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  • uma narendar
    Gajar Ka Halwa Ingredients : 6 red carrots, grated ½ cup full fat milk ½ cup sugar ¼ tsp elaichi powder a few saffron strands 2 tbsp cream 3 tsp ghee For
    Message 1 of 8 , Jul 13, 2009
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      Gajar Ka Halwa
      Ingredients :
      6 red carrots, grated
      ½ cup full fat milk
      ½ cup sugar
      ¼ tsp elaichi powder
      a few saffron strands
      2 tbsp cream
      3 tsp ghee
      For garnishing :
      2 tbsp slivered almonds
      Method :
      Heat the ghee in a broad non-stick pan and fry the carrots for 2 to 3 minutes.
      Put the milk and stir till it evaporates.
      Then put the sugar and continue to stir until the mixture becomes slightly thick.
      Put the cardamom powder, saffron dissolved in a little milk and cream and mix properly.
      Decorate with the slivered almonds.
      Ready to serve.
      Doodhi ka Halwa
      Ingredients :

      4 cups grated pumkin (White)
      2 cups sugar
      1½ cup milk
      1 tbsp elaichi powder
      2 tbsp raisins
      2 tbsp cashews
      3 tbsp ghee

      Method :

      Grate the pumpkin and keep aside.
      Once the water drains out, squeeze out the rest of the water.
      Fry the nuts and raisins and then add the grated pumpkin in ghee and fry a little while.
      Then add milk and cook till soft and dry.
      Add sugar and cook until dry.
      Add elaichi powder and serve hot.

      Instant Jalebis
      Ingredients :
      For the batter :
      1 teacup self-raising flour
      a pinch baking powder
      ½ teacup fresh curds
      ghee for deep frying
      For the syrup :
      1 teacup sugar
      ½ tsp saffron
      2 tsp rose water
      For garnishing :
      ½ tsp cardamom powder
      1 tbsp blanched and sliced pistachios
      rose petals (optional)
      Method :
      Sieve the flour with the baking powder.
      Put ½ teacup of water to the curds and beat well.
      Melt the sugar in 1 teacup of water and boil for 5 minutes.
      Warm the saffron in a small vessel, put a little milk and rub until the saffron dissolves.
      Add to the syrup. Put the rose water.
      The syrup should be of 1 thread consistency. Keep the syrup warm.
      How to proceed :
      Heat the ghee in a non-stick frying pan.
      Select a plastic bottle with a small hole in the lid and fill with the batter.
      Press the batter out from the bottle into the hot ghee in the form of a jalebi.
      Fry on both sides. Take out and wait for 1 minute. Drop the fried jalebis into the hot syrup.
      Keep for 2 minutes and then remove.
      Sprinkle with cardamom powder, pistachios and rose petals.
      Ready to serve hot.

         Vanilla Ice cream
      Ingredients :
      1 litre milk
      2 tbsp sugar
      10 tsp vanilla essence
      Method :
      Boil the milk till it becomes thick.
      As soon as it is cooled add the sugar and vanilla essence and blend well using a blender or mixie.
      Cool it in the refrigerator and again blend well.
      Keep it in the freezer and your Vannila Ice Cream will be ready with in two hours.
      Gulab Jamun
      Ingredients :
      1 litre milk
      ¾ cup sugar
      2-3 tsp maida
      2 tbsp rose water
      1 cup water
      1 pinch saffron
      1 pinch baking soda
      ghee for frying
       
      Method :
      Boil milk in a vessel on medium flame. Then mix constantly, till it becomes semi-solid or khova is formed.
      Put maida and continue to stir for another few minutes.
      Take out from flame and knead the dough. Take a small part of the dough on palm.
      Shape into the form of a little finger.
      Continue the same procedure for the remaining dough.
      Keep the jamoons aside on plate. Add water to sugar.
      Heat till the syrup becomes sticky and put saffron stirred in a little rose water and the remaining rose water. Mix well.
      Take out from flame.
      Fry the jamoons, 3 to 4 at a time, in hot ghee on a low flame, till it turns golden brown, turning over gently.
      Put the fried jamoons in warm syrup.
      Shift to a vessel, when cool.
      Keep aside under cover for sometime.
      Serve jamoon with a syrup.
       
