Vegetable Gelatin
In a separate plate, take a couple spoons to check if milk hardens.
The agar agar should completely dissolve. It should not look like this.

DOODH (MILK) HALWA 
Ingredients
1/2 gallon milk
1 cup sugar
Pinch of pink food color
1/3 packet of agar agar (1.5 ounce pack)
2 tablespoons sliced pistachio

Directions
  1. Boil milk and sugar together.
  2. Add a pinch of pink food color or any other color of your choice.
  3. Once milk is boiling, reduce heat to medium and add agar agar*. 
  4. Occasionally whisk milk and agar agar. It will take about 20 to 25 minutes for the agar agar to completely dissolve. 
  5. In a separate plate, take a couple spoons of milk out and let it cool to check if it will form in a jello/gelatin like texture. If it does not harden, continue to cook for another 5 minutes on low heat. If it does not harden at all and is a liquid, add more agar agar. 
  6. Pour milk into a glass dish and sprinkle pistachio. Let it sit out until it cools. Once cooled, put dish in the refrigerator. 
  7. Serve cold. 
Recipe Notes
*Agar agar is a type of vegetable gelatin. This will get the milk to set to a jello. Be sure to only use 1/3 of the packet, which is approximately 1/2 an ounce. If you use too much, the end result will be too hard. If you use less, the dood halwa will not harden to a jello like texture. You can always add more agar agar later. You can find this at a Chinese/Asian grocery store.

Enjoy!

Dood (Milk) Halwa


Vegetable Gelatin
In a separate plate, take a couple spoons to check if milk hardens.
The agar agar should completely dissolve. It should not look like this.

DOODH (MILK) HALWA 
Ingredients
1/2 gallon milk
1 cup sugar
Pinch of pink food color
1/3 packet of agar agar (1.5 ounce pack)
2 tablespoons sliced pistachio

Directions
  1. Boil milk and sugar together.
  2. Add a pinch of pink food color or any other color of your choice.
  3. Once milk is boiling, reduce heat to medium and add agar agar*. 
  4. Occasionally whisk milk and agar agar. It will take about 20 to 25 minutes for the agar agar to completely dissolve. 
  5. In a separate plate, take a couple spoons of milk out and let it cool to check if it will form in a jello/gelatin like texture. If it does not harden, continue to cook for another 5 minutes on low heat. If it does not harden at all and is a liquid, add more agar agar. 
  6. Pour milk into a glass dish and sprinkle pistachio. Let it sit out until it cools. Once cooled, put dish in the refrigerator. 
  7. Serve cold. 
Recipe Notes
*Agar agar is a type of vegetable gelatin. This will get the milk to set to a jello. Be sure to only use 1/3 of the packet, which is approximately 1/2 an ounce. If you use too much, the end result will be too hard. If you use less, the dood halwa will not harden to a jello like texture. You can always add more agar agar later. You can find this at a Chinese/Asian grocery store.

Enjoy!


Makes 22 naan

 Ingredients
2 cups water
2 cups milk
1 tablespoon yeast
5 tablespoon sugar
1/3 cup oil
2 egg
1 1/2 teaspoon salt
2/3 cup yogurt
1 teaspoon baking powder
9 cups flour


 Directions
  1. Warm water and milk to 110F to 115F degrees or luke warm. Do not boil or overheat. 
  2. Sprinkle yeast and sugar over milk-water mixture. Let it sit until milk-water mixture becomes frothy. If it doesn't forth, dump out the fixture and start over.
  3. In a mixer, combine oil,egg, salt, yogurt, baking powder, milk-water mixture together. 
  4. Add 3 cups of flour at a time to the mixer and beat for 1 to 2 minutes until combined. Repeat this step until you have added in all of the flour to the mixer. 
  5. Cover mixer bowl with plastic wrap and place in a warm area for 1 to 2 hours. 
  6. Take flour out of bowl onto a floured counter top. Make approximately 22 round dough balls. 
  7. Cover dough balls with clean towel for 30 minutes. This allow the dough to rest and will give a softer naan. 
  8. Take a dough ball and roll it out to a circle/oval shape. 
  9.  Heat grill to 450F degrees. Preheat with pizza stone for 10 minutes. Then place the naan on the pizza stone for 1 minute on one side and flip over for 10 to 15 seconds. Take off the grill. 
  10. Serve warm or place in refrigerator/frozen for later.
Enjoy!

Naan



Makes 22 naan

 Ingredients
2 cups water
2 cups milk
1 tablespoon yeast
5 tablespoon sugar
1/3 cup oil
2 egg
1 1/2 teaspoon salt
2/3 cup yogurt
1 teaspoon baking powder
9 cups flour


 Directions
  1. Warm water and milk to 110F to 115F degrees or luke warm. Do not boil or overheat. 
  2. Sprinkle yeast and sugar over milk-water mixture. Let it sit until milk-water mixture becomes frothy. If it doesn't forth, dump out the fixture and start over.
  3. In a mixer, combine oil,egg, salt, yogurt, baking powder, milk-water mixture together. 
  4. Add 3 cups of flour at a time to the mixer and beat for 1 to 2 minutes until combined. Repeat this step until you have added in all of the flour to the mixer. 
  5. Cover mixer bowl with plastic wrap and place in a warm area for 1 to 2 hours. 
  6. Take flour out of bowl onto a floured counter top. Make approximately 22 round dough balls. 
  7. Cover dough balls with clean towel for 30 minutes. This allow the dough to rest and will give a softer naan. 
  8. Take a dough ball and roll it out to a circle/oval shape. 
  9.  Heat grill to 450F degrees. Preheat with pizza stone for 10 minutes. Then place the naan on the pizza stone for 1 minute on one side and flip over for 10 to 15 seconds. Take off the grill. 
  10. Serve warm or place in refrigerator/frozen for later.
Enjoy!
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