Showing posts with label Sweet. Show all posts
Showing posts with label Sweet. Show all posts
Ingredients:
For the wrapper:- Oil for Deep-frying
- 1½ Cup Maida/Refined flour/All Purpose flour
- 1tbsp Ghee
- 1 Cup Khova/Khoya/Evaporated Milk
- ¾ Cup Sugar Powder
- 1 tsp Elaichi/Cardamom Powder
- 8 – 10 Almonds soaked and peeled and chopped into pieces
- 20 Raisins
- 10 Cashew nuts, Chopped
- 10 Pistachios, Chopped
- ¼ Dessicated Coconut
- 1 – 2 tbsp Ghee
- 1 Cup Sugar
- 4 – 5 strands of Saffron
- Mix Maida, Ghee and little water and knead to a dough and keep aside.
For the filling:
For the syrup:- Heat Ghee and add Khova and fry for 2 minutes.
- Add Sugar Powder, Elaichi, Almonds, Raisins, Cashew nuts, Pistachios and Coconut and fry for 2 minutes.Switch off the stove and leave it aside to cool.
- Divide the mixture into small balls.
- Mix Sugar and 1 Cup water and cook until the Sugar melts.
- Keep stirring. Cook until the syrup is slightly thick.
- Add Saffron and switch off the stove.
For the Gujia:
- Divide the Maida dough into lemon sized balls.
- Roll out each one on a floured surface into discs.
- Keep the Khova-nuts ball on one side of the wrap and close it with the other half of the wrap.
- Close the edges by squeezing the dough in between fingers.
- Fold the edges in for a neat finish.
- Heat Oil and deep-fry the Gujias on medium flame. Remove on a kitchen towel and then dip them in Sugar syrup. After a minute remove and serve.
Ingredients
- 2 ½ cups Gram Flour (not superfine variety)
- 500 ml Milk
- 1/2 tsp Cardamom Powder
- 3 cups Ghee
- A fine-holed Shallow Strainer Spoon
- 2 1/2 cups Sugar
- 3 1/2 cups Water
- 2 tbsp. Milk
- 3 cups Ghee
- Put sugar and water in a vessel and boil.
- When sugar dissolves, add milk.
- Boil for 5 minutes till scum forms on top.
- Strain and return to fire.
- Add color and boil till sticky but no thread has formed.
- Add cardamom powder and mix. Keep aside.
- Mix flour and milk to a smooth batter
- Mix all the ingredients mentioned under stuffing except milk
- Heat ghee in a heavy frying pan
- Hold strainer on top with one hand
- With the other pour some batter all over the holes
- Tap gently till all batter has fallen into hot ghee
- Stir with another strainer and remove when light golden
- Keep aside. Repeat for remaining batter
- Immerse boondi in syrup.
- Drain any excess syrup.
- Spread in a large plate. Sprinkle little hot water over it.
- Cover and keep for 5 minutes.
- Shape in laddoos with moist palms.
- Cool and keep open to dry, before storing in containers.
Ingredients:
For Badam Barfi:
- 1 cup (100 grams) almonds
- 1/2 cup (50 grams) sugar
- 1/4 teaspoon cardamom powder
- 1 cup (100 grams) cashewnuts, broken
- 1/2 cup (50 grams) sugar
- 1/4 teaspoon canned powder
- 2 tablespoons broken cashewnuts
- a few drops yellow food colouring
- a few saffron strands
- 2 to 3 slivered pistachios
- Soak the almonds in warm water for about 30 minutes.
- Drain all the water, peel the almonds and blend them to a fine paste in food processor.
- Keep aside.
- Dissolve the sugar in 1/2 cup of water and prepare a syrup of 1 string consistency.
- Add the almond paste and cardamom powder and cook over a slow flame, stirring continuously till the mixture leaves the sides of the pan (approx. 5 to 7 minutes).
- Transfer to a plate and cool slightly. Keep aside.
- Use are required.
- Soak the cashewnuts in warm water for about 30 minutes and wash them 2 to 3 times.
- Drain all the water out and blend the cashewnuts to a fine paste. Keep aside.
