Homemade Bounty Bars

Yes yes! You read it right, your favorite bounty bars, minus all the unwanted preservatives ! When I saw this recipe , I was stumped, why couldn’t I think of making this recipe before? I mean, how simple can it get? Mix shredded coconut, condensed milk and sugar. Form into your favorite shapes. Stick it in the freezer to harden while you temper the chocolate. Dip, cool, enjoy!

Anyways, I like to caramelize my condensed milk until golden brown and use a dash of vanilla extract . I swapped granulated sugar for icing sugar,as I really prefer it this way. However you can use condensed milk and normal granulated sugar. But I find this tasting almost like coconut frosting. So well, no thank you! 😛

Though I had little trouble melting the chocolate, and instead of keeping the mixture in the freezer until the moment I had to dip it into the chocolate, I had kept it out at room temperature. So the mixture had gotten really soft and difficult to work with. But just don’t make the mistakes I did, and you’ll be fine.


  • 1 whole fresh coconut , around 130 grams(Skin removed, ground or shredded)
  • 1/3 rd cup (80ml) condensed milk
  • 1/4 th cup (40 grams) icing sugar
  • 1 tsp vanilla extract/essence
  • Pinch of salt
  • 150 grams dark/milk chocolate, finely chopped

In a double boiler put a heatproof bowl and add the condensed milk and icing sugar. Mix well and in around 15-20 minutes, the condensed milk will have gotten a beautiful caramelized color. Take it off the heat. Add in the vanilla extract.


A mixing bowl add the condensed milk and shredded coconut. Mix thoroughly.


Line a baking sheet with wax/parchment paper and drop tablespoon by tablespoon this mixture onto it, or make balls/small logs with it. Stick it in the freezer to harden


Meanwhile,melt 3/4th of the chocolate on a double boiler. Once this is melted, remove it off the heat and add the rest of the chocolate. The residual heat will cause this chocolate to melt


Once melted, dip the coconut logs into the chocolate and using a fork make sure the excess chocolate has dripped off. Place it on a sheet of parchment paper to dry and repeat with the rest of the logs.

If the chocolate starts to get really thick, put it back on the double boiler for a few seconds to thin out.

Transfer the chocolate dipped logs back into the freezer to harden.

Before eating, let them be out for a few minutes(around 3 minutes) to enjoy the bounty famous chew!

Here, have a bite!

Here, have a bite!

Homemade Khoya

Khoya/Mava is an essential ingredient for sweetmeats. It’s basically solidified milk fat, reduced to a meagre content after rigorous cooking.It has a crumbly texture and is very rich.

There are 3 types of khoya, the difference in each being the texture..but its usage is the same..Batti mava, Chikna mava, and Daanedar mava…Each in increasing order of their difficulty..Daanedar being more difficult than the rest. Why go through all the trouble of making the difficult when you can make its simplest form, have the same results and be super content? Here, I have made the chikna mava. In India, khoya is widely available at every dairy , however the store-bought cannot even compare to the homemade(as usual)..

All you need to make the perfect khoya at home is full fat milk and lots of patience.
Since milk will be reduced to its solids, this process will take around 2 hours, depending on the fat content of the milk and the quantity of milk.

1 litre full fat milk
(yep, that’s it)


Bring milk to a bowl in a preferably non stick, deep bottomed vessel and reduce heat to bare minimum.


Keep stirring every 4-5 minutes for around 1 and a half hour, until the milk has reduced to 1/5th of its original content.


After one and a half hour

The stirring ensures that milk doesn’t scald and stick to the bottom.
Even a partially scalded milk, may spoil the taste of khoya..


At one hour forty minutes

. IMAG2215

Keep stirring this continuously until the water has completely evaporated from the milk and you’re left with solids.


Once you reach this stage, stir continuously without any intervals.

Any lag in stirring will cause it to scald.




It may seem a little wet here, but the khoya will harden as it cools..

This can be used immediately or can be stored in the fridge for around 4 days..



Use accordingly.(I say gulab jamuns)
Or you could use my recipe for Shahi Tukde.. 🙂
Hope this helps!

