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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    Dessert Gulkhand: - srrve hot with chilled sweetened cream or ice cream!

    I learnt this from a Chef in a 5 star hotel, where I had gone to see a cookery demonstration.
    If you buy special gulkhand bought from NI shops, 250 gms will do. What I used was T S R & co – Gokul gulkhand.

    White pumpkin - 2 kgs

    Shop-bought gulkhand - 400 gms

    Sweetened khoa - 200gms

    Remove skin & seeds from pumpkin & grate.

    Take in a heavy kadai & cook till the water dries up completely & it becomes a thick mass.

    Add gulkand & khoa & stir very well.

    Add just 1-2 tbsp ghee to prevent sticking.

    Cook on a medium flame till thick.
    dessert gulkand.jpg
    dessert gulkandu2.jpg
     
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Nut-Khoa Burfi - a very rich, exotic burfi, without ghee!

    For SBS photos,please go to http://www.indusladies.com/forums/968496-post72.html

    Khoya - 1 cup (grated)

    Grated or coarsely powdered nuts - 1 cup

    Sugar - 1 ½ cups

    Cardamom powder - 1 tsp

    Stir fry khoa on a low fire till golden brown.
    Mix sugar & water.

    Boil to make a thick, one string syrup.

    Add khoya & nuts.

    Go on stirring on a low fire, till it becomes very thick.
    Remove & stir for a few mts.

    Empty on a greased plate and cut when cold..
    It can be made like a halwa also.

    Nutmix khoa halwa pcs1.JPG
     
    Last edited: Dec 5, 2009
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Madurai Thengai Thiratipal - in some houses, customarily made for deepavali!

    Either this or Ukkarai is a must in Madurai. I am giving MW ukkarai in the MW thread.
    MW Ukkarai
    Already ukkarai is given in Old is Gold
    Ukkarai

    Freshly gratedcoconut - 2 heaped cups (only white portion)

    Moong dhal - 1/3 cup

    Jaggery crushed - 1 ½ cups (a little more or less to taste)

    Ghee - 3 tbsp

    Cardamom powder - 1 tsp

    Dry roast moong dhal on a kadai till medium brown.

    Powder that in the mixie and add the coconut.

    Give a run to get a smooth mixture.

    Powder the jaggery & mix well.

    In a kadai, heat 2 tbsp ghee & add the mixture.

    Cook on medium heat till the mixture starts thickening – this will be quick.

    Add rest of the ghee & cardamom powder.

    Remove.
    mduthengathiratipal.jpg
     
    Last edited: Jan 15, 2009
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Special Milk Chocolate - announcing my GD’s wedding!!

    Butter - 200 gms

    Milk powder - 2 ½ cups

    Cocoa - 50 gms

    Sugar - ½ kg

    Sieve milk powder & cocoa ogether.

    Add 2 cups of water to sugar.

    Simmer it to boil, stirring.

    Boil to one string consistency.

    Remove from fire.

    Add butter & stir till it melts.

    Then add milk powder-cocoa mixture & beat vigorously with a wooden spoon.

    Pour in a greased tray & cut.
    milk chocolate1.jpg
    I use chocolate moulds and make shapes.
    Sp milk chocolate 1.jpg
    Sp milk chocolate 2.jpg
    If preferred, add chopped nuts, before pouring into the greased plate.

    This makes 60-70 chocolates.
    Special milk chocolate.jpg



    sp choc.jpg
     
    Last edited: Dec 21, 2008
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Golden Balls - a variation of appam!

    Very ripe bananas, medium size - 4

    Rava - 1 cup

    Sugar - ½ cup

    Cardamom powder - 1 tsp

    I used the FP. One can mix by hand also, by beating well.

    First mix rava, sugar & cardamom powder.

    Add grated banana & beat till you get idli dough consistency.

    Mix everything well & rest for 1 hour.

    Make balls & shallow- fry in paniyaram chatti or appakaral.

    Cook on a low fire to prevent browning fast.
    golden balls.jpg
     
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Spoon Halwa - Famous in a Madurai Restaurant!

    This is served hot with breakfast, in small amounts along with idli, vadai & pongal.

