i would like share some sweet receipes wheat halwa 1 cup wheat flour 1cup sugar 1 cup milk 1 cup ghee little saffron heat ghee roast wheat flour well till it loses it raw flavour,add milk and sugar aswell along with saffron soaked in warm milk.cook on a low flame till the mixture leaves the pan. it is good when it is eaten hot. carrot crunches 300gm maida,175gm ghee,125 gm sugar,1 cup boiled and mashed carrots,1/2 tsp baking powder,1/2 tsp salt 2 tsps milk. sieve maida,salt, b.powder. add ghee ,sugar and carrot,milk to smooth dough.roll and cut into squares.bake at 170*c. nut rolls 1 cup powdered cashewnuts,i cup icing sugar,2 drops almond essence.6 tbsps milk , saffron for filling.2tbsps cherries,dates ,walnuts ,cashewnuts,and almonds. mix cashewnuts with,sugar, add milk.make a dough.roll dough.then sprinkle fruits and nuts.roll from yourend.then cut the roll with a sharp knife. serve. yours kanaka raghavanwave
sago halwa Can anyone teach saboodana/sago halwa? It is very rich. Not the Bombay Karachi halwa but saboodana halwa.
malai pedas 1 litre milk 100gm sugar 1 pinch citric acid mixed in 3tsps of water 1/4 tsp saffron 1 tsp cornflour mixed in 2tsps of milk cardamoms,almonds,pistachios boil milk and reduce it to half.add sugar and boil for 4 to 5 mts.add citric acid solution until it curdles. soak saffron in little milk for some time and it to the boiling milk.add thee cornflour mixture to the boiling milk.cook till it thickens.add cardamoms, and other nuts. remove. let it cool and then cut it into shape. fruit basandi milk-3litres pista,cashew-25gms bananas-6 sugar-1 cup boil milk .as it starts reducing in quantity.keep removing the malai which is formed in the sides.keep it in another vessel.add sugar and boil till the milk it is half add bananas .mash well. add the malai. remove from the stove add nuts. cool and serve. milkmaid cake bake equal amount of condensed milk and cream until it is brown. banana bite bananas-6 fresh paneer-100gms any jam-4 tsp red cherries-24 select ripe and firm bananas.peel and cut horizotally into two and then vertically.apply jam. make oval shaped paneer pieces on the of the jam and press a cherry on top. chill and serve. jam balls paneer-200 gms vanilla essence2 drops cornflakes-1tbsp any jam -4 tbsp milk-1 1/2 cup sugar-1 1/2 cup knead paneerand flatten it.keep a tsp of jam and make it into a ball.arrange the balls in a dish.and pour sweetened andvanilla flavoured milk.chill. sprinkle cornflakes and serve. gulab jamun balls. make gulab jamun the usual way.do not soak it insugar syrup. instead just make the balls and fry in oil and arrange it in a tray and pour condensed on top of it. let it soak. sprinkle nuts if you want. cool and serve.
hi Hi Sakhi, Here is one recipe of 'Sabudhana Halwa'. I will give 2 types and I dont know whether you are looking for this type. Give me FB. ok? Simple Method: 1 Cup Sago/ Sabudhana 2 Cups Sugar 1 1/2 Cups Melted Ghee 1 Table spoon Cashew nuts (broken) 1 Tea spoon ‘kismis’ ¼ Tea spoon Cardamom powder. Method: In a pan pour ½ of the ghee and put sabudhana with that. Fry till all of them fried well in ghee. Sabhudhana will become big after frying. Now add 2 cups of water and allow sabudhana to cook well. Then add sugar and pour ghee and mix well. In another pan pure the balance ghee and fry cashew and kismis. Put them with the cooked sabudhana, mix well. Add cardamom powder and mix well. When it starts leaving ghee from the sides, remove from the fire and put it in a vessel. We can use this ‘Sabudhana Halwa’ after it comes to room temp. Note: Fry Sabudhana well in ghee. Otherwise it will become ‘sticky’.