- Dissolve the sugar in 1/2 cup of water and prepare a syrup of one string consistency.
- Add the cashew paste and cook over a medium flame, stirring continuously till the mixture leaves the sides of the pan (approx. 5 to 7 minutes).
- Transfer to a plate and cool slightly. Keep aside.
- Use as required.
- Make the badam barfi and cahew barfi as mentioned in the respective recipes.
- Divide the badam barfi into 8 equal portions and roll out each portion between 2 sheets of plastic into circles of 100 mm. (4″) diameter. Keep aside.
- Add the broken cashewnuts and yellow food colouring to the cahshew barfi and mix well. Divide into 8 equal portions and shape each portion into a cylinder 100 mm. (4″) long and 25 mm. (1″) thickness.
- Place one cashew barfi cylinder in the centre of the badam barfi circle and fold over to form a semi circle like a taco.
- Repeat for the remaining ingredients to make 7 more tacos.
- Garnish with slivered pistachios and saffron and serve.
Ingredients:
- 300 grams grated fresh coconut (about 1 1/2 cups)
- 1 tin Condensed Milk
- 200 grams (1 cup) suji (semolina)
- 1 cup powdered sugar (200 grams)
- Dry-roast the semolina in a kadhai or a flat bottomed vessel. As soon as it starts to get slightly brown, take it out and keep it aside.
- Add one cup grated coconut in the semolina. Keep the rest to wrap the ladoos for later on. Let the mixture cool a bit.
- Mix the ground sugar after a while. Add 3/4 tin Milkmaid and mix well.
- Now add all the rest of the ingredients and mix well.
- Make small balls of the mixture, about the size of a table tennis ball.
- Roll the ladoo in the dry coconut powder that we kept aside earlier.
- Keep in refrigerator once done. Serve it with hot puri.
Ingredients:
- 1 (10 count) refrigerated biscuits
- 1/3 cup sugar
- Oil (for deep frying)
Step 2: Pour sugar into a container. Once the doughnuts have cooled toss them lightly in the sugar 1 at a time coating both sides.
Discription:These brownies are very moist, rich and full of that delicious sweet flavor. This will give you perfectly shaped brownies. You could add a lot of things to these brownies such as chocolate chips, M&M’s, or even frost them. These brownies are so easy to make and will impress almost anyone. Enjoy.
Ingredients:
- ¾ cup cocoa powder
- ¾ cup shortening
- 2 ¼ cups white sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup walnuts or pecans (chopped)
Step 1: Pre-heat the oven to 350 degrees. Line a 9×13” baking pan with aluminum foil and grease it.
Step 2: In a sauce pan melt shortening and then stir in cocoa powder. Remove pan from heat. Pour the mixture into a large mixing bowl. Mix in sugar and vanilla extract. Mix in eggs one at a time. Stir in flour, baking powder, and salt. Fold in chopped walnuts or pecans. Pour mixture into the baking dish and spread out evenly.
Step 3: Bake for 30 minutes. Cool and cut into squares.
(Makes about 14-28 brownies depending on the size you cut them)
(Makes about 14-28 brownies depending on the size you cut them)
Discription:Whenever there is left over bread at home, its either dried and crumbled to be used later as bread crumbs or more often than not, prepare bread halwa. Its simple to make and is a rich sweet which calls for a generous amount of sugar and ghee (clarified butter).Bite sized pieces of bread are fried in a generous amount of ghee till golden brown and then cooked in a milk, sugar and a paste of almonds and cashewnuts till soft and topped with almonds and cashews. The halwa has a rich sweet taste and can be served either warm or cold. I prefer my halwa warm as the halwa tends to be soft and has a nice mouth feel, while the cold halwa is not-so-soft as it tends to harden a bit. But the taste is heavenly either way.
Ingredients: - 3/4 cup - 1 cup ghee (clarified butter)
- 1 loaf bread
- 6-8 cardamoms (elachi)
- 2 tbsps almonds (badam)
- 2 tbsps cashewnuts
- 1 lt milk (low fat)
- 1 ¼ cup sugar (increase or decrease as per your taste)
- Tear the bread into bit sized pieces. Heat three fourth cup of ghee in a cooking vessel and add the bread pieces and fry them till they turn a golden brown.
