Steps

1. Dissolve the Fernleaf Full Cream Milk Powder in the water. 2. Gently simmer the milk with cardamom powder in a heavy-bottomed pot, stirring

constantly until the milk has reduced to ¾ of the original quantity. 3. Drain the soaked rice, and blend together with the soaked almonds and ¼ cup of the

boiled milk to a thick paste. 4. Add the paste and sugar to the boiled milk in the pot and whisk until smooth and

creamy. Remove from heat and set aside to cool. 5. Once mixture has cooled, add in the ¼ cup mango puree and mix well. 6. Top with some additional mango puree and chopped nuts before serving.

Mango Phirni Preparation time: 20 mins Cooking time: 40 mins Serves: 4 6 tbsp Fernleaf Full Cream Milk Powder 2 cups water ¼ tsp cardamom powder 2 tbsp basmati rice, soaked for 20 mins 2 tbsp sugar 5 almonds, skin off and soaked ¼ cup mango puree, plus more for serving 5 tbsp chopped toasted nuts

Steps

1. Dissolve the Fernleaf Full Cream Milk Powder in the water. 2. In a heavy-bottomed pot, roast the moong dhal until fragrant for 2 - 3 minutes. 3. Add in the rice, milk and ¾ cup water. Bring to boil and then lower the flame to

simmer until the rice and dhal are cooked, stirring constantly so that the rice does not burn.

4. When the rice and dhal are cooked, lightly mash the mixture. 5. In a separate bowl, dissolve the gula melaka in the remaining ¼ cup water and set

aside. 6. In a frying pan, heat the ghee and lightly roast the cashew nuts, raisins and

cardamoms. 7. Add the gula melaka mixture and bring to a boil. 8. Pour the mixture into the cooked rice and dhal, mix well.

Notes:

• The rice and dhal may be cooked in a pressure cooker. • If the rice is too thick, add in some additional warm milk to loosen the consistency.

Cakkarai Pongal (Sweet Pongal Rice) Preparation time: 10 mins Cooking time: 50 mins Serves: 3 - 4 9 tbsp Fernleaf Full Cream Milk Powder 3 cups water ⅓ cup moong dhal 1 cup rice, rinsed 1 cup water 2 cups of grated gula melaka 2 tbsp ghee 12 cashew nuts 10 raisins 5 cardamoms crushed

Steps 1. Blend finely all the Paste ingredients until smooth. 2. Heat the oil in a pan and add the cumin seeds and cloves. Fry until fragrant. 3. Add in the blended paste and sauté on low for 10 minutes or until the oil ‘separates’. 4. Add the chilli powder, turmeric powder and garam masala, mix well 5. Add the mushrooms, peas and water, simmer gently for 10 minutes until the mushrooms are softened. 6. Season with salt. 7. Add in the paneer and continue simmering for 1 - 2 minutes. 8. Garnish with fresh coriander when serving. Serve with rice, naan, or roti canai.

Matar Mushroom Paneer Preparation time: 10 mins Cooking time: 30 mins Serves: 4 300 g Fernleaf paneer (recipe below) 2 tbsp oil ½ tsp cumin seeds 2 cloves ½ tsp chilli powder ½ tsp turmeric powder ½ tsp garam masala ½ cup Swiss brown mushrooms, quartered ½ cup peas 1¼ cups water salt to taste Paste (to blended) 3 medium ripe tomatoes, chopped 1 medium bombay onion, chopped 2 green chillies (deseeded if less heat is desired), chopped ½ inch ginger 3 cloves garlic 10 cashew nuts ½ inch cinnamon stick 1 tsp coriander seeds To garnish fresh coriander

Fernleaf Paneer Preparation time: 1 hour 4 cups water 4 cups Fernleaf Full Cream Milk Powder 2 tbsp vinegar 10 ice cubes Steps

1. Whisk together the water and milk powder until the milk powder has dissolved. 2. Heat the milk in a heavy-bottomed pot, stirring constantly until the milk comes to a

boil. 3. Immediately, add the vinegar a little at a time, stirring constantly until the mixture

starts to curdle. 4. Remove from heat and add the ice cubes. Leave to rest for 10 minutes. 5. Place the cheesecloth over a pot and pour in the curdled milk to sieve it. 6. Pour in 2 cups of water to rinse the milk to remove the extra sour taste. 7. Bring the cheesecloth together and squeeze out the excess liquid. 8. Knot the cloth together and hang to dry for 20 mins. 9. Loosen the knot and shape the curd into a square. Place a chopping board over the

bundle and put a heavy weight on it to shape and remove further excess liquid. Leave it for 30 mins.

10. Remove the paneer from the cloth once it has set and cut into squares. Use immediately to add into curries.

Notes:

• Paneer can be frozen. To use, put in hot water for a few minutes to soften. • For a harder-textured paneer, leave to set longer than the 30 minutes, up to 1-2

hours.