Mixing Traditions With NIDO + Cerelac

Bringing a taste of familiarity and nostalgic childhood products to the next generation, Cerelac and NIDO —family brands that have long been favourites for new parents across the globe, from India to Saudi Arabia, Thailand, the Philippines, Brazil and Chile—NIDO and Cerelac have also developed The Living Traditions Library so Canadian newcomers can share and preserve their traditions. In celebration of the launch of this important resource, we’re sharing two recipes that users of The Living Traditions Library have added to the website, both of which are special childhood and cultural favourites from countries like India and the Philippines. —Vita Daily

Filipino Milk Candy (Pastillas de Leche) by Gretchen May Garcia

Ingredients

• 1.5 cups of Nido 1+ Nutritional Supplement
• 5 cups of fresh milk
• 1 tablespoon of butter
• 1 cup of granulated sugar

How to Make

• Combine milk and 2/3 cup of sugar. Stir until dissolved.
• Stir regularly until milk is reduced and mixture turns into a thin paste.
• Add butter and mix.
• Add Nido powdered milk and stir until smooth.
• Continue to cook for about 3 to 5 minutes until it turns into a soft dough.
• Transfer into a lightly greased plate and let it cool.
• Divide mixture into small portions.
• Roll them in sugar

Gulab Jamun by lifestyle and parenting creator, Tamania Jaffri Naqi, @urdumom

This gulab jamun recipe is good for 22 gulab jamuns. You can cut all ingredients by half if you want to make 11.

INGREDIENTS:

• Sugar 4 cups
• Baking powder 2 teaspoon
• NIDO 2 cups
• Semolina 2 teaspoon
• Eggs 2
• Cardamom 4-5
• All purpose flour 4 teaspoon
• Saffron (optional)
• Cooking oil

HOW TO MAKE:

• Pour four cups of water in four cups of sugar and put in a pot to cook. Add some cardamom seeds. Stir well.
• After the liquid boils and becomes thick, set aside.
• Prepare the dry mix by adding two cups of NIDO, two teaspoon baking powder and two teaspoon Semolina with four teaspoon of all purpose flour. Mix well.
• Beat 2 eggs and add 2 tablespoons of oil to it. Now add this liquid mix in the dry mix gradually and knead with your hands.
• Take out 22 equal bites on a plate.
• Shape into balls.
• Heat oil in a wok or deep frying pan. To know that the temperature is right for frying add a small ball and if it rises the temperature is right.
• Add the balls to the oil to fry on medium heat. Keep moving around so that they turn red from all sides and are uniformly cooked.
• Add balls to the cooled down sugar mix and set aside for an hour. You can either serve them cold or hot as below:
• Heat the sugar mix with gulab jamun and bring to a boil. Add the saffron threads (optional).
• Turn off the heat and now the gulab jamun are ready to serve.
• Take them out of the sugar mix, sprinkle some dry fruit and enjoy!