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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    Banana Fudge - a very unusual fudge!

    A candy thermometer serves the purpose very well & is a must.

    I used a substitute for evaporated milk by
    WHIPPING UP 2/3 CUP OF MILK POWDER WITH 1 CUP OF WATER.

    Evaporated milk - made as above

    Water - 3 tbsp

    Butter - 60 gms

    Sugar - 450 gms

    Ripe Bananas - 3 medium or 2 small (mash just befor adding to prevent discolouration)

    Lemon rind - 2 tsp

    Put the sugar, water, butter & evaporated milk in a heavy saucepan & stir gradually until the sugar has dissolved.

    Boil rapidly for a few mtes.

    Put in mashed bananas & lemon rind & boil steadily, stirring from time to time till the candy thermometer reafds “soft ball” – 238 deg F.

    Remove & beat till slightly cloudy.

    Pour into a greased tin & allow to set.

    Cut when cold.


    CT-banana fudge1.jpg
     
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Lapsi Kesari - this one is with jaggery!

    This dish is ideal for naivedyams.

    Lapsi (wheat upma rava) - 1 cup

    Moong dhal (lightly roasted) - 2 tsp

    Jaggery - 1- 1 ½ cups (to taste)

    Water - 3 cups

    Ghee - 3 tsp

    Cardamom powder - ½ tsp

    Freshly grated coconut - 2 tbsp (optional)

    Cashews - to garnish

    Heat 2 tsp ghee in a kadai & roast lapsi on a low flame till a nice aroma comes.

    The more patiently the lapsi is roasted, the more grainy the kesari comes.

    Heat water & jaggery till the latter dissolves.

    Strain into a shallow vessel, add roasted lapsi & moong dhal.

    Keep this vessel inside a pressure pan or cooker.

    Cover & keep the weight.

    When the first whistle comes, simmer & cook for 15 mts.

    Cool & open only after one hour.

    Add grated coconut, cardamom powder & garnish with cashews roasted in the remaining ghee.
    lapsikesari(2-.jpg

    lapsi kesari-x.jpg
     
    Last edited: Apr 22, 2010
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Rice and Coconut halwa – mildly sweet!

    This is made with jaggery.

    Raw Rice - 1 cup (soak for 2 hrs)

    Freshly grated coconut - 1 cup

    Jaggery - 2 cups (more by choice)

    Water - 5 cups

    Ghee - 3-4 tbsp

    Cardamom powder - 1 tsp

    Cashews - to garnish

    Drain rice & grind fine with coconut, adding necessary water from the 5 cups

    To the jaggery add one cup from the 5 cups, boil to dissolve & strain.

    Mix ground paste, jaggery syrup and rest of the water.

    Add 2 tbsp ghee & cook to boil stirring continuously to prevent lump formation.

    Simmer, adding the remaining ghee, till it becomes one whole mass.

    Add cardamom powder & remove.

    Garnish with nuts.
    rice-coc halwa1-s.JPG

    rice-coc halwa2-s.JPG


     
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Penuche - a Mexican fudge!!

    Fine ground sugar - 1 cup (try with brown sugar)

    Condensed milk - 1 tin (400 gms)

    Water - ½ cup

    Butter - 2 tbsp

    Finely chopped nuts - ½ cup

    Vanilla essence - 1 tsp

    Cook together first 3 ingredients till sugar dissolves & till mixture reaches soft ball stage, stirring continuously.

    Remove from heat & add the other 3 ingredients.

    Beat till mixture is thick & creamy & starts to lose its shine.

    Quickly spread on a greased plate & cut when cool.
    penuche.JPG

     
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    CT Vanilla Fudge - delicious, mouth-melting!

    This is an ideal recipe to try if you have candy thermometer.

    Milk - 300 ml

    Powdered sgar - 350 gms

    Unsalted butter - 100 gms

    Vanilla - 1 tsp

    Put the first three ingredients in a heavy saucepan.

