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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    Apricot Truffles - rustle up in no time!!

    For SBS photos,please go to http://www.indusladies.com/forums/968510-post75.html
    This is a slight variation of the above recipe & equally easy.

    Dried apricots - 100 gms

    Nuts (of your choice) - 50 gms

    Desiccated coconut - 50 gms

    Lemon rind - 1 tbsp

    Orange juice - for binding
    To coat:

    Powdered nuts

    Put the apricots & nuts through a mincer or chop fine.
    Mix with coconut, orange rind & just enough orange juice to moisten.
    Form into small balls & coat in powdered nuts or desiccated coconut.
    apricot truffle-5.jpg
     
    Last edited: Dec 5, 2009
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Lapsi-Mango Halwa - one more halwa in the parade!

    Lapsi-Mango Halwa is more flavourful than Wheat Halwa:

    Here, we can use frozen or fresh mango pulp.

    Lapsi (wheat rawa) - 1 cup

    Mango pulp - 1 cup

    Sugar - 2 ½ cups

    Ghee - 3 tbsp

    Cardamom powder - 1 tsp

    Cashewnuts - ¼ cup

    Saffron - a pinch ( warm & powder)

    Edible camphor (pachai kalpuram) - 2 grains, powdered with saffron

    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 2 hours in a tall vessel, undisturbed.

    Then remove the top water and scum.

    To this thick milk add sugar & mix very well.

    Pour in a vessel, keep inside a pressure cooker & cook for 45 mts, after the first whistle comes.

    Cool, open, add mango pulp and blend thoroughly.

    Cook on a non-stick kadai, adding ghee little by little, till it becomes one whole mass.

    Add cashews & spices.

    Empty on a greased plate.

    Cut into pieces.
    lapsi-mango halwa.JPG
     
    Last edited: Apr 5, 2011
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Chocolate Truffles (1) - this is the cooked way!

    I used the locally available cream powder for this recipe. For 200 gms powder, add 150 ml cold water & blend. You can use fresh cream also,if available.

    Cream - 1 cup

    Chocolate - 450 gms

    Butter - 1 tbsp

    Grate & keep chocolate ready in a bowl.

    Heat cream & when it rises, remove from stove and pour it on the chocolate kept ready (grated), mixing butter also.

    Beat thoroughly without any lump.

    Cover with a cling film & refrigerate for 2-3 hrs till hard.

    Keep drinking chocolate powder ready in a plate.

    Scoop out balls of the mixture with a melon baler or a spoon & roll in chocolate powder.

    Arrange in a plate & serve.

    chocolate  trufflles-3.jpg
     
    Last edited: Jan 5, 2010
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Chocolate Truffles (2) – no cooking, just mixing!

    Sweetened condensed milk - 100 ml

    Cocoa powder - 30 gms

    Butter - 30 gms

    Milk powder - 30 gms

    Any dried fruit, chopped - 30 gms

    Ruam & raisin essence - ½ tsp (optional)

    To coat:

    Chocolate vermicelli or powdered nuts or desiccated coconut

    Mix all ingredients together to a dough consistency – add either little condensed milk or a little milk powder to get the rolling consistency.

    Make small balls & roll in Chocolate vermicelli.

    chocolate truffe(uncooked).jpg
     
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Peta - Agra Peta is very famous !

    Select fully grown white pumpkin.
    Remove skin and the soft inner portions and seeds.
    Cut into 2” pieces. Prick holes all over with a sharp needle on all sides..

    Pieces - 500 gms

    Sugar - 400 gms

    Powdered alum or lime (chunnam) - 1 tsp

    Pour boiling water over lime water or powdered alum water & keep the clear water.

    Immerse the pieces in water to which lime or alum has been added, for 24 hrs.

    Drain & wash well.

    Boil just enough water to immerse the pieces completely.

    Keep the washed pieces in a vessel, pour boiling water over & keep covered.

    Leave for 24 hrs.

    Drain the next day & keep ready.

    Boil 500 ml of water with sugar.

    When it boils, remove, pour on the drained pieces & cover.

    Drain the water after a little while.

    Meanwhile dissolve sugar in 250 ml of water & keep on a low fire.

    Just when it begins to boil, add vegetable pieces.

    When it begins to boil, remove from fire & keep it overnight.

    Next day, drain the pieces, remove the syrup, boil again & remove from fire.

    Keep this overnight.

    On the third day, again remove slices and boil syrup to 2-3 string consistency nearly crystalline.

    Put in the gourd, boil for a few mts & remove from fire.

    When cool, take the pieces out and dry them in the sun for a few hrs.

    When dry, roll in lightly powdered sugar.

    petha2.JPG

    Petha 3.JPG


     
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Nut Rolls – a fool-proof easy sweet.

