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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    Boondhi Laddu (2)

    Photos continue...
    boondi ladoo-6.jpg

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    boondi ladoo-8.jpg

    boondi ladoo-9.jpg

    boondi ladoo-10.jpg
     
    Last edited: Dec 25, 2009
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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Boondhi Laddu (3)

    Photos continue....
    boondi laddu-11.jpg
    boondi%20ladoo-12.jpg
    boondi ladoo-13.jpg
    boondi%20ladoo-14.jpg
    boondi%20ladoo-15.jpg
     
    Last edited: Jan 3, 2010
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Angel Burfi (1)

    For recipe, please refer to
    Angel Burfi
    Whole milk powder 1 cup

    Maida 1 cup

    Sugar 2 cups
    F
    Cardamom powder 1 tsp

    Saffron ¼ tsp (warm & powder)


    In ½ cup ghee fry maida till a nice aroma comes.

    Remove, cool & add milk powder.

    The mixture should be completely free from lumps.

    Add sugar to 1 cup of water, keep on the stove & make a syrup of “soft ball consistency”.(candy thermometer 235-238 deg f)

    Remove, add the dry mixture & stir continuously adding the spices.

    Do not keep on the fire anymore.

    When it comes to a dough like consistency transfer to a greased plate, mark & cut into squares. With cany thermometer, this is very quick & you must be agile. But the result is perfect.
    Since the sugar syrup is shown in many photos, it is not shown again.
    The emphasis is on a very smooth mixture of roasted maida+milk powder, totally free from lumps.

    The mixture is added to syrup.
    Angelcake1.jpg
    Angelcake2.jpg
    Angelcake3.jpg
    Angelcake4.jpg
    Angelcake5.jpg
     
    Last edited: Dec 16, 2009
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Angel Burfi (2)

    Photos continue...
    Angelcake6.jpg
    Angelcake7.jpg
    Angelcake9.jpg
    Angelcake10.jpg
     
    Last edited: Jan 3, 2010
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Last edited: Jan 3, 2010
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  6. Chitvish

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    Sweet & Savoury Chiroti (1) - two in one!

    For recipe refer to
    Rose Flower Chirotee
    Here, I have incorporated a few changes, which, i learnt from a chef.
    He advised to make balls in batches of 7 & proceed as shown in the photos.
    Also for pathir use a mixture of refined oil + cornflour.
    To decorate, chop nuts,sprinkle a dash of colour on them, then add a tsp of sugar syrup & smear thoroughly for the colour to get coated uniformly.
    The dough can be kneaded in a FP or by hand; should be soft & reasted for 2 hrs.
    Make into 7 balls per cup of maida

    Arrange them as shown in the last photo - each one inch over the other.
    chiroti-1.jpg
    chiroti-2A.jpg
    chiroti-3A.jpg
    chiroti-4A.jpg
    chiroti-5A.jpg
     
    Last edited: Dec 16, 2009
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Sweet & Savoury Chiroti (2)

    Seven are arranged.

    Roll from your end towards the opposite end.


    It is rolled.


    Elongate it by rolling it ONLY FROM FAR END TOWARDS TO YOU & NOT REVERSE.




    It is now thin & long.
    chiroti-6A.jpg
    chiroti-7A.jpg
    cv-schiroti-6.jpg
    cv-schiroti-7.jpg
    cv-schiroti-8.jpg
     
    Last edited: Dec 16, 2009
  8. Chitvish

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    Sweet & Savoury Chiroti (3)

    Photos continue......
    chiroti-9.jpg
    chiroti-11.jpg
    chiroti-10.jpg
    chiroti-12.jpg
    chiroti-13.jpg
     
    Last edited: Dec 16, 2009
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Sweet & Savoury Chiroti (4)

    The syrup is made.


    sprinkle on nuts+colour & smear.


    When still hot, sprinkle colured nuts.


    Sweet chirotis


    For savoury chiroti,sprinkle a mixture of
    red chilli powder+salt+chat masala powder +amchur & dot with tomato sauce. This makes an elegant dish for tea & or can be served with kurma.
    chiroti(sweet)-15.jpg
    chiroti(sweet)-16.jpg
    chiroti(sweet)-17.jpg
    chiroti(sweet)-18.jpg
    chiroti(savoury)21.jpg
     
    Last edited: Dec 16, 2009
  10. Chitvish

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    Makhan Peda (1) - call it, 'nut-stuffed' gulab jamun!

    Maida - 1 cup

    Unsweetened khoa - 200 gms

    Butter & curds - each 1 tbsp

    Soda - 2 pinchSugar - 1 ½ cups

    Water - 1 cupChopped nuts - 3 tbsp

    To butter, add soda & rub well with palms

    Add maida & blend evenly

    Next add khoa, blend well

    Add curds – don’t over knead

    A food processor or dough kneader does the job ideally

    Keep covered for a few mts

    Make a sugar syrup to sticky consistency

    Keep warm

    Make slightly big balls, stuff inside with nuts

    First take a ball; holding in the left hand make a depression in the center with the right thumb. Go on rotating it with the right thumb and forefinger till it can hold ½ tsp of mixed nuts;, close the edges drawing towards the center

    Make sure there are no cracks

    They should not be round, but slightly flat

    Deep fry on a low fire for 5-6mts – do not disturb frequently.

    Do not add more than 3- at a time to deep fry

    Drain & add to sugar syrup

    When soaked well, strain & serve in paper cups.
    makanpeda-1.jpg
    makanpeda-2.jpg
    makanpeda-3.jpg
    makanpeda-4.jpg
    makanpeda-5.jpg
     
    Last edited: Dec 17, 2009
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