Chocalate Custard

Ingredients:


1 litre - milk

11 to 12 tbsp - sugar (or as per taste)

8 tsp - cocoa powder

12 tsps - custard powder (vanilla flavour)

4 tsp - drinking chocolate powder

few chopped walnuts (to garnish)

Method


Keep aside 1/4 cup milk and boil the rest.

After a boil add sugar.

To the kept aside 1/4 milk add custard powder, cocoa powder and drinking chocolate powder. Mix well .

Ensure that there are no lumps.

Add this mixture to the boiling milk, stirring all the time.

Once the custard thickens pour in small individual bowls and garnish with chopped walnuts.

Allow to chill before you serve.

Instant Kaju Peda
Ingredients:


cashew nuts - 1/2 cup

milk powder - 1/2 cup

icing sugar - 1 cup

milk - little

cardamom powder - 1/2 tsp

pistachio, to garnish - 4 to 6

saffron - a pinch
 
Method


Soak saffron in 1 tsp of hot milk.

Powder the cashew nuts ( may use splits or broken nuts to reduce the cost) and mix with milk powder, icing sugar and cardamom powder.

Crush the soaked saffron and add to the above mixture.

Add milk little by little to form a firm paste, the consistency of poori dough.

(Avoid adding excess milk which will make the paste sticky.

If at all the mistake happens, add some milk powder and icing sugar to rectify.)

Take small lumps of the paste and shape into pedas.

Garnish with thinly sliced pistachio.

May be stored in refrigerator up to three days.