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Cashew Nut Milk Candy - Pastillas De Casoy

Cashew Nut Milk Candy is a very popular sweet candy recipe from the Philippines, This Filipino desert is very delicious and extremely easy to make. Although it is like any other candy recipe, the method of preparation gives it a distinct Filipino character. Following is a simple recipe to prepare it at your home:

Makes/Servings: 1 serving or 2 small cups

Ingredients:

Condensed Milk: 1 Can (8 Ounce = approx. 220 Gms) Cashew Nuts = 1 cup Sugar = 1 tablespoon Lemon Extract = 1 tablespoon

Preparation:

1) Heat the condensed milk and add nuts, almonds, and sugar to it. Simmer the milk, while stirring, until thick. 2) When the milk starts boiling, add 1 tablespoon of lemon extract to it and continue to stir until a soft, solid mass is formed. 3) Take a flat sugared board and use a rolling pin to spread the prepared mixture on it. Roll the paste on the board into a rectangular shape, at least ½ inch in height. 4) As the mixture cools down a bit, cut the set mass into small pieces of desired shape and size. 5) Wrap them in tissue paper and the delicious cashew nut milk candy or the Filipino Pastillas de Casoy is ready to serve.

Estimated Cooking Time required: 30 minutes

Variations can be done in this recipe as per your taste. For instance, adding other dry fruits, such as raisins and almonds can add a different flavor and make the recipe even more delicious and nutritious. So, get started and try it at home right away.

Visit us at Philippine Desert Recipes. We, The Expert Writers, have been delivering Quality in Time to our clients for 5 years now.

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Milk Products - Essential Sources of Nutrition

Milk is the best source of calcium and many other essential minerals and vitamins like Vitamin D, Vitamin A and Vitamin B12 along with folic acid. It is considered a wholesome diet that is beneficial for the growth of healthy bones and teeth in children. It also proves to be fruitful to adults as it prevents breakage of bones and other injuries. There are a number of milk products that can be consumed to maintain a healthy life style.

Variety of Milk Products

Today milk is also used to manufacture a variety of other products like cosmetics, baby products and so forth. Some of the most commonly used milk products include:

Dairy products: These include products made from the milk of cow, goat and buffaloes. An array of dairy products is available in the market today. Ranging from ordinary milk to pasteurized and homogenised milk, the list is endless which also includes ice-creams, cottage cheese, butter, plain cheese, curd, yogurt, whipped cream, custards and sour cream. A variety of cheeses is also made from cow's milk such as Swiss cheese, cheddar cheese, Parmesan and so forth. There are many kinds of milk like flavoured, Vitaminized, Homogenised, and Acidophilus milk.

Baby products: A wide variety of baby products contain milk as it helps to keep the skin soft and moisturized. Baby soap, creams and lotions include milk products enriched in vitamin D. Baby formulas also contain milk as it is essential for the growth and development of babies. In addition to cow's milk, goat milk is also used in baby formulas as it is a rich source of calcium.

Cosmetics: Most of the beauty products contain milk products essential for beautifying the skin. Several skin creams, soaps and shampoos contain milk to enrich the skin and hair. Both goat and camel milk contain substances which are beneficial for the skin.

Sweets and other items: Milk products are also used to make sweets especially Indian sweets. There are quite a variety of sweets which are made purely from milk. Cakes, chocolates and baked products also contain dairy products in sufficient quantities.

Other Milk Products Found Online

In addition to the above products, a variety of other dairy products can be bought online from milk product manufacturers which include:

Evaporated Milk: This is one of the most common forms of milk that is used in many homes when fresh milk is unavailable. It is available in both skimmed and whole fat milk. Skimmed milk is healthier as it contains lesser amount of fat and is a rich source of Vitamin D and A. It is used for cooking dishes like sweets with low fat content.

Condensed Milk: Rich in calories, the sugared condensed milk is one of the best canned products available that is used for puddings, ice-creams and other sweet dishes.

Dried Milk powder: This is another dairy product which is absolutely fat free but contains calcium and other vitamins.

There is a plethora of milk products which can be purchased in bulks or in retail form from the online web portals at different prices.

Author has wide knowledge of B2B Marketplace and Business industries. For more information on milk products and bakery products, visit online trade portal Trade.indiaMART.com

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Scaling Down Caramelized Sweetened Condensed Milk

I make a caramel sauce using sweetened condensed milk as the base at work. I recently faced a common cooking "problem" of scaling a recipe. Besides using the caramelized milk for sauce, how to make condensed milk at home. The hardened caramelized milk has a similar flavor to Kraft caramels; you know - the ones you can use to make caramel apples. I decided to use the hardened caramel in an ice cream recipe that I tested at home. Since I needed only a small amount, I decided to purchase the 14 oz. cans available on the retail market. The question I faced was how to convert my procedure for cooking a #10 can, which is approximately 96 oz., into a procedure for cooking a 14 oz. can.

To get the sweetened condensed milk to the proper caramel color, I cook the #10 can in barely simmering water for five hours, monitoring it closely and adding more water if the level goes below the top of the can. Please keep in mind that the manufacturer specifically says not to boil the milk in the cans. However, as long as the water isn't boiling (it is barely even bubbling), I have never encountered a problem. Once the milk has spent the required time in the water, I pull it out of the water and allow it to cool at room temperature for at least an hour and a half before opening the can. This allows the inside pressure to stabilize so the contents won't come shooting out when you open the can. So if a #10 can takes 5 hours to get to the proper temperature, how long will a 14 oz. can take - 2 hours, 4 hours? I decided to cook two cans to get my answer. I pulled the first one out of the water after two hours and the second one out of the water after four hours. After allowing them to cool at room temperature for an hour, I opened them up to see the results. I expected the can that cooked four hours to be very dark and the two hour one to be just about right. I actually found that neither can was dark enough. My final conclusion - I should have cooked the 14 oz. can for five hours - the same amount of time as the #10 can.

Since neither can was cooked enough, I needed to continue the cooking process to achieve my desired end result of a darker color and richer flavor. Someone brought to my attention an article from the internet about caramelizing the condensed milk in the microwave. I decided to give it a try. The directions say to put the milk in a deep bowl or 2-quart glass measure as the mixture boils up. I used a 74 oz. glass bowl and discovered that it wasn't deep enough because indeed, the mixture did boil over as the cooking process progressed. I followed the directions carefully (50% power for 4 minutes, stirring after 2 minutes, and then 30% power in 2 minute intervals until done) and in the end I got the results I was after.

I came to the conclusion it was much more time effective to use the microwave to achieve the same end results. A distinct plus with the microwave method is that you can see your product turn into caramel before your eyes and you can stop the process when the color is right. Cooking in the can is complete guess work and several factors, such as the heat level, can change the results each time.