Skip to content
LoginRegister
WhatToEat.Today

Recipes with full-fat milk powder

4 recipes that use full-fat milk powder, with photos, step-by-step instructions and cook times. The quickest, Sheer pira, takes 25 minutes. It is most often cooked with cardamom, full-fat milk and ghee.

Got a few things in the fridge? Search by everything you have

Sheer pira

When an Afghan family agrees to a marriage proposal, the shirini-khori, literally the eating of sweets, follows, and trays of sheer pira are cut and handed round to mark that the deal is sealed; it also appears at Eid and Nowruz all over the country. It is a soft, dense milk fudge made in minutes from milk powder and syrup, perfumed with cardamom and rosewater and pressed with green pistachios and walnuts, and it melts slowly on the tongue like a creamy, not too sweet barfi. A syrup boiled too long is what turns it dry, crumbly and grainy, so take it off the heat as soon as it forms a single thread. Chef's tip: sift the milk powder and stir it in all at once, fast, while the syrup is still hot, or it sets in lumps before it is smooth.

25 minAfghanIndian SweetsGluten free
by KrazyBadal 0 views

Porabari chomchom

Porabari is a small village on the river Dhaleshwari near Tangail town, and for more than a century its sweet-makers have been turning out the most famous chomchom in Bangladesh: oblong, dense chhana sweets cooked for a long time in syrup until their outsides turn a deep reddish brown and the inside is juicy, fine-grained and slightly firm. Each one is rolled in a dusting of mawa, dried milk, and they are bought by the box for weddings, Eid and every kind of good news. Undercooked chomchom are pale and spongy instead of dense, so the cardinal sin here is rushing the syrup; the sweets need well over an hour. Chef's tip: caramelise a few spoons of sugar before adding the rest of the syrup ingredients, which gives the authentic burnished colour without burning the sweets.

120 minBangladeshiIndian SweetsGluten free
by KrazyBadal 0 views

Rosh kodom

Named after the round, spiky flowers of the kadam tree that bloom in the monsoon, rosh kodom is a sweet within a sweet, made by the confectioners of Rajshahi and the northern districts for weddings and festivals. At its heart is a tiny rasgulla, soft and juicy from the syrup, which is drained and wrapped in a firm shell of sweetened khoa and then rolled in white poppy seeds, giving the knobbly look of the flower. Biting in, you get a dry, crumbly coat, a nutty crunch of poppy and a burst of syrup in the middle. Wrapping wet rasgullas is where it falls apart, so drain and pat the cores well or the khoa slides off. Chef's tip: the quick khoa here, made with milk powder, is easier than reducing litres of milk and gives a very similar fudgy shell.

105 minBangladeshiIndian SweetsGluten free
by KrazyBadal 0 views

Anday ka halwa

Sweet, golden and grainy like a rich crumble, egg halwa is the quick showpiece of Hyderabadi and Karachi home kitchens, made when unexpected guests arrive or for a winter Sunday, and it fills the house with the smell of ghee and cardamom. Eggs are beaten with milk, sugar and milk powder, then stirred in ghee until the custard sets, breaks and finally fries into soft, sandy granules that cling together like khoya; there is no eggy taste once it is properly cooked. It is served warm in small bowls, topped with almonds and pistachios, sometimes with a few saffron threads. The commonest failure is stopping too soon, when the halwa is still wet and scrambled-egg-like, rather than cooking on until it turns granular and golden and the ghee separates. Chef's tip: strain the beaten egg mixture through a sieve before cooking, which removes the stringy whites and gives a smooth, even grain.

50 minPakistaniIndian SweetsGluten free
by KrazyBadal 0 views

Goes well with full-fat milk powder