sweets

kavinarayan · Sep 15, 2008

hi vidu,
happy to know that you tried mysore pak and you liked it....i will also try reducing the ghee...

hi shree...no need to fry the besan flour you will get good results without it also

kavi

narmee_r · Sep 24, 2008

pumpkin halwa

this is a pumpkin season u'll get pumpkins for cheaper price & fresh & good pupkins. what all dishes can make with pumpkin?! shall we try pumpkin halwa?!!!!!! why not! here is the receipe for pumpkin halwa...........

ingredients:

grated pumpin
sugar
ghee
elachi
cashews

method:

in a kadai add little ghee. when the ghee got hot add grated pumpkin & fry little. then add water & cook. when it is half done add sugar & cook. when all the water abserved add the remaining ghee & fry. now add elachi powder & mix well. now add roasted cashews in it. now yummy pumpkin halwa is ready to eat.

try it & give me the feedback.:thumbsup
hooray now i know one new dish with pumpkin.........

Saideeps · Oct 7, 2008

Carrot halwa

ingredients;

carrots (grated) - 1 cup

sugar - 1 cup

ghee - 1 cup

dry fruits - cashews, kismish

elaichi powder/ cardamom powder - 1 tbsp

procedure:

1. In a deep bottomed pan, pour little ghee to fry the dry fruits and remove them in a plate.

2. Now add the rest of the ghee, put the grated carrot into it and fry nicely for about 5 min.

3. Add the sugar into it now. Keep mixing. The sugar will melt to form syrup. Keep mixing for about 3-5min. Remove from fire.add elaichi / cardamom powder

4. Now add the dry fruits. Mix well. Serve hot.

JustAni · Oct 7, 2008

Re: Carrot halwa

Thanks for sharing!

Beetroot halwa can also be made in the same way.

But I personally like the one with milk added!

kavinarayan · Oct 14, 2008

sweet Cashew!!!

hi this thread is for sweet/desserts made with cashew...i will try and post 1 everyday...pls try and enjoy it.....

Cashew Burfi

Ingredients

Cashew -100 gm
Sugar -250 gm
Ghee -1/3 cup
Milk -1/2 cup
Saffron -1/4 tsp
Cardamom powder -1/2 tsp.

Method:

1.Soak cashew in milk for an hour & grind finely along with saffron.
2.In a casserole mix sugar with 1/2 cup of water & stir well.
Microwave it on High for 4 minutes to dissolve the sugar, stirring
once in between. Micro high, ghee in a cup for 1 minute.
3.To sugar syrup, add cashew paste & hot ghee. Micro high for 12 to
15 minutes, stirring thoroughly twice in between. Test for soft ball
stage (a drop of mixture when put into cold water should form a soft
but firm ball). If not done micro high again for 1 or 2 minutes more.
4.Add spices, mix well, & pour onto a greased plate & cut when
slightly cool.

kavinarayan · Oct 15, 2008

Re: sweet Cashew!!!

cashew mousse

Ingredients

1 cup salted roasted cashews (4 1/2 ounces)
1/2 cup sugar
1 cup plus 1 tablespoon cold water
1/2 teaspoon unflavored gelatin
1 teaspoon almond-flavored liqueur
2/3 cup chilled heavy cream

Preparation

Blend cashews, sugar, and 1 cup water in a blender until very smooth, about 2 minutes. Pour mixture into a fine-mesh sieve set over a large glass measure and let drain (gently stir if necessary but do not press on solids) until 1 1/2 cups cashew milk accumulates in cup (discard solids).

Sprinkle gelatin over remaining tablespoon water (cold) in a 1- to 1 1/2-quart saucepan and let stand 1 minute to soften. Heat over low heat until gelatin is melted, then add cashew milk and liqueur and heat, stirring, until mixture is thickened (do not simmer), about 6 minutes. Cool to room temperature, stirring occasionally.

Whisk cream until it just holds stiff peaks, then fold cream into cooled cashew- milk mixture gently but thoroughly and divide among serving bowls. Chill, covered, until set, at least 3 hours.

umasridharan · Oct 17, 2008

Makkan Peda

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Ingredients:

Kowa (sugarless) - 250 Gms
Maida 2 table spoons
cooking soda - a pinch
Curd 1 cup
0il for deep frying.

For stuffing:
Sliced almonds 1 spoon
Chopped cashews 1 spoon
Crushed pistha 1 spoon
Pumpkin seeds 1 spoon
Raisins 1 spoon.

For sugar syrup:

Sugar 1 1/2 cups
Water - 1 cup
Saffron few strands.

Method:

Mix all the ingredients for stuffing together. Set side. Prepare sugar syrup of sticky consistency. Let it cool. Beat soda with few spoons of till it becomes frothy.
Now mix the sugarless kowa and maida .Add yogurts and knead them to make smooth dough. Keep well covered for about an hour or so. Roll in to a ball as big as large lemon size. Push a spoon full of stuffing inside it. Repeat the same for all the remaining dough and stuffing. Then gently tap their sides its should be in saucer shape. Deep fry them gently in hot oil till golden. Then immerse in the sugar syrup. Let the pedas to soak in the syrup for really long time. The pedas should be very soft and like[FONT=&quot] [/FONT]melting in your mouth. Serve chilled!

umasridharan · Oct 17, 2008

<meta http-equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5CUMASRI%7E1%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><style>  </style> Bombay Halwa
Ingredients:
Maida - 1 level cup
Sugar - 1 1/2 cup
Kesar colour - little
Ghee - 1/2 cup
Broken cashewnuts - 1 tbsp
Melon seeds - 1 tbsp
Lemon juice - 1 tsp
Method:
Prepare a thick dough from maida by adding just enough water. (Like chappathi dough) Pour 1 1/4 cup water in a vessel; put this dough in the water to soak for 1/2 an hour. Mix this with hands gently, so that milky extract comes from the dough. Little solid shiny jell like substance, which comes to hand should be removed. Strain the milk through a fine mesh sieve.
Keep closed in that vessel for 6 to 8 hour without disturbing it in between.
Take out the clear water, which comes on top carefully in a separate vessel.
Add half cup of this water to the sugar and keep it on fire in a heavy kadai.
Stir till one string consistency is reached. Dilute the sediment with little more fresh water and pour into the boiling syrup stirring constantly.
Add lemon juice, colour and stir constantly till it becomes very thick and transparent. Add half of the ghee and stir till it gets absorbed into halwa.
Pour rest of the ghee and stir again till it gets absorbed.
Stir constantly again till it leaves the sides of the kadai and ghee will start coming out. Remove from fire. Add fried nuts and cardamom powder.
Mix for 1 or 2 minutes and pour on a greased burfi tray.
Cut into pieces after 1/2 an hour.

gsaikripa · Oct 18, 2008

Maida Cashew Burfi

Maida – 1 cup

cashew nut powdered-10 or 12
Sugar – 1 ½ cup

Ghee – ½ cup

Heat ghee in a kadai & roast maida on a low fire till light golden in colour.

Add the grated khoa, stir well for a minute & switch off.

Add water enough to just immerse sugar in a vessel & heat.

When a (good) one-string is reached, add cardamom powder.
switch off the gas.
Add maida-cashew mixture in to it & mix well.
you can use badam instead of badham also.
Transfer to a greased plate, level & cut into pieces.