I love sweets!

Discussion in 'Ask ChitVish' started by Chitvish, Sep 27, 2005.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dates Roll - ideal for Navarathri “give-away” sweets!

    Chopped dates - 2 cups

    Condensed milk - ½ cup

    Milk powder - 3 tsp

    Butter - 50 gms

    Chopped nuts

    Melt butter in a kadai, till it just melts.

    Add dates & cook for 5 mts on medium flame.

    Add other ingredients & cook again, on medium flame, stirring, till thick.

    Cool for 2mts.

    Roll into small balls & roll in powdered nuts.
    Date-Rolls 2.jpg

    Keep 2 rolls or make big rolls & serve in paper cups.
    Dates-Roll 3.jpg
     
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Carrot Burfi - shall we start planning for deepavali, friends?

    Finely grated white portion of coconut - ½ cup

    Very finely grated carrot - 1 cup

    Milk - 1 cup

    Ghee - ½ cup (can be less)

    Sugar - 2 ½ cups

    Cardamom powder - 1 tsp

    Mix milk & sugar in a kadai.

    Heat to get a good 1 string consistency.

    First add coconut & cook for 2 mtes.

    Then add carrot & cook.

    Go on adding the ghee by teaspoons, as you stir.

    Add cardamom powder.

    When it rises to the top (like mysorepak), the consistency is reached.
    carrot burfi-rising-S.JPG

    Remove, go on stirring to a dough consistency.

    Empty on a greased plate & cut into pieces.
    carrot burfi-S.JPG
     
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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mock Peda - no compromise, for sure!

    Maida - 200 gms

    (sugarless) khoa - 200 gms

    Sugar - 300 gms

    Ghee - 3 tbsp

    Nuts - to garnish

    Heat ghee in a kadai & roast maida on a low fire till light golden in colour.

    Add the grated khoa, stir well for a minute & switch off.

    Add water enough to just immerse sugar in a vessel & heat.

    When a (good) one-string is reached, add cardamom powder, mix & remove.

    Add maida-khoa mixture & mix well.

    It will start thickening in a few mts.

    Roll into balls, pat each in your palm to flatten.

    You can use a muffin tin for this.

    Press the nut in the center & allow to cool.
    doodhpeda(maida-khoa)-s.JPG

    mockpeda.jpg

     
    Last edited: Oct 15, 2009
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Cashewnut Suckle - Absolutely new sweet with a “hidden cashew” !

    For SBS photos,please go to
    Cashwenut Suckle


    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

    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.

    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
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Date Mysorepak - the popular sweet in Chennai, today!

    Besan - ¾ cup

    Finely chopped dates - ¾ cup

    Khoa (sugarless) - ¾ cup

    Sugar - 1 ½ cups

    Water - 3/4 cup

    Ghee - ¾cup

    Cardamom powder - 1 tsp

    Heat ghee & fry besan on a low fire till a nice aroma comes.

    Add dates, khoa, switch off, mix & cool.

    Boil sugar with water.

    It should form a fairly thick syrup.

    Boil till little syrup dropped into water can be gathered to a soft ball.

    Switch off the stove & add besan-date-khoa mixture.

    Go on stirring till the mixture starts becoming like a dough.
    date mysorepak1.jpg
    Transfer to a greased plate, level & cut into pieces.
    date mysorepak2.jpg
     
    Last edited: Nov 10, 2009
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Sandesh - the famous Bengali Sweet.

    For SBS photos,please visit
    Sandesh


    I learnt this from my Bengali friend 30 yrs back. I then got mud sandesh moulds from Calcutta. If one does not have moulds, they can be shaped like peda.
    Make paneer exactly as given for Rosogullas.
    The weight of sugar has to be equal to the weight of paneer.

    Paneer - 200 gms

    Sugar - 200 gms

    Rose essence or cardamom powder, as per taste.

    Mix both in a heavy kadai & heat the mixture on stove top.

    When the mixture starts leaving the sides, remove.

    Keep the greased sandesh moulds ready.

    Stir the mixture & when it starts solidifying, make small balls & press on the moulds.

    Press each ball into a different moulds to get the shape.

    They will set soon; then remove them.

