I love sweets!

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

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Fig Burfi - Naturally Sweet.

    For SBS photos,please go to http://www.indusladies.com/forums/968432-post58.html

    Figs - 12 no:s

    Chopped nuts like almonds, cashews, pistas & walnuts - 1/3 cup

    Ghee - 1 tbsp

    Cardamom powder - ½ tsp

    Saffron - ¼ tsp ( warm & powder )

    Mince the figs in a mixi or mincer & mince nuts also.

    Combine all the ingredients to make a soft dough ( no cooking )

    Roll between 2 sheets of butter paper & cut into squares.

    OR keep in chocolate moulds.

    You can roll them into balls also.

    Figs & nuts make a tasty combination.

    30th june 09 012.jpg
     
    Last edited: Dec 5, 2009
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Vella Seedai - Can be tricky, initially.

    Processed rice flour - 1 cup

    Round jaggery ( pagu vellam ) - 1 cup

    Roasted & powdered udad flour - 1 1/2 tsp

    Small coconut pieces - 1 tbsp

    White seasame seeds - 2 tsp

    Cardamom powder - 1 tsp

    Butter - 1 tbsp

    Oil - to deep fry

    Soak rice for 1 hr, drain well & spread on a cloth in shade for 1 hour.

    Powder in the mixie, sieve fine(not too fine) & take the sieved flour.

    Dry roast it on a tava on a low flame till deep pink (can be "sivakka" as we say in tamil) in colour .

    Cool & keep ready 1 cup of flour.

    Roast 1 tbsp udad dhal dry on a kadai on low fire till colour changes & powder fine.

    Boil jaggery in 3 cups of water, stirring, till it dissolves completely.

    Strain & boil again.


    Add coconut pieces & let it boil for 2,3 mts.


    Now remove 3/4 cup of syrup & reserve.


    Remove the remaining syrup from flame & add the flour, whisking well.


    Put back on low fire & cook, adding a little more of the reserved syrup, if it is very thick.


    Remove, mix the urad flour, knead well without lumps & add butter, coconut pieces, seasame seeds & cardamom powder ,

    Rest for a day.

    Next day knead it very well & form marble size balls.

    If they break, add 2,3 tsp fresh curds.

    Deep fry these balls in hot oil, lowering the fire as soon as the balls are dropped, turning over frequently & removing when the bubbles subside completely.

    Cool thoroughly & store.

    Variation:

    Take fairly thick coconut milk & mix powdered jaggery very well without heating till jaggery dissolves.

    Strain & mix the rice flour till a dough is formed.

    When forming the balls, if the dough breaks, add a little more coconut extract.

    Proceed as before, adding urad flour, cardamom powder & seasame seeds.

    However crisp they are, when fresh, vella seedais tend to become slightly soft because of the jaggery.

    vella seedai.jpg
     
    Last edited: Aug 10, 2009
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Damrot Halwa - the New Craze in Chennai !

    Ripe Yellow Pumpkin( Grated) - 3 cups

    Sugar - given below

    Khoa - given below

    Cardamom powder - 1/2 tsp

    Nutmeg powder - ½ tsp

    Saffron - ¼ tsp(warm & powder)

    Ghee - 2 tbsp

    Chopped nuts - 2 tbsp

    Pressurecook the freshly grated pumpkin without adding water in a pan for 1 whistle.

    Cool, open & squeeze & discard the water.

    Measure the squeezed pumpkin by volume.

    Take 1/3 of that volume, each khoa & sugar.

    Mix everything & cook on a pressurepan, stirring well, till halwa consistency is reached.

    This is best done in a microwave, checking every 7,8 mts whether the consistency is reached.

    The whole mass will leave the vessel.

    Add spices & remove.

    Roast nuts in ghee & add.
    damrot halwa.JPG
     
    Last edited: Jan 4, 2010
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Date Halwa - Delicious Topped with Vanilla Icecream.

    First Method:

    Seedless dates - 100gms

    Milk - ½ cup

    Sugar - 150 gms – ¾ cup

    Cashew - 50 gms ( chop fine )

    Ghee - 2 tsp

    Cardamom powder - ½ tsp.

