Author: PM Marketing

Directions

1. Sieve the wheat flour.
2. In a bowl, combine ghee, icing sugar, salt, and vanilla essence. Mix until all the ingredients are well blended.
3. Gradually add the powdered milk and wheat flour, mixing a little at a time until the dough is soft and smooth.
4. Grease baking sheet with butter or margarine.
5. Form the dough into round balls of equal size.
6. Bake the cookies at 160°C for approximately 20 minutes.
7. Let the cookies cool for a while. Meanwhile, mix icing sugar and powdered milk together until evenly combined.
8. Coat the cooled Suji biscuits in the icing sugar and powdered milk mixture until they are evenly covered.
9. Place the biscuits in paper cups. Your Arab Suji Biscuits are now ready to serve.

Directions

1. Crush the biscuits into quarters and set them aside.
2. Prepare a cake pan by lining it with foil or parchment paper and grease well with butter.
3. In a medium-large pot, gently melt the butter over medium heat.
4. Stir in the condensed milk and chocolate malt powder until fully combined.
5. Add the eggs and stir continuously over medium to medium-high heat until the mixture thickens to a hot fudge consistency.
6. Once thickened, stir in the vanilla extract.
7. Mix in the crushed biscuits, then pour the mixture into the prepared cake pan, flattening the top.
8. Optional: Garnish with sliced almonds.
9. Let the cake cool for an hour, then cover it and refrigerate overnight.

Directions

1. Boil water, agar-agar powder and sugar together.
2. Add UHT chocolate flavored milk, salt, and chocolate emulco.
3. Stir until it reaches a gentle boil.
4. Pour the mixture into your favorite molds and let them cool down before placing them in the fridge.
5. Once the pudding is cooled, pour evaporated milk on top.

Directions

1. Preheat the oven to 400°F.
2. Spray a baking sheet with non-stick cooking spray and arrange the bread slices on it.
3. Bake the bread slices for 5 minutes, just until they start to toast.
4. Remove the toasted bread from the oven and spread 1 tablespoon of pizza sauce on each slice.
5. Add a handful of shredded cheese, followed by your choice of toppings.
6. Place the bread back in the oven and bake for 8-10 minutes, or until the cheese is melted.
7. Remove from the oven and let cool for a few minutes before serving.

Directions

1. Beat the softened butter with an electric mixer until creamy.
2. Add sifted salt and icing sugar into the mix.
3. Beat the mixture on medium speed until it turns to yellow pale.
4. Add the sifted wheat flour and fold gently until the dough is smooth. Tips: Do not overmix.
5. Put the batter in a thick piping bag with Star Piping Tip.
6. Pipe 8 – 12 flowers on the baking tray. Chill them in the refrigerator for 15 minutes.
7. Preheat the oven to 150°C, then bake the cookie dough for 30 minutes.
8. Rotate the baking tray after the cookie dough has been baked for 20 minutes.
9. Raise the oven temperature to 180°C, bake for another 2-3 minutes until the biscuits are browned. *temperature and time may vary depending on the type of oven respectively.
10. Let the cookies cool for a few minutes before storing in an airtight container.

Directions

FoR PASTRY SKIN :

1. Cut the ready made pastry puff skin.
2. Press to the mold.

FOR GLAZE :

1. Mix all ingredients to blender and blend for 30 seconds.
2. Heat the saucepan and cook the blended ingredients.
3. Pour into the mold, filling the mold over ¾ full.
4. Bake for 25 minutes at 180⁰C
5. Ready to serve.

Directions

1. Prepare 6-8 molds or pudding cups by greasing lightly with Promex butter.
2. Heat 1/2 cup of the sugar with the water in a pan until it melts and turns golden brown.
3. Pour caramelized sugar into the molds or cups. Set aside to cool.
4. Preheat the oven to 350 F/180 ⁰C.
5. Whisk the eggs and the remaining sugar together in a bowl and blend until the sugar has dissolved. Add the milk, vanilla essence and whisk again.
6. Pour the mixture into molds and filling ¾ of the way.
7. Place the molds/cups in a large baking pan, pour hot water into the baking pan.
8. Bake for 45 minutes.
9. Cool and chill the pudding in the refrigerator for one or two hours.
10. Ready to serve on a plate or over the mold.