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

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    Moong dhal halva - the Gujarathi way.

    Split yellow moong dhal - 1/2 cup

    Milk - ½ cup

    Sugar - ¾ cup

    Ghee - 4 tbsp (1 tbsp more tastes very good)

    Cardamom powder - ½ tsp

    Saffron - ¼ tsp ( warm & powder)

    Chopped almonds & pista - to garnish

    Wash well & soak moong dhal for 3 hrs.

    Drain & grind to a coarse paste, adding minimum water.

    Heat the ghee, add the paste & fry on a low fire till the paste is well roasted & turns golden brown.

    Do this in a non-stick kadai, because ground moong dhal sticks to the bottom of the vessel quickly.

    Keep milk & !/2 cup water mixed & warm.

    Lower the flame & add this mixture stirring well.

    Continue to stir till all moisture is absorbed.

    Add sugar & continue to cook till ghee starts separating.

    If you do this in a microwave, you are saved the botheration of stirring continuously.

    Add spices, mix well & remove.

    Serve hot garnished with nuts.

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    Last edited: Dec 6, 2009
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  2. Chitvish

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    Chocolate Burfi - made with milk powder.

    This burfi tastes like milk chocolate.

    Whole milk powder - 2 heaped cups

    Sugar - 2 level cups

    Water - 1 cup

    White butter - 50 gms – keep it soft

    Cocoa - 2 tbsp
    chocolateburfi-1.jpg
    Sieve together milk powder & cocoa.

    Boil water & sugar on a low fire, stirring regularly.

    When it just reaches soft ball consistency, add butter & remove.

    Add the dry mixture, stirring continuously.

    When it reaches dough consistency, empty into a greased plate & cut into pieces.
    chocolateburfi-2jpg.jpg
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    Last edited: Dec 6, 2009
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  3. Chitvish

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    Chikki - the caramel version of vella urundai.

    Sugar - 1 cup

    Roasted crisp nuts - 1 cup ( can be just peanuts or a combination of halved crisp pista, blanched, halved & crispened almonds, crisp melon seeds etc) - bake in a tray at 140 deg C for 10mtes

    Ghee - 1 tbsp

    In a heavy kadai, mix sugar & ghee & melt – stir gently & occasionally.

    Once they both have mixed well, don’t stir & keep on medium heat.

    When the sugar completely melts & caramelises, it turns into honey colour.

    Add nuts & switch off.

    Mix well & empty on an aluminium foil.

    Roll quickly with a well greased rolling pin.

    Mark before it sets.

    Cut when cold – rather break into pieces .

    chikki-1.jpg


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    Last edited: Dec 6, 2009
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  4. Chitvish

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    Carrot Halwa - Very easy, very tasty.

    Fresh carrots, finely grated - ½ kg

    Ghee 4 tbsp + 1 tbsp

    Sugar 3/4 cup sugar

    Sweetened khoa 200 gm

    Chopped cashew 2 tbsp

    Cardamom pdr 1 tsp

    carrothalwa-1.jpg
    In a saucepan, heat ghee.

    Add grated carrots & cover.

    Cook first on a medium & then on a low fire till soft.

    carrothalwa-2.jpg

    Open, add grated khoa & sugar.

    Mix well & cook till moisture evaporates.

    Add cardamom powder & cashewnuts fried in 1 tbsp ghee.
    carrothalwa-3.jpg
     
    Last edited: Dec 6, 2009
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mango kesari - an ideal sweet for Navaratri.

    Chiroti Rava - 1 cup

    Ghee - 1 cup

    Mango pulp - 2 cups

    Milk - 1 cup

    Water - 1 cup

    Sugar - 2 cups

    Cardamom powder - ½ tsp

    Saffron - a pinch (warm & powder)

    Saffron colour - a tiny pinch

    In a kadai heat ghee & fry rava on a low fire till light brown.

    This step is important, to get a very nice soft texture.

    In the next stove keep the mixture of mango pulp, milk, water, saffron colour & sugar ready, boiling.


    Simmer the kadai on a low flame, add the above mixture, stirring well & avoiding splashing.


    Cover the kadai & cook on a low flame till the entire liquid mixture is absorbed.


    Add cardamom powder, saffron & nuts.
    mango%20kesari-1.jpg

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    mango%20kesari.JPG
     
    Last edited: Dec 6, 2009
  6. Chitvish

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    Traditional Thiratupal - the taste cannot be matched

    For this whole cream milk or full fat milk is better since the yield is more. It comes out more creamy. But I find toned milk also gives good results.
    Use a heavy kaadai. Calcutta kadai is ideally suited. Use non-stick only if it is heavy.
    It is time consuming since the milk has to reduce gradually on simmering on a low fire & care must be taken to make sure, the residue does not catch(stick) at the bottom.

