Discuss Indian Sweets, on IndusLadies. Indian Sweets - Ashna's collection of Indian, Australian, Mexican, Italian, Chinese and other international Cuisines!.
Ingredients: 250 gms. wheatflour 250 gms. ghee 250 gms. sugar ground 3-4 tbsp. milk 1 tsp. cardamom powder Method: Melt ghee in a heavy pan. Add, flour and cook on med/low flame. Stir continuously, till med. brown. When aroma exudes, and properly browned, take off fire. Spread in a large plate. Cool till a shade above room temperature. Sprinkle cardamom powder and sugar. Mix well. Sprinkle milk. Mix again and form tight fist shaped pinnies. This is done by taking some mixture and pressing in the fist.
This is a quick variation of the traditional Jalebi using yeast to ferment the batter instantly. Ingredients: Jalebi batter 1 cup plain flour (maida)
1 teaspoon Bengal gram flour (besan)
1/2 teaspoon fresh yeast, crumbled
1 tablespoon melted ghee 1 teaspoon sugar
2 to 3 drops of lemon yellow food colouring Sugar syrup 2 cups sugar
a few saffron strands
1/4 teaspoon lemon juice Other ingredients Ghee/ Oil for deep frying
Method: Jalebi batter Sieve the plain flour and gram flour together. Dissolve the yeast in 1 tablespoon of water. Mix the flour mixture, yeast solution, ghee, sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure that no lumps remain. Keep aside for 10 minutes till the yeast ferments. Sugar syrup Dissolve the sugar in 1 cup of water and simmer for 5 minutes till the syrup is of 1 string consistency. Add the saffron and lemon juice and mix. Remove from the fire and keep aside.
Heat the ghee/oil in a broad saucepan. Fill the jalebi batter into a piping bag with a single hole nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch. Press out round whirls of the batter into the hot ghee working closely from outside to the centre of the whirl [approx 50 mm. (2") diameter]. Deep fry the jalebis till golden brown and transfer into the warm sugar syrup. Drain immediately and serve hot.
Ingredients 2 cups urad dal 3 cups sugar 300 ml. water saffron colour 1/2 tsp. cardomom ground 500 gms. ghee to fry
Method Soak urad dal overnight in plenty of water. Wash and drain. Grind to fine thick batter. Put water little by little. Add colour and mix very well. If using a mixie, beat the dal well by hand till fluffy after grinding. Keep aside for 3 hours. More is weather is cold. Make 1 tar sugar syrup as shown in introduction. Add cardomom powder to syrup. Using either an imarti bottle (with nozzle) or cloth as shown in note, form imartis in the hot ghee. Lower flame and allow to crisp turning once. Remove from ghee, drain and dip in hot syrup. Soak for 3-4 minutes, drain and serve. Repeat for remaining batter. Make 4-5 imartis at a time, depending on size of frying pan.
Note: Use a flat bottomed frying pan. The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle. If not available, take a 12"x 12" thick cloth, make a buttonhole type hole in centre. Place over a tumbler and pour in some batter. Hold like a pouch and press out imartis like icing. Shape the imartis as follows, make a ring first, then form small ringlets all along the ring. Till you come to the start. Shelflife: Keep unsoaked in syrup for a day. Soak in syrup as required.
__________________ Regards, Ashna
Last edited by Ashna; 25th October 2006 at 07:42 AM.
I have jus checked out your delicious sweet dish. Thanks, hoping to try all recipes of yours very soon.
Hina
Quote:
Originally Posted by Ashna
Pinnie
Ingredients: 250 gms. wheatflour 250 gms. ghee 250 gms. sugar ground 3-4 tbsp. milk 1 tsp. cardamom powder Method: Melt ghee in a heavy pan. Add, flour and cook on med/low flame. Stir continuously, till med. brown. When aroma exudes, and properly browned, take off fire. Spread in a large plate. Cool till a shade above room temperature. Sprinkle cardamom powder and sugar. Mix well. Sprinkle milk. Mix again and form tight fist shaped pinnies. This is done by taking some mixture and pressing in the fist.
hi ashna
i was searching for easy sweet i got it in ur rasoi section. thanks for the recipe i will try it and then i will tell it how it came out
bye
priya
Ashna 
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