I love sweets!

Discussion in 'Ask ChitVish' started by Chitvish, Sep 27, 2005.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Eggless Rose Cookies - called Achappams.

    Mix together:

    Maida - ½ cup

    Cornflour - 1 tsp

    Powdered sugar - 1 tbsp

    Cumin powder – a pinch

    Baking powder - a pinch

    Add ½ cup water gradually & make a smooth batter of coating consistency.

    Heat oil in a kadai & dip the mould in hot oil.

    Remove from the oil & wait for a few secs.

    Dip upto half the mould into the batter, taking care that the mould is coated properly with the batter.

    Dip the mould in hot oil.

    As the cookie cooks. Loosen it lighty with a fork & fry till golden brown in colour.

    Dust with powdered sugar before serving.

    Precautions:

    The mould needs to be dipped into the hot oil before dipping into the batter so that the batter coats the mould evenly.

    The mould should not be too hot when dipping into the batter as the batter will start cooking instantly.

    rose cookies.jpg
     
    Last edited: Jan 3, 2010
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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dry Dates Halwa - Only dryfruit & milk; no sugar !

    Dry dates - 100 gms (chop)

    Milk - 1 litre + 1 cup

    Nuts - to garnish

    Soak dates in 1 cup of hot milk for minimum 1 hr & liquidise.

    Boil the remaining milk & add this.

    Go on stirring on a low flame till it becomes very thick.

    Finally, MW it for a few mts to make it a little dry.

    Spread on a plate & garnish.
    dry dates halwa.jpg
     
    Last edited: Jan 11, 2009
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Bread Gulab Jamun - Easy, but needs care in preparation !

    Though a seemingly simple sweet, it has to be prepared very carefully, to avoid becoming hard & leathery.

    White bread slices - 10-12

    Milk - ½ cup

    Ghee - 200 gms

    Sugar - 250 gms

    Cardamom powder - 1 tsp

    Almonds - 8-10 (blanched & sliced)

    Chironji - 1 tbsp

    Rose water - ½ tsp (optional)

    Soak bread in milk.

    Remove & mash to a fine paste.

    Now add back necessary milk to make a dough.

    The dough must be soft.

    Add nuts, a little sugar & cardamom powder .

    Combine nuts & form into small balls.

    This is the most important step – roll very lightly, without applying pressure to avoid the middle portion becoming hard.

    Deep fry in ghe till brown.

    Prepare syrup with sugar & 1 cup of water.

    Add fried bread jamuns & keep on fire till syrup starts cooking again.

    Simmer on very low fire for the jamuns to absorb the syrup & soak well.

    Take off fire, cool & sprinkle rose water.

    Serve hot bread gulab jamuns with cold vanilla icecream or chilled rabdi.
    bread gilabjamun-S.JPG
     
    Last edited: Jan 5, 2010
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  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Apple Halwa - Mine is delightfully combined with oats !

    Now, apple flavoured oats sachets are available in India. Either that or the Apple & cinnamon sachets available abroad can be used.
    If not any of the above, use plain oats with spices of your preference like cardamom powder, saffron etc.

    Apple flavoured sachts - 2
    Or
    Oats - ½ cup, heaped

    Freshly grated apple - 1 cup

    Sugar - 1 cup ( more or less to your taste)

    Ghee - 2 tbsp

    Heat a kadai & add ghee.

    Roast first oats for a few mts & then add apple.

    Fry for a few more mts & add ½ cup of water.

    When the oats gets cooked, add sugar.

    Boil first & then start simmering.

    Cook till the mass leaves the sides of the vessel.

    Apple flavour is best left, undisturbed.

    But you can add cardamom powder, saffron etc if you like.
    apple halwa.jpg
     
    Last edited: Jan 4, 2010
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Lapsi-Jackfruit Halwa - very easy & very tasty

    Lapsi - 1 cup

    Finely chopped jackfruit - 1 cup (more by choice)

    Jaggery - 1 cup

    Sugar - 1 cup

    Grated fresh coconut - ½ cup

    Ghee - 3 tbsp

    Fry lapsi in 2 sp ghee on a low flame till flavour comes.

    Pressurise with 3 cups of water, for 10 mts, after the first whistle comes.

    Cool, open & add jackfruit pieces.

    Boil for 5 mts & add jaggery & sugar.

    Go on stirring, gradually adding the rest of the ghee, reserving 2 tsp.

    Remove, when it starts leaving the side of the vessel.

    Fry the coconut in the ghee to golden colour & add.

    No flavouring is necessary.
    View attachment 17767








    lapsi jackfruit halwa.jpg
     
    Last edited: Apr 5, 2011
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    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.


    Make appams by shallow frying in Paniyara Chatti or Appa karal.