Homemade Ghee/ Clarified Butter

After my fiasco, I thought of sticking to the initials of my cooking days and make some ghee. For those of you, who are like “what ghee?”
Ghee is almost a staple in Indian dishes and is used for a variety of mithais. Be it sarson da saag, hot chapatis with a dash of ghee, etc etc.. The list is endless and I might go offtrack..:-P
“Clarified butter is actually milk fat rendered from butter to separate the milk solids and water from the butterfat” and I quote Wikipedia here.

Making ghee requires clotted cream. What I do is, skim off the cream collected on top of the milk. Doing this everyday with fresh milk for around 10 days, yeilds about 700 grams of clotted cream. After the whole process, we’ll get about 250 grams of ghee.
This recipe is the traditional Indian way to make ghee, whereas you could use butter and melt it over very low heat until most of the water is evaporated. This will make clarified butter .

Anyways , after you have collected all the cream..you are on your way to make delicious ghee .

Clotted cream
5-6 tbpsYoghurt

Recipe :
Add the yogurt to the cream and mix well. Let it sit overnight or for atleast 7 hours.
After the overnight wait, stick it in the freezer for around 10 minutes , so that the mixture solidifies a little and gets easier to work with.
Put this in a grinder and add 1/4th cup water and grind until the buttermilk has separated and the uter has risen to the top.


Now its time to get messy. Take all this uter in your hands, and gently wash it under a thin stream of water, to get rid of the buttermilk.
The leftover buttermilk can be stored and used to replace milk in cookies. Or some people prefer to add some salt and cilantro leaves and drink it up like that.
Next, take this butter and whisk in one direction 2-4 times, until any excess buttermilk is also gotten rid of.IMAG2102

Form the uter into a ball,and throw away the buttermilk.


Put this on heat, until all of the butter is melted.

IMAG2108  IMAG2132

Keep on slow heat,until the milk solids have separated and the the ghee gets a goldenish color. The milk solids should turn almost dark brown .


Milk solids have turned brown, and the ghee is separated

Remove from heat and let it cool, before passing this mixture through a sieve.


Store and use.
Though it is liquidy now,


it will harden up as it cools.


Homemade Condensed Milk

I love condensed milk. There’s something about sweetened condensed milk. The familiar clink when you open a tin of Amul Mithai Mate aka sweetened condensed milk, that shiny layer of milk beckoning you to bliss.
I have eaten too many tins, stolen too many spoonfuls every night, avoided a handful of people while I slowly drank and devoured of what I’m sure is the water of heavens.

After burning too many holes in my very small pockets, and having intense condensed milk cravings every other hour, I decided I would make condensed milk at home. No canned stuff. No more holes. The unmatched satisfaction of seeing what actually goes into making what you eat. And most of it, knowing that there’s nothing that you don’t know about in there.

With this sweetened  condensed milk recipe, I won’t be buying the canned stuff . EVER. I’m sure you won’t too.

This recipe is simple, foolproof and has absolutely no scope to not work out. All you have to do is stir at equal intervals, and for some , two hours may seem really long. But trust me, this is worth the wait. If you’re getting too impatient, you can increase the flame ; however you need to be on your toes constantly because in a split second the milk can scald and leave an unwanted taste.
I prefer keeping my flame on medium low, actually going to the lowest more often.
No risks . And every 10-15 minutes an occasional stir is all that it needs.

1 litre milk
200 gm sugar
A pinch of soda bicarbonate
[1 teaspoon cornflour mixed with 2 tbsp water(Optional) ]
3 tbsp butter (Optional)

In a wide bottomed vessel pour the milk and heat it . As soon as it comes to a boil, reduce the flame to the lowest and add the sugar and soda


The milk should hardly boil at all. Keep stirring this every 5-10 minutes, and after 1 hour, add in the cornflour.
After nearly 2 hours, the mixture would look like this


Add in the butter and switch of the flame.
Transfer in to an airtight jar once it has cooled. Store as you would store-bought condensed milk


Homemade condensed milk is ready!
The milk gets thicker as it cools. You can add some milk or water to adjust it to your liking .


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