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

Gulkhand Jamun (3)

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Almond Katli with Pista Garnish - appy New Year to One & All.

This is jiffy if you have almond powder.

To make 100 gms almond powder:
Mix 120 gms of whole almod with 1 cup of water and MW Hi for 3 mtes. Remove, blanche & dry. Keep in a plate, spread out & MW Hi for 2 mtes. Cool & powder, pusating to prevent it from becoming sticky. Measure out. Measure is important to get it right.

Almnd powder - 100 gms

Sugar - 65 gms

Ghee - 1 tsp

Liquid glucose - 10gms

Saffron - a pinch

Add ½ cup of sugar to water & boil, stirring occasionally, to get one string syrup.

Remove & add all other ingredients.

Mix very well – it will be a sticky dough.

Spread on greased butter paper.

Level well, cool & cut into pieces.

Before it dries up, sprinkle chopped pista to garnish.

 

Milk Toffee (1) - delicious, melts in the mouth!

Cook together in a heavy pan:

Sweetened condensed milk - one 400 gms rin

Water - ½ of the above tin

Sugar - 225 gms

till soft ball consistency is reached or the cany thermometer reads 210C..

Remove & add

Butter - 30 gms

Chopped nuts - 60 gms (optional) - I did not add.

Stir till it starts becoming doughey.

Pour on to buttered slab or butter paper, roll evenly & cut into squares.

 

Milk Toffee (2)

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Milk Toffee (3)

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Peanut Butter-Biscuit-Chocolate (1) - only eating, no cooking!!

Powder Marie or Digestive biscuits fine.
You can use milk chocolate or a mixture of bitter+white chocolate for topping.

Mix together:

Fine biscuit crumbs - 2 ½ cups

Peanut butter - 1 cup

Melted white butter - 1 cup

Icing sugar - 2 cups

Transfer & pat on a tin 9”*13”, lined with butter paper.

Melt chocolate in a double boiler, remove & beat WELL.

Pour over the mixture & spread uniformly.

Refrigerate for 15 mts.

Take out, mark into squares & refrigerate again.

Remove from the tin by lifting out the butter paper.

Separate the pieces & keep refrigerated.

 

Peanut Butter-Biscuit-Chocolate (2)

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Mixed Nuts Peda- a simple sweet without cooking!

Remove the brown skin of roasted peanuts & powder. Nut grater is ideal to get a right consistency like rava. If using a mixi, pulsate to prevent it from becoming sticky.

Peanut powder - 1 cup

powdered sugar - 1 cup

Finely chopped nuts (almond+pista+cashew) - 3-4 tbsp

Ghee - 2-3 tbsp (about), as given below

Cardamom powder - ½ tsp

Mix nuts+sugar+cardamom powder well.

Knead adding melted ghee in teaspoons, till the mixture binds & yu can hold to make balls.
Do this by any one method:
Knead using hand on a big plate.
Knead in a FP, but use plastic blade, not steel.
Use dough kneading attachment of electric beater.

Roll into pedas & serve in paper cups.

 

Jalebi (1) - the hot favourite for a special occasion!!

This is different from theSouth Indian Jangiri. This can be made crisp or soft and has a mild tangy taste because of fermentation.

Crisp hot jangiri is best served with vanilla ice cream or chilled rabdi.

I use the fermentation method & not yeast.

For dough on first day, mix to a soft chapathi-like dough:

Maida - 1 cup

Saffron colour - a pinch

Curd - 1 tsp

Water

Ferment for 24 hrs & then add:

Besan - 2 tsp

Hot ghee - 1 tbsp.

Beat to get a smooth batter.

Heat oil/ghee, using a piping bag & nozzle/sauce squeezer, squeeze directly in oil, to make spirals.

Reduce the flame & fry till nicely crisp.

Syrup:

Boil 1 ½ cups sugar + ¾ of water for 5 mtes.

Remove, add cardamom powder + saffron.

Keep the syrup warm.

Drop hot jalebis directly into the syrup. Toss them till the next batch is ready.

Remove to a butter paper.

Serve hot with ice-cream.

Dough on the first day:




Dough on the second day, adding besan+hot ghee



Whisk thoroughly to get a dropping consistency:

 

Jalebi - 2

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