I love sweets!

Discussion in 'Ask ChitVish' started by Chitvish, Sep 27, 2005.

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  1. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    For SBS photos,please go to
    Sone Burfi

    Sone Burfi:
    This is an ideal sweet to make for Diwali!

    Grated khoa(sugarless) 1 cup

    Maida 1 cup

    Sugar 2 cups

    Ghee ¾ cup

    Chopped nuts 50gms

    (a mixture of almonds&cashews)

    Saffron ¼ tsp(warm & powder)

    Cardamom powder 1 tsp


    Heat half the ghee & fry the maida on a low fire to golden colour.
    Cool & mix with khoa without lumps.
    Boil sugar with 1 cup water-add 1 tbsp milk –remove the dirt that collects on top.

    Heat the syrup to medium string consistency.

    Add maida-khoa mixture & go on stirring-add ghee little by little.

    When the mass froths around the edges & the whole mixture starts rising, remove. The candy thermometer should read 225 deg F

    Add all the spices & go on stirring

    When it becomes like a dough, empty on a greased plate pressed with nuts on top.
    Cool , mark & cut into pieces.
    sone%20burfi-5.jpg
     
    Last edited: Jan 3, 2010
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  2. Rajni

    Rajni New IL'ite

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    Microwaved carrot halwa

    HI priya,

    Though u asked chitra, i am posting the recipe for microwave carrot halwa, as i had it with me. Hope it helps.

    Ingredients

    2 cups freshly grated carrots (pick the orangy ones)
    1/4 to 1/2 a cup skimmed milk powder (or can go with full cream milk powder)
    1 cup sugar
    1/4 teaspoon cardamom powder
    1/4 cup thickeneed cream (optional for weight watchers)
    fried raisins, cashews and almonds for garnishing

    Method

    1. Lace the freshly grated carrot in a microwave casserole and cook it on high for 7-8 minutes.
    2. Remove it from the microwave and now add milk powder, sugar, thickened crea and cardamom powder and again return it to the microwave and cook on high for another 7-8 minutes.
    3. Remove it from the microwave and either serve it hot or cold after garsnishing it with raisins, cashews and almonds.
    4. Can also be set in the fridge for the real HALWA consisitency.
     
  3. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    The eternal favourite - wheat halwa , made easy!

    Easy Pressure Cooker Wheat Halwa



    Ingredients:

    Samba wheat rava used for Upma

    Called Lapsi 1 cup (150 gms)

    Ghee ¼ cup

    Sugar as per the recipe

    Chopped nuts 50 gms

    Cardamom powder 1 tsp

    Saffron ( warm & powder ) ½ tsp



    Soak wheat rawa in plenty of water for 5-6 hours. Strain add 1 cup of water.

    Grind in the mixi and extract the milk.

    Do this 3,4 times adding fresh water every time. (4-5 cups)

    Allow the extracted water to settle for atleast 8 hours in a tall vessel, undisturbed.

    Then remove the top water and scum.

    Now for every cup of the settled thick milk add 11/2 cups of sugar.

    Mix very well, add little kesar colour .

    Pressurise it in a vessel inside a pressure cooker .

    Keep atleast 500 ml of water in the cooker because you have to cook it for 45 mts.

    It is preferable to keep the mixture inside a tall vessel, to prevent water from the cooker entering this vessel.

    Put the weight & cook with weight.

    After 1<SUP>st</SUP> whistle comes, sim the stove & cook for 45 mts.

    Open after pressure drops and beat thoroughly with a hand blender (If you don’t have one use a wooden spatula)
    The mixture should become uniform without even a small lump. This is important.

    In a nonstick pan add ghee, chopped nuts and then halwa and flavourings.

    Stir till it becomes a mass.Remove, cool , spread and level.

    This traditional sweet which is a great favourite can be made easily, with very little ghee.
    This looks & tastes absolutely professional!
    wheat%20halwa.jpg

    PC wheat halwa-2.JPG
     
    Last edited: Jan 3, 2010
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  4. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Pineapple Kesari - the Queen of kesaris !

    Pineapple kesari

    INGREDIENTS:

    Chiroti rawa 1cup ( can use Bombay rawa also )

    Finely chopped or minced pineapple 1 cup

    Sugar 2 – 2 1/2cups (2 ½ cups if the pineapple is not sweet)

    Water 2 cups

    Ghee ½ cup

    Cashewnuts chopped 50 gms

    Kismiss 50 gms

    Cardamom powder, saffron, pineapple emulsion (optional) , kesari colour



    In 1 tbsp ghee fry the chiroti rawa on a low flame till a nice aroma comes and the

    Colour changes.

    Remove it to a plate and cool.

    Add cashew and kismiss fried in 1 tsp ghee. Cook pineapple in its own juice either in a microwave in a closed container for 5 mts or on a medium flame in the gas for 5 mtes till tender.