    Pressurise chopped dates with milk for one whistle.

    Cool, open, add all other ingredients & cook till the mass turns golden coloured & leaves the sides of the pan.

    This can be done in microwave or on stove top.

    On stove top cooking, keep stirring regularly, to prevent burning at the bottom since not much ghee is added – that fear is not there in microwave cooking.

    You can use chopped almonds, pista etc along with cashews for an interesting variation.

    Second method:

    Chopped dates - 1 cup

    Chopped cashewnuts - ¾ cup

    Milk - 1 cup

    Sugar - 1 cup

    Ghee - 4 tbsp

    Put all tngredients except 2 tbsp ghee in a heavy pan.

    Cook over medium heat, stirring continuously.

    When the mixture leaves the sides of the pan, gradually add the remaining ghee.

    Remove from heat.
    date halwa.jpg
     
    Last edited: Oct 12, 2010
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Maaladu - Tasty Nutrition Balls of Yesteryears.

    For SBS please go to
    Maaladu (1)
    Maaladu (2)

    This can be madewith fried gram (pottukadalai), moong dhal or gram dhal.

    Pottukadalai can be powdered in the mixi & sieved fine.

    The other 2 dhals must be roasted dry on a kadai till a nice aroma comes & then finely powdered in flour mill.

    Flour powder - 1 cup

    Sugar - 1 cup – powder fine in the mixie.

    Melted ghee - ¾ cup

    Chopped cashews - 2 tbsp

    Cardamom powder - ½ tsp

    Roast cashews in 1 tsp ghee.

    Mix all the above ingredients together except ghee.

    Keep the mixture 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 lemon sized 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.
    Picture 448.jpg
     
    Last edited: Oct 20, 2010
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  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Seven Cups Cake - still going strong.

    For SBS photos,please go to http://www.indusladies.com/forums/968436-post59.html

    Besan - 1 cup

    Coconut - 1 cup (grated fine, white & soft)

    Milk - 1 cup

    Ghee - 1 cup

    Sugar - 3 cups

    Cardamom powder - 1 tsp
    Cool the boiled milk, mix all ingredients together in a heavy pan, without lumps.
    Boil the mixture, stirring well till soft ball consistency is reached.
    Add cardamom powder, mix well & remove.

    Go on stirring to dough consistency, empty on a greased plate & cut.
    7 cup cake-5.jpg
    Variations:

    (1) - Some use maida instead of besan. Heat ghee, add maida, stir on a low fire till aroma comes & switch off the flame. Proceed as before

    (2) – Instead of 1 cup coconut use ½ cup sugarless khoa + ½ cup coconut.

    (3) – Add 2 tsp Badam powder – MTR Badam feast for an additional flavour.
     
    Last edited: Dec 5, 2009
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Somas(i)-still a popular sweet in South Indian Weddings.

    Outer Covering:

    Maida 1 ½ cups

    Melted ghee 3tsp

    Salt 1/4 tsp

    Water to mix

    For layering

    Melted ghee - 2 – 3 tbsp

    Maida for dusting

    Mix flour, salt & ghee with enough warm water to knead to a smooth dough.

    Sprinkle a little water , cover with a damp cloth & keep for ½ hr or so.

    Knead again & make 3 small balls of uniform size & roll out 3 chappathis of about the same size - 8-9”

    Apply a little melted ghee uniformly on one side of a chappathi , sprinkling a little dry flour & place a second chappathi over it.

    Follow the same procedure again.

    Roll the 3 chappathis into a tight roll.

    Cut into equal sized pieces – makes about 16.

    Filling:

    Dalia / Pottukadalai / Fried gram - 1 cup

    Grated copra - ½ cup

    Sugar - 1 cup

    Khus khus - ½ cup

    Chopped cashew - ¼ cup

    Cardamom powder - 1 tsp

    Oil - to deep fry

    Warm Fried gram & powder.

    Powder sugar, dry roast khus khus & powder.

