Choco Dip Cookies :

Ingredients

• 1 1/4 cups plain flour (maida)
• 1 tsp baking powder
• 5 tbsp milk powder
• 3/4 cup softened butter
• 2 tbsp castor sugar
• 1/4 cup condensed milk
• 1 cup chopped dark chocolate

Method:

• Sieve the flour and the baking powder in a deep bowl, add the milk powder, mix well and keep aside.
• Combine the butter and castor sugar in a deep bowl and whisk well using a whisk till light and fluffy.
• Add the condensed milk and mix well.
• Fold in the flour mixture and mix gently to form a soft dough.
• Cover the dough with a lid and refrigerate for 20 minutes.
• Divide the dough into 20 equal portions and shape into round flat cookies.
• Place the cookies on a greased baking tray and bake in a pre-heated oven at 160°c (320°f) for 25 to 30 minutes.
• Remove from the baking tray and cool on a wire rack.
• Meanwhile, put the chocolate in a microwave safe bowl and microwave on high for 30 seconds.
• Dip half of each cookie into the melted chocolate and allow to set on a greased plate and refrigerate for 20 minutes.
• Store in an air-tight container and use as required.

Eggless Milk Powder Cake with Mango Yogurt Frosting

Ingredients

For cake:

• 2 cups all purpose flour
• 1 cup milk powder
• 2/3 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 cup oil
• 1 cup milk
• 1 tsp vanilla extract

For simple sugar syrup:

• 1/2 cup water
• 1/4 cup sugar

For frosting:

• 500 gm yogurt
• 1 cup mango pulp
• 4 tbsp sugar
• 1 tsp vanilla extract
• 1 large mango, chopped into small cubes
• 4 tbsp pistachio kernels, finely chopped

Method:

• Preheat oven to 180 degrees. Grease and flour a 9 inch deep baking pan
• Combine the dry ingredients well with a whisk. Add in the oil, milk and vanilla extract and fold till the mixture gets moist. The batter will be really thick. Put into the prepared baking pan and bake for 45 to 50 minutes till skewer comes out clean.
• Keep in pan for 10 minutes and then flip onto a cooling rack. Cool completely.
• Mix the water and sugar for the syrup and cook for around 10 minutes till the sugar is dissolved. There is no need to check for consistency. Set aside to cool.
• Put the yogurt in a muslin cloth on top of a bowl and allow it to drain for at least 4 hours in the fridge. This will give around 1 cup of thick, hung curd. Combine the hung curd, mango pulp, sugar and vanilla extract and whisk till smooth. Leave in the refrigerator till time for frosting.
• To arrange the cake, cut the cake in the center. Sprinkle some sugar syrup on the bottom portion. Spread half the mango yogurt frosting on top. Put in the chopped mango cubes all over. Sprinkle sugar syrup on the other half of the cake and keep it on the top of the mango. Spread the remaining yogurt frosting on top. Decorate with chopped pistachios.
• Set the cake in the fridge for an hour for the flavors to incorporate. Cut and serve!

MALTED PRETZEL CRUNCH

Ingredients

• 100 g mini pretzels - about 1/4 (16-ounce) bag (2 cups)
• 60 g light brown sugar - 1/4 cup tightly packed
• 25 g sugar - 2 tablespoons
• 20 g milk powder - 1/4 cup
• 10 g malt powder - 1 tablespoon
• 100 g butter, melted - 7 tablespoons

Method:

• Heat the oven to 275°F.
• Pour the pretzels in a medium bowl and crush them with your hands to one-quarter of their original size. Add the milk powder, malt powder, sugar, and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the pretzels and creating small clusters.
• Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.
• Cool the pretzel crunch completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.