    Heat slowly stirring till sugar has dissolved & butter melted.

    Now boil, stirring continuously for 15-20 mtes.

    Introduce a candy thermometer in the mixture.

    When the temperature reads 115 C, remove from stove & add vanilla.

    Beat with a woodden spoon till the mixture thickens.

    Transefer to a greased tin, level with a spoon quickly.

    Leave at room temperature & cut when cold.

    Store airtight.

    vanfudge.jpg
     
    Last edited: Feb 5, 2011
  6. Chitvish

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    Semiya Halwa - yummy, yummy, NO GHEE!

    PRE-ROASTED SEMIYA - ½ cup

    Milk - 500 ml

    Milk powder - 3 tsps

    Sugar - ½ cup ( or sweetener)

    Cardamom powder & saffron

    Roast the semiya on low fire in a dry kadai for 5 mtes.

    Add hot milk, stirring to avoid lumps.

    Simmer till the milk reduces to half the volume.

    Add milk powder, sugar & saffron powder.

    Mix well, simmer for a few more mtes & remove.

    Garnish with saffron.

    Best served hot.

    semiya halwa.jpg

    hhalwa.jpg
     
    Last edited: May 22, 2010
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Wheat–Jaggery Halwa - very easy & very tasty


    Whole wheat (samba or Punjab variety) - 1 cup

    Jaggery - 2 cups

    Ghee - ½ cup

    Cardamom powder - 1 tsp

    Chopped cashews - 2 tbsp

    I used the big grained lapsi which is used for cooking like rice. ou can use reglar lapsi or whol wheat.

    Powder the wheat in a mixi, as fine as possible.

    Then add water & grind to a dough, like for soft chappathi.

    Heat jaggery with 2 cups of water till t dissolves.

    Strain & boil to one string consistency.

    Now remove & add the dough, blending very well.

    This can be done by a whisk or hand blender.

    Make sure there is no lump.

    Now start cooking on low flame, adding ghee gradually, till the mixture starts leaving the vessel & ghee starts floating.

    Add cardamom powder & nuts & remove.

    wheat-jaggery halwa-S.JPG
     
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Peanut Butter Fudge - for peanut lovers!!

    This is best tried with a candy thermometer.

    Milk - ¾ cup

    Sugar - 2 cups

    Peanut Butter - 2 heaped tbsp

    Vanilla essence - 1 tsp

    Butter - ¼ cup

    A greased tin 6” by 6”

    Take milk, sugar, peanut butter & vanilla in a heavy sauce pan & start heating.

    When it boils, switch over to medium flame & insert the candy thermometer.

    When the thermometer reads 236 deg F, remove from flame & add butter.

    Keep stirring till it starts solidifying.

    Empty into the greased plate, cool & cut.
    peanut butter fudge1.jpg
     
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Bombay Thor - very similar to badushah, yet different!

    Maida - 1 cup



    Ghee - 2 tbsp – ¼ cup

    Soda - a pinch



    White Til seeds - 1 tbsp



    Knead the above ingredients to bread crumb consistency; then add water in teaspoons till you get like a puri dough.



    Divide into12 balls, roll a little thick & prick with a fork.

    Deep fry in medium hot oil, on a low fire till bubbles stop completely. Remove & cool.



    Make a half-string syrup with1 cup of sugar, adding 1/2 cup of water.



    Remove; dip each puri in this till coated, remove and arrange on a plate. Garnish with saffron, cardamom powder and sliced nuts.
    Bombay Thor1 (1).JPG

     
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Milk Mithai - minimum ghee!

    Full fat milk - 4 cups

    Sugar - 2 cups

    Besan - 2 tsp mixed in2 tsp melted ghee

    Boil milk & sugar together.

    When it becomes thick, add besan mixture & go on stirring.

    When the mass rises up as a whole, remove. It should form a firm ball on rolling 1/4 tsp.If it cannot be cut into pieces, roll into small balls.

    milk sweet.jpg
     
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