    If you cannot get copra, dry the freshly grated coconut well in a microwave on a plate on medium high till crisp & powder.

    Mix all ingredients together.

    Now, spread a piece of dough into about 4 “ chappathi, keep 2 tsp filling in one half & over that fold the other half, carefully, sealing the edges with little water.

    Heat oil, when fairly hot, immerse 2,3 somasis.

    Decrease the flame & splash oil on them from around with the ladle.

    Whe cooked on one side, turn over & fry.

    You must fry on a low fire, turning them over a few times, till the bubbles subside completely – only then they will become crisp & remain so.

    Don’t overstuff the somasis, since the filling tends to come out when dropped in oil.

    Variation:

    For outer covering the dough can be made with ¾ cup chiroti rava & ¾ cup maida.

    Knead very well.

    Procedure is the same.

    This is also called "karchikkai" in Tamil Nadu.
    somasi.jpg

    IMG_0526.jpg
     
    Last edited: Jul 2, 2009
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  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Potato Halva - Your friends will say "no, this is badam halwa" !

    Potatoes - ½ kg

    Unsweetened khoa - 100gms

    Sugar - ½ kg (2 ½ cups)

    Ghee - ½ cup + 2 tbsp

    Cardamom powder - ½ tsp

    Almond essence - 2-3 drops (not more)

    Saffron - ¼ tsp (warm & powder)

    Chopped cashew - to decorate

    Boil, peel & mash potatoes .

    Heat ½ cup ghee, add mashed potato & fry for sometime, till the colour changes & volume of potato shrinks.

    This is an important step & removes the raw potato taste completely.

    Add khoa, sugar & remaining ghee.

    Stir continuously on a high flame, till it solidifies moderately.

    Add spices & switch off the flame.

    Add essence & mix very well.

    Transfer to a shallow vessel in 10 mts & decorate with nuts.

    Variation:

    Mix 1 cup of mashed potato, ½ cup milk,, 100gms unsweetened khoa, 1 ½ cups sugar & cook stirring, adding ghee in between little by little.

    When it leaves the sides of the vessel add spices & remove.

    Alternately you can use 200 gms sweetened khoa & 1 cup sugar.
    potato halwa.JPG
     
    Last edited: Jan 4, 2010
  9. Chitvish

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    Mohanthal - Besan & khoa combination.

    Fresh besan - 1 cup

    Grated khoa - 1 cup

    Ghee - 1 cup

    Sugar - 2 ½ cups

    Finely chopped cashew - 2 tbsp

    Cardamom powder - ½ tsp

    Saffron - ¼ tsp ( warm & powder)

    Roast besan in 2 tbsp ghee on a low flame till raw smell goes.

    Cool & mix with grated khoa without lumps.

    In a vessel make a sugar syrup with the given sugar & 1 cup of water.

    When one-string consistency is reached, remove the vessel for a minute, add the mixture, mix well without lumps & put the vessel back on fire.

    Go on stirring, adding warm ghee little by little till soft ball consistency is reached.

    Add spices & remove from fire.

    Go on stirring till a chappathi dough consistency is reached.

    Sprinkle chopped cashews in a greased plate & empty the dough on it so that the nuts will stick well to the burfi.

    Cool & cut into pieces.
    mohan thal.JPG
     
    Last edited: Jan 4, 2010
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    Cashew Mysorepak - Cashew again, now with besan.

    Powdered cashew - 1 cup

    Besan - 1/3 cup

    Ghee - 1 cup

    Sugar - 2 cups

    Cardamom powder - ½ tsp

    Saffron - ¼ tsp (warm & powder)

    Mix cashew powder, besan & melted ghee without lumps.

    Boil sugar with1 cup of water to one string consistency.

    Immediately, add the mixture gradually with one hand & stir continuously with the other hand.

    Keep stirring till soft ball consistency is reached.

    Add spices & remove from fire.

    Allow to cool, stirring till it forms a mass.

    Empty on a greased plate & cut.
    coco-cash.jpg
     
    Last edited: Oct 12, 2009
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