cooked rice, milk, and sugar, it typically takes ages to
prepare, however this simple, convenient recipe, will ensure that you enjoy the same great taste in a
matter of minutes.
 Servings - 8
Ingredients
3 cups (450 ml)-Milk
1 cup (150 ml)-Water
2 tbsp-Ghee
1/2 cup-Ada
3 tbsp-Kishmish (Raisins)
3 tbsp-Kaju (Cashewnuts) chopped
How to make
1. Put ada in 2 to 3 cups of boiling water (after removing from flame), keep covered for 15
minutes and drain water completely. Heat ghee in a frying pan and fry the ada to a light pink
colour.
2. Boil milk and water in a thick bottom pan, add the cooked ada and reduce heat to low
while stirring gently. Keep stirring and and cook for about 15 minutes.
3. Add the NESTLÉ MILKMAID Sweetened Condensed Milk and stir well. Cook for another 5
minutes. Remove from flame and serve garnished with raisins and cashewnuts.
Phirni Recipe
Light, creamy and sweet, this chilled rice pudding flavoured with rose water is the perfect
accompaniment for a hot summer day or after a spicy meal. P.S: Top it with chopped up nuts for
added indulgence. You can even add saffron (kesar) too.
 Servings - 8
Ingredients for Phirni
3 cups (450 ml)-Milk
100 gm-Rice
1 tsp-Elaichi (Cardamom) Powder
few-Rose Petals
1 tsp-Rose Water
How to make Phirni
1. Soak rice in water for 30 minutes to 1 hour. Drain water and grind to a fine paste.
2. Add milk to paste and heat together, stirring constantly so that the mixture does not
stick to the bottom. Bring to a boil. Cook for 5 to 7 minutes. Add NESTLÉ MILKMAID
Sweetened Condensed Milk and remove from fire.
3. Add elaichi powder and rose water. Leave to cool and set in a refrigerator. Serve
garnished with rose petals.
Pumpkin Halwa Recipe

Rich, warm, sweet - the aroma of Pumpkin Halwa is something most Indian households know and
love. Now find out how unique can your pumpkin halwa be, with this 3-step recipe.
 Servings - 6
Ingredients for Pumpkin Halwa
1 tsp-Elaichi (Cardamom) Powder
2 tbsp-Desiccated Coconut
800 gm-Pumpkin (Kaddu) finely grated
8-Badam (Almonds) chopped
6-Pista chopped
5-Kaju (Cashewnuts) chopped
1 cup (150 ml)-Milk
1/2 cup-Ghee
1-1/2 cups (300 gm)-NESTLÉ MILKMAID Sweetened Condensed Milk
How to make Pumpkin Halwa
1. Heat ghee in a karahi, add the cashew nuts, pistachio and almonds. When they turn
light brown, add the grated pumpkin and sauté for 5 minutes.
2. Add the milk and cook till the pumpkin is tender. Mash well and cook till almost dry.
Sprinkle the desiccated coconut and stir well.
3. Add the NESTLÉ MILKMAID Sweetened Condensed Milk and stir continuously till the
mixture is thick. Sprinkle the cardamom powder, mix well and remove from fire. Serve hot.
Pineapple Upside Down

Cake
Upside down cakes are always glamorous, since you can see the fruity goodness showing off on the
top. This one is a classic and must-bake in pineapple season. Tart and sweet, light yet satisfying; try
one now and you’ll know what we’re talking about. P.S: Serve with a scoop of our Classic vanilla ice-
cream for a soulful dessert experience.
 Servings - 10
 Baking - 45 min
Ingredients
½ tsp-Yellow Food Colour (optional)
200 g-Maida (Flour)
100 g-Butter
6-Pineapple Slices
1 tsp-Baking Powder
1/2 tsp-Pineapple Essence
5-6 tbsp-Sugar for caramelisation
1 cup (150 ml)-Aerated Soda
How to make
1. Preheat oven to 180° C. Grease an 8" diameter cake tin. Arrange the pineapple slices
at the base. Heat sugar in a pan till it melts and becomes brown. Pour this hot caramel over
the pineapple slices and keep aside.
2. Melt butter, cool slightly. Add the NESTLÉ MILKMAID Sweetened Condensed Milk and
beat well, add the essence. Sieve together maida, baking powder and soda bicarbonate. Add
some maida to the NESTLÉ MILKMAID mixture and then add some aerated soda and mix
well. Repeat, alternatively maida and aerated soda till both are used up.
3. Pour batter over pineapple slices in the cake tin and bake at 180°C for 45 minutes or
till cake is done. Remove from oven, loosen the sides of cake using a knife and immediately
turn onto a plate.
Coffee Pannacotta Recipe

Experience the romantic, sweet side of Italy with this traditional dessert which is Italian for “cooked
cream”. Indulge in the soft, supple flavour, the divine taste and the rich, tempting aroma of this
bittersweet dessert which is the Italian way of celebrating the little joys of life.
 Servings - 6
 Cooking - 5 min
Ingredients for Coffee Pannacotta
1/2 cup-Walnut Chopped
400g-Dahi (Curd)
5 g-China Grass (Agar Agar)
4 tbsp-Water
200 ml-Fresh Cream
1/2 cup (75 ml)-Milk
2 tbsp-Coffee Powder
How to make Coffee Pannacotta
1. Pour dahi into a muslin cloth and place on a strainer to remove the whey, strain for ½
hour. Mix coffee powder in 2 tbsp hot water.
2. Combine together the hung dahi, coffee , NESTLÉ MILKMAID Sweetened Condensed
Milk and cream in a saucepan and cook over low heat till almost boiling , stirring
continuously. Remove from heat and keep aside.
3. Shred the china grass into the milk and heat till dissolved, stir into the above hot
cream mixture. Strain into a greased jelly mould/ individual moulds & chill in the refrigerator.
When set, invert onto a serving dish and serve garnished with walnuts.

Aamrakhand Recipe

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Aamrakhand Recipe

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Aamrakhand Recipe

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