Step By Step photos for Sweets With Sugar or Sugar-substitute.

Discussion in 'Step-by-Step Photos of Chitvish Recipes!' started by Chitvish, Sep 2, 2008.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Easy Banana Appam - jiffy dish for Vinayaka Chathurthi!

    Placement reserved.
     
    Last edited: Jan 4, 2010
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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dry Fruit Poli-1

    Please refer to:
    Food Processor - Poli Dough

    Filling:
    Finely chopped dates - 1cup (soaked in hot water & drained after 15 mts

    Milk powder - 4-5 tbsp (or more to get the desired consistency

    Finely chopped nuts - ½ cup

    Sugar - 2-3 tbsp

    Nutmeg powder - 1/2 tsp

    Grind the above ingredients to the poli filling (thick) consistency - If lose MW Hi for 1-2 mts or stir over a flame

    Now take the dough from oil & knead.

    Make small round balls of outer dough & filling..

    Take one ball & lightly roll it to a disc.

    Keep puran ( twice the quantity of outer dough ) in the centre.


    Bring all edges from around to the centre & cover to make a tight ball.

    Flatten, using hands to a chappathi about 4” in diameter.

    Heat a flat tava.

    Roast this on medium heat.

    Flip it & roast the other side.

    It will become golden coloured on both sides

    Do not roast for long - it gets cooked very fast.

    Remove & smear lightly with ghee.
    Poli-4.jpg

    poli-5.jpg

    poli-6.jpg

    poli-7.jpg




     
    Last edited: Jan 13, 2010
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dry Fruit Poli - 2

    Instead of tava, the Tortilla Roti-Maker can be successfully used.
    Poli on the tortilla maker:

    Poli_on_the_Tortilla_maker.JPG
    Poli on the reverse:
    Poli-_onthe_reverse.JPG

    Poli ready to serve:
    Poli_-_ready_to_serve.JPG
     
    Last edited: Jan 13, 2010
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  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Hot Mysorepa - (1)

    This is an ideal version, economical as well, for beginners to try.
    This is the soft type of Mysorepa and less fat (ghee+oil) & less sugar are used.
    Normally the proportion of besan : sugar : ghee is 1 : 2 ½ : 2 ½ if not a traditional
    1 :3 : 3. So we can call this an equally tasty but soft, less rich version.
    I used half ghee + half refined oil.

    Besan - 2 cups
    Ghee + Oil - 2 cups
    Sugar - 3 cups
    Water - 1 cup

    mysorepa-1.jpg Also I followed a different method to prevent besan forming lumps.
    I took besan in a bowl & added 3-4 tsp of refined oil & mixed it till, fine breadcrumb consistency was reached.

    mysorepa-2A.jpg
    Then I sieved it through a strainer to get a uniform texture.
    mysorepa-2B.jpg
    mysorepa-3.jpg
    mysorepa-4.jpg
     
    Last edited: Dec 2, 2009
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Hot Mysorepa - Step by step photos (2)

    Keep the mixture of ghee+oil, hot in the next stove.
    In a kadai, heat sugar + water.
    mysorepa-10.jpg

    Stir continuously to boil.

    When it boils for 3-4 mts, test for the consistency – one string will be reached.
    mysorepa-12.jpg
    Immediately, lower the stove & add besan as a mass, stirring continuously.
    mysorepa-13.jpg
    Now cook the same, adding the hot ghee + oil, one tbsp at a time till it is completely used up.
    mysorepa-14.jpg
    The mass will start rising up - this is the stage to get very sodft Mysorepa.
    mysorepa-15.jpg
     
    Last edited: Dec 2, 2009
  6. Chitvish

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    Hot Mysorepa - Step by step photos (3)

    If you remove it at the above stage, soft Mysorepa is got.
    mysorepa-7.jpg
    mysorepa-8.jpg
    mysorepa-9.jpg

    If you cook it for 2-3 mts more, it comes as thus.
    mysorepa-16.jpg
    This gives more porous mysorepa.
    mysorepa-last.jpg
     
    Last edited: Dec 2, 2009
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  7. Chitvish

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    Gulab Jamun with Milk Powder - Step 1

    Though I have already given a recipe for Gulab Jamun with Milk Powder , I find this better.

