Having a niche for milk sweets and donot know how to prepare them?

Want to try out home made sweets than shelling out money for ready-to-make sweets?

yes,this recession time,treat yourself with these milk sweets and be amazed as to how you can make them!

The Secret

Milk spoils in 4 hours time and is very vunerable to various kinds of reactions Like heat,acid,heat and acid.I will show how you can use these techniques to prepare sweets.

SUGAR SYRUP:

We all know how to make this sugar syrup.Take 3 parts of sugar and add 2 parts of water and stir it till we get one stage consistency.This one stage consistency is nothing but when you add a drop of this syrup in a plate of water,it forms lumps.Make sure you donot add all the sugar to the water,instead keep adding sugar to water till it dissolves then boil it.Never boil sugar syrup in high flame.To prevent caramelisation(turning of sugar to brown) add two drops of lemon juice to the sugar syrup or If you have citric acid,add 2 drops.You can make this syrup ready before you proceed to make the gulab jamun and rasgulla

Gulab Jamun

Ingredients

Whole milk-1lt

Sugar syrup

Maida-1tsp

oil for frying

Tawa and spatula

Method

Add milk to tawa(big bowl that is not flat).Make sure you have room for the milk to be stirred,donot fill till the rim.keep stirring the milk with spatula till it becomes condensed and when all the water is gone,it becomes"khoa".Make balls of this khoa adding maida so that it is not cracked.Balls must be smooth and fried on medium flame.remove when it is golden brown and add it in sugar syrup

TRICK:

the trick involved here in milk is the action of heat+sirring.When giving constant heat and stirring,the water is evaporated and what remains is the solid portion of the milk that becomes 'khoa'.Never leave the milk in standstill,keep on stirring.If you want the milk to be heated fast,then be cautious to cook on high flame.A small hint of elachi or cinnamon can be added to the gulab jamun balls for taste

Kalakand

The preparation of kalakand is same as that of hulab jamun,but here acid is added.

Milk-1lt

Lemon juice-10 drops

elaichi-a few

tawa and spatula

Method

Pour the milk to the tawa and keep stirring in the same manner in that of gulab jamun.when the milk becomes condensed,add lemon juice and elaichi and it becomes soildfied.remove from the tawa and serve on plate/cover with wax paper.you can add almonds/pistas as garnishing

TRICK

The trick involved here is the action of heat+stirring+acid on milk.This evaporates the milk and makes it solidfied.

NOTE

If you wish to stop at condensed milk stage,you can proceed to add the condensed milk to normal milk and add semiya/rice to make it as a rice/semiya payasam/pudding

Rasgulla

Ingredients

Milk-1lt

lemon juice 10-12 drops

Muslin cloth

rose essence

Method:

Pour milk in a bowl and bring to boil.When you see the first boil or the first bubble,add lemon juice/cirtic acid.Add 10-12 drops and switch off the flame of the stove.Drain the milk and the whey.Tie the milk solid to a cloth till it becomes dry.This portion is called as "chenna'.Make balls of chenna such that it doesnt crack.If it cracks,add maida a little bit and then make it smooth balls.Fry the chenna balls in sugar syrup for 15 minutes and add rose essence if you like.

TRICK

Here there is action of heat+acid to the milk.This is the curdling of milk.

NOTE:

1.Donot throw away the whey which is drained form the milk.You can make whey beverage by just heating it and adding pineapple essence when cooling.Keep it in refrigerator and when cool,drink it.It contains proteins essential for brain functioning.

2.If you donot wish to proceed to rasgulla frying,you can use the curdled dry milk as 'panner' and add this to your curry.

I hope you enjoy and try out your experiments with milk!