- Grind elachi, almonds and cashewnuts (leave a few toasted almonds and cashewnuts aside for garnish) to a fine paste.
- Meanwhile boil the milk, add sugar and keep stirring it till it blends into the milk. Add the fried bread pieces and the remaining ghee to this mixture.
- Let it simmer till the bread pieces turn soft and cook in the milk mixture. Combine the nuts paste. Garnish with the toasted almonds and cashewnuts.
- Serve warm or refrigerate until chilled and serve. It tastes good both warm and cold
Ingredients:
- 1/2 pound almonds
- 1/2 pound cashews
- 4 cloves cardamom or cardamom powder (to taste)
- 1 1/2 tbsp agave nectar
- 1/2 tsp salt
- cacao powder (optional)
- Using a food processor, grind down the almonds and cashews until they are as close to a powder as you can get them.
- Shell the cardamom cloves, and grind down the seeds to a fine powder using a mortar and pestle.
- In a large bowl, place the almond powder, cashew powder, cardamom powder, salt, and agave nectar. Mash everything together with your hands until all ingredients are evenly distributed and nothing is sticking to the bowl.
- Lay the mixture out on a large cutting board and flatten in down to about 1/2 inch thickness. Cut in whatever shape desired.
- (Optional) Roll individual pieces in cacao powder.
- Top each piece with whatever you’d like. I suggest cashews, almond, walnuts, pecans, dates, or bananas. Next…. oh wait, thats it. I forgot it was that simple. hehe… enjoy it!
Discription: Kaju pista rolls are Indian sweets that are very similar to marzipan. It's almost like edible Play-Doh. Kaju and pista respectfully means cashew nuts and pistachio in Hindi. I guess there is a similarity with French, we called cashews, noix de cajou. I'm just thinking out loud.
Anyways, these cylinderical shaped mithai (Hindi for sweets) look very playful and are absolutely delicious.Ingredients
Yields: 1 dozen
- 2 cups cashew nuts, unsalted
- 1 cup pistachio kernels, unsalted, unshelled
- 1 1/2 cup whole milk, + 1 Tbs for the saffron
- 3 drops green food coloring
- 1 1/4 cup powdered sugar, or more to taste
- 1 1/2 Tbs light corn syrup
- 3 Tbs ghee, or homemade clarified butter
- 2 cardamom pods, unshelled
- 2 drops cardamom extract, optional
- 1/4 tsp saffron threads, for decoration, optional
Preparation
- Remove the seeds from the cardamom pods. Gather all the seeds in a mortar and pestle and grind to a fine powder. Set aside.
- In 2 different bowls. Soak the cashew nuts and pistachio kernels in warm water. Let the nuts sit in a warm area for about 2-3 hours. During this period of time, change the water about 3 to 4 times with new warm water. Drain the nuts separately and set aside in 2 other bowls.
- Coat 2 silicone baking mats with a thin layer of ghee. Set aside.
- Reserve 1 cup of milk for the drained cashews and 1/2 cup of milk for the drained pistachios.
Blend the cashews first into a fine paste. If the cashews don't blend easily, add as little milk as possible (from the 1 cup previously mentionned) to get it to blend.
In a medium nonstick saucepan, add a tablespoon of corn syrup, 3/4 cup of powdered sugar and the rest of milk (meant for the cashews). Bring to a boil, then lower the heat of the stove immediately to a medium low. The liquid should be syrup-y. Add the cashew paste. Stir the paste constantly to prevent the mixture from burning. Cook the cashew paste for about 6 to 9 minutes. The mixture should be much thicker and form a single solid mass. It will still be very soft and pliable. Add 1/2 of the amount of cardamom powder, a drop of cardamom extract and 2 teapoons of ghee. Mix well. Transfer to one of the 2 ghee-greased silicone baking mats. Let the paste cool a bit (about 15-20 minutes) while you're making the same procedure with the pistachios.
For the pistachio barfi:Blend the pistachios into a fine paste. If the pistachios don't blend easily, add as little milk as possible (from the 1/2 cup previously mentionned).
