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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    Sweet Corn Halwa - the flavour is unique !

    Select fresh American Sweet corn-cobs, 4 in no:. Pressure cook in just enough water for 3 whistles. Allow to cool & remove the kernels with a sharp knife.

    Corn kernels- 2 cups

    Milk - 1 cup

    Sweetened condensed milk - ½ of 400 gm tin

    Saffron - ¼ tsp ( warm & powder)

    Ghee - 2 tbsp

    Grind the corn with just enough milk to a paste.

    Add condensed milk & 1 tbsp ghee.

    Coook till the mass starts solidifying.

    Add saffron & the rest og the ghee.

    Simmer for 5 more mts & remove.
    sweet corn halwa.JPG




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    Last edited: Jan 4, 2010
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mangalore Sugar Poli - a delicacy in South Canara & Trivandrum

    Now this is served in weddings on Janavasam Day topped with ghee.
    The addiion of wheat flour for the outer covering is a very useful tip given by Ms Cheeniya.

    Covering:

    Siever together

    Maida - Heaped 11/4 cup

    Wheat flour - 2 level tbsp

    Both should together make 1 ½ cups
    Oil - 1 1/2 tbsp

    Powdered sugar - 2 tsp

    Saffron colour - a dash

    Oil - as given below

    Add colour & powdered sugar to the flours.

    Add water & knead to a smooth, soft elastic dough.

    Keep in a vessel & pour oil over to cover it completely.

    Keep covered for minimum 1 hour.

    Filling:

    Gram dhal - 1 cup

    Sugar - 1 cup

    Cardamom powder - ½ tsp

    Nutmeg powder - ½ tsp

    Boil gram dhal till just soft, but not mushy.

    Drain completely & cool.

    Powder the same fine in a mixie.

    Add 1 cup of water to sugar & boil to get a sticky syrup ( before one string)

    Add the gram dhal powder, mix very well without lumps.

    Go on stiring on low fire till it solidifies well.

    A little on cooling can be tested for the right puran consistency.

    Add 1 tsp ghee & spices.

    Remove & cool completely.

    Now take a small lemon size ball of the outer covering on a greased plantain leaf or a greased plastic sheet.

    With hand spread it to 2-3” diameter.

    Keep a ball of filling inside.

    Cover it completely, drawing the covering from all sides.

    Keep a plastic sheet over this & roll with a roller as thin as possible.

    Roast on a dry tava, carefully till just cooked - too much roasting should be avoided to get it very soft.

    It is not necessary to add ghee or oil.

    Fold into 2 & remove.

    Do not stack one over the other when hot, but spread on a plate.

    Serve topped with ghee.

    paruppupoli.jpg

    mangalore poli.jpg <xml id=yoombaxml></xml>
     
    Last edited: Jul 31, 2009
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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    MW Kalakand (1) - quickest sweet !

    In a big vessel, mix

    Sweetened condensed milk - 400 gms tin

    Full fat milk powder - 8 tbsp

    Fresh curds - 6 tbsp

    Mix all ingredients in a big micro vessel.

    Blend thoroughly without even a tiny lump.

    MW Hi for 4-5 till the mixture curdles slightly & rises to the top.

    Empty into a flat vessel and garnish with nuts.





    kalakand2.jpg
     
    Last edited: Jan 4, 2010
  4. Chitvish

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    Sago Kesari - call it also Sabudhana Halwa !

    Sago (Sabudhana) - 1 cup

    Milk - 1 cup

    Sugar - 1 ¼ cups

    Ghee - ¾ cup

    Cardamom powder - ½ tsp

    Cashew - 2 tbsp

    Raisins - 2 tbsp

    Saffron colour - a dash

    Mix milk with 1 cup of water & saffron colour.

    Soak sago in this for 3 hrs.

    In a vessel, heat 2 tbsp ghee, fry cashew & raisins & remove.

    Now add the soaked sago & cook.

    Add remaining ghee gradually, stirring the halwa.

    The sago will start getting cooked & become sift.

    In another stove, boil sugar adding ¾ cup water.

    Switch off when a thick syrup of one string is reached.

    When the sago is cooked, add sugar syrup.

    Stir & cook till it becomes a mass.

    Add cardamom powder & cashews-raisins.

    sago halwa.jpg
     
    Last edited: Jan 4, 2010
  5. Chitvish

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    Besan-Milk Burfi - takes a little while to set.

    Fresh besan - 1 cup

    Sugar - 2 cups

    Ghee - 1 cup

    Milk - 1 cup

    Cardamom powder - 1 tsp

    Mix all ingredients without lump.

    Cook till firm ball stage is reached.

    Remove, stir to chappathi dough consistency & empty on a greased plate.

    This takes a little longer, but will set.