       
      Black Forest
      Ingredients :
      For black forest :
      450 gms cherries
      1 tbsp red jam
      300 gms fresh cream
      4 to 5 tbsp powdered suagr
      1 recipe shortcrust pastry (using 55 gms plain flour and 25 gms cold butter)
      2 tbsp rum or brandy or kirsch
      For egg fatless chocolate sponge mixture :
      3 large eggs
      85 gms plain flour
      85 to 115 gms fine tea sugar
      For decoration :
      Grated chocolate
      Method :
      For egg fatless chocolate sponge mixture :
      Sieve the flour.Grease and dust a baking tin.
      Use approx. 250 mm. x 125 mm. (10" x 5") or 175 mm. (7") diameter tin for the large cake; and 225 mm. x 100 mm. (9"x 4") or 150 mm. (6") diameter tin for the small cake.
      Beat the eggs and sugar properly until it becomes thick and double in quantity.
      Fold in the well-sieved flour carefully and gently with a metal spoon.
      Pour the mixture into the prepared baking tin.
      Bake in a hot oven at 400ºF. for at least 15 minutes.
      The cake is ready when it leaves the sides of the tin and is springy to touch.
      Remove from the oven and keep for 1 minute.
      For black forest :
      Stone the cherries. Keep aside 3 tbsp of the syrup and put the rum to it.
      Bake the sponge mixture in a well-greased and dusted 175 mm. (7") diameter tin.
      Cool the cake and trim from the top and bottom.
      Cut the cake into 2 horizontally. Sprinkle the syrup over the cake parts.
      Soak for at least 10 minutes.
      Roll out the shortcrust pastry dough to 175 mm. (7") diameter.
      Bake in a hot oven at 450ºF for 10 minutes. Allow the pastry to cool.
      Spread a thin layer of jam over the pastry.
      Keep one part of the cake over the pastry.
      Beat the cream with the sugar until it becomes very thick.
      Spread a little cream over the cake
      Place the cherries on top and spread a thick layer of cream over the cherries.
      Keep to chill in the freezer compartment of a refrigerator for 10 to 15 minutes.
      Keep the other cake part on top and spread the remaining cream.
      Decorate with grated chocolate and cherries.
      Allow the cake to chill.
      Ready to serve cold.
      Anjeer Halwa
      Ingredients :
      200 grams dried anjeer
      3 tbsp ghee
      ½ cup almonds, blanched, powdered
      ? cup milk powder
      4 tbsp sugar
      ¼ tsp elaichi powder
      For garnishing :
      2 tbsp slivered almonds
      Method :
      Cook the anjeer in boiling water for 3 to 5 minutes.
      Drain and puree them in a mixer. Keep aside.
      Heat the ghee in a heavy bottomed pan, put the powdered almonds and fry on a medium flame for at least 2 minutes.
      Put the pureed anjeer, milk powder, sugar with ½ cup of water and cook for about 5 minutes till the sugar gets dissolved, stirring continuously.
      Put the cardamom powder and stir well.
      Decorate with slivered almonds.
       
        Pista Choco Roll
      Ingredients :
      For the Pista Choco Roll
      ¼ cup powder sugar
      1 tsp cocoa powder
      2 tbsp chopped pistachios
      2 drops rose essence
      For the Khoya (mava) :
      ¼ cup powdered sugar
      Method:
      For the Khoya (mava) :
      Heat the milk in a non-stick pan on a high flame till it comes to boil.
      Continue to boil and keep on stirring continuously till it becomes semi-solid.
      Keep it to cool.
      For the Pista Choco Roll :
      Combine the khoya and powdered sugar in a heavy bottomed pan and cook on a slow flame.
      Continue to stir for 5 to 10 minutes till the sugar get dissolved and the moisture has evaporated.
      Keep it to cool completely, put the rose essence and stir well.
      Divde into 2 equal parts
      In one part, put the cocoa powder and mix properly.
      Roll into a 200 mm. x 75 mm. (6" x 3") rectangle. Keep aside.
      In the other part, put the chopped pistachios and stir well.
      Make a roll of 25 mm. (1") diameter and 200 mm. (8") length.
      Arrange the pistachio roll on the chocolate rectangle and roll it in such a way that the chocolate rectangle covers the pistachio roll evenly from all sides and there are no cracks on the surface.
      Wrap the roll in a plastic sheet or grease-proof paper and refrigerate till for 10 minutes till it becomes firm.
      Take out from the plastic sheet or grease-proof paper and cut into 12 mm. (½") slices.
        
