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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    Almond Rolls (1) - elegant, stylish and ofcourse, tasty!!

    For base, use the recipe given in:

    No-cook Apple Peda

    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 or any other nuts..


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    Follow the photos given below.
     
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Almond Rolls (2)

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

    You can cut into small 1" rolls, if you so prefer.


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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Khoa Rava Laddu - make festive, rich rava laadu!!


    Roasted Bombay rava - 1 cup


    Powdered sugar - 1 cup


    Grated khoa - 1 cup


    Ghee - 1 cup


    Roasted, cashews + raisins - ¼ cup


    Milk - 2 tbsp

    Heat ghee to melt & remove.



    Mix all ingredients except milk.


    Add milk in teaspoons to be able to roll.


    Make laddus.

    Second method:

    Sweetened khoa - ¾ cup

    Rava - ¾ cup ( I used chiroti rava)

    Ghee - 1/3 cup

    Sugar - ½ cup

    Cardamom powder - ½ tsp

    Chopped cashews & raisins - 3 tbsp

    Heat ghee & fry raisins & nuts. Remove,add other ingredients & roll to laddus.



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  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mango Toffee 1 - no ghee, please!!

    This can be made using freshly pureed mango pulp or canned pulp.
    I used finely grated almonds. You can use powdered cashews or desiccated coconut or freshly grated coconut.

    Mango pulp - 1 cup

    Powdered nuts - ½ cup

    Sugar - ¾ cup

    Mix all the three ingredients in a heavy bottomed vessel.

    Cook on medium fire, stirring continuously to prevent burning at the bottom.

    A candy thermometer makes it easy to identify the setting point. BUT, it is easy to identify the firm soft ball stage as well.

    When the thermometer readings go above 210C, it is best to remove. A tsp of the mixture dropped into little cold water should be able to be rolled into a FIRM SOFT BALL.

    Remove & allow to cool,stirring occasionally. Roll into balls or press in moulds.


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  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mango Toffee (2)

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


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  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Fusion Burfi - with dark chocolate & khoa!

    Grated khoa (without sugar) - 3 cups

    Powdered sugar - 1 cup

    Dark chocolate - 100+100gms

    Chopped walnuts/almonds - ½ cup

    Cook grated mava+powdered sugar in a kadai on a low flame, till it starts leaving the pan.

    Remove & cool.

    Divide into 2 parts.

    To one part add 100 gms melted chocolate (cooled) + chooped nuts.

    Leave the other part white.

    In a greased square tin, pour the chocolate mixed khoa & above that, the white khoa part.

    Once it sets, cut into squares

    Dip the white t top part in melted & cooled chocolate.

    Decorate with walnuts/slivered almonds..


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  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Marshmallows (1) - so what, if, Santa is late by a day??!!

    Mix 450 gms with ¼ pint of water. Boil to one string syrup.

    Dissolve 25 gms gelatine in ½ cup of warm water. If necessary melt in a double boiler.

    MIX BOTH AND BEAT WITH ELECTRIC BEATER TILL VERY CLOUDY.

    It should double in volume.

    Empty on a greased tray & leave for 24 hrs.

    When cutting, use for dusting a mixture of cornflour + icing sugar.

    green – mint

    yellow – pineapple

    pink – vanilla

    You can use blueberry essence & colour for blue.

    For a trial with small amount & if liquid glucose is available, try thus:

    200 gms sugar + 110 ml water - make a perfect one string consistency


    20 gms gelatin + 40 ml water - Double boiling method



    To hot sugar syrup add the melted gelatin + 1 tbsp liquid glucose...and whip with electric beater for about 10 minutes only !!


    The mixture becomes fluffy and it doubles so well !!


    Separate them and to each batch added essence+ colour and allow to set.


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  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Marshmallows (2)

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


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  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Caramel Halwa - a different halwa.

    Bombay rava - ½ cup

    Sugar - 1 cup

    Ghee - 1+2 tsp

    Cardamom powder - ½ tsp

    cashews chopped - 2 tbsp

    Soak rava in ½ cup water for 30 mtes & keep ready.

    Heat 1 tsp ghee & add sugar

    Allow to caramelize to honey colour.

    Remove & quickly add rava & mix with a whisk without lump – important.

    Put back on fire, add ghee & cardamom powder.

    Stir till it leaves the vessel.

    Remove & transfer to a greased plate.

    Serve directly or cut into pieces.


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