    Cool & cut.
    besan burfi.jpg
     
    Last edited: Jan 4, 2010
  6. Chitvish

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    Coconut Poli - though less common now, a very tasty poli

    For the covering:

    Maida - 11/4 cups

    Wheat flour - 2 tbsp

    Oil - 2 tbsp

    Powdered sugar - 2 tsp

    Lemon yellow colour

    Knead the above ingredients with water to a very soft elastic dough.

    Soak this completely in oil for minimum 1 hr.

    Filling:

    Grind white portion of grated coconut very fine, adding water if necessary.

    Ground coconut paste - 1 cup

    Jaggery - ½ cup

    Nutmeg powder - ½ tsp.

    In a kadai, mix coconut & jaggery.

    Heat & go on stirring on a low flame, till the mass leaves the vessel.

    Add nutmeg powder & switch off.

    Now take the dough from oil & knead.

    Make small round balls.

    Take one ball & lightly roll it to a disc.

    Keep puran ( twice the quantity of outer dough ) in the centre.

    Bring all edges from around to the centre & cover to make a tight ball.

    Flatten, using hands to a chappathi about 4” in diameter.

    Heat a flat tava.

    Roast this on medium heat.

    Flip it & roast the other side.

    It will become golden coloured on both sides.

    Do not roast for long - it gets cooked very fast.

    Remove & smear ghee.
    coconut poli.jpg
     
    Last edited: Jan 4, 2010
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  7. Chitvish

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    Condensed Milk Mysorepak - a foolproof version !

    I learnt this from my flatmate Ms Sadique Ali. This sweet which she makes, is very popular in her friends’ circle.

    Sweetened Condensed Milk - 400 gms

    Fresh besan - 400 gms

    Ghee - 1 ¼ cup

    Grated nuts - to garnish (optional)

    Kee the condensed milk tin, open & ready.

    Heat ghee in a kadai.

    Roast besan on a low fire, stirring continuously.

    Continue till the colour becomes light brown & a nice aroma emanates.

    Remove from fire & quickly add the condensed milk.

    Stir very well & quickly transfer to a greased plate.

    It sets very fast.

    Sprinkle chopped nuts – this is optional.

    Mark & cut into squares.
    CM Mysrepak.jpg
     
    Last edited: Jan 4, 2010
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  8. Chitvish

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    Besan Ka Halwa - I learnt this from a Bengali Friend

    Besan must be fresh for best results.

    Besan (gram flour) - 1 cup

    Ghee - ¾ cup

    Sugar - 2 cups

    Milk - ½ cup

    Water - 250 ml

    Cardamom powder - 1 tsp

    Almonds, pistachios, raisins - 8-10, each

    Heat ghee & fry besan till golden.

    Now simmer the stove.

    Add hot milk & stir continuously to cook.

    Add hot water gradually &slowly, mixing & blending well to avoid lumps.

    At this stage, it is best to hand-blend to remove even a tiny lump.

    Continue to cook on a low flame, preferably with an old tava underneath.

    When all water has evaporated, add sugar & mix well.

    Cook on a very slow flame (preferably over a tava) or better still, continue to cook in microwave to prevent sticking.

    Cook on slow fire till ghee separates. ( MW – power 40 or med lo)

    Add cadamom powder & nuts.

    Serve hot.
    besan ka halwa.jpg
     
    Last edited: Jan 4, 2010
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  9. Chitvish

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    Pineapple Halwa - the fruity taste adds a special touch !

    One medium size pineapple can be used. Peel, cut into cubes & grate.

    Grated fruit - 2 cups

    Grated khoa - 1 cup (200 gms)

    Sugar - ½-1 cup, depending upon, how sweet the fruit is

    Saffron - ¼ tsp (warm & powder)

    To garnish - nuts

    Take the fruit in a vessel, do not add water, keep inside a pressurecooker & cook for 2 whistles.

    Add sugar & grated khoa .

    If you want a very smooth texture, after adding khoa, put in the mixi & give a run.

    Stir on a low fire till it solidifies.

    Since we are adding khoa, ghee is not necessary.

    The later part can be done in MW also.

    Add saffron & garnish with nuts.
    Picture 184.jpg
     
    Last edited: Jan 4, 2010
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    Hayagriva - the famous sweet of Karnataka !

    I learnt this from my Bangalore friend. It is made as a Naivedyam also.

    Gram dhal - 1 cup

    Jaggery - 1 cup

    Grated coconut - ½ cup

    Ghee - 2 tbsp

    Cardamom powder - 1 tsp

    Raisins - 2 tbsp

    Cashewnuts - 2 tbsp

    Pressurise gram dhal with 2 ½ cups of water till soft.

    Drain & transfer to a kadai.

    Add powdered jaggery & 1 tbsp ghee.

    Go on stirring till it becomes a mass.

    Add cardamom powder & remove.

    Fry cashews & raisins in the remaining ghee & add.
    hayagriva.jpg
     
    Last edited: Jan 11, 2009
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