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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    Jewish Burfi - Tastes like toffee & Melts in the mouth !

    This sweet requires no ghee !

    Thick coconut milk - 1 cup

    Ordinary milk - 2 cups

    Sugar - 2 cups

    Mix both milks with sugar in a heavy pan.

    Boil the mixture till the mass leaves the sides of the pan & a soft ball consistency is reached.

    Remove & keep stirring till the mass thickens.

    Empty on a greased plate & cut.

    No essence is added because both the milks together give a nice flavour.
     
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Doodh Peda - Let us start 2006 on a sweet note !

    Full cream milk - 1 litre

    Sugar - 250 gms

    Cornflour - 1 tsp

    Cardamom powder - 1 tsp

    Chopped pista - 25 - 30

    Powder the sugar.

    Boil milk & continue to boil till it reduces to 1/3 volume ( do not allow to become khoa).

    Add cornflour mixed with 1 tbsp milk.

    Now add powdered sugar & stir continuously.

    When it becomes quite thick ( crystallised look will appear at the edges – in tamil, we say “ poothu vanthathum” ), remove from flame.

    Add cardamom powder, mix & allow the mixture to cool in that vessel.

    When it starte solidifying, make 25-30 balls.

    Take each ball & make a depression in the centre with the thumb.

    Press a piece of chopped pista/almond in the depression & store in papercups.

    peda-2.jpg
     
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Moong dhal halva - the Gujarathi way.

    For SBS photos,please go to http://www.indusladies.com/forums/968439-post60.html

    Split yellow moong dhal - 1/2 cup

    Milk - ½ cup

    Sugar - ¾ cup

    Ghee - 4 tbsp (1 tbsp more tastes very good)

    Cardamom powder - ½ tsp

    Saffron - ¼ tsp ( warm & powder)

    Chopped almonds & pista - to garnish

    Wash well & soak moong dhal for 3 hrs.

    Drain & grind to a coarse paste, adding minimum water.

    Heat the ghee, add the paste & fry on a low fire till the paste is well roasted & turns golden brown.

    Do this in a non-stick kadai, because ground moong dhal sticks to the bottom of the vessel quickly.

    Keep milk & !/2 cup water mixed & warm.

    Lower the flame & add this mixture stirring well.

    Continue to stir till all moisture is absorbed.

    Add sugar & continue to cook till ghee starts separating.

    If you do this in a microwave, you are saved the botheration of stirring continuously.

    Add spices, mix well & remove.

    Serve hot garnished with nuts.

    halwa-6.jpg

     
    Last edited: Dec 5, 2009
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  4. Chitvish

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    Caramel Pori - Economical, crisp sweet !

    Very crisp Pori - 8 cups

    Sugar - 1 cup

    Ghee - 2 tbsp.

    Keep a very well greased plate ready..

    In a broad pan, caramelise sugar to light brown, adding ghee halfway.

    Switch off the stove, add pori & MIX THOROUGHLY.

    At once, empty on the plate or platform.

    QUICKLY, level very well, mark into squares with a sharp knife & invert the plate on a plastic sheet or aluminium foil.

    Break into pieces.
    Please go to
    Steps for Caramel Pori
    C pori-6.jpg
     
    Last edited: Dec 25, 2009
  5. Chitvish

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    Atta ka Sheera - Simpl(e)(y) delicious godumai mavu halwa !

    With sugar:

    Atta - 1 cup

    Sugar - 1 cup

    Milk - 1 cup

    Ghee - ¾ cup + 1 tbsp for roasting nuts & raisins

    Cashew - 2 tbsp, chopped & keep one whole

    Raisins - 2 tbsp

    Cardamom powder

    The main point in this sweet is roasting the atta well, otherwise there will be a raw smell.

    Keep the milk, hot & ready.

    Heat ghee, reduce the flame & add atta with the whole cashew nut.

    Roast on a low fire, stirring well, till the cashew gets well roasted.

    This means, atta is also well roasted.

    Now add milk & sugar, whisking well.

    Cook till halwa consistency is reached.

    Add nuts & raisins roasted in ghee & cardamom powder.

    With jaggery:

    Wheat flour - 3 tbsp

    Ghee - 4 tbsp

    Jaggery - 1/3 cup

    Cardamom powder - ¾ tsp

    Chopped nuts - to garnish

    Heat ghee, add flour & roast on a slow fire stirring continuously, till a pleasant aroma comes & the colour turns light brown.

    In another stove, heat 1 cups of water with jaggery to melt it.

    Remove atta from fire to add this.

    Strain & add the syrup, whisking well to prevent lumps.

    Put back on fire.

    Stir gently & continuously till water evaporates & the ghee separates.

    Add cardamom powder & remove.

    Roast nuts in ghee to garnish & serve hot.


    atta ka sheera - jaggery.JPG
     
    Last edited: Jan 3, 2010
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Aval Kesari - as well as Aval Sakkare Pongal.