    Heat the water and sugar together in a pan stirring continuously till sugar dissolves and the syrup becomes very slightly sticky

    . First add the cooked pineapple, mix well and add the rawa completely in one stroke , stirring to prevent lump formation.

    Add the colour and spices now and the ghee little by little stirring well.

    If preferred ¼ tsp pineapple emulsion can be added for a very nice flavour. When the kesari leaves the sides of the pan, remove and

    Serve hot.


    pineapplekesari.jpg



    pine kesari.jpg
     
    Last edited: Mar 19, 2011
  5. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Mysore Pak - The Eternal Favourite.

    For SBS photos,
    Please go to
    Hot Mysorepa(1)
    Hot Mysorepa(2)
    Hot Mysorepa(3)




    Mysore Pak – The Eternal Favourite



    Besan - 1 cup (freshly ground gives best results)

    Ghee - 2 cups

    Sugar - 2 cups

    Water - 1 cup



    Dry roast besan in a kadai on a low fire till a nice aroma comes & cool.

    Make a sugar syrup- when the syrup gives 2,3 boils (no thread ) , remove from fire.

    Add besan & mix well with a whisk(if you have one ), taking care that there is absolutely no lump.

    Put the vessel back on fire & bring it to boil.

    In the next stove , keep the ghee warm.

    As the besan – sugar mixture boils , add the ghee in 3 instalments , at intervals , stirring continuously.

    Keep a slightly high , greased & sugar-sprinkled tray ready.

    The whole mixture wil become porous & bubbly.

    At one particular stage , the bubbles will start turning oval-shaped (or tear shaped).

    At once remove , empty the contents on the tray – lightly shake the tray quickly for even spreading.( DO NOT LEVEL WITH KNIFE AS WE DO FOR OTHER SWEETS).

    Immediately sprinkle some sugar on top also.

    When set , cut into pieces.


    mysorepak.JPG
     
    Last edited: Jan 3, 2010
  6. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Angel Burfi-Pure white !

    Angel Burfi


    Whole milk powder 1 cup

    Maida 1 cup

    Sugar 2 cups
    F
    Cardamom powder 1 tsp

    Saffron ¼ tsp (warm & powder)


    In ½ cup ghee fry maida till a nice aroma comes.

    Remove, cool & add milk powder.

    The mixture should be completely free from lumps.

    Add sugar to 1 cup of water, keep on the stove & make a syrup of “soft ball consistency”.(candy thermometer 235-238 deg f)

    Remove, add the dry mixture & stir continuously adding the spices.

    Do not keep on the fire anymore.

    When it comes to a dough like consistency transfer to a greased plate, mark & cut into squares. With cany thermometer, this is very quick & you must be agile. But the result is perfect.
    Also go to
    Angel Burfi(1)
    Angel Burfi(2)


    Angelcake8.jpg
    The same can be made into tutti frutti burfi by adding 100 gms of the same along with the spices. It will look very colourful.
    Angelcake10.jpg
     
    Last edited by a moderator: Dec 26, 2010
  7. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Dahi Burfi - Yes, Burfi made With curds !

    Dahi Burfi

    Ingredients:

    Wheat flour 1 cup

    Ghee ¾ cup

    Sugar 3 cups

    Fresh thick curd 1 cup

    Cocoa powder 2 tsp

    Chopped cashews ¼ cup



    Sift all dry ingredients. Mix everything except nuts in a heavy pan, making sure there is no lump.

    Cook over medium heat , stirring continuously, till the mass leaves the sides of the pan- a little mixture added to a little water should be able to be rolled into a soft ball.

    Add nuts, remove from fire, stir for sometime till it reaches a dough like consistency.
    Empty on a greased plate & cut into pieces.
    dahiburfi1.jpg
     
    Last edited: Jan 3, 2010
  8. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Rava Laadu - Traditional Sweet

    Rava Laadu:



    Bombay rava – 1 cup

    Sugar - 1 cup

    Ghee - !/2 cup ( roughly )

    Cardamom powder - 1 tsp

    Chopped cashews - 2 tbsp



    It is customary to roast rava on a dry kadai , till pale pink.

    Now , I find that roasting in 1 tbsp ghee is better , when making laadus later.

    Cool & powder .

    Powder sugar also .

    Roast cashews in 1 tsp ghee.

    Mix all the above ingredients together.
    Keep in a plate & make a small depression in the centre.

    Heat ghee almost to smoking point & pour in the centre.

    Mix the whole thing with hands & immediately roll into small balls.

    If necessary , very little more hot ghee can be added.

    They will cool after 10 mts.

    Points to note:

    It takes a little practice to roll the mixture into round balls. Do not get disheartened. First make the balls roughly before the mixture cools.

    Then slowly roll each balls between both palms VERY SOFTLY WITHOUT BREAKING them till they form perfect balls.

    The photo is posted below.

    Some add very little milk to the mixture to help it hold. If at all , add very little.

