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.

Thread Status:
Not open for further replies.
  1. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Dry Fruit Pedas (1) - no cooking, only eating!

    I used dried pnieapple for this. One can use dried mango also.

    Dry Pineapple bits - 1 cup


    Almonds - 1 cup


    Deseeded dates - 1 cup


    Desiccated coconut - ½ cup

    The method is very simple. All ingredients are finely minced & kneaded to form a big ball. Make small balls & serve in papercups. You can pat into a square in a plate & cut into small pieces also.


    Use dried mangoes instead of pineapple & walnuts instead of almonds.

    Dates is a must for binding.

    Desiccated coconut is optional. I tried with and without it.

    All can be used in equal volume – there is no hard & fast rule.

    Mince all ingredients, knead to a dough.Pat into square between 2 sheets of butter paper & cut.

    Can be rolled in desiccated coconut to prevent stickiness.

    Dried pieapple + almonds + dates + desiccated coconut.

    Dried tropical fruits mix + walnuts + dates. I rolled this in desiccated coconut.
    fruit square-1.jpg

    fruit square-2.jpg

    fruit square-3.jpg

    fruit square-4.jpg

    fruitsquare-10.jpg
     
    Last edited: Dec 17, 2009
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Dry Fruit Pedas (2)

    For binding, if at all necessary, orange or lime juice can be added. these pedas make a lovely presentationi n get-togethers.
    fruitsquare-7.jpg

    fruitsquare-8.jpg

    fruitsqare-9.jpg

    dry fruit peda.jpg
     
    Last edited: Dec 17, 2009
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    MW Caramel Fudge - Grand Finale for Deepavali 2009 postings!!

    Sweetened condensed milk tin - 1, 400 gms

    Brown sugar, smaller crystals - 1 cup, tightly packed

    Butter - 2/3 cup

    Nuts of choice, chopped coarse - 1 1/2 cups (optional)

    In a BIG MW BOWL,melt butter on Hi for 2 mts.

    Remove & add rown sugar+condensed milk,mixing very well.

    Now MW HI for8-9 mtes, STIRRING EVERY 60-90secs thoroughly.

    A caramel colour should be reached.

    Remove and whisk well for 6,7 mts till it acquires a shine. If adding nuts, add at this stage and mix well.

    Empty on a greased plate or scoop in small muffin tins. Cool & use. This is a melt-in-the-mouth fudge. The MW timings will differ depending upon the capacity and wattage of the MW oven. That a caramel colour should be reached is the criterion to remove & whisk.
    MW caramel fudge.jpg

    mw CARAMEL FUDGE-1.jpg

    mw CARAMEL FUDGE-2.jpg

    CT-caramel fudge.jpg
     
    Last edited: Dec 17, 2009
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Pista Rolls (1) - very elegant looking!

    This is the first khoa sweet, I tried using liquid glucose. I concluded, khoa sweets need more liquid glucose than nut sweets like kaju-katli.
    For the following recipe, I added 2 tsp.

    Sugarless khoa, grated - 1 cup

    Powdered sugar - 1/4 cup

    Cardamom powder - 1/2 tsp

    Green colour - few drops

    Sliced pistas - to garnish

    Liquid glucose - 2tsp

    Mix khoa, green colour & sugar in a kadai, simmer to boil.

    Cook stirring till the paste leaves the sides of the vessel.

    Remove, add cardamom powder & liquid glucose, gradually, stirring till it becomes doughey.

    Cool completely and roll to a rectangle, keeping between 2 sheets of butter paper.

    Refrigerate for 10 mts to make it firm.

    Cut into small rectangles & roll lightly, with the bottom rough side going in - this is to give a clean looking finish.

    Garnish with nuts. Best kept refrigerated.
    pista roll-1.jpg
    pista roll-2.jpg
    pista roll-3.jpg
    pista roll-4.jpg
    pista roll-5.jpg
     
    Last edited: Dec 16, 2009
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Pista Rolls (2)

    Photos continue............
    pista roll-6.jpg

    pista roll-7.jpg

    pista roll-8.jpg
     
    Last edited: Dec 17, 2009
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Sone Burfi-Ideal sweet for a get-together

    Sone Burfi:
    This is an ideal sweet to make for Diwali!

    Grated khoa(sugarless) 1 cup

    Maida 1 cup

    Sugar 2 cups

    Ghee ¾ cup

    Chopped nuts 50gms

    (a mixture of almonds&cashews)

    Saffron ¼ tsp(warm & powder)

    Cardamom powder 1 tsp
    sone%20burfi%201.jpg


    Heat half the ghee & fry the maida on a low fire to golden colour.
    sone%20burfi%202.jpg
    Cool & mix with khoa without lumps.

    sone%20burfi%203.jpg
    Boil sugar with 1 cup water-add 1 tbsp milk –remove the dirt that collects on top.