In a small nonstick saucepan, add 1/2 tablespoon of corn syrup, the rest of the powdered sugar and the rest of milk (meant for the pistachios). Bring to a boil, then lower the heat of the stove immediately to a medium low. Add the pistachio paste. Stir the paste constantly to prevent the mixture from burning. Cook the pistachio paste for about 6 to 9 minutes. The mixture should be much thicker and form a single solid mass. It will still be very soft and pliable. Add the remaining cardamom powder, a drop of cardamom extract, food coloring and 1 teaspoon of ghee. Mix well. Transfer to the other ghee-greased silicone baking mats. Let the paste cool a bit (about 15 minutes)
Assembly: Divide the cashew paste into 2 or 3 balls. Cover the cashew paste with another mat or plastic wrap, then roll the cashew paste with a rolling pin to about a 1/8-inch thick layer and cut the layer into 4-inch wide rectangles. Cover the paste with a humid cloth to prevent the paste from drying.
Divide the pistachio paste into 2 or 3 balls as well. Create 2 or 3 1/4-inch diameter cylinders. Cover the cylinders with a humid cloth to prevent the paste from drying.
Insert a pistachio cylinder into each cashew rectangle. Roll the dough tightly so that the cashew paste completely wraps the pistachio filling entirely. Repeat with other balls of nut paste. Cut the rolls into 1-inch cylinder using a paring knife.
Place the saffron in a mortar and pestle. Grind the saffron into a powder. Add a tablespoon of milk. Decorate each kaju pista roll with a dot of saffron liquid using a Q-tip cotton swab.
You can store them in rectangular-shaped airtight-container then refrigerate them for a week.
Arrange them layer by layer, between waxed paper if you're afraid they stick to each other. Serve with hot tea.
Enjoy!
Tips
Kaju pista roll can also be sticky-rice-ball shaped as well. Just make sure a little amount of pistachio marzipan is peeking out at the top of the mount.
You can also create 3 layers (with the pistachio layer in the middle), then cut into diamond shapes.
I love the Vitamix blender. The dry blade really turns the nut into a smooth nut butter. It's well worth it if you cook a lot or if you're a smoothie drinker.
If the green food coloring is too intense, either lower the amount to 3 drops or add a drop of yellow food coloring.
The addition of the cardamom extract is optional. I get from my Indian local market. It's called Elaichi in Hindi, so you might want to search for Elaichi extract. It's very convenient and brings that little oomph to your drinks and desserts like Masala Chai, Sharbat or Kheer.
Per David Lebovitz's advice, to make a smoother more spreadable product, add a tablespoon of light corn syrup to the sugar for the marshmallow frosting. I made the same application to my homemade caramel sauce and my marshmallow banana frosting.
You can also decorate the kaju pista rolls with a little silver foil as well. Just press a little silver piece of foil using a toothpick. I didn't have any on hand though. You can find silver leaves or gold leaves for decoration in fine specialty stores or in Indian stores, it's called Varak.
You can mix-match any kind of nuts like almond, walnut or hazelnut with your own flavoring like mango extract, rose water, kewra water, orange blossom water or even finish by dipping the rolls in chocolate or by coating them with coconut flakes. Be creative!
Discription:Its delicious dish!!!! Keep in the freezer for some time then serve.
Ingredients:
Ingredients:
- Sooji:-1 cup
- Sugar:-2.5 cups
- Milk:-1 cup
- Cardamom powder:-1/4 tsp
- Ghee:-1 tbsp
- Oil:-enough to fry.
- Heat ghee in a pan and fry sooji.
- Add milk and quickly mix to avoid lumps and let it cook on medium flame.
- Add 1 cup sugar and mix well and make sure there are no lumps.
- Stir till sooji halwa is formed and let it cool.
- Add water in remaining sugar and make a string syrup(like gulab jamun syrup).
- Make small rounds out of halwa and smoothen them without any cracks.
- Heat oil in a kadai and deep fry the rawa balls.
- Drain on paper towel and immerse them in sugar syrup.
- Let them soak well and sprinkle cardamom powder.
- Serve hot or chilled.
