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Traditional Sweets and Easy to Make Sweets

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Sep 19, 2007.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    In this section we are going to see some Traditional Sweets and Easy to Make
    Sweets. I promised Navpreet that I will start one 'sweet thread' for her. Now here it is. Let us start.:yes:
     
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  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Thiratu Pal.

    This one I have already given in "Krishna Jayanthi Recipe" . In our home we will prepare this sweet for all the functions. Here is the link for that.

    Thiratu pal (1)

    Thirutu pal (2)
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Mysor Pak

    Ingredients

    1 cup besan flour
    2 cup sugar
    2 cup ghee
    2 - 3 pinches cardamom powder.

    Method:
    1. Dissolve the sugar in the water and heat it. (Take sugar and water in the ratio of 2 : 1 1/2 )
    2. Keep stirring till you get a thread consistency.
    3. You can check for this by feeling the syrup between your fore-finger and thumb. (If the syrup has reached the required consistency, then you will able to pull it out like a thread).
    4. Remove all the lumps in the besan flour and add it to the syrup, 1 table spoon at a time.
    5. Reduce the heat and add 2 teaspoons of ghee.
    6. Stir, till the flour and ghee has completely blended with the syrup.
    7. Repeat procedure till you finish all of the besan.
    8. Continue to stir and keep adding ghee 1tsp. at a time till the mixture changes color and texture. At one point, you will observe that the mixture is not able to absorb any more ghee. Also, the whole mixture becomes porous and starts leaving the edges of the vessel.
    9. At this point, transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. Do not remove the excess ghee.
    10. Allow it to cool for 10 minutes. Then, cut it into desired shape and wait for another 10 minutes. Carefully remove each piece and arrange on the serving tray.
    Note: If you follow the steps properly, you can make soft mysor paks, in no time which melts in mouth.
     
    Last edited: Sep 21, 2007
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Cashew Burfi

    Ingredients

    1 cup of cashews
    1/2 cup of milk
    1 1/2 cup of sugar
    Cardamom powdered
    3-4 tablespoons of ghee (it can be less or more as you wish)

    Method
    1. Soak cashews in the milk for 2-3 hr. of time. Then finely grind them.
    2. In a non-stick pan or in a heavy bottom pan add sugar, cashew paste with 3-4 tablespoons of ghee & cardamom powder.
    3. Stir them till it gets thickened.
    4. Before doing these just add little bit of ghee in a tray & once these mixtures get thickened, pour them in it.
    5. Cut them into small pieces as you wish. Either square or diamond.
    Note: stir continuously till soft lumps formed & doesn't stick to both the sides.
     
    Last edited: Sep 19, 2007
    1 person likes this.
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    To Make Sugar Syrup

    Following are the steps shown to make sugar syrup in the right way.

    Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned.

    Put both in a deep saucepan to boil, stirring occasionally.

    When the mixture comes to a boil, add 1/2 cup milk.

    When a thick scum is formed on the surface of syrup, it is time to strain.

    Always use a metal strainer or moist cloth to strain the hot syrup, never plastic.

    Put back to boil, checking the consistency required as above.

    Check frequently, because once the first thread forms, it proceeds tothicken to the next stages very quickly.
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Coconut Burfi

    Ingredients

    250 gms. finely grated coconut
    250 gms. sugar
    ghee for greasing plate
    a pinch cardamom powder
    2 table spoons crushed cashew nuts (optional)

    Method


    Prepare syrup with sugar and water to 2 1/2 thread consistency.

    (Use method as shown in the above posting.)

    Warm coconut in heavy saucepan, put in the syrup.

    Stir well and cook till soft lump forms.


    Spread in a greased plate. Cool.

    Sprinkle cardamom powder and crushed cashew nuts.

    Cut into squares, store in airtight container.
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Kesar Kaju Burfi

    Ingredients

    500 gms Kaju (cashewnuts)
    300 gms sugar
    1/2 tsp kesar(saffron)
    1/4 tsp orange color

    Method


    Soak the cashewnuts in water for 3 hours.

    Drain the water and ground the cashewnuts,finely.

    In a pan mix sugar and cashewnuts,and roast on lowheat,stiring constantly.

    Mix saffron and orange color in it.roast till done.

    On the rolling board place a butter paper and pour the mixture on it.

    Now place another butter paper ,sandwhiching the mixture between the two paper.

    Roll it with rolling pin.

    Remove the butter paper from top and cut the burfi pieces.
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Milk and Coconut Burfi

    Ingredients;


    [FONT=Verdana, Arial, Helvetica, sans-serif]Finely grated coconut - 3/4 cup
    1 litre milk
    1 cup sugar
    chopped nuts for topping(pista, almonds)
    silver foil (optional)
    Pure Ghee - 3 to 4 Tblsp.
    [/FONT]

    Method:

    [FONT=Verdana, Arial, Helvetica, sans-serif]Heat milk in a heavy Kadai till it is reduced to half its volume. [/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif][/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif]Add coconut, sugar and stir till it becomes thick. [/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif][/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif]Add ghee when it sticks tothe bottom. [/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif][/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif]When it reaches burfi stage, the mixture turns golden and becomes frothy. [/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif][/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif]Add the toppings and pour on a greased tray and cut it into squares.[/FONT]<SCRIPT type=text/javascript><!--google_ad_client = "pub-3403005071423697";google_ad_width = 300;google_ad_height = 250;google_ad_format = "300x250_as";google_ad_type = "text";google_ad_channel ="";google_color_border = "FFFFFF";google_color_bg = "FFFFFF";google_color_link = "0000CC";google_color_url = "0000FF";google_color_text = "000000";//--></SCRIPT><SCRIPT src="http://pagead2.googlesyndication.com/pagead/show_ads.js" type=text/javascript></SCRIPT>
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Dates and Dryfruits Burfi

    [FONT=Verdana, Arial, Helvetica, sans-serif][/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients:[/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif][/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif]1 tin condensed milk
    [/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif]1/2 kg dates
    [/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif]250 gm mixed dryfruits (badam, cashew, pista)[/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif][/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif]100 gm fig[/FONT]

    100 gm 'vellari vedai' (i dont know in english:icon_frown: )
    [FONT=Verdana, Arial, Helvetica, sans-serif][/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif]50 gm kismis[/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif][/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif]1/2 cup dessicated dry coconut[/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif][/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif]2 butter paper[/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif][/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif]Method:


    [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Break up Dates coarsely Add milkmaid and dryfruit all in a heavy, non-stick pan. [/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif][/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif]Cook on slow flame, stirring continuously. [/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif][/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif]Do not allow to stick to bottom. [/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif][/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif]It takes a while to cook Stir gently till a soft lump forms. [/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif][/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif]Spread some of the coconut on a butter paper sheet and pour the mixture on it.[/FONT]

    Now place another butter paper ,sandwhiching the mixture between the two paper.

    Roll it with rolling pin.

    [FONT=Verdana, Arial, Helvetica, sans-serif]Chill it in the refridgerator. [/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif][/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif]Cut into slices Or set in a tray and cut into squares.[/FONT]
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  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Besan Ki Burfi

    HI ,

    I have already given this recipe. So here I am giving the link.

    Besan ki Burfi
     

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