    For SBS photos, please go to


    Aval kesari

    We call this aval sakkare pongal if jaggery is used & aval kesari, if sugar is used.

    Aval sakkare pongal recipe was given to me by my Bangalore friend – hence “ sakkare pongal” !

    It is better to use medium or thick aval.

    Poha (aval) - 1 cup

    Milk - 1 cup

    Jaggery - 1 cup ( or sugar – 1 cup)

    Ghee - ½ cup

    Cashews chopped - 1 tbsp

    Raisins - 1 tbsp

    Cardamom Powder - ½ tsp

    Saffron - a pinch ( warm & powder)
    I used red poha & jggery.

    Soak poha in milk.

    Boil jaggery with 1 cup of water till it dissolves & strain.

    Boil again till it becomes a light syrup.

    If you are using sugar, do the same way.

    Pour in it, soaked poha with milk.

    Add ghee & cook till the mass leaves the sides of the vessel.

    Add spices & cashews & raisins fried in little ghee.

    Remove & serve hot.
    This is a quick & easy sweet.
    avalkesari-5.jpg
     
    Last edited: Jan 3, 2010
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  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Gulabjamun with khoa - how did I forget it all these days?

    For the jamuns:

    Sugarless khoa 200gms

    Maida 6 level tablespoons

    Soda a pinch

    Ghee 1 tsp

    Mix the above thoroughly & add little water to make a dough.

    The kneading must be done very soft & there should not be any cracks in the balls.

    Rest for 10 mts & make balls.

    Heat oil to just medium & add the balls. It is safer to tet-fry one ball, first.

    Deep fry on low heat till brown.( not more than 4 at a time )

    Remove, transfer to a tissue paper, wait for about 5 secs & put in syrup which can be hot or cold .

    Syrup:

    Sugar 400 gms – 2 cups

    Water 400 ml – 2 cups

    Cardamom powder - 1 tsp

    Saffron - ¼ tsp ( warm & powder )

    Saffron colour - 2,3 drops

    Heat water & sugar till sugar dissolves & add 1 tbsp milk.

    Strain to remove the dirt collected

    When it boils add spices & colour & remove when it becomes sticky to touch.

    The balls have to be hot when you put in syrup - this is important.

    Soak for minimum 12 hrs before serving it.


    gulab jamun.JPG


    Milk powder gulabjamun.JPG
     
    Last edited: Jan 4, 2010
  8. Chitvish

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    Chocolate Burfi - made with milk powder.

    For SBS photos,please go to http://www.indusladies.com/forums/968446-post61.html

    This burfi tastes like milk chocolate.

    Whole milk powder - 2 heaped cups

    Sugar - 2 level cups

    Water - 1 cup

    White butter - 50 gms – keep it soft

    Cocoa - 2 tbsp
    Sieve together milk powder & cocoa.

    Boil water & sugar on a low fire, stirring regularly.

    When it just reaches soft ball consistency, add butter & remove.

    Add the dry mixture, stirring continuously.

    When it reaches dough consistency, empty into a greased plate & cut into pieces.
    choc burfi-4.jpg
     
    Last edited: Dec 5, 2009
  9. Chitvish

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    Chikki - the caramel version of vella urundai.

    For SBS photos, please go to
    http://www.indusladies.com/forums/968451-post62.html

    Sugar - 1 cup

    Roasted crisp nuts - 1 cup ( can be just peanuts or a combination of halved crisp pista, blanched, halved & crispened almonds, crisp melon seeds etc) - bake in a tray at 140 deg C for 10mtes

    Ghee - 2 tbsp

    In a heavy kadai, mix sugar & ghee & melt – stir gently & occasionally.

    Once they both have mixed well, don’t stir & keep on medium heat.

    When the sugar completely melts & caramelises, it turns into honey colour.

    Add nuts & switch off.

    Mix well & empty on an aluminium foil.

    Roll quickly with a well greased rolling pin.

    Mark before it sets.

    Cut when cold – rather break into pieces .

    chikki-15.jpg
     
    Last edited: Dec 16, 2010
  10. Chitvish

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    Ginger Halwa - call it Ginger Jam, as well.

    Tender ginger - 250 gms

    Ghee - 100 gms

    Sugarcandy ( kalkandu or mishri ) - 350 gms

    Rava - 2 tbsp

    Cardamom powder - 1 tsp

    Grate or crush ginger, take in a thin cloth & extract juice completely.

    Dissolve sugarcandy in just enough water by boiling on low heat.

    Add rava to ginger juice.

    Heat ghee, add ginger-rava mixture & stir till dry.

    Add sugarcandy water & cardamom powder.

    Boil to jam consistency.

    Ideal side dish to adai, parathas, bread etc.

    Can be made thicker & wrapped in toffee paper.
    Picture 058.jpg
     
    Last edited: Jan 4, 2010
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