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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    Malai khaja (1) - the less common sweet.

    For the outer covering:

    Maida - 1 cups (slighty heaped)

    Ghee - 2 tbsp

    Knead to a stiff dough with warm water. I use the food processor & it comes very well.

    To smear as paste:

    Cornflour - 2 tbsp

    Refined oil - 2 tbsp

    Filling:

    Mixed & chopped nuts - 1 cup

    Dry fruits (cherries, tutti frutti etc) - ¼ cup

    Grated paneer - 3/ 4 cup

    Sugar - ¾ cup (powder in mixi)

    In a kadai, roast nuts & paneer dry, on a low fire for 5 mts, finally add dry fruits & switch off. Cool & add sugar +cardamom powder

    To deep fry - oil

    To dredge - powdered sugar

    Make small balls from the dough, the size of a lemon.

    Spread it into a chappathis as thin as possible.

    Smear the paste all over & roll from one end like a pencil.

    Roll it lightly for uniformity & cut into -4 cm pieces.

    Roll each gently, keep little filling & close like an envelope. The shape is your choice as shown in the photos.

    Deep fry till done.

    Wait till warm sprinkle sugar on it.

    Please see

    Sweet & Savoury Chiroti(1)
    Sweet & Savoury Chiroti(2)
    Sweet & Savoury Chiroti(3)
    Sweet & Savoury Chiroti(4)
    for reference.


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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Malai Khaja - 2

    Photos continue......................


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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Maaladu (2)

    Photos continue...........


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  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    No-Cook Apple Peda - a designer sweet!!

    Now, deigner sweets are very popular in famous sweet shops. So, try one to match your Diwali saree / dress!! :-D
    You can make it in any shape, have 2, 3 colours, layers etc – I am quite poor as an artist!! :biggrin2:

    The following base needs only blending & no cooking. The dough is flexible & can be moulded to any imagination.
    Use icing sugar or artificial sweetener. If using khoa with sugar, add less of the same.

    Khoa (with or without sugar) - 100gms

    Grated paneer - 100 gms

    Milk powder - 100 gms

    Icing sugar or artificial sweetener - 2-3 tsp

    Cardamom powder - 1/2 tsp (optional)

    Knead all the above & shape as shown in the photos.

    Alternately, make checquered cake as shown in
    http://www.indusladies.com/forums/1515384-post748.html

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    2.jpg


    Can be shped like a peda & decorated - sky is the limit for imaginative decoration!


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    Last edited: Nov 22, 2010
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Kaju-Fig Sandwich (1) - very popular in sweet shops in Chennai.

    For the khaju base,
    Please go to
    Almond Katli with Pista Garnish


    substituting khaju for almond. But, this can be done as almond-fig sandwich also.


    For fig filling:


    Finely chopped figs - 1/3 cup


    Sugar - ¼ cup


    Add ¼ cup of water to sugar & prepare a syrup of one-string consistency.


    Add figs & cook on a slow flame, stirring continuously.


    Remove & cool completely.


    Then using the khaju dough, proceed as shown in the photos.


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    Last edited: Oct 22, 2010
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Kaju-Fig Sandwich (2)

    Photos continue.......................


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    Last edited: Oct 22, 2010
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Khajur(black dry dates) Halwa - very delicious!

    Khajur - 1 ½ cups


    Grated coconut - ¾ cup


    Milk - 3 cups


    Sugar - ¼ cup


    Ghee - 1 tbsp


    Cardamom powder - ½ tsp


    Cashews & raisins, chopped - 1 tbsp each


    Chop dates, add milk & boil till the dates are cooked & the mixture becomes thick.


    Remove from flame & blend in the mixie ( or pass through the kitchen queen).


    Add coconut, ghee, sugar & cardamom.


    Continue to cook till it thickens well.


    Cool & spread on a serving dish.


    Decorate with cashews & cherries.


    khajur halwa-1.jpg



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  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Pista Burfi - a royal looking sweet with silver-leaf topping!!

    Follow the same procedure as for


    Almond Katli with Pista Garnish
    http://www.indusladies.com/forums/1156803-post82.html



    Keep silver leaves ready. A sheet of it has tobe gently taken & reversed on the burfi when it is still hot . This is very important as otherwise it will not stick to the burfi.
    Then cut when cool and keep airtight.

    The liqid glucose is not shown in the ingredients.
    I added a drop of green food colour. This is optional.
    Glucose & colouring are not shown in the photos.


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    Last edited: Oct 25, 2010
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Pista-Gulkhand Bonbons - nothing but flavor & taste!!

    For base use any one any of the following: The first involves no cooking & you can use artificial sweetener – anadded bonus!
    No-cook Apple Peda
    Almond Katli with Pista Garnish
    Kaju-Fig Sandwich (1)

    For ghulkand filling:

    Mix 2-3 tsp gulkhand with enough powdered nuts (cashew/almonds) to get a spreading consistency.

    Fill the outer case with filling & roll in powdered pista.

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