    Heat the syrup to medium string consistency.

    Add maida-khoa mixture & go on stirring-add ghee little by little.

    When the mass froths around the edges & the whole mixture starts rising, remove. The candy thermometer should read 225 deg F

    Add all the spices & go on stirring

    When it becomes like a dough, empty on a greased plate pressed with nuts on top.
    sone%20burfi%204.jpg

    Cool , mark & cut into pieces.
    sone%20burfi-5.jpg
     
    Last edited: Jan 3, 2010
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    If Bad(u)sha has arrived, can (king) Ashoka be far behind?

    Ashoka Halwa:
    A sweet of olden days, which is now becoming popular again!
    moong dhal - 1 cup
    wheat flour - 1 cup
    sugar - 2 1/2 - 3 cups
    ghee - 1 ½ cups
    saffron colour - a pinch
    cardamom powder - 1 tsp
    chopped cashew - 2 tbsp
    A%20halwa-1.jpg


    1. Soak moong dhal in plenty of water for 1 hour.
    2. Wash well, drain, add 2 cups of water and pressure cook for 3 whistles.
    3. After it cools, open, mash well, add sugar and boil.
    4. In the next stove heat ghee in a kadai. .
    5. To that add wheat flour and cashews.
    6. Fry on a slow fire till there is a nice roasted aroma and the colour changes.
    7. A%20halwa-2.jpg
    8. Add saffron colour mixed with 1 tsp water.
    9. To this add greengram-sugar mixture, stirring very well.
    10. A%20halwa-3.jpg
    11. Cook the mixture till the whole thing becomes a mass and leaves the sides of the vessel.
    12. A%20halwa-4.jpg
    13. Add cardamom powder, mix and serve hot.
    14. A%20halwa-5.jpg
     
    Last edited: Dec 6, 2009
    ramsuba and gilu like this.
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Bournvita Cake - an Ideal Deepavali Sweet.

    Bournvita ¾ cup
    (or Boost or Ovaltine )


    Condensed Milk - 1 tin (400gms)

    Powdered sugar 2 cups

    Butter 1 cup

    Maida ½ cup



    Mix all the ingredients in a vessel, thoroughly, without any lumps.

    If necessary, use an electric hand blender.

    Transfer to a heavy pan & put on stove & cook.

    Cook, stirring constantly till a soft & firm ball stage is reached – ¼ tsp of the

    mixture taken & added to a little water should form a soft ball without

    disintegrating.

    Remove from stove & keep on stirring till the mixture becomes like dough. A sugar thermometer should read 236 deg F
    B%20Choc-1.jpg
    Transfer the contents to a greased plate, level & mark & cut into pieces.
    B%20Choc-2.jpg

    B Choc-3.jpg
     
    Last edited: Jan 3, 2010
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Fig Burfi - Naturally Sweet.

    Figs - 12 no:s

    Chopped nuts like almonds, cashews, pistas & walnuts - 1/3 cup

    Ghee - 1 tbsp

    Cardamom powder - ½ tsp

    Saffron - ¼ tsp ( warm & powder )

    Mince the figs in a mixi or mincer & mince nuts also.

    Combine all the ingredients to make a soft dough ( no cooking )

    figburfi-1.jpg
    Roll between 2 sheets of butter paper & cut into squares.

    figburfi-2.jpg
    OR keep in chocolate moulds.
    figburfi-3.jpg

    You can roll them into balls also.

    Figs & nuts make a tasty combination.
    figburfi-4.jpg
    fig burfi-5.jpg

     
    Last edited: Dec 6, 2009
    sameeraja likes this.
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Seven Cups Cake - still going strong.

    Besan - 1 cup

    Coconut - 1 cup (grated fine, white & soft)

    Milk - 1 cup

    Ghee - 1 cup

    Sugar - 3 cups

    Cardamom powder - 1 tsp
    7%20cupcake-1.jpg

    Cool the boiled milk, mix all ingredients together in a heavy pan, without lumps.
    7%20cup%20cake-2.jpg


    7%20cupcake-3.jpg
    Boil the mixture, stirring well till soft ball consistency is reached.
    7%20cup%20cake-4.jpg
    Add cardamom powder, mix well & remove.

    Go on stirring to dough consistency, empty on a greased plate & cut.
    7%20cup%20cake-5.jpg

    Variations:

    (1) - Some use maida instead of besan. Heat ghee, add maida, stir on a low fire till aroma comes & switch off the flame. Proceed as before

    (2) – Instead of 1 cup coconut use ½ cup sugarless khoa + ½ cup coconut.

    (3) – Add 2 tsp Badam powder – MTR Badam feast for an additional flavour.
     
    Last edited: Dec 6, 2009
Thread Status:
Not open for further replies.

Share This Page