    Bombay rava - 1 cup

    Water - 2 cups

    Sugar 2 ½ cups (+enough water to immerse the sugar)

    Ghee - ½ cup

    Cardamom powder - ½ tsp

    Saffron - a pinch

    Chopped nuts - to garnish

    Roast rava dry on a low flame till pink.

    Cool & soak in 2 cups of water.

    After an hour grind to a paste using that water & keep ready.

    Heat sugar syrup on a low fire, stirring well.

    Boil till it reaches 1 string.

    Remove & add the rava paste with one hand, whisking fast simultaneously with the other hand to prevent lump formation.

    (If lumps are there, pass the handblender trough it to break them – but if you do the above step correctly, there will not be a single lump!).

    Put back on fire & cook adding ghee little by little at a time.

    When it becomes a mass & leaves the sides of the vessel, add cardamom powder & saffron.
    spoon chutney 2.jpg

    Remove, garnish with nuts & serve hot.
    spoon halwa.jpg
    spoon halwa 3.jpg
    spoon halwa-2.jpg
     
    Last edited: Dec 2, 2008
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  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Walnut Halwa - a less common, delicious halwa!

    Walnuts ( shelled) - 250 gms

    Milk - 1 ½ litres

    Sweetened condensed milk - 400 gms tin

    Ghee - 2 tbsp

    Powder walnuts in the mixie.

    Boil milk, add walnut powder & condensed milk.

    Blend thoroughly & cook till it solidifies.

    Add ghee at the end & mix.
    walnut halwa.JPG
     
    Last edited: Jan 4, 2010
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Chettinad Ukra - a traditional Nagarathar sweet.

    Moong dhal - ½ cup

    Bombay rava - ¼ cup

    Rice flour - ¼ cup

    Freshly grated coconut - 1 tbsp

    Ghee - 3-4 tbsp

    Jaggery - 1 cup (or more to taste)

    Chopped cashews - 1-2 tbsp

    Cardamom powder - 1 tsp

    Fry moon g dhal in 2 tsp ghee till light brown.

    Boil till just soft in 1 cup of water.

    Strain & keep.

    Boil jaggery with 1 cup of water, strain & keep ready.

    Heat ghee & fry rava on low fire till well fried.

    Add rice flour, coconut & cashews & simmer.

    Fry on a low fire, till cashews turn golden.

    Add boiled dhal & jaggery syrup.

    Simmer & cooktill the entire mass is cooked & halwa consistency is reached.

    Add cardamom powder & remove.

    Keeps in the fridge for 3, 4 days & outside for 2 days.
    Chettinad ukra.JPG
     
    Last edited: Jan 4, 2010
  9. Chitvish

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    Sago-Milk Halwa - Very easy to make!

    For SBS photos,please go to http://www.indusladies.com/forums/968500-post73.html

    Sago - 1 cup

    Milk - 3 ½ cups

    Sugar - 1 ½ cups

    Ghee - ½ cup

    Cashews, raisins - 2 tbsps each

    Cardamom powder - 1 tsp

    Soak sago in 1 cup of water for 2 hrs.

    Grind fine with milk.

    Mix the ground mixture, remaining milk & sugar without lump.

    Cook on medium heat on, adding ghee gradually.

    When it solidifies & starts leaving the vessel, add cardamom powder & cashew-raisins fried in 2 tsp ghee.

    Remove from flame.
     

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    Last edited: Dec 5, 2009
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  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Apricot Burfi - Sugar free!

    For SBS photos please go to http://www.indusladies.com/forums/968502-post74.html

    I am trying out a few sweets with dry fruits which do not require cooking. This is a recipe from my 40 year-old book
    500 recipes - Sweets & Candies.

    Apricot pulp combined with dry fruits makes a naturally sweet burfi.

    Apricots are blanched in hot water for 2 mts & puree made. I used the apricots shown below. This step is necessary only if they are very hard.

    Apricot puree - ½ cup

    Chopped almonds, pista & cashews - 1/3 cup

    Ghee - 2-3 tsp (melted)

    Cardamom powder - ½ tsp
    Combine all ingredients to form a soft dough.
    Roll out into a rectangle & cut into squares.

    I used chocolate moulds to shape them.
    apricot burfi-4.jpg
     
    Last edited: Dec 5, 2009
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