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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    Makhan Peda (2)

    Photos continue.........
    makanpeda-6.jpg
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    makanpeda-8.jpg
    makanpeda-9.jpg
    makhan peda-last.jpg
     
    Last edited: Dec 17, 2009
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Choco-Pista roll (1) - uncommon, but divine!

    Grated khoa - 1 cup

    Powdered sugar - 1/4 cup (can use sugar substitute)

    Cocoa powder - 1 tsp

    Chopped pista - 2 tbsp

    Combine khoya & powdered sugar in a heavy bottomed pan and cook on a slow flame, while stirring continuously till the sugar has dissolved & the moisture has evaporated.

    Cool completely, mix well & divide into 2 portions.

    To one portion add cocoa powder, mix well & roll into rectangle.
    choco pista roll-1.jpg

    choco pista roll-2.jpg

    choco pista roll-3.jpg

    choco pista roll-4.jpg

    choco pista roll-5.jpg

    To the other portion, add chopped postas, mix well & make a roll of 1" diameter.

    Place the pista roll in chocolate rectangle and roll in such a way that the
    chocolate rectanglecovers the pista roll evenly from all sides and there are no cracks on the surface.

    Wrap the roll in a butter paper & refrigerate till firm - about 10 mts.

    Remove paper, slice 1/2" thick & serve.
     
    Last edited: Dec 17, 2009
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Choco-Pista roll (2)

    Photos continnue....
    choco pista roll-6.jpg

    choco pista roll-7.jpg

    choco pista roll-8.jpg

    pistachocoroll.jpg
     
    Last edited: Dec 17, 2009
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Butter Badusha (1) - These are a few of my favourite sweets!

    Maida - 1 cup

    Butter - ¼ cup

    Sodabicarb - one-fourth of ¼ tsp

    Sugar - 1 cup ( more is better to begin with, though some will be left over)

    Cardamom powder - ¼ tsp

    Saffron - a tiny pinch ( warm & powder )

    Oil - to fry

    Halved cherries - to decorate

    Mix maida with soda & sieve twice.

    Do not miss this step, since it helps aeration.

    In a plate, take maida & knead butter into it, till it become slike bread crumbs.

    Knead, adding spices & water little by little till you can role into a ball.

    In gentle, soft, aerated kneading lies the success of badushah – do not apply pressure at all.

    Divide into 12 balls.

    Roll each ball lighly between both palms till there are no cracks.

    Flatten each into a 2” disc, with a small depression in the centre.
    Prick 4-5 holes for complete frying inside.


    Heat oil in a kadai.

    It is better to keep more oil so that badushas can float around and get cooked, to prevent breakage.
    Keep the fried discs ready.


    Drop the badushas in batches depending on the size of the vessel.

    When medium hot, drop 2, 3badushas at a time & at once, lower the flame.


    Cook them on a low flame, carefully turning them over, till bubbles stop completely.

    This is the most important step.

    Next add ½ cup of water to sugar.

    When sugar is dissolved, add 2 tbsp of milk, boil well; dirt will accumulate - strain well to get white coloured coating on badusha.


    Heat the syrup on a low flame stirring well.


    Boil to 1 string consistency.


    Remove, keep on stirring till it starts to become cloudy.


    Drop the fried discs in the cloudy syrup.

    Keep an OILED butter paper ready to transfer the dipped badushas.

    Gently with an oiled palette knife, keep on flipping the badushas so that they will not stick to the oil paper.

    After 1-2 hrs, they will dry comletely & look white.
    Badusha-1.jpg
    Badusha-2.jpg
    Badusha-3.jpg
    Badusha-4.jpg
    Badusha-5.jpg
     
    Last edited by a moderator: Mar 9, 2021
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Butter Badusha (2)

    Photos continue.........
    Badusha-6.jpg

    Badusha-7.jpg

    Badusha-8.jpg

    Badusha-9.jpg

    Badusha-10.jpg
     
    Last edited: Dec 17, 2009
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Butter Badusha (3)

    Photos continue...........
    Badusha-11.jpg

    Badusha-12.jpg

    Badusha-13.jpg
     
    Last edited: Dec 17, 2009
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Atta Halwa - Is not halwa mandatory for Deepavali??

    This recipe was given to me by an ILite & I thank her profusely!

    Wheat flour - 1 heaped cup

    Cornflour - 2 tbsp

    Sugar - 3 cups

    Ghee - 1 cup

    Cashew pieces

    Add 2 litres s of water to atta and corn flour and make a thin batter without lumps.
    atta halwa-1.jpg
    atta halwa-2.jpg
    atta halwa-3.jpg
    atta halwa-4.jpg
    To this add a dash of saffron color.

    Keep this in a heavy vessel on fire, boil & cook,stirring continuously.

    When it thickens to “idli dough’ consistency, add the sugar and keep stirring.

    Add tablespoons of warm ghee to this little by little, stirring all the while.

    When all the ghee is used up and halwa consistency is reached, add broken cashew, empty onto a greased plate.

    Mark into pieces.

    Adding cardamom powder is one’s preference.
     
    Last edited: Dec 17, 2009
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Condensed Milk-Coconut Baked Burfi - delicious is an understatement!

    I tried this with
    Store bought Desiccated Coconut
    Freshly grated coconut, ground in mixi & MWed to remove moisture
    Fresh coconut.
    I am posting the photos in order. The procedure is very simple.
    Mix one 400 gm tin of Sweetened Condensed milk with 340 gms of coconut. First take more than half of the coconut & go on adding C M & mixing till a thick paste is got - add whichever ingredient is required more.
    Store bought Desiccated Coconut:
    Transfer to a greased baking tray & bake for 15 mts at 180 deg C
    CM-DC burfi-3.jpg
    CM-DC burfi-1.jpg
    Freshly grated coconut, ground in mixi & MWed to remove moisture
    MW coconut spread on a baking tray for 5 mts on medium & 5 mts on Lo till it loses moisture. Mix with Condensed milk and put in spoonfuls in muffin cups. Bake at 180 deg C for 10 mts.
    CM-DC burfi-2.jpg
    Fresh coconut.
    this takes a few mtes more. You can judge by the cooked aroma.

    CM-DC burfi-4.jpg

    You can take it out early to look like regular burfi.
    nov 10 039.jpg
     
    Last edited: Dec 5, 2010
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mock Marzipans (1) - unless you mention, nobody will find out!

    Fine rava - 100 gms (powder in mixi or use chiroti rava)

    Butter - ½ cup

    Powdered cashew - ¼ cup

    Sugar - 3/4 cup

    Water - 100 ml

    Almond essence - 2 drops

    Melt butter & roast rava in it.

    Cool & mix cashew powder.

    Mix sugar & water & boil.

    When the syrup is sticky (just beginning of one string), add mixture.

    Cook till it is thick.

    Cool & press into shapes.I used chocolate moulds.
    mmarzipan-1.jpg

    mmarzipan-2.jpg

    mmarzipan-3.jpg

    mmarzipan-4.jpg

    mmarzipan-5.jpg
     
    Last edited: Dec 17, 2009
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mock Marzipans (2)

    I coated a few with melted chocolate. I rolled a few of them in Drinking Choclate Powder also. They taste just like truffles!
    mmarzipan-6.jpg

    mmarzipan-7.jpg

    mmarzipan-8.jpg
     
    Last edited: Dec 17, 2009
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