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.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Kaju Katli - 2

    Friends, to the above given amount, as soon as the dough is removed from the stove, add 1/2 tsp liquid glucose, mix thoroughly for a few secs.
    As soon as the dough becomes firm, transfer to silicon or any moulds.
    It sets within minutes giving the final product a FIRM,SMOOTH AND SILKY TEXTURE.
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    Last edited: Dec 16, 2009
  2. Chitvish

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    Rava Kesari-1 - the everyday-sweet!

    Please refer to
    Rava Kesari
    Rava Kesari:
    Bombay Rawa - 1 cup

    Ghee 5 tbsp

    Sugar 2 cups

    Water 2 ½ - 3 cups (depends on how soft you want it )

    Chopped cashew 2 tbsp

    Raisins 2 tbsp

    Cardamom powder 1 tsp

    In a kadai, heat the ghee.

    Add rava with cashew & fry on a low fire till cashew turns light brown.

    By that time rava would have been roasted well.

    Keep the water boiling in another stove ready.

    Add the boiling water LOWERING THE GAS ON WHICH KADAI IS KEPT .

    The water will be absorbed & immediately add the sugar whisking well.

    Stir till all ingredients blend well.

    Add cardamom powder & raisins fried in 2 tsp ghee.

    The sugar amount can vary from 1 1/2 --2 cups. I prefer to add 2 cups since I like my sweet to be "sweet"!
    Instead of adding water first followed by sugar, I dissolve sugar in hot water & add, boiling. This way, lump formation is completely avoided. Simmer, covered on a low flame for 10 mts.
    MW method & Fruit Kesari follow in the next post.
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    Last edited: Dec 16, 2009
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  3. Chitvish

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    MW Kesari & Fruit Kesari

    MW Kesari:
    1 cup Bombay Rava
    5 tbsp ghee
    1 ½ cups sugar
    2 ½ - 3 cups water
    2 tbsp chopped cashew
    ½ tsp cardamom pdr

    In a bowl take rava , smear with ghee and mix well.
    Micro Med for 5 mts, stirring once in between till light pink. Add cashew and Micro Med for 2 mts.
    Add sugar , water, colour, cardamom pdr and mix very well.
    Micro Hi for 5 mts, stirring once in between to dissolve the sugar completely.
    Cover and Micro Low for 10 mts.
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    Last edited: Dec 24, 2009
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Bread Halwa - the simple sweet, one can try.

    Please go to
    Bread Halwa
    This can be done on stove top very easily. The best is ordinary maida bread for this halwa.
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    Last edited: Dec 16, 2009
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  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Amrit Peda (1) – mava pedas stuffed with pistas!

    Amrit Peda – mava pedas stuffed with pistas!

    Grated sugarless khoa - 1 cup

    Powdered sugar - ¼ cup

    Cardamom powder - ½ tsp

    Pistas, blanched & chopped - ¼ cup

    Saffron - ¼ tsp (warm & crumble)

    Sliced pistas - to garnish

    Combine khoa & Powdered sugar in a heavy pan & cook on a slow flame till sugar has dissolved & moisture has completely evaporated.


    Remove, add Cardamom powder & cool thoroughly.

    To the first, addsaffron & mix well.

    To the second add chopped pistas.

    Divide both separately into 8 even sized balls.

    Stuff each saffron round with pista ball &
    seal the edges completely.


    Make designs using a sharp knife carefully.
    Garnish with sliced pistas.
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    Last edited: Dec 16, 2009
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Amrit Peda-2

    Garnished with pistas & ready to serve!
    Amrit peda-6.jpg

    amritJPG.JPG
     
    Last edited: Dec 24, 2009
  7. Chitvish

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    Badham Cake (1) - the irresistible sweet!

    Please go to
    Badham (Almond) Burfi
    Almonds - 1 cup

    Ghee - 1 cup

    Sugar - 2 cups

    Water - 3/4 cup

    Saffron - ½ tsp ( warm & powder )

    Deskin almonds by immersing in boiling water for 5 mts & then plunging in cold water.

    Grind to a paste with 3/4 cup milk - for this, add milk in teaspoons so that the paste is smooth. 3/4 cup is an approximate amount.

    Heat water & sugar on a low fire, stirring continuously till it dissolves completely. Take water first, add sugar & simmer on a low flame till sugar dissolves completely.

    Make 1-string syrup with sugar. The string should be minimum 1 cm long.

    Add almond paste, stirring well with the whisk.

    Add warm ghee (not hot) only little in the beginning & keep stirring.

    Add rest of the ghee only towards the end ( this is to get a good colour ).

    When the soft ball stage is reached (take 1/4 tsp & immerse in a tiny cup of water. You will be able to make a soft but firm ball), add saffron & remove.

    Stir for sometime till dough consistency is reached & empty on a greased plate.

    Cut into pieces.
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    Last edited: Dec 16, 2009
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  8. Chitvish

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    Badham Cake (2)

    It is done (tested for firm ball); remove
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    Last edited: Dec 16, 2009
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  9. Chitvish

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    Badham Cake (3)

    Knead to a dough consistency. Takes minimum 20-30 mts. Turn over with spatula till it becomes like chappathi dough.



    Friends, please don't laugh - I use a small ruler foer uniform pieces!:biggrin2:


    For 3/4 cup almonds, I got 50 small 1" size pieces as shown below.
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    almond burfi.jpg
     
    Last edited: Dec 16, 2009
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  10. Chitvish

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    Cashewnut Parupputhengai (1)

    This is traditionally made for all South Indian weddings. Moulds called Parupputhengai koodu are available in tin in shops - the shape is conical.
    They are greased & filled with any one of the sweets - cashew nokkal (given below), Mysorepak, butfi, manoharam. peanut ball filling etc.
    Instead of making parupputhengai, the following recipe of Cashew nokkal can be served as a sweet as well.
    Cashew - 1 cup (dry roast on a low flame to make them crisp)

    Sugar - 1 1/4 cup

    Heat sugar with 1 cup of water & remove the dirt by adding a tbsp of milk (given earlier). Then boil to thick string consistency - 1/4 tsp dropped in cold water should form a FIRM BALL. Remove & add cashews. Keep on stirring till it turns cloudy. AT ONCE transfer to the moulds, supporting suitably to keep them straight. The moulds are usually decorated outside.
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    Last edited: Dec 16, 2009
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