    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 BA1.JPG
     
    Last edited: Jan 4, 2010
  7. Chitvish

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    Easy Pal Kozukkattai - with processed rice flour!

    I have already given
    Pal Kozukkattai

    This is simpler & jiffy. Idiyappam flour can be successfully used.

    Processed rice flour - 1 cup

    Water - 1 cup (add a pinch of salt + 2 tsp sugar)

    Milk - 3-4 cups

    Jaggery - ¾ 1 cup

    Cardamom powder - a pinch

    Boil water & add rice flour in one stroke.

    Remove & whisk very well.

    A food processor with plastic blades or dough kneader can do this very well.

    The dough should be very soft & uniform.

    Make marble size balls.

    Boil milk & add the balls gradually, making sure, boiling continues, steadily.

    After some time, the balls will start floating when cooked.

    In the meanwhile, add jaggery to ¼ cup water & simmer to boil well.

    When it becomes a little syrupy, add to the milk mixture on a low flame ( to prevent curdling).

    Do not boil, simmer for 2-3 mts & remove.

    Add cardamom powder.

    Servbe hot or at room temperature.
    easy pal kozakkatai.jpg




    The same can be prpared with milk+sugar combination, adding sugar & switching off immediately. A tbsp of condensed milk, added, enhances the taste.
    Pal Kozukatai-M.JPG
     
    Last edited: Sep 3, 2008
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Rosogulla in the Making - Food Processor


    For detailed SBS photos,please go to http://www.indusladies.com/forums/968461-post66.html
    http://www.indusladies.com/forums/968462-post67.html
    Using the food prcessor & pressure cooker, helps make Rosogullas, the easy way!


    Milk - 1 litre (can be 2% or 3% fat also)

    Lime juice or vinegar - 2 tbsp + 2 tbsp water.

    Sugar - 2 cups

    Water - 5-6 cups

    Boil milk, stirring.

    Add the mixture of lime juice and water, gradually in teaspoons.

    When the mixture breaks & clear water can be seen, switch off the stove & do either of the following to get soft paneer:

    Keep ice 15-20 cubes ready & add to the mixture
    OR
    Transfer to a muslin cloth & show it under running tap water to cool it thoroughly.


    The mass should be thoroughly cooled.

    Squeeze very well to remove water completely.

    Knead it with the plastic blade of the food processor in Speed 1


    It becomes a very soft dough.

    Those who do noot have a FP, wrap it in 2,3 layers of soft cloth & knead on a plat, using very gentle pressure.
    Or
    Use the 2 dough kneading blades of a handmixer.


    Divide into 12 balls.


    Continued in the next post-----
     
    Last edited: Dec 5, 2009
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Rosogulla in the Making - Pressure Cooker!

    If you do not have a big pressure pan, it is advisable to use a pressure cooker.
    The rosogullas are round only then.
    In a pressure pan or cooker, boil together water & sugar.

    When it starts boiling, add balls, close the pan and keep the weight.


    Lower the stove when the first whistle comes & cook for only 7 mts.

    Take the pan to the kitchen sink & keep under the open tap for 5 mts.

    The pressure will be released completely.


    Open, transfer to a bowl.


    Cool and refrigerate. Soaking overnight in syrup gives a better quality.
    rosogulla8.jpg

    Friends, I made rosogullas thus and sent them to a friend's house. They would not believe, this was home-made but thought I had sent them a batch from Calcutta!
     
    Last edited: Dec 5, 2009
  10. Chitvish

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    Huggi - a kesari type sweet, I learnt from a Konkani friend!

    She suggested using Bansi Ravai, since it takes less oil to come out grainy. If not available, Bombay rava can be used.
    This is very suitable for prasad for pujas.

    Gram dhal - ½ cup (soak for 1 hour with 2 cups of water and pressurise till soft, not mushy)

    Bansi rava - ½ cup

    Sugar - ½ cup

    Freshly grated coconut - 2 tbsp

    Ghee - 4 tbsp

    Honey - 2-3 tbsp

    Ripe bananas - 2 small, chopped

    Cardamom powder - 1 tsp

    Raisins & casewnuts - 1 tbsp each

    Heat 1 tbsp ghee & fry cashews & raisins.

    Set aside & ad d 1 more tbsp of ghee.

    Add bansi rava & fry on a low heat till pink.

    Add 1 cup of hot water & simmer.

    When rava is well cooked, add strained cooked gram dhal, sugar & rest of the ghee.

    Simmer, stirring till the mass thickens.

    Add coconut, honey, cardamom powder & bananas.

    Mix well, remove & add cashews & raisins.
    huggi-s.JPG

    This is an ideal sweet for navarathri.
     
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