    Cool & store.
    sandesh 4.jpg

    sandesh.jpg
     
    Last edited: Jan 3, 2010
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Date-Khoa Balls - my friend calls this, EYEBALLS!

    Dates (deseeded) - 100 gms (chopped)

    Use either 300 gms sweetened khoa
    OR
    200 gms plain khoa _ ½ cup sugar

    Chop and soak dates overnight.

    Drain & grind with minimum milk to a paste.

    Mix and blend thoroughly with sweetened khoa or khoa&sugar.

    Add 2-3 tbsp ghee & transfer to a kadai or MW bowl..

    Cook til it becomes thick & leaves the sides of the kadai.

    OR

    MW Hi stirring till it becomes thick.

    Takes about 10-12 mts.
    date-khoa.jpg

    Cool thoroughly and form balls.

    Decorate with split cashews.
    date-khoa balls.jpg
     
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dry Fruit Halwa - on a special request from a friend!

    Liquid glucose is available in shops which sells ingredients for confectionary.[/FONT]
    One can do without the same also – but the halwa will have a light texture.
    I used tutti frutti + chopped nuts. Chopped cherries, raisins etc can be also used.

    Cornflour - 1 cup

    Sugar - 2 ½ cups

    Ghee - ¾ cup

    Liquid glucose - 3 tbsp (measure with a greased tablespoon)

    Colour of choice - a dash

    Cardamom powder - 1 tsp

    Lime juice - 2 tsp

    Tutti frutti +mixed nuts - 2 cups, totally

    Mix cornflour in 2 cups of water & keep ready, mixing in the colour also.

    Heat sugar with equal volume of water, till it boils.

    Add ½ cup of milk & continue to boil.

    Dirt will collect; strain to rewmove it.

    As soon as the sugar reaches (just) one string, add 2 tbsp ghee.

    Lower the flame & add cornflour mixture, simultaneously, whisking the contents very well.

    Continu to cook on a medium flame, adding ghee little by little, along with 1 tbsp of liquid glucose at a time..

    Add lime juice.

    After the entire ghee and glucose are added, stir till it becomes a whole mass.

    Add cardamom powder & dry fruits.

    Mix & empty on a greased plate.
    Dry  fruit halwa.jpg
    Garnish with more nuts & cut when cold.
    dry fruit halwa.jpg



     
    Last edited: Oct 23, 2008
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Chocolate Pedas - people will think you are a professional chef!!

    For SBS photos, please go to
    http://www.indusladies.com/forums/968540-post76.html


    All the ingredients should be mixed and cooked on stove-top in a heavy pan
    Or
    Cooked in the MW.

    I used the food processor for mixing all ingredients.

    Marie Biscuits - 200 gms (powdered_

    Condensed milk - 1 tin (400 gms)

    Butter - ½ cup (100 gms)

    Sugar - ¾ cup

    Cocoa - 6 level tbsp

    Mixed, broken nuts - ¼ cup

    Raisins - 1 tbsp

    Chopped peel - 1 tbsp (optional)

    Mix all ingredients.

    Cook till thick and dry - it sets very fast, just the blending of everything.
    Remove & cool.
    Roll into balls and garnish.

    I used a shell-shaped ice cube tray after greasing it.

    Serve in paper cups.
    chocolatepedas.jpg
     
    Last edited: Dec 25, 2009
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Khoa Kalakand - I bet, you have not tried this sweet!

    For SBS photos,please go to http://www.indusladies.com/forums/968480-post71.html

    Khoa - 250 gms

    Sugar - 300 gms

    Cardamom powder - 1 tsp

    Pistas - 15-20, blanched & chopped

    Ghee - 1/3 cup

    Kewra essence - ½ tsp (optional)

    Heat ghee & fry khoa on a very low flame till golden.

    Add sugar & nuts & cook, stirring again.
    When it leaves the sides of the pan, remove & keep on stirring.
    I use muffin pans to shape this sweet.
    OR

    When still soft, pour on to a greased plate.

    Sprinkle kewra & cardamom powder.

    Cool & cut into shapes - I used sandhesh moulds!
    khoa kalakand 5TP.jpg
     
    Last edited: Dec 5, 2009
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