Sabudhana halwa 2 Hi , Here is another method. Sabudana 1/3 cup Maida 1/3 cup Cornflour 2/3 cup Sugar 4 cups Ghee 1 cup Lemon 1 med Cardamom powder 2 tsp Colour green , lemon or red Wash & soak sago in 2 cups of water for 8 hrs & liquidize. Soak maida & cornflour also in 2 cups of water in 8 hrs. Dissolve sugar in 1 ½ cups water & bring to a boil. As soon as the sugar melts completely, add both the mixtures & begin stirring. When the mixture starts thickening, add ghee 1 tsp at a time till ½ cup is used up. Add the colour mixed in lime juice & cardamom powder. Now add remaining ghee as before. When the mixture becomes a frothy mass & starts leaving the sides of the vessel. Remove from flame. Pour into a greased plate, cool & cut when still soft. When completely cooled wrap each piece separately in clean thin pieces of butter paper or Clingfilm.<TABLE class=MsoNormalTable style="WIDTH: 100%; mso-cellspacing: 0in; mso-padding-alt: 0in 0in 0in 0in" cellSpacing=0 cellPadding=0 width="100%" border=0><TR style="mso-yfti-irow: 0"><TD style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 0in; BORDER-TOP: #ece9d8; PADDING-LEFT: 0in; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top> <TR style="mso-yfti-irow: 1; mso-yfti-lastrow: yes"><TD style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 0in; BORDER-TOP: #ece9d8; PADDING-LEFT: 0in; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top>
breadpak Ingrediants: White bread ; One loaf Milk : One litre Sugar : One cup Elaichipowdwer :a little fresh cream ne table spoon Method: Cut Bread slices in to small cubes and deep fry them in ghee. Heat milk and reduce it to one fourth of its original volume.Add sugar and stir well. Add bread pieces to this. Arrange these in a plate and add whipped cream and sprinkle the elaichi powder.
Apple rabadi 1 litre low fat milk 3 tsps sugar 2 desert apples 1/2 tsp cardamom powder 3 almonds blanched and sliced Put the milk and simmer for 12 mts. Add sugar and cook on a low flame stirring continuosly until the mixture reduces to half. Add the apples and bring to a boil and remove from the heat atonce, sprinle almonds and cardamoms.serve chilled. Low fat kulfi with strawberry sauce 1 litre low fat milk a pinch citric acid crystals 1 tsp cornflour 6 tsp sugar a few saffron strands 1/4 tsp elaichi powder To be crushed together for the strawberry sauce 1/2 tsp crushed strawberry 4 tsp powdered sugar In a bowl soak saffron in alittle warm milk and keep aside. Dissolve the cornflour in 1 tsp milk and keep aside. Dissolve the citric acid in 2 tsps water and keep aside. Put the milk and bring to a boil.simmer till it is reduced to a little more than the half the original quantity.Add the citric acid and simmer for 2 mts.The milk will get curdled. Add the cornflour and sugar and bring to a boil.Simmer for 5 to 7 mts. cool.Add the saffron and elaichi powder and mix well. Pour in ashallow container and freeze till slushy.4 hours. Remove and blend in a blender till it is smooth. Pour in kulfi moulds and freeze till it sets. To unmould ,allow the moul;ds to remain outside the fridge for 5 mts and then unmould by inserting a fork in the centre . serve topped with strawberry sauce.
7 Cup Sweet Hi All. This is a very simple one , give it a try . if already posted pls excuse me ! Grated coconut 1cup Gram Flour - 1 cup sugar 3 cup Ghee 1 cup Milk 1 cup Mix all the ingredients well and heat in a fry pan until it becomes soft, stirring constantly then pour in a large gheed plate. when it cools cut in to desired shapes. Cheers Ramya
Re: Ask here - The recipes you want from ChitVish Hi all, I have 2 sweet recipes which require the same ingredients. It is quite common in South India. The 2 sweets r suyyam and poli. Suyyam: Bengal Gram (Channa dal) - 2 cups Jaggery (crushed) - 2 cups Maida - 2 to 3 cups Cardamon powder - 1 tsp Shredded Coconut - 2 tbsps Boil water and add jaggery, keep it in medium heat till jaggery dissolves and thickens a little. keep stirring then and then to avoid jaggery sticking to the pan. Pressure cook bengal gram and mash it. it shud neither b too soft nor very coarse. Add liquified jaggery littel by little and gently mix with a laddle. finally add cardamon powder and coconut and mix well. The consistency must be semi solid enof to make balls (lemon size) out of tat dough. This is called poornam meaning stuffing. Take maida, add water little by little and make it to sauce consistency(neither very watery nor tough). Dip the balls made out of jaggery and bengal gram in this maida and deep fry it. If u have the south indian cooking accessory called paniyara kadai, u can save oil.Instead of deep frying u can add little oil in this kadai and fry it. Poli: Follow the same procedure as above to make poornam. Instead of liquidifying the maida make it like chappathi's.(Very thin) In the centre of the chappathi keep this poornam(balls made). Cover it and roll it again so that it looks like stuffed chappathi. Fry it in tawa like chappathi's. For poli u can avoid coconut in the stuffing. Likewise add a pinch of salt and pinch of turmeric to the maida dough.