Sometimes I need condensed milk to baking😊 for example when I make egg tart. It's easy to make condensed milk, only just need little bit patient😥

This dough is made with cake flour and is slightly sweet and fluffy! Wrap your favorite fillings in it.Thank you for all the feedback since posting this recipe.The story behind this recipe: I wanted to create a fluffy dough, so I experimented and settled on this satisfying recipe.I am grateful to everyone who makes this recipe and sends me happy feedback. Thank you so much.

One of India’s most iconic sweets – GULAB JAMUN! Delicious, met-in-your-mouth and so easy to make at home! Let’s get to the recipe! Try and send me pic♥️

My friend confirmed with me that she got this recipe from a very old cookbook for Japanese dishes. This aburaage tastes wonderful although it only requires the simplest ingredients. I'm quite lazy, and yet I stopped buying aburaage for inarizushi after I learned this recipe.I've omitted the steps to strain the oil from the aburaage. Make sure to do it if it bothers you. You only use the minimum ingredients when making 8 sheets. So, once the mixture boils and the ingredients melts, turn the heat very low and let the seasonings soak into the aburaage. Take care not let it burn. Recipe by Suppaiko

I like to make a big batches of homemade dark brown sugar.

This is meringue, which helps control the amount of expansion when baking a cake. I wrote this for those who aren't sure how to make meringue.If any egg yolks get into the whites, whipping it will be really difficult, so please be careful not to add any yolk.After adding the sugar, it will become harder to whip up, so if you're doing this by hand, I think it's better to add the sugar later. Recipe by -mimi-

This is a no sugar agave recipe to make fresh condensed milk with milk powder. Agave syrup is one and a half times sweeter than sugar, so I use two teaspoons of agave instead of a tablespoon of cane sugar ( 1 tablespoon is 3 teaspoons ).I have also listed a Turkish cookpad recipe to make your own condensed milk from fresh milk. No hard boil. Tastes better than canned. We use condensed milk to make ice cream and frozen yoghurt desserts, and chocolate truffels.

You can make lots of ice cream with just this small amount of ingredients, so it is nice.It does not have additives, which is only possible when it's homemade...Definitely add condensed milk. You can also add finely crushed ice in Step 3 if you like. Recipe by Ayuna

I was so impressed by user "Tsukushigumi"'s "Easy Homemade Cafe au Lait Flavored Ice Cream" and how easily it worked for making authentic ice cream, that I adapted it to make this recipe.I edited the recipe by adding gelatin for a softer finish. If you take the ice cream out of the freezer and mix it up about every 2 hours, it will be softer. The ice cream will harden if stored in the freezer, but it will soften if you leave it out at room temperature for a bit. For an easy to make amount. Recipe by Pokuchan

Since I can't ever completely use a whole carton of condensed milk, I make this only when I need it. The basic recipe is [Milk: 100 ml + Sugar: 1 tablespoon]. So if you just remember that the finished amount is half of that ratio, you can make the amount you need whenever you need it.Please take care not to burn it. You can also use the microwave but there is the chance that it will bubble over, so please use a large heat-proof container. The amount of time it takes to cook is when it has boiled down to half the amount, so if making in the microwave, take it out and stir it occasionally to check. Recipe by Heartful Kitchen Rei

If you mix the ice cream up several times as it freezes, it will become really creamy and delicious. And if you add honey, or sugar syrup, or use cream instead of milk, or sweetened cocoa, it will become thicker and closer to the flavor at that ice cream shop, maybe.I wanted to make a thick ice cream without using heavy cream. I like Rocky Road ice cream a lot so I really wanted to eat it at home.The ice cream will be smoother if you take it out of the freezer and and mix it up halfway through, but you can make it without mixing. If you are making it without mixing in between, use a big container and spread the ice cream mixture out thinly, or mix it up very well just before eating.If the ice cream is rock solid, take it out and leave it for about 5 minutes, and scrape the sides and top with a fork; the ice cream will melt surprisingly easily. Recipe by teddynancy

I admit that I was once obsessed with Nutella. I know it is very unhealthy even tho me and my daughters love it. We spread on toast almost every morning. It came to the point when I realized how much sugar were used to make a jar of Nutella. You can see the image below (from Google). I decided to do the right thing and ban Nutella in my household.It is frightening the ratio between chocolate and hazelnuts to the amount of oil and sugar. By educating myself and my daughters, we made up our minds that we would rather make our own Nutella from scratch. It is really simple and quite cost-effective too. All we need is a food processor and no more than 7 natural ingredients. It also takes about less than 45 mins to put everything together. Yes, we do not use any sugar. We used pure honey instead; you can use any other natural sweeteners if desired. Maple syrup works really well too.Do not expect the same sugary explosion, you are not gonna get it here. It is also not as glossy and smooth as compared to Nutella. You will need a conche to create that shine and texture. Maybe in the future, if I can afford, I will invest in 1 so I can show you lovely people how it is done. In the meantime, let's get started with the recipe.