    For the covering:


    Powdered cashewnuts - 1 cup


    Sieved icing sugar - 1 cup


    Almond essence - 1-2 drops (optional)


    Milk - 5-6 tsp (approximately)


    Saffron - a pinch ( warm & powder)


    For the filling:


    Chopped glace cherries - 2 tbsp


    Chopped dates - 2 tbsp


    Chopped walnuts - 1 tbsp


    Chopped cashewnuts - 1 tbsp


    Chopped almonds - 1 tbsp ( optional)


    Butter & sugar - 1 tbsp each


    Heat the chopped fruits for a mte in 1 tbsp of butter and 1 tbsp of sugar.


    Mix powdered cashewnuts, icing sugar, essence & saffron with minimum milk .


    Knead thoroughly to a dough.


    Sprinkle rolling board with icing sugar.


    I rolled between 2 sheets of butter paper.


    Roll the dough into a rectangle 1 cm thick.


    Sprinkle nut-fruit mixture over it.


    Roll carefully starting from the end nearest to you.


    Cut the rolls into slices 1 ½ cm thick, using a sharp knife.


    Keep in pastry cups & serve.
    For step by step photos please go to
    Nut Rolls (1)
    Nut Rolls (2)
    Nut Rolls-9.jpg
     
    Last edited: Dec 25, 2009
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  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Shakkar Para - deep fried, sugar crispies

    Sieve together:

    Wheat flour - 1 ½ cups

    A pinch of salt

    Bring to a boil in a pan:

    Sugar - ¼ cup

    Milk - ¼ cup

    Ghee - 2 tbsp

    Add this gradually to flour, kneading to a firm dough.

    Divide into 2 balls.

    Roll each into ¼ “thick sheets.

    Prick all over & cut into 1” diamonds.

    Allow to dry for 30 mts.

    Deep fry in hot oil , on a slow flame so that the inside also gets cooked. Drop in hot oil & thereafter reduce the flame.

    Drain on absorbent paper, cool thoroughly & store airtight.
    shakkar para.jpg
     
    Last edited: Sep 29, 2009
  8. Chitvish

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    Pal Paniyaram - a Nagarathar speciality!

    Milk - ½ litre, boiled & added to equal amount of coconut milk (1 cup coconut+2 cups warm water)

    Sugar - ½ cup, heaped

    Cardamom powder - 1 tsp

    Raw rice - ½ cup

    Urad dhal - ½ cup – 1 tbsp

    Oil - to deep fry

    Wash & soak together rice & urad for 2 hrs.

    Drain & grind to as fine a paste as possible, adding water, very gradually in teaspoons.

    The dough should be like idli dough.

    Cut a tiny tip in a ziplock cover in a corner.

    Fill with the dough & press gently into very hot oil, to form tiny balls.

    Cook on medium low fire.

    Remove when the colour is off white – it should be cooked, but do not allow to become crisp. This will cook fairly fast.

    Keep these in a strainer & pour boiling over it to wash out the oil in the paniyarams.

    Repeat the above procedure till the entire dough is used up.

    Meanwhile boil milk & add coconut milk.

    Add sugar & cardamom powder & remove. Do not allow it to curdle.

    Drain the paniyarams compleely in a strainer.

    Add to the milk & mix.

    Allow to soak for 30 mts for the paniyarams to absorb sugar.

    Serve hot or cold.

    palpani.jpg
     
    Last edited: Jan 3, 2010
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  9. Chitvish

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    C T Chocolate Fudge - candy thermometer gives right results!!

    My sister got me a book - “ 500 recipes for candies and sweets” in 1967 from London, where she lived for 6 yrs. The fudge recipes required a sugar thermometer. I am trying them out now successfully.

    Sugar (regular) - 450 gms

    Cocoa powder - 2 tbsp

    Sweetened condensed milk - 1 tin (400 gms)

    Butter - 60 gms

    Water - 200 ml

    Vanilla essence - 1 tsp

    Put all ingredients into a strong saucepan & blend well without lumps.

    Stir until the sugar has dissolved.

    Boil steadily, stirring only occasionally, until the mixture reaches 238 deg F or forms a soft ball, when a l;ittleis dropped in a tbsp of cold water.

    Remove from heat & beat until the mixture starts to thickrn.

    Put into a greased tin (preferably) lined with butter paper.

    When nearly set, cut into neat pieces with a sharp knife.
    CT-choc-fudge.gif



     
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    Semiya Kesari - call it seviyan ki sheera??

    Pre-roasted Semiya - 1 cup

    Sugar - 1 cup

    Ghee - 3 tbsp

    Cardamompowder - ½ tsp

    To garnish - cashews & raisns

    Boil 2 cups of water with 1 tbsp ghee.

    When water boils, add semiya & cook on medium fire.

    When it thickens, add ½ cup more of water & 1 tbsp ghee.

    Coook for a few more mtes & add sugar with the last tbsp of ghee.

    Simmer, stirring till thick.

    Add cardamom powder & mix well.

    Garnish with cashews & raiins, rosted in 2 tsp ghee.

    semiyakesar1i.jpg
     
    Last edited: Dec 27, 2009
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