Sugar Rush

Powdered milk or dried milk is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated due to its low moisture content. 

Powdered milk is frequently used to manufacture of infant formula, confectionary such as chocolate and caramel candy, and in recipes for baked goods where adding liquid milk would render the product too thin. Powdered milk is also used in various sweets such as the famous milk balls known as roshogolla, chom chom, etc. made with skim milk powder.

Milk powder contains all twenty-one standard amino acids -- the building blocks of proteins -- and is high in soluble vitamins and minerals.

The typical average amounts of major nutrients in the non-fat dry milk are (by weight):
36 percent protein
52 percent carbohydrates
1.3 percent calcium
1.8 percent potassium 
Whole milk powder, on the other hand, contains on average: 
25-27 percent protein, 
36-38 percent carbohydrates 
26-40 percent fat
5-7 minerals

Mango aamras
Traditional, mango aamras is made out of the pulp of ripe sweet mangoes, jaggery, milk and saffron; all item mashed together. The beverage is served warm or cold.

Ingredients:
½ cup milk powder
¼ tsp saffron strands 
2 cup mango flesh
1 cup water
2 tbsp sugar
½ cup milk
Ice cube

Method:
Heat milk in a pan to boil. Add saffron to milk. Let it stand about 15 minutes. Now blend all the ingredients in a food processor. Make smooth aamras. Pour into a glass. Add ice and serve.

Rashmalai 
Ingredients:
1 cup powder milk
½ tsp baking powder
1 tsp ghee
¼ tsp cardamom powder
¼ cup sugar
1 egg white
½ kg thick, liquid milk

Method:
In a bowl, mix milk powder, egg white, baking powder, cardamom powder and ghee. Mix properly until they gathered all together. Now make small round balls in this mixture and keep aside. Heat milk in a pan. Add sugar and stir occasionally. When the milk is boiling, put the balls into it and cook for 15 minutes. When it is done remove from heat. Allow it to cool down and serve.

Butterscotch ice cream
Ever popular butterscotch ice-cream is loved by children and adults alike; this rich ice cream has a mellow flavour, balanced wonderfully by the sweet crunch of the crushed praline. The praline gives a delectable texture and rich flavour to the ice cream.

Ingredients:
For the ice cream -
½ cup milk powder
½ cup condensed milk
¼ cup powdered sugar
2 cups milk
½ tsp butterscotch essence
For the praline -
½ cup sugar
½ cup powdered cashew nuts 
1 tsp butter
Oil for greasing

Method:
For the praline -
Heat the sugar in a non-stick pan and cook on medium flame for 5-6 minutes, while stirring continuously. Remove from flame, add the cashew nut and butter, and mix well. Spread the mixture on a greased flat surface and allow it to cool and harden. Scrape it out using a palate knife and coarsely powder it using a mortar-pestle. Keep aside.

For the ice cream -
Combine all the ingredients except the butterscotch essence and whisk together. Bring to a boil in a non-stick pan and simmer for 6-7 minutes, while stirring continuously. Cool completely, add butterscotch essence and mix well. Freeze for 6 hour or till semi-set. Remove the semi-set ice cream from the freezer and transfer it in a mixer and blend till smooth. Add the prepared praline and mix well. Transfer the mixture into the aluminium shallow container. Cover with the foil and freeze for approximately 10 hours or till set. Scoop and serve.

Barfi
Barfi is a popular dessert. Traditional barfis are made from mawa. There are various types of barfis, which are available in every household. Milk powder barfis are similar to fudge and is very soft, sweet and rich. It is one of the quickest and easiest desserts to cook. The main ingredients are milk powder, sugar and butter.  

Ingredients:
1 cup milk powder
1¼ cup sugar
½ cup butter
½ cup water
1 pinch yellow colour
10 pieces pistachios

Method:
Grease a plate with ghee or butter and keep aside. Chop the pistachios and keep aside for garnishing. In a pan add butter, milk powder and sauté for 2-3 minutes in medium flame. Turn off the fire and transfer it to another plate. In a same pan, add sugar and water, keep the gas in simmer and let the sugar melt completely by stirring well. When the sugar dissolves, let it boil in a low flame and stir. Add the milk powder and mix well. Keep stirring till the mixture slightly thickens and starts leaving the sides of the pan. Remove from pan and pour it into greased plate. Spread it into a plate. Garnish with chopped pistachio and press it well. Allow it to cool down. Cut into desired shapes and serve.

Gulab jamun
Gulab jamun is a milk-solids based dessert, popular in countries of South Asia. gulab jamun was first prepared in medieval India.  It is widely known as lal mohan and is served with yoghurt. It is made mainly from milk solids, traditionally from freshly curdled milk. 

Ingredients:
1 cup milk powder
1 egg
2 tbsp semolina
1 tbsp all-purpose flour
1 tbsp butter
1 tsp baking powder
For sugar syrup -
2 cup water
1 cup sugar
¼ tsp cardamom powder

Method:
For gulab jamun -
Mix all ingredients. Make a smooth dough by rubbing it. Make 12 balls out of it. Heat oil in a pan. Deep fry the balls on low heat till dark brown.

For sugar syrup -
Boil sugar, water, and cardamoms powder till dissolved. Now add the fried balls in it. Cover and simmer on low heat for 15 minutes. When it is done remove from heat and allow it to cool down. 

Photo: LS Archive/Shahrear Kabir Heemel