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Dulce de leche – how to make dulce de leche | dulce de leche recipe

https://www.vegrecipesofindia.com/dulce-de-leche-recipe/

Dulce de leche recipe with step by step photos. one of the desserts which i wanted to make from a long time was banoffee pie (also a requested recipe from readers). banoffee pie is composed of bananas, cream and a special confectionary ingredient – dulce de leche.

now dulce de leche is not available in most indian cities. so the only way is to make it yourself. so i made dulce de leche and voila, i was simply bowled by the confection that dulce de leche is – thick, luscious, caramelized condensed milk with a toffee taste. it was just wow. the toffee taste is one of the special characteristics of dulce de leche and can make you an addict if you have a sweeth tooth.

what is dulce de leche

dulce de leche is a caramelized confection made from sweetened milk. dulce de leche is originally from latin america but is now popular in europe, america and even in india. dulce de leche is a spanish word and means candy made from milk or caramel.

methods to make dulce de leche

  1. slow cooking sweetened milk – this method takes hours and hours with frequent stirrings in a pan on a stovetop.  this is the traditional method and unless you have plenty of time on hand, avoid it.
  2. pressure cooker or pot method – in this method, sweetened condensed milk cans are kept in a pan or pressure cooker with water. this one is an easy method, but there are chances of the can bursting. so why take the risk. i have had a couple of times pressure cooker bursting due to other people mistakes and i know the mess it can make. why risk?
  3. oven method – this is the safest method to make dulce de leche. it won’t need you to monitor often. pour sweetened condensed milk in a pan which is placed inside another pan with hot water. bake for an hour or two hours. the only problem you face is getting the pan out of the oven to check the condensed milk. so do this carefully. note that the dulce de leche made with sweetened condensed milk will be more sweeter than the one made with the traditional method.

this dulce de leche recipe

  • is made in the oven
  • easy and safe
  • no mess
  • needs two ingredients – sweetened condensed milk and hot water for the hot water bath

dulce de leche can be made and later used in any of the sweets or desserts it calls for. you can even slather it on toasted bread. i made a lovely banoffee pie which i will share in a few days. i have used amul mithai mate for the sweetened condensed milk. you can use any brand of sweetened condensed milk.

the oven method is adapted from david lebovitz’s website.

dulce de leche

Servings (change the number to scale):400
grams

dulce de leche is a caramelized confection made from sweetened condensed milk. this recipe shares the oven method of making dulce de leche with just two ingredients. a safe and easy method to make dulce de leche.

INGREDIENTS FOR dulce de leche

(1 CUP = 250 ML)

  • 1 can sweetened condensed milk – 400 grams
  • 3 cups hot water or as required

HOW TO MAKE dulce de leche

preparation for making dulce de leche

  • in a ceramic pie pan pour condensed milk from 1 can (400 grams). using a small silicone spatula scrape the sides and bottom of the can and add all of the condensed milk in the pan.
  • seal the pan tightly with a tin foil or aluminium foil.
  • place this pan in a larger pan. a roasting pan can also be used. preheat oven at 220 degrees celsius or 430 degrees fahrenheit for 10 to 15 minutes.
  • heat water till it starts boiling.
  • carefully pour the hot water in the baking pan or roasting tray till it reaches half of the pie pan. note that the amount of water to be added will depend on the size of the pans.

making dulce de leche

  • using oven mitts (oven gloves) carefully place both the pans in the oven. bake at 220 degrees celsius for an hour or two hours. for a light caramelization of the condensed milk, you can bake for an hour. for a more deeper caramelization, bake for two or for more than two hours. check after an hour. remove the pans carefully using oven mittens.
  • if the caramelization is less, then continue to bake for more 30 minutes to 1 hour or more. you can even check after 2 hours. you can also add a pinch of salt (optional) in the dulce de leche after it is done. mix well and use in desserts or sweets.
  • dulce de leche stays well at room temperature for a few days. you can even keep in the fridge in an airtight jar or container. stays good for a month in the fridge. on keeping in the fridge, the color slightly lightens and the consistency becomes more fluid. so if you are planning to use dulce de leche in a day, then might as well keep it at room temperature.

 

Preparation for making dulce de leche

1. in a ceramic pie pan pour condensed milk from 1 can (400 grams). using a silicone spatula scrape the sides and bottom of the can and add all of the condensed milk in the pan.

2. seal the pan tightly with a tin foil or aluminium foil.

3. place this pan in a larger pan. a roasting pan can also be used. i used my 9-inch metal cake pan. it is lighter & easier to handle a metallic pan instead of a heavy ceramic pan. 2 ceramic or stoneware pans can become heavy and difficult to handle when placing in the oven. preheat oven at 220 degrees celsius or 430 degrees fahrenheit for 10 to 15 minutes.

4. in a saucepan heat 3 cups of water till it starts boiling.

5. carefully pour the hot water in the baking pan.

6. pour water until it reaches half of the pie pan. note that the amount of water will depend on the size of the pans you have used.

Making dulce de leche

7. using oven mitts (oven gloves) carefully place the pans in the oven. bake at 220 degrees celsius or 430 degrees fahrenheit for an hour or two hours. for a light caramelization of the condensed milk, you can bake for an hour. for a more deeper caramelization, bake for two or for more than two hours.

8. i removed pan after 1 hour and 15 minutes to check. in the picture, you can see that the condensed milk had begun to caramelize. the pan will be very hot, so be careful when sealing back with aluminium foil. as i wanted to show you the changes in the color and consistency, i removed the pan four times from the oven to take pictures.

9. later removed pan again after 30 minutes and the color of the condensed milk was beginning to deepen. again kept in the oven for one hour. do note that you will have to add some more hot water in the pan if the water becomes less. after checking lightly stir with a spatula the condensed milk in the pan.

10. i again removed pan after 30 minutes and you can see the result. the color has darkened more.

11. later again removed after 30 minutes. you can see that the condensed milk has become very thick and looks so viscous. i kept for a total of 2 hours and 45 minutes. however, do note that the baking time will vary depending on the temperature in the oven. so check after 1 hour as checking often is difficult. if the caramelization is less, then continue to bake for more 30 minutes to 1 hour or more. you can even check after 2 hours. you can also add a pinch of salt (optional) in the dulce de leche after its done. mix well and use in desserts or sweets. if keeping dulce de leche in a jar or bowl, then use a spoon to place the dulce de leche in the jar. scrape the sides with a silicone spatula and add the remaining dulce de leche in the jar.

12. dulce de leche stays well at room temperature for a few days. you can even keep in the fridge in an airtight jar or container. it stays good for a month in the fridge. on keeping in the fridge, the color slightly lightens and the consistency becomes more fluid. so if you are planning to use dulce de leche in a day, then might as well keep at room temperature.

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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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