Kesari

250 gms sweetened condensed milk
1 cup Suji or semolina
3/4 cup Ghee
1 tsp water
1 tsp Kesari powder or yellow color
a handful Cashews and raisins
Heat the ghee and fry the cashews and raisins and keep aside. Fry the semolina in the ghee till it turns brown.
Add the kesari powder to the 2 cups water and add to the semolina. Keep stirring so that no lumps are formed. Then add the condensed milk and keep stirring till the mixture leaves the sides of the pan.
Put on a greased plate and when cooled cut into the desired shapes.
Serve garnished with the roasted cashews and raisins.

Coconut Laddoos

400 gms sweetened Condensed milk
4 cups desiccated Grated coconut
Take some 50 Gms of the grated coconut and keep aside. Add the remaining coconut to the condensed milk and cook on slow fire. Gently mix till the mixture leaves the sides of the pan.
Cool and roll into small laddoos with greased palms. Roll the laddoos in the coconut powder set aside and serve.
This makes around 20 medium sized laddoos.

Coconut and Chocolate Balls

1 packet of Arrowroot Biscuits
400g tin of sweetened condensed milk
2 tablespoons of cocoa
2 x 1/2 cup of coconut (desiccated)
Crush arrowroot biscuits by either rolling pin or food processor.
Add ½ cup of coconut and cocoa. Stir to mix well.
Add the sweetened condensed milk slowly while turning mixture to ensure the mixture is evenly combined. Using your hand pick up one teaspoon full at a time, squeeze it together then roll it into a ball.
Roll the ball in the remaining 1/2 cup of coconut.
Place balls on a tray to set in the fridge. Store in an airtight container in the fridge once set.
Keep refrigerated for up to 1-2 weeks

Spanish Flan

200 g white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
15 ml vanilla extract

Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
Bake in preheated oven 60 minutes. Let cool completely.
To serve, carefully invert on serving plate with edges when completely cool.