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Indian Sweets/Mithai

Discussion in 'Snippets of Life (Non-Fiction)' started by baby1112, Apr 7, 2009.

  1. baby1112

    baby1112 New IL'ite

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    APPLE KHEER

    Preparation Time : 40 minutes

    Serves : 4


    INGREDIENTS :-




    Apple – 1 kg

    Milk – 1.5 litre


    Sugar – 200 gm
    Saffron – a few threads
    Green cardamom powder – 1 tsp
    Flaked almonds and crushed pistachio

    to garnish



    Few apple slices to garnish (optional)



    METHOD :-
    Dissolve saffron in 2 tsp lukewarm milk and keep aside.
    Peel, core and dice the apples.
    Put the apples in a Kadhai or Wok.



    Add sugar and stew over medium flame, stirring constantly but gently (to prevent the apples from getting crushed),
    until the sugar has dissolved and the liquid has evaporated.



    Remove and cool.
    Boil milk in a heavy bottomed pan, reduce to low flame and

    simmer until it reduces to 2 ½ cups (600 ml).



    Add saffron, cardamom and stir.


    Remove from the gas flame.
    When warm add the stewed apples and stir.
    Transfer to a serving bowl and refrigerate.

    Serve chilled garnished with the nuts and apple slices.



    TIPS & VARIATIONS :-

    You can use grated carrot or grated bottle gourd instead of apple.





    CARROT HALWA A

    Preparation Time : 50 minutes
    Serves : 5 - 6


    INGREDIENTS :-

    Carrots – 1 kg
    Milk – 1 litre
    Sugar – 1 cup
    Green cardamom powder – 1 tsp
    Ghee – 100 gm[SIZE=4][COLOR=#003366][/COLOR][/SIZE]
    [COLOR=#003366]

    [LEFT][/LEFT][/COLOR][LEFT][/left]
    [SIZE=4][COLOR=#003366][FONT=Times New Roman][SIZE=4][COLOR=#003366][FONT=Times New Roman][SIZE=4][COLOR=#003366]Khoya – 60 gm[/COLOR][/SIZE][/FONT][/COLOR][/SIZE][/FONT][/COLOR][/SIZE][SIZE=4][COLOR=#003366]
    [/COLOR][/SIZE]
    [SIZE=4][COLOR=#003366][FONT=Times New Roman][SIZE=4][COLOR=#003366][FONT=Times New Roman][SIZE=4][COLOR=#003366]Flaked almonds – 3 tbsp[/COLOR][/SIZE][/FONT][/COLOR][/SIZE][/FONT][/COLOR][/SIZE][SIZE=4][COLOR=#003366]
    [/COLOR][/SIZE]
    [SIZE=4][COLOR=#003366][FONT=Times New Roman][SIZE=4][COLOR=#003366][FONT=Times New Roman][SIZE=4][COLOR=#003366]Crushed pistachio – 4 tsp[/COLOR][/SIZE][/FONT][/COLOR][/SIZE][/FONT][/COLOR][/SIZE]
    [SIZE=4][COLOR=#003366][FONT=Times New Roman][SIZE=4][COLOR=#003366][FONT=Times New Roman][SIZE=4][COLOR=#003366]Raisins – 5 tsp[/COLOR][/SIZE][/FONT][/COLOR][/SIZE][/FONT][/COLOR][/SIZE]


    METHOD :-
    Peel, wash and grate the carrots.
    Grate the khoya.
    Heat ghee in wok, add the carrots and the khoya (leaving 2tsp for garnishing) and sauté for 1 – 2 minutes.
    Now add the milk and cook on medium flame, stirring at


    regular intervals initially and then continuously for 10 – 15

    minutes.







    Add sugar, raisins and cardamom and again cook for a further 10 – 15 minutes or till carrots are tender and the
    liquid has evaporated.



    Once the Halwa starts leaving the sides of the wok, lower the flame and cook for 1-2 minutes stirring vigorously.
    Remove from flame.
    Serve hot or cold garnished with khoya.



     
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  2. Deepali_deepali

    Deepali_deepali Gold IL'ite

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    Dear Baby,
    Thanks for sharing apple Kheer. Its easy to make.
     
  3. swathi14

    swathi14 IL Hall of Fame

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    Carrot halwa is my favourite. Thanks for sharing the recipe. I wll try the Apple Kheer.


    andal
     

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