    Milk powder - 1 cup

    Maida - 1/4 cup

    Cooking soda - 1/4 tsp

    Ghee - 2 tbsp

    Curds - 1 tbsp or more to get a (not very) soft dough. The other alternative (if you do not have ghee) is to add 3 tbsp unsalted butter and little water to make the dough.

    If kneading by hand, take in a big plate, adding first ghee to get a breadcrumb consistency. Then add curds, in teaspoons, to get the right dough.

    Using the kneader in hand blender (mix all ingredients to get a breadcrumb consistency first and add curds, in teaspoons, to get the right dough).

    Using the food processor(mix all ingredients to get a breadcrumb consistency first and add curds, in teaspoons, to get the right dough).

    Pinch & roll into small balls without cracks. Makes about 20 balls.
    Gjamun-ingts.jpg

    Gjamun-handkneading.jpg

    Gjamun-handbeater.jpg

    Gjamun-FPkneading.jpg

    Gjamun-forming balls.jpg
     
    Last edited: Dec 16, 2009
  8. Chitvish

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    Gulab Jamun with Milk Powder - Step 2

    Sugar Syrup:

    Sugar - 1 1/2 cups

    Water - 1 cup

    Saffron - a pinch

    Milk - 1-2 tbsp to remove impurities


    Boil water & sugar together, stirring. When it starts boiling add milk & boil till dirt collects & floats.

    Strain using a fine-holed strainer.

    Boil till it becomes just sticky & remove.
    GjamunS-syruyp1.jpg
    Gjamun-syrup2.jpg
    Gjamun-syrup3.jpg
    Gjamun-syrup4.jpg
     
    Last edited: Dec 16, 2009
  9. Chitvish

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    Gulab Jamun with Milk Powder - Step 3

    Heat oil in a kadai. When it becomes just hot, test by dropping a small globule of dough. It will settle at the bottom first & then rise up. Drop the balls, slowly. Do not disturb them immediately. Do not drop more thaan 4-5 at a time, this is important.


    Genty turn them & toss about till they become golden brown.

    Remove on a kitchen tissue. Drop them slowly in the hot syrup.

    Allow them to soak for minimum 1 hour before using. More soaking makes them very soft.


    Ready to serve!!
    Gjamun-to fry.jpg

    Gjamun-fried.jpg

    Gjamun-dropinsyrup.jpg

    Gjamun-soaking.jpg

    Gjamun served.jpg
     
    Last edited: Dec 16, 2009
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    Kaju Katli (1) - gheeless, hence most tempting!

    Please refer to Kaju Katli
    My version of kaju katli is slightly different !

    Cashew powder - 3 cups

    Sugar - 1 cup

    Dry cashews in the sun or microwave for 1 mte.

    Powder in batches of small amounts at a time.

    Keep it ready.

    Make syrup with sugar ( refer tips on sugar syrup ) & 1/2 cup of water & as soon as it reaches soft ball stage, remove from the stove, add cashew powder & go on stirring till it thickens as a mass.

    This should be done fast. ( note – no cooking after cashew is added )

    Empty on the greased back of a big plate or on clean counter top.

    Immediately roll it as thin as possible with a greased rolling pin.

    Mark & cut into diamonds.

    You must keep everything ready & start doing the katli.
    This can be done with almond powder also. To powder cashews, take small amounts & pusate till they get powdered - make sure not to overdo for fear of it becoming sticky.

    Add 1/2 cup water to 1 cup sugar, slowly boil to dissolve.It should be good one-string.

    Forms a soft ball in water.

    Remove & mix cashew powder.

    I now keep butter-paper ready & roll using it to prevent sticking.
    katli-1.jpg

    katli-2.jpg

    katli-3.jpg

    katli-4.jpg

    katli-5.jpg
     
    Last edited: Dec 16, 2009
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