    Boil 2 litres of milk in a heavy kadai.
    Once it boils, set the flame to medium, stirring intermittently till it reduces to half.
    Thereafter, simmer till it becomes “mushy”.
    Add 2 cups of sugar & stir till it melts.
    Now, simmer & stir at intervals.
    The patham is reached (the cooking is complete) when, you stir with a ladle, the bottom of the kadai is visible & there is no more watery liquid visible.

    Switch off & do not disturb for 6-8 hrs.

    This is very important for it to set well.

    Transfer to a container.


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    Last edited: Dec 6, 2009
  7. Chitvish

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    Rosogulla in the Making - Food Processor

    Using the food prcessor & pressure cooker, helps make Rosogullas, the easy way!

    Milk - 1 litre (can be 2% or 3% fat also)

    Lime juice or vinegar - 2 tbsp + 2 tbsp water.

    Sugar - 2 cups

    Water - 5-6 cups

    Boil milk, stirring.

    Add the mixture of lime juice and water, gradually in teaspoons.

    When the mixture breaks & clear water can be seen, switch off the stove & do either of the following to get soft paneer:

    Keep ice 15-20 cubes ready & add to the mixture
    OR
    Transfer to a muslin cloth & show it under running tap water to cool it thoroughly.


    rosogulla1.jpg
    The mass should be thoroughly cooled.

    Squeeze very well to remove water completely.

    Knead it with the plastic blade of the food processor in Speed 1


    rosogulla2.jpg
    It becomes a very soft dough.



    Those who do noot have a FP, wrap it in 2,3 layers of soft cloth & knead on a plat, using very gentle pressure.
    Or
    Use the 2 dough kneading blades of a handmixer.
    rosogulla4.jpg

    Divide into 12 balls.


    rosogulla5.jpg
    Continued in the next post-----
     
    Last edited: Dec 6, 2009
  8. Chitvish

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    Rosogulla in the Making - Pressure Cooker!

    If you do not have a big pressure pan, it is advisable to use a pressure cooker.
    The rosogullas are round only then.
    In a pressure pan or cooker, boil together water & sugar.

    When it starts boiling, add balls, close the pan and keep the weight.


    Raso-1.jpg
    Lower the stove when the first whistle comes & cook for only 7 mts.

    Take the pan to the kitchen sink & keep under the open tap for 5 mts.

    The pressure will be released completely.


    Raso-!A.jpg
    Open, transfer to a bowl.


    Raso-!Bjpg.jpg
    Cool and refrigerate. Soaking overnight in syrup gives a better quality.
    Raso-!C.jpg

    Friends, I made rosogullas thus and sent them to a friend's house. They would not believe, this was home-made but thought I had sent them a batch from Calcutta!
     
    Last edited: Dec 6, 2009
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    Mixed Fruit Halwa - I made for the Chennai I L ites get-together !

    Mix together:

    Cornflour - ½ cup

    Water - 1 cup

    Make 1 string syrup with:

    Water - 1 cup

    Sugar - ¾ cup

    Ghee - ¼ cup + 1 tbsp

    Pomegranate seeds - ½ cup

    Apple - 1 small, chopped

    Banana - 1 chopped

    Sugar - ¼ cup

    Pineapple essence - 2-3 drops

    To Garnish

    Chopped nuts - 2 tbsp

    To the sugar syrup, add cornflour mixture with ¼ cup ghee & stir continuosly.

    fruithalwa-1.jpg
    When it becomes a mass, add the fruits with ¼ cupugar & 1 tbsp ghee.

    Go on stirring till ghee oozes out.

    fruithalwa-2.jpg
    Add essence & chopped nuts.

    fruit%20halwa-3.jpg

    Remove & serve.
     
    Last edited: Dec 6, 2009
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    Cashewnut Suckle - Absolutely new sweet with a “hidden cashew” !

    Whole cashewnuts - 30

    Sieve together:

    Maida - 1 cup

    Milk powder - 2 cups

    Baking powder - 2 tsp

    Make a soft dough of the above with:

    Cream - ½ cup

    Milk - 1-2 tsp, if necessary
    cashew%20cluster1.jpg

    Make a sticky syrup, boiling:

    Sugar - 1 cup

    Water - 1 cup

    Cardamom powder - 1 tsp

    Keep this warm.

    Make small balls of the dough, keeping a whole cashew inside.

    Smoothen the surface of the balls.
    cashew%20cluster2.jpg

    Deep fry in oil on a low fire.

    Put them in warm syrup and allow to soak.
    cashew cluster3.jpg
     
    Last edited: Jan 3, 2010
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