Step By Step photos for Sweets With Sugar or Sugar-substitute.

Discussion in 'Step-by-Step Photos of Chitvish Recipes!' started by Chitvish, Sep 2, 2008.

Thread Status:
Not open for further replies.
  1. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Sandesh - the famous Bengali Sweet.

    I learnt this from my Bengali friend 30 yrs back. I then got mud sandesh moulds from Calcutta. If one does not have moulds, they can be shaped like peda.
    Make paneer exactly as given for Rosogullas.

    sandesh%201.jpg

    The weight of sugar has to be equal to the weight of paneer.

    Paneer - 200 gms

    Sugar - 200 gms

    Rose essence or cardamom powder, as per taste.

    Mix both in a heavy kadai & heat the mixture on stove top.

    When the mixture starts leaving the sides, remove.

    sandesh%202.jpg
    Keep the greased sandesh moulds ready.

    Stir the mixture & when it starts solidifying, make small balls & press on the moulds.

    Press each ball into a different moulds to get the shape.

    sandesh%203.jpg
    They will set soon; then remove them.

    Cool & store.
    sandesh 4.jpg
    sandesh.jpg
     
    Last edited: Jan 3, 2010
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Khoa Kalakand - I bet, you have not tried this sweet!

    Khoa - 250 gms

    Sugar - 300 gms

    Cardamom powder - 1 tsp

    Pistas - 15-20, blanched & chopped

    Ghee - 1/3 cup

    Kewra essence - ½ tsp (optional)

    Heat ghee & fry khoa on a very low flame till golden.

    Add sugar & nuts & cook, stirring again.

    kk-1.jpg

    When it leaves the sides of the pan, remove & keep on stirring.

    kk-2.jpg

    I use muffin pans to shape this sweet.

    kk-3.jpg
    kk-4.jpg




    OR

    When still soft, pour on to a greased plate.

    Sprinkle kewra & cardamom powder.

    Cool & cut into shapes - I used sandhesh moulds!
    kk-5.jpg
     
    Last edited: Dec 6, 2009
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Nut-Khoa Burfi - a very rich, exotic burfi, without ghee!

    Khoya - 1 cup (grated)

    Grated or coarsely powdered nuts - 1 cup

    Sugar - 1 ½ cups

    Cardamom powder - 1 tsp

    Stir fry khoa on a low fire till golden brown.

    nut-khoaburfi-1.jpg

    Mix sugar & water.

    Boil to make a thick, one string syrup.

    Add khoya & nuts.

    Go on stirring on a low fire, till it becomes very thick.

    nut-khoaburfi-2.jpg

    Remove & stir for a few mts.

    Empty on a greased plate and cut when cold..
    nut-khoaburfi-3jpg.jpg

    nut-khoaburfi-4.jpg
    nut-khoaburfi-5.jpg
    It can be made like a halwa also.



    __________________
     
    Last edited: Dec 6, 2009
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Sago-Milk Halwa - Very easy to make!

    Sago - 1 cup

    Milk - 3 ½ cups

    Sugar - 1 ½ cups

    Ghee - ½ cup

    Cashews, raisins - 2 tbsps each

    Cardamom powder - 1 tsp

    Soak sago in 1 cup of water for 2 hrs.

    Grind fine with milk.

    Mix the ground mixture, remaining milk & sugar without lump.


    Cook on medium heat on, adding ghee gradually.



    When it solidifies & starts leaving the vessel, add cardamom powder & cashew-raisins fried in 2 tsp ghee.


    Remove from flame.

    Mixture%20starting%20to%20boil%20slowly.JPG
    Mixture%20bubbling%20&%20thickening.JPG
    Adding%20ghee%20to%20the%20mixture.JPG
    Mixture%20leaving%20the%20sides%20of%20the%20vessel.JPG
    Sago%20Milk%20Halwa%20served-closeup.JPG
     
    Last edited: Dec 6, 2009
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Apricot Burfi - Sugar free!

    I am trying out a few sweets with dry fruits which do not require cooking. This is a recipe from my 40 year-old book
    500 recipes - Sweets & Candies.

    Apricot pulp combined with dry fruits makes a naturally sweet burfi.

    Apricots are blanched in hot water for 2 mts & puree made. I used the apricots shown below. This step is necessary only if they are very hard.

