easy to make sweets coconut purfi 1 cup coconutflower 1 cup sugar 2tsp here how to do first heat kadaai add the coconutflower and sugar and stir the mix well until the sugar melts. add ghee stir for 2 mins. thats all now put on a plate and after 5mins cut it squares. u can keep this for 5 days
soan papdi Soan Papdi: Ingredients 1 1/4 cup gram flour 1 1/4 cup plain flour (maida) 250 gms. ghee 2 1/2 cups sugar 1 1/2 cup water 2 tbsp. milk 1/2 tsp. cardamom seeds crushed coarsely 2 tbsp crushed nuts (badam, cashew, cucumber seeds) 4" squares cut from a thin polythene sheet Method Sift both flours together. Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally. Prepare syrup simultaneously. Make syrup out of sugar, water and milk Following are the steps shown to make sugar syrup (chashni) 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 to thicken to the next stages very quickly. Use as required in the recipe. Bring syrup to 2 1/2 thread consistency. Pour at once into the flour mixture. Beat well with a large fork till the mixture forms threadlike flakes. Pour onto a greased surface or thali and roll to 1" thickness lightly. Sprinkle the seeds and elaichi and gently press down with palm. Cool, cut into 1" squares, wrap individually into square pieces of butterpaper sheet. Store in airtight container. Making time: 45 minutes <!--[if !supportLineBreakNewLine]--> <!--[endif]-->
Re: asoka hi i would like to share a thanjavur delicious sweet recipe called asoka, which is served mainly during marriages and other functions. hope it's easy for you to make. ingredients moongdal (pasiparuppu)-100 grams atta (wholewheat flour)-25 grams sugar-250 grams ghee-150 grams elaichi cashewnuts kesari powder milk 100 ml method Roast moongdal in a pan until flavour comes out, pour water to cook it soft. fry atta ina little ghee and keep aside. once the moongdal is cooked, smash it thoroughly. add milk and wheat flour. stir continuosly without leaving, once mixed, put sugar and add ghee little by little until everything gets cooked and leave out. mix kesari powder in milk and mix. when the mixture leaves ghee and comes out from the vessel like halwa, put the balance ghee, elaichi and roasted cashewnuts. i found this taste very unique, hence searched the recipe and sharing with all of u. thanks uma.
Recipe for ShankarpaliMakes about 1.5 kg (!) of these crispy little babies. Ingredients: 1 cup oil or Ghee (We used oil.) 1 cup milk 1 ¼ cup sugar (This amount of sugar makes moderately sweet Shankarpali. If you like your sweets to be really sweet, you could consider using more.) a pinch of salt approx. 5 cups all-purpose flour (Please refer to the instructions below.) Oil or Ghee for deep-frying (We used oil, but I like the taste more when we use Ghee.) Method: 1. Mix the first three ingredients in a heavy-bottomed pan and heat. Turn the heat off, as soon as the mixture comes to a boil. 2. Pour it into a wide, shallow dish. Once it is not too hot to touch, add the salt. Also, add the flour, a little at a time. Please do not add all the flour now. We are going to need only as much as the oil-sugar-milk mixture takes in. 3. Go on kneading and adding the flour till you have soft dough which is pliable and not sticky. Keep this dough aside, covered, for about half an hour. This also gives you the time to make the rest of the preparations. 4. Now assemble all the necessary tools. You will need a rolling pin, a rolling board, a knife or a wheel that looks like a pizza-cutter (see picture below), a skillet/Kadhai and a slotted spoon for frying, another wide & shallow dish to take out the fried Shankarpali onto. Please take out a couple of additional small plates, just in case. 5. Now pour some oil/Ghee into the skillet. The quantity will depend upon how big and deep your skillet is. Heat the oil. 6. Knead the dough lightly. Take a fistful of it and roll it into a round ball using your palms. Oil the rolling board lightly and roll this ball on it into a circle. Like in the following picture. Do not dust the rolling board (or stone as in our case) with flour like we do for Chapatis. 7. Cut this rolled out 'Chapati' into small squares or diamonds with a knife or a cutting wheel like in the next picture. The one we have used has a serrated edge. We call it 'Kaatani' in Marathi. 8. Deep-fry these pieces. Please make sure that the oil is not too hot. It should not smoke. That can result into Shankarpali fried dark brown on the outside and uncooked on the inside. You could fry as many as you want at one point. It only depends (again) upon the size of the Kadhai. We used a smallish Kadhai, so we fried half of a batch every time (that's half of the pieces in the above picture). 9. Take them out of the oil and onto the shallow dish, when they look light brown. They will continue cooking a little even after they are taken out of the oil. 10. Make more Shankarpali as explained from Step 6 to Step 9 until the dough gets over. Let the fried Shankarpali cool completely on a shallow dish. Then store them in a dry container with a tight lid. Enjoy them with a cup of tea or with the rest of the Diwali goodies. Like so. Cheers, Sireesha
