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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    Cashewnut Parupputhengai (2)

    Photos continue.
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    Last edited: Dec 16, 2009
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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Sweet Khoa Poli & Dry Fruit Poli -1- to herald the Tamil New Year!

    Outer covering:

    Maida - ½ cup

    Wheat flour - ¼ cup

    Cornflour - ¼ cup

    Powdered sugar - 1 tbsp

    Ghee - 1 tbsp

    Water to knead

    Knead to a soft dough & rest for 1 hour, soaked in refined oil..

    Filling:

    Freshly grated coconut - 1 cup

    Khoa with sugar - 1 cup

    Sugar - 1 tbsp

    Caardamom powder

    In a heavy kadai, cook coconut and sugar on a low flame.

    When it satarts thickening, add khoa & cardamom powder.

    Cook till rolling consistency, add ghee & remove.

    Make polis as usual.
    khoapoli-1.jpg

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    Last edited: Dec 16, 2009
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Sweet Khoa Poli & Dry Fruit Poli -2

    For dry fruit poli, add grated nuts & very finely choppe dates to the filling - omit coconut.
    sweet khoa poli-1.jpg

    sweet khoa poli-2.jpg

    Dry Fruit Poli.jpg
     
    Last edited: Dec 16, 2009
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Butter badham halwa - deliciously different with butter!

    Badham powder - 1 cup

    Sugar - ¾ cup

    Unsalted white butter - ½ cup (125 gms)

    Water - 7 tbsp

    Saffron - ¼ tsp

    To make 1 cup badham powder, take ¾ cup almonds & ¾ cup of water.
    MW hi for 3 mts.
    Drain at once & peel the skins.
    Wipe the almonds dry with a tissue & spread on a MW plate.
    MW hi for 2 mts.
    Cool & powder, using the mixi. Grind for short spells in order not to release the oil & make it sticky.
    To measure half cup butter:
    Take a cup & measure out 1/2 cup of water & pour in it. Go on adding butter till the top level iis reached. Pour out the water. What remains is 1/2 cup of butter.

    Mix sugar + water & boil.

    When it reaches light (just) one string consistency, remove from flame & stir in the almond powder.

    Mix well, add butter, saffron & put back on flame.

    Stir till it forms a mass and leaves the vessel.

    Mix well & garnish (optional).
    butter badam halwa-1.jpg

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    Last edited: Jan 13, 2010
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Caramel Pori - rice krispies, ofcourse!

    Please go to the recipe
    Caramel Pori
    This is jiffy, but very "crunchy-munchy". Keep a greased plate ready & start. It will set very fast.
    I am explaining the steps so that it will be easy to understand when I post caramel popcorn.
    C pori-1.jpg

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    C pori-5.jpg
     
    Last edited: Dec 25, 2009
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Caramel Popcorn (1)

    This is the "crunchy-munch" popular among the youngsters, today.
    What I follow is similar to my recipe caramel pori. No baking, no mess!
    Since it is not easy to get unsalted popcorn, I am giving the simple method to pop the corn ay home easily.

    Take 1/4 cup corn kernels, 1/2 tsp oil, one medium heavy pan & a liid for that.
    Heat the saucepan well & add corn kernels & oil.

    Cover & keep the heat high. When you first hear a popping sound, take the pan holding the handle "swish" it around once & put back on high heat. Cover.

    Within a mte all the corns will pop; switch off & open. There may be a few unpopped kernels which may be removed.Use freshly popped corn.


    For 4 cups of popcorn, we need

    Butter - 1 tbsp

    Sugar - ½ cup

    Water - 1 tbsp

    Keep the popcorn & a greased plate ready,.

    Heat the butter mixture in a small pan, stirring continuously, till the syrup boils well, turns thick & honey coloured.
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    Last edited: Jan 13, 2010
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Caramel Popcorn (2)

    Pour it quickly on the popcorn, stirring with the other hand.

    Give a thorough stir & transfer to the greased plate.

    Break the clumps when still warm.

    Cool & store airtight.

    They should be crisp. If not spread in a plate & keep in the oven at 140 deg C for 10 mts.
    caramel popcorn-3.jpg

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    caramel popcorn-5.jpg

    P7190013.JPG
     
    Last edited: Jan 13, 2010
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Nut Rolls (1)

    For the detailed recipe, please go to
    Nut Rolls
    Nut Rolls-1.jpg

    Nut Rolls-2.jpg

    Nut Rolls-3.jpg

    Nut Rolls-3A.jpg

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    Last edited: Dec 25, 2009
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Nut Rolls (2)

    Photos continue
    Nut Rolls-5.jpg

    Nut Rolls-6.jpg

    Nut Rolls-7.jpg
     
    Last edited: Dec 25, 2009
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Boondhi Laddu (1)

    For recipe, please go to
    Boondhi Laddu
    Boondhi Laddu-Old Fashioned, but we still ask for it!

    For boondhi

    Besan - 1 cup ( freshly made gives best results)

    Rice flour - 1 tsp

    Cooking soda - a pinch

    Oil - to deep fry

    For Syrup:

    Sugar - 1 ½ cups

    Water - ¾ cup

    Cashew broken & Raisins - 1 tbsp each

    Diamond sugar candy - 1 tbsp (optional)

    Cloves - few

    Nutmeg - a small piece

    Cardamom powder - 1 tsp

    Saffron - ¼ tsp (warm & powder )

    Saffron colour - a pinch

    Edible camphor(pachai karpooram) - very little

    Ghee - 1 tbsp

    For sugar syrup:

    Mix sugar & water & boil till it just reaches one-string syrup-not more.
    A drop taken & kept on a plate will stand just like a 'pearl' ( should not run!)

    Immediately remove from fire. Sugar thermometer should read 218 deg F.

    This is important because a little more heating of the syrup will make the laddu-syrup mixture becoming hard to form laddus.

    Add saffron colour, saffron &cardamom powder, edible camphor, cloves & numeg roasted in ¼ tsp ghee & powdered, cashews, raisins & sugar candy.
    To make boondhis:
    Mix besan, rice flour &soda, with just enough water to a bajji like batter – whisk very well.

    Heat oil ina flat (not deeply curved ) kadai.

    Keep a little large amount of oil to get good shape for boondhis.

    If you leep very little oil, the shape of boondhis will not be round.

    Keep boondhi ladle (flat & round with holes ) above the oil at a distance.

    Pour one big spoonful of batter on it , so that tiny drops start falling in the oil .

    Tap the ladle very gently, with a spoon.

    Round boondhis will fall into the oil & get fried..

    Do not allow them to become crisp, but remove when cooked, but still soft.

    Transfer to the syrup(not very hot, but still very warm)

    Go on frying the boondhi in batches & adding to syrup.

    Keep stirring thoroughly & regularly so that boondhis mix well with sugar syrup & all the spices in that.

    Allow the mixture of syrup & boondhi to become luke warm.Nicely pound with a potato masher for good blending.

    When still warm, make laddus. You can do this with hand OR take some in a piece of cloth & 'Wring' it as shown in the photo to make a ball.

    As you form laddus, keep stirring thoroughly all the contents.

    If the mixture cools, crystallisation will start & you cannot form laddus.
    boondi ladoo-1.jpg

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    Last edited: Dec 25, 2009
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