    I now do a small variation.Keep a few well greased tiny metal cups(rounded at the bottom ) ready.

    Press little mixture into each .

    Afterwards , invert it & lightly tap it.

    Some find this easier than rolling.

    rava laadu 1- M.jpg
     

    Attached Files:

    Last edited: Oct 14, 2010
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  9. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Coconut Burfi - Return to Tradition.

    Coconut Burfi – Return to Tradition
    Please go to
    Coconut Burfi

    for step by step photos.

    Coconut grated fine - 1 cup

    Sugar - 1 ½ cups

    Cardamom powder - 1 tsp

    Ghee - 1 tbsp

    Grate coconut – only the white, portion very fine – only this ensures the white colour of the burfi.

    If you use coconut pieces , remove the brown “skin “ completely & use only the white portion & mince this. It is not necessary to grind the coconut unless it is your option.

    Heat sugar with 1 cup of water as given in tips.

    More water is added because the impurities in sugar have to be completely removed.

    When the syrup starts boiling , add 1 tbsp milk & allow to boil.

    The impurities will start floating on the top.

    Strain to remove them , wash the vessel thoroughly & transfer the clear syrup to the same.

    Now, either

    Boil the syrup to two-sting consistency.

    Immediately lower the flame ,add coconut & continue cooking.

    The whole mixture will form into a porous mass & you can see the edges “crystallising “.

    Add cardamom powder & remove.

    Stir for just few mtes ( not long to get a dough consistency ) & pour into a greased tray , cool & cut.

    OR;
    Add coconut to sugar syrup & cook, using the candy thermometer.

    Remove from 225-230 deg F.

    Empty on a greased plate & cut.
    coc%20burfi-2.jpg

    Some Points:

    Chopped cashews can be sprinkled on top before cutting . 2 tsp khus khus lightly roasted in a drop of ghee can be sprinkled before cutting .

    Split whole cashew into 2 & keep ready . As soon as the squares are cut , while still warm , a piece can be kept at the centre of each square to give an attractive look.

    This can also be made with less sugar in which case the setting point is difficult to identify & may have to be refrigerated for a firm consistency.







     
    Last edited: Jan 3, 2010
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  10. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Boondhi Laddu-old fashioned, but we still ask for it!

    Boondhi Laddu-Old Fashioned, but we still ask for it!

    For boondhi

    Besan - 1 cup ( freshly made gives best results)

    Rice flour - 1 tsp

    Cooking soda - a pinch

    Oil - to deep fry

    For Syrup:

    Sugar - 1 ½ cups

    Water - ¾ cup

    Cashew broken & Raisins - 1 tbsp each

    Diamond sugar candy - 1 tbsp (optional)

    Cloves - few

    Nutmeg - a small piece

    Cardamom powder - 1 tsp

    Saffron - ¼ tsp (warm & powder )

    Saffron colour - a pinch

    Edible camphor(pachai karpooram) - very little

    Ghee - 1 tbsp

    For sugar syrup:

    Mix sugar & water & boil till it just reaches one-string syrup-not more.
    A drop taken & kept on a plate will stand just like a 'pearl' ( should not run!)

    Immediately remove from fire. Sugar thermometer should read 218 deg F.

    This is important because a little more heating of the syrup will make the laddu-syrup mixture becoming hard to form laddus.

    Add saffron colour, saffron &cardamom powder, edible camphor, cloves & numeg roasted in ¼ tsp ghee & powdered, cashews, raisins & sugar candy.
    To make boondhis:
    Mix besan, rice flour &soda, with just enough water to a bajji like batter – whisk very well.

    Heat oil ina flat (not deeply curved ) kadai.

    Keep a little large amount of oil to get good shape for boondhis.

    If you leep very little oil, the shape of boondhis will not be round.

    Keep boondhi ladle (flat & round with holes ) above the oil at a distance.

    Pour one big spoonful of batter on it , so that tiny drops start falling in the oil .

    Tap the ladle very gently, with a spoon.

    Round boondhis will fall into the oil & get fried..

    Do not allow them to become crisp, but remove when cooked, but still soft.

    Transfer to the syrup(not very hot, but still very warm)

    Go on frying the boondhi in batches & adding to syrup.

    Keep stirring thoroughly & regularly so that boondhis mix well with sugar syrup & all the spices in that.

    Allow the mixture of syrup & boondhi to become luke warm.Nicely pound with a potato masher for good blending.

    When still warm, make laddus. You can do this with hand OR take some in a piece of cloth & 'Wring' it as shown in the photo to make a ball.

    As you form laddus, keep stirring thoroughly all the contents.

    If the mixture cools, crystallisation will start & you cannot form laddus.
    For step by step photos, please go to
    Boondhi Laddu(1)
    Boondhi Laddu(2)
    Boondhi Laddu(3)
    diwali_sweets_laddu.JPG





     
    Last edited: Jan 3, 2010
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