    Apricot puree - ½ cup

    Chopped almonds, pista & cashews - 1/3 cup

    Ghee - 2-3 tsp (melted)

    Cardamom powder - ½ tsp
    apricot%20burfi-1.jpg
    Combine all ingredients to form a soft dough.
    apricot%20burfi-2.jpg
    Roll out into a rectangle & cut into squares.

    I used chocolate moulds to shape them.
    apricot%20burfi-4.jpg
     
    Last edited: Dec 6, 2009
    1 person likes this.
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Apricot Truffles - rustle up in no time!!

    This is a slight variation of the above recipe & equally easy.

    Dried apricots - 100 gms

    Nuts (of your choice) - 50 gms

    Desiccated coconut - 50 gms

    Lemon rind - 1 tbsp

    Orange juice - for binding
    apricot%20truffle-1.jpg
    To coat:

    Powdered nuts

    Put the apricots & nuts through a mincer or chop fine.
    apricot%20truffle-2.jpg
    Mix with coconut, orange rind & just enough orange juice to moisten.

    apricot%20truffle-3.jpg
    Form into small balls & coat in powdered nuts or desiccated coconut.
    apricot%20truffle-4.jpg

    apricot%20truffle-5.jpg
     
    Last edited: Dec 6, 2009
    1 person likes this.
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Chocolate Pedas - people will think you are a professional chef!!

    All the ingredients should be mixed and cooked on stove-top in a heavy pan
    Or
    Cooked in the MW.

    I used the food processor for mixing all ingredients.

    Marie Biscuits - 200 gms (powdered_

    Condensed milk - 1 tin (400 gms)

    Butter - ½ cup (100 gms)

    Sugar - ¾ cup

    Cocoa - 6 level tbsp

    Mixed, broken nuts - ¼ cup

    Raisins - 1 tbsp

    Chopped peel - 1 tbsp (optional)

    Mix all ingredients.

    Cook till thick and dry - it sets very fast, just the blending of everything.
    Remove & cool.
    Roll into balls and garnish.

    I used a shell-shaped ice cube tray after greasing it.
    Serve in paper cups.
    FP-peda%201.jpg

    FP-peda%2.jpg

    FP-peda%3.jpg

    FP-peda%4.jpg

    chocolatepedas.jpg
     
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Easy Banana Appam - jiffy dish for Vinayaka Chathurthi!
    Easy Banana-Sugar Appam:

    Last week, I went to a cookery demonstration in Dakshin in Park Sheraton. This was called Banana Dosa & made with jaggery. I tried with sugar successfully. I will try with jaggery also & post it tomorrow in the same recipe.
    Very ripe bananas are ideal – any variety, adjust sugar accordingly.
    Peel & grate bananas.

    Banana pulp - 1 cup

    Sugar - ¾ cup

    Rice flour - ½ cup

    Maida - ¼ cup

    Chopped cashews & raisins - 2 tbsp, each

    Mix all ingredients with hand or hand whisk.

    The consistency should be as for Urad dhal vadai.
    banan-sugar%20appam1.jpg

    Make appams by shallow frying in Paniyara Chatti or Appa karal.
    easyB%20A.JPG


    Or, drop tablespoonfuls in a non-stick tava & shallow fry.
    banana-sugar%20appam2.jpg

    Tips:

    The flame must be low; otherwise, the mixture being fruit-sugar combination, will get burnt fast.

    The consistency being thick, I preferred to drop it by hand.

    A mixture of ghee-oil gives the best taste.

    Banana-Jaggery:
    easy appam-4.JPG
     
    1 person likes this.
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Gulkhand Jamun (1) - full of flavour!!

    I have a Gujarathi friend who walks with me on the Marina, in the evenings. We share a common passion - cooking!! She gave me this recipe.
    Ths can be made with the recipe of Gulab jamun or kala jamun or makhan peda.
    I followed the recipe for Kala Jamun
    For filling, mix a little gulkhand with chopped pista, cashews & raisins.Follow the same procedure. The aroma is very good!
    Gulkand Jamun-1.JPG

    Gulkand Jamun-2.JPG

    Gulkand Jamun-3.JPG

    Gulkand Jamun-4.JPG

    Gulkand Jamun-5.JPG
     
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Gulkhand Jamun (2)

    Photos continue.............
    Gulkand Jamun-6.JPG

    Gulkand Jamun-7.JPG

    Gulkand Jamun-8.JPG

    Gulkand Jamun-9.JPG

    Gulkand Jamun-10.JPG
     
    2 people like this.
Thread Status:
Not open for further replies.

Share This Page