Traditional Sweets and Easy to Make Sweets

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Sep 19, 2007.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Paal Burfi - Milk Burfi

    Ingredients

    Milk - 3 cups

    Sugar - 2 and 1/2 cups

    Rava - 2 tablespoons

    Ghee - 3 table spoons

    Cardamom - 3 nos

    Method

    In a heavy bottomed pan heat 1 table spoon ghee on a medium flame and fry the rava till it turns whitish.

    Add the milk and allow to boil for 15 minutes on a low flame.

    Add the sugar and cardamom powder and keep cooking on a medium to low flame, stirring continously.

    When it reaches a thick consistency say in about 15 minutes add the remaining ghee and keep stirring.

    In another 5 minutes it will be ready for pouring on to a greased tray.

    The right time would be to check the sides of the pan for white powder.

    Pour on to a greased tray and mark the shape after 5 minutes, with a sharp knife.

    Note:

    For all burfis use the exact amount of sugar mentioned in the recipe.

    The sugar should reach the crystalisation level.To check this pour a small amount of the burfi on the greased tray, while cooking the rest on low flame.If it solidifies in a minute or two then your burfi is ready.
     
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  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Easy Badam Burfi

    Ingredients:

    250 gm ground almonds – soak, remove skin and graind.

    1 tin Condensed milk

    100 gm ghee


    Method:

    Grease a tray or a flat plate with a drop of ghee, keep aside.

    Heat ghee in a deep kadhai.

    Add all other ingredients and cook, stirring all the time, until it begins to come off the pan (approximately 5 minutes. )

    Spread out evenly in the tray and cover with the silver leaf. (optional)

    Cut into squares or diamond shapes.

    Store in an airtight box.
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Carrot Cashew Burfi

    Ingredients:

    2 cups grated carrots

    3/4 powdered cashew nuts

    2 cups Sugar

    2 tab. milk

    2 pinches of cardamom powder

    2 tab. sp ghee

    Method:

    In a deep pan pour ghee and fry carrot till the smell goes.

    Add sugar and milk.

    Add cashew powder when the sugar completely dissolved.

    Stir till the mixture leaves the sides of the vessel.

    Add cardamom powder, mix well, pour on a greased plate.

    Allow it to cool. Then cut in to burfi.

    Carrot will give a good colour to the burfi.:-D
     
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  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    To Make Khoya in Home

    To make sweet less Khoya:

    Boil full cream milk on high flame in a large heavy saucepan till water evaporates, leaving a soft lump.

    Stir frequently while cooking.


    Remove when a soft lump is formed.

    If the milk is good you will get aprox. 300gm khoya in 1 lt milk.


    To make sweet khoya:

    Use 1 tin (400 gms.) condensed milk and 1 cup full cream milk.

    Boil till a soft lump is formed.

    Stir continuously while cooking.

    Remove from the fire when you get a soft lump.

    Use as per your requirement.
     
  5. kanaka Raghavan

    kanaka Raghavan IL Hall of Fame

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    Nice delicious thread.........Thank you Krishnamma.
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Doodh Peda

    500 gms. khoya

    300 gms. sugar
    3 drops colour as required
    8 to 10 pistas sliced
    1/2 tsp. cardamom powder
    cookie moulds

    Method:

    Grate khoya . Powder sugar .

    Mix together in a deep pan .

    Heat on low flame , stiring continously . Cook till mixture thickens .

    It should form a very soft lump . Cool for 10 minutes .

    Add cardamom powder & colour . Mix well .

    Use cookie moulds, or shape pedas with palms into patty rounds.

    Mix pistachios and cardamom seeds and press a bit on top of each.

    If using moulds, first sprinkle some flour at bottom.

    Take some mixture and press into mould.

    When set well, invert and carefully, un mould.

    Note: Above is the basic recipe. Any colour ( yellow, orange, green, cochineal), essence (pineapple, orange, chocolate), topping (almonds, walnuts, cashews), can be added.

    To above recipe add any of following for varied flavors: cashew powder 1/2 cup, cocoa 2 tbsp.(then increase sugar by 1/2 cup), walnuts powdered 1/2 cup, etc. Add when the mixture is half cooked.
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Malai Laddu

    Ingredients

    1/2 cup condensed milk

    250 gms. paneer (cottage cheese)

    2 -3 pinches cardamom powder

    2 sp dessicated dry coconut



    Method
    1. Mash paneer.
    2. Add condensed milk and cook on slow flame, stiring continously.
    3. Cook till thick and sides leave.
    4. Add cardamom powder and remove from flame.
    5. Mix well.
    6. Pour on plate.
    7. Cool. Make ladoos.
    8. Spread dessicated coconut on a plate.
    9. Roll the ladoos on it.
    10. Decorate them in a plate.
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Thank you Kanaka,

    For your Instant reply.:-D
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Besan Laddu

    Ingredients

    4 cups Besan Flour

    1 cup Pure Ghee

    2 cups powdered sugar

    1 tsp Powdered Cardamom

    1/2 cup chopped Almonds and Raisins

    Method

    Heat the ghee in a pan.

    Add the gram flour and fry it on a low flame stirring continuously till light brown.

    Once it gives smell, remove from the fire and let it cool.

    Add powdered cardamom and powdered sugar. Mix well.

    Add chopped almonds and raisins.

    Shape into ladoos and serve.
     
    Last edited: Sep 19, 2007
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Rava Laddu

    [​IMG]


    This is a very best sweet and easy too.


    Ingredients

    2 cups Bombay rawa

    2 cup powdered sugar

    1 cup ghee

    1 tbsp broken cashew nuts

    1 tsp cardamom powder

    Method

    Heat a pan dry roast the rawa till pink / slight red.

    Grind the fried rawa into fine powder. (You can give to a flour mill by adding 10 to 15 cardamom)

    Powder sugar in a mixer grinder.

    In a big bowl put powdered rava and sugar. Mix well.

    Heat the ghee and fry cashew nuts. Pour the ghee and cashew nuts on the mixture.

    Add cardamom powder.

    Mix thoroughly.

    While still warm, make into small lemon-sized balls.

    Cool and store in an airtight container.


    Note: you can store powdered rava and powdered sugar in seperate containors and you can make rava laddu when ever you need. You can keep them for a long time and they will help you to prepare a delicious sweet with in no min.:yes:
     
    Last edited by a moderator: Aug 22, 2016

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