Goat Milk

You can make your next loaf of pumpkin bread stand out from all the rest with a French pastry technique. Browned butter, or beurre noisette, is a simple sauce that provides a nutty edge to baking, which strike a perfect sweet-and-savory balance.

This Pumpkin Bread with Brown Butter and Sage recipe keeps all the lush texture you expect from pumpkin bread while infusing delightful caramel notes. And the sage amplifies the earthy warmth. It’s everything you love about this seasonal treat, turned up times 10.

This recipe requires 20 minutes Preparation time and 60 minutes Cooking time, 24 Servings

Ingredients:

• 3 1/2 cups all-purpose flour
• 1/2 teaspoon allspice
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 4 large eggs
• 2 cups granulated sugar
• 1 teaspoon ground nutmeg
• 1 teaspoon kosher salt
• 1 cup light brown sugar
• 1/2 cup whole goats milk
• 16 ounces pumpkin puree
• 2 sprigs sage
• 1 cup unsalted butter

Directions:

• Preheat the oven to 350 degrees.
• Add the butter to a pan on medium heat. Work low and slow to let the butter melt, come to a slight fizz, and then brown slightly. This will take about 4-5 minutes. When you see the milk solids separate and start to brown at the bottom of the pan, turn off the heat and add the sage. The sage will sizzle for a few minutes. Let it infuse into the butter and then remove the sage leaves. Transfer the browned butter to a bowl.
• Add a splash of the milk to the brown butter to temper it, reserve the rest of the milk for later.
• In a large bowl, add the sugar, brown sugar, eggs and pumpkin. Add in the cooled brown butter and mix well.
• Combine the dry ingredients and add to the wet, alternating with splashes of the milk to help combine.
• Pour the batter into two parchment-lined 8-by-5-inch loaf pans.
• Bake for 60-70 minutes or until a toothpick comes out clean.
• Let them cool, then slice and serve!

*Notes – Breads can be stored, wrapped, at room temperature overnight or refrigerated for up to 5 days.

This is a traditional Indian style of making ‘Kulfi’. Kulfi is best described as Indian-style ice cream as kulfi unlike ice cream, is not churned.

However, this is a fantastic summer dessert. This is a quick and easy version of kulfi.

This recipe requires 5 minutes Preparation time, 20 minutes Cooking time, 1 hour Additional time, Yield 3 cups, and Serves 6

Ingredients:

• 2 cups whole goat milk
• ½ cup condensed goat milk
• ¼ cup dry goats milk powder
• 2 teaspoons white sugar, or to taste (Optional)
• ½ teaspoon ground cardamom
• 1 pinch saffron threads
• ¼ cup chopped pistachio nuts

Directions:

• Stir the goat milk, condensed milk, and dry milk powder together in a heavy-bottomed pan and bring to a boil. Add the sugar, cardamom, and saffron to the boiling milk; reduce heat to low and simmer, stirring frequently, for 10 minutes. Remove from heat and allow to cool to room temperature; fold the pistachio nuts into the mixture.
• Pour the mixture into popsicle molds and freeze until solid, approximately 1 hour

Each serving provides 194 kcal; protein 7g, carbohydrates 23g, fat 9g.

It is still not too late to celebrate Diwali Festival.

This is a traditional Indian method of cooking ‘Besan Halwa’. If you like the flavour of besan (gram flour) in sweets, you will love this halwa. I often prefer to make this halwa instead of ‘Besan Ladoo’ or ‘Mysore Pak.’ Many kids gobble it up even before it has a chance to cool down.

This recipe requires 5 minutes Preparation time, 30 minutes Cooking time, and Serves 8

Ingredients:

• 1 cup goat milk
• ½ cup water
• ½ teaspoon ground cardamom
• ¾ cup ghee (clarified butter)
• 1 cup chickpea flour (besan)
• 1 cup sugar

Directions:

• Bring the milk and water to a simmer in a saucepan over medium-low heat; stir the cardamom into the mixture. Set aside.

• Melt the ghee in a shallow skillet over medium heat; stir the chickpea flour into the melted ghee and cook until fragrant, about 10 minutes. Add the sugar and stir to incorporate. Slowly pour the milk mixture into the skillet while stirring to avoid lumps. Continue cooking and stirring until the halwa pulls away from the sides of the pan, 10 to 15 minutes. Serve hot or spread the mixture into a rimmed plate and allow to cool. Cut into squares and serve.

*Note: Chickpea flour, also known as gram flour or besan, available in Amazon, and Indian or Asian markets. Made from ground, dried chickpeas, the flour can be wrapped and stored in the refrigerator for up to 6 months.

Each serving provides 323 kcal; protein 3g, carbohydrates 33g, fat 21g.