I love sweets!

Dear Mrs.Chithra,

I have doubts regarding the saffron puri recipe. once the stiff dough is made, should we let the dough to sit for a while or make puri immediately?
Can i make small balls and directly use a puri press to make thin puri and fry? how long should i fry? did u use the puri press which is electric one? or manual one? i have the electric one.

how long will it be good? should i store in refrigerator? thinking of taking it for a trip and also diwali treat.

TIA.

Priya.

Dear Priya,
You need not allow the dough to rest. You can make it immediately.
Mine is a manual puri press. May be you can try the electrical one without switching it on, just for the pressing part.
Fry on a low fire till bubbles stop completely.
Yes, you can keep it fot 3, 4 days.Do not refrigerate.
Love,
Chithra.

Milk - 1 lt

Khoa - 250 gms

Sugar - 250 gms

Nuts - 100 gms

Simmer milk on slow fire till thick.

Add khoya, sugar & stircook till very thick.

Add nuts & continue to cook till it becomes semi-solid.

A tsp dropped in water should be rolled into a soft ball.

Pour into a greased plate & cut into desired shapes when cool.

Decorate with sliced cherries.

Store in the fridge & serve

Dear Mrs Chitra
I tried your mysorepak(MW ) , laddu and butter badhusha for diwali .
1.I am really amazed with the mysorepak results . I tried without frying the besan flour .But felt the raw taste(may be its an old stock ) , so fried the besan flour next time and tried it out with powdered sugar . It is exactly like sks mysorepak(even better than that ) . Thank you very much for a wonderful recipe.
2. I have a couple of questions in laddu and badhushah . Everything was okay with the badhushah (like taste and texture) .My only question is the sugar syrup crystallised when I put the last batch in it . Why did it happen .It was a liquid till my last batch . Is this normal ? or should extra care be taken next time .
3. Laddu also the same kind of problem . I was able to make balls , but while tasting it after cooling , the sugar crystallised and we could feel the crystallised sugar in the mouth . How to avoid this . Where did I go wrong? Why did it happen .
Eagerly awaiting your replies .

Once again Thank you very much for all the wonderful recipes

Dear Prethi,
Thanks for the "sweet feedbacks" !
If the crystallisation starts, follow this:
keep an old tava on the stove & sim.Keep the pagu vessel on it, inbetween so that the solidification will slow down. It will melt again - but do not add water. The patham will change.
Some add a few drops of lime juice to the pagu after removing, to prevent solidification. That also works.
Dry roasting the besan for Mysorepak is a new technique, followed by some. Traditionally it was not done & freshly ground besan aroma was unique to MP !
Love,
Chithra.

Hello Chitra madam,

Please give me a sweet recipe that would have coconut milk. I want to try something modern for my hubby's birthday. Initially I bought the coconut powder planning on 'coconut souffle'....but later got to know it would need gelatin...which is not vegetarian!!! I dont want to try kheer or so with this...but something different. You can atleast give me a lead as to which of the dishes, coconut milk would gel and come out tastier...
By the way, I'm a total novice in cooking...just able to manage day to day stuff!

TIA.
Hema

Dear Hema,
Please try Jewish Burfi given in I love sweets. It is a melt in the mouth toffee like sweet.
Love,
Chithra.

Originally Posted by hemchi

Hello Chitra madam,

Please give me a sweet recipe that would have coconut milk. I want to try something modern for my hubby's birthday. Initially I bought the coconut powder planning on 'coconut souffle'....but later got to know it would need gelatin...which is not vegetarian!!! I dont want to try kheer or so with this...but something different. You can atleast give me a lead as to which of the dishes, coconut milk would gel and come out tastier...
By the way, I'm a total novice in cooking...just able to manage day to day stuff!

TIA.
Hema

Dear Mrs Chithra
Thank you very much for the tips . I will follow it next time . You dint tell anything about the solution for the laduu problem . Sorry for bugging you again .
Thanks very much
Prethi

Dear Prethi,
The same problem for laddu. My recipe says
As you form laddus, keep stirring thoroughly all the contents.

If the mixture cools, crystallisation will start & you cannot form laddus.

So, keeping patham the same is important.
Love,
Chithra.

Originally Posted by Prethi vasu

Dear Mrs Chithra
Thank you very much for the tips . I will follow it next time . You dint tell anything about the solution for the laduu problem . Sorry for bugging you again .
Thanks very much
Prethi

Got it Mrs chithra madam . Thanks a ton .
Regards
Prethi