Instant Milk Fudge/Badam Barfi

Foods, especially treats, that are as quick to make as they are to eat, are always a yes! Who wants to spend hours cooking up something that's gobbled in seconds! 

Barfi is traditionally a sweet delicacy made with milk and sugar, however in this quick version, we use milk powder and thick cream to get the same taste and texture in just minutes.

Here it is, my version of INSTANT MILK FUDGE/BADAM BARFI: 

Ingredients: 1 cup full fat milk powder (or bit more to get texture right), 1/2 cup thick cream (can use low fat cream), 1/2 cup powdered sugar or icing sugar, 2 tbsp badam flavour powder, 2 tbsp almond meal,1 tsp cardamon powder, crushed Pistachio nuts.

Make:

1. In a glass bowl, put in all of the ingredients except nuts and mix together. Place in microwave for 2 minutes. 

2. Remove and stir well, put back in microwave for another 2 minutes. It should be bubbling up and changing texture.

3. Remove and stir well, put back in microwave for another 2 minutes. By now it will be leaving the sides when stirred.  If it is too liquid, add a few tablespoons milk powder and repeat process.

4. When the mixture is thick and looks like Kalakand texture, put it all in a lined tray. Pat it flat and sprinkle crushed Pistachio nuts. Let it cool and harden for a few hours before cutting into shape.

Rasmalai Cake - Saffron Milk Cake

Sometimes modern twists on traditional dishes don't quite turn out as good as the original, but this sweet treat certainly does!! 

Rasmalai - soft spongy cottage cheese dumplings soaked in sweet saffron milk, a sweet dish loved all over the Indian subcontinent. Thanks to Bake with Shivesh, I was inspired to try RASMALAI CAKE. 

With the same flavours of delicious sweet Saffron Milk, the soft juicy cake makes it a wonderful twist on the traditional dish! 

So here it is, my version of RASMALAI CAKE:

Ingredients: 

For cake - make a simple eggless Vanilla cake anyway you prefer. I used plain flour, baking soda, condensed milk, vanilla essence, yogurt and light olive oil. 

For Saffron Milk - 1 cup warmed full cream milk, 1/2 cup thick cream, 1/2 cup condensed milk, 8-10 strands saffron soaked in a bit of milk, sugar if needed.

Make: 

1. Bake the vanilla cake in your own method then let it cool just a little.

2. While the cake is baking, make the Saffron Milk by mixing in warm milk, thick cream, condensed milk and saffron strands. Add sugar only if more sweetness is desired. 

3. While the cake is still warm and still in baking dish, poke holes in with a fork and pour some of the saffron milk mixture. Put in the fridge for atleast 1 hour.

Serve chilled by cutting a slice of saffron milk soaked cake, top with fresh whipped cream and nuts, in lots of saffron milk. 

Enjoy the delicious Rasmalai Cake!