      Pav Bhaji
      Ingredients :
      For the pav
      8 laddi pavs (small squares of white bread)
      4 tbsp butter
      1 tsp pav bhaji masala (optional)
      For the bhaji :
      1½ cups potatoes, boiled and mashed
      1 cup cauliflower, finely chopped
      ½ green peas
      ½ cup green peas
      ½ cup carrots, chopped
      1 cup onion, chopped
      ½ cup capsicum, finely chopped
      2½ cup tomatoes, chopped
      ½ tsp haldi powder
      ½ chilli powder
      1½ tbsp pav bhaji masala
      ½ tsp black salt (sanchal)
      4 tbsp butter
      salt to taste.
      To be ground into a chilli-garlic paste :
      3 to 4 Kashmiri chillies, soaked in warm water
      4 to 6 cloves garlic
      For serving :
      1 large onion, chopped
      4 lemon wedges
      1 tbsp chopped coriander
      Method :
      For the bhaji :
      Boil the cauliflower, peas and carrots till they become soft. remove the excess water.
      Heat the butter in a pan, put the onion and capsicum and fry for at least 2 minutes.
      Then, put the prepared chilli-garlic paste and fry till the onion become soft.
      Put the tomatoes and allow to simmer till the oil separates.
      Put the haldi powder, chilli powder, pav bhaji masala, black salt and salt and allow it to cook for 2 to 3 minutes.
      Also mix the boiled vegetables and potatoes and mash thoroughly using a potato masher.
      If required add ½ cup of water.
      For the pav :
      Cut each pav into horizontally. Apply a little butter on each side of a pav.
      If desired, sprinkle it with a pav bhaji masala.
      Heat a tava and cook the pav on both sides till the pieces becomes light brown.
      How to proceed :
      Serve the hot bhaji in 4 different plates and garnish it with onion and coriander.
      Serve it with hot pav and lemon slice.
       
       Sweet Coconut Stuffed Dosa
      Ingredients:
      1 cup all-purpose flour
      1 egg
      1 cup milk
      3 tbsp of sugar
      2 cups of shredded coconut
      3 cardamom pods
      pinch of salt
      Method:
      Combine sugar, coconut and crushed cardamom powder together and keep it aside.
      Mix salt and flour and sift.
      Put egg and half cup of milk and mix into a smooth batter.
      Keep aside for 30 minutes.
      Then put the remaining milk to the batter and mix well.
      Heat the shallow pan and grease it with little oil and pour three tbsp of the batter. Cook both sides until it becomes brown.
      Repeat the same procedure for the remaining dosas.
      Fill the coconut mixture in each dosa and fold into triangles.
      Keep in a refrigerator and serve it cold.
      Wheat Payasam
      Ingredients :
      1 pav wheat
      ½ kg gur
      2 cups coconut gratings
      5 cardamom pods
      1 pinch salt
      Method :
      Sprinkle water all over wheat.
      Grind in grinding stone.
      Dehusk the wheat, by winnowing.
      Repeat the process 3 to 4 times. Then wash the wheat.
      Grind coconut gratings and take out its juice.
      Cook the washed wheat, in one litre of water, till it becomes soft.
      Put crushed gur and a pinch of salt. Pour the extracted coconut juice.
      When the gur melts and begins to boil, take out from flame.
      Put powdered cardamom and mix
      Ready to serve.

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