Rasgollah [FONT="]Ingredients[/FONT][FONT="][/FONT] [FONT="]Full cream Milk - 1 litre[/FONT] [FONT="]Juice of 1 lemon[/FONT] [FONT="]Sugar - 2 cups Water - 3 cups Corn Flour - 1 tsp[/FONT] [FONT="]Method:[/FONT][FONT="][/FONT] [FONT="]Boil the milk and when it starts boiling add the lemon juice and break the milk. Remove from the fire and keep aside for 15 mins. [/FONT] [FONT="]Pour the mixture in a thin cloth and hang it for 1 hour. [/FONT] [FONT="]Remove the paneer from the cloth and put it in a flat vessel, add corn flour and start mixing it till it is soft. Make paneer balls without cracks. Mix water and sugar well till sugar dissolves. Pour the sugar syrup in a heavy bottomed vessel. Bring it to boil and add the balls. Close the vessel partially. Let it boil 15 mnts. Cool and serve. No need to add flavours to the rasgollahs. [/FONT] [FONT="] [/FONT]
Dry Fruit Sweet Balls Hello, This is a sweet made of dry fruits try this for childrens as soon as you make your plate will be over Seedless Dates 200 Gms Dry Grapes 100 Gms Cashew 100 Gms Badam 100 Gms Marie Biscuits 1 Pkt Left over Bourvita ( When bourvita comes to the bottom level it start to tighten you can use those by powder them in mixie or fresh bournvita ) If required Milk Maid Sugar is not required if you need powder them in mixie and add as per you taste Cut the Cashew and badam into small Pieces Smash the biscuits in hand Powder the Dates in Mixie as powder as possible Now take a bowl add the Dates + Cashew + Badam + Grapes + Biscuits + Bourvita + Opt Milk Maid Mix all and make it a ball in smaller size or bigger size or requied shape. You can store them outside for a week or refridgerate after a week. Thanks Rajalakshmi MBow
chocolate Sweets pl try this chocolate 1 cup sugar powder Marie Biscuits 1 Pkt parlge 1 pkt 2 tablespoon drinking chocolate 2 tablespoon chocolate powder (Cadbury) 1/2 tea spoon coffee powder ghee 2 tables spoon first over grind to biscuit in mixer Mix all and make it a ping pong ball in smaller size if required milk pl add now You can store refrigerate . :coffeeketal
Pineapple Sheera Pineapple Sheera 1 medium sized bowl pineapple pieces cut 1 medium sized bowl ghee 3 medium sized bowls of milk 1 medium sized bowl sooji/ rava ½ tsp pineapple essence (optional) Sugar – 1 bowl Method Take a kadhai (deep frying pan), add ghee. Fry pineapples in ghee and keep aside Add sooji and fry well, till light brown Add one cup milk and sugar to the fry sooji and stir well till dry Again add another cup of milk and stir well till well dissolved and slightly dry. Last add the bowl of milk and pineapple pieces and and cover the vessel with a plate, till a medium consistency of dryness is reached. Serve preferably hot garnished with cashewnuts. Note:- 1. The container taken for measurements must be same for all ingredients. 2. Banana can be used as a substitute for Banana sheera 3. Pineapple juice can be used in quantity 21/2 cups milk and ½ cup pineapple juice for flavour
Hi, I'm posting a sweet recipe similar to payasam. It is called "Uluthankanchi". Very nutritious, in particular ladies can gain lot of strength out of this. Ingredients Serving 2-3) Urad Dhal - 1/4 cup Shredded coconut - 2 tbsp Jaggery (or) Sugar - as per sweetness required Water - 2 cups Method: Soak urad dhal overnite or atleast for 4-5 hrs. Grind well till it becomes soft and fluffy. Finally add shredded coconut and grind it for 2 mins. Boil water in a vessel , once it bubbles out, add urad dhal batter to and reduce the flame to medium, and kindle it frequently to avoid sticking. Once the raw smell of urad dhal goes away add crushed jaggery or sugar and mix well. Once all blends together switch off and serve hot. You can add little milk when sugar or jaggery is added, but it cannot be stored for the next day if milk is added.
"Many types of Halwa" Hi all, Halwa are easy and delicious sweet dish.This is the thred to discuss all the halwa which can we cook and enjoy. Gajar ka halwa- Ingredients: 500 gms. carrot peeled and grated 200 ml. milk 1/2 cup sugar ground 1/2 cup khoya (ricotta cheese) 2 tbsp. ghee (purified butter) 1 tbsp. almonds, pistachios, chopped 1/2 tsp.green cardamom powder 1/8 tsp. saffron crushed Method: Mix carrots and milk in a heavy or nonstick pan. Cook, stirring constantly, till carrot is soft and moisture evaporates. Add khoya and sugar and stir again. Add ghee, cardamom powder and mix well. Garnish with chopped nuts. Serve hot or cold.
