Quick Dessert
15 MIN
Ghee Cookie




Step 1
Sieve flour, icing sugar, baking powder well.
Step 2
Add vanilla and MILKMAID first and pour ghee to the mixture and combine.
Step 3
Make dough in to correct shape and put it on to tray and bake 170 °C for 16 minutes.

0 MIN
MILKMAID Caramel Ice Cream




For the Caramel Sauce:
Step 1
Boil 1 whole MILKMAID Tin for 3 hours in water and leave to cool
Method
Step 1
Mix gelatin in hot water and keep aside
Step 2
Open the boiled MILKMAID tin and check if it has turned brown in colour and thick. Take half of this and blend for 2-3 minutes.
Step 3
Whisk MILKMAID and cooking cream together
Step 4
Beat egg yolks and add to the MILKMAID mixture slowly
Step 5
Keep aside to chill and add the caramel sauce and whisk well. Refrigerate for 20 minutes.
Step 6
Remove from freezer and whisk the mixture well and refrigerate again. Repeat this step 3- 5 times.
Step 7
Scoop the ice cream and garnish with peanuts to serve.

15 MIN
Chocolate Fudge




Step 1
Line an 8- or 9-inch square pan with foil, extending it over the edges of the pan.
Step 2
Melt dark cooking chocolate with MILKMAID and salt in a heavy saucepan over low heat. Remove from heat. Add the nuts and vanilla. Spread evenly into the prepared pan.
Step 3
Chill for 2 hours or until firm. Remove from the pan by lifting the edges of the foil. Cut into squares.
