Traditional Sweets and Easy to Make Sweets

Hi Krishnaamma,

In the Recipe 'Cashew burfi', you have not mentioned about when to add sugar, must have skipped off your mind.

Read your Sugar Syrup post too. I was not knowing the proportion of water and sugar. I will definitely try at least one recipe and let you know and that recipe will be my first fight with a SWEET DISH........... Again praying for myself........

Ingredients:

300 gms khoya

2 cup sugar

2 cup cashewnuts

cardamom powder (optional)

Method:

Lightly rost cashews and remove 10 to 15 from it, chop it and keep aside.

Make corase powder with the left over cashewnuts.

Now in a deep pan put sugar, powdered cashews and khova.

Stir well and cook for about 10 - 15 min until the mixture is very thick.

Sprinkle the chopped nuts in this and mix well.

When the mixture becomes a mass remove from the fire and put it on a plate.

Make laddus when they are warm.

Ingredients:


2 cup sugar

2 cup cashewnuts

cardamom powder (optional)

Method:

Lightly rost cashews and break them in to two. keep aside.

Now in a deep pan put sugar and make caramel.

Put the chopped nuts in this and mix well.

When the mixture becomes a mass remove from the fire and put it on a plate.

Make laddus when they are warm.

Originally Posted by malspie

Hi Krishnaamma,

In the Recipe 'Cashew burfi', you have not mentioned about when to add sugar, must have skipped off your mind.

Read your Sugar Syrup post too. I was not knowing the proportion of water and sugar. I will definitely try at least one recipe and let you know and that recipe will be my first fight with a SWEET DISH........... Again praying for myself........

Hi mals,

I just written 'add these' but after seeing your mail I edited it. Now you see, I think now it is clear. Thanks for mentioning. Dont worry try in small quantities. all the best! I too will pray god for you.

hi sweet ilites,
i too love cooking.this sweet is called 7 cups as seven cups r used altogether.
3 cups sugar
1 cup ghee
1 cup grated coconut
1 cup milk
1 cup besan
mix all the ingredients.and put on a thick bottomed vessel.now mix it till it leaves the sides of the pan.very easy to make.now pour it onn a plate and let dry.cut it before it completely dries.try it and tell me.
luv pretty.

Ingredients:

3 cups fine rava

3 cups grated copra

3 cups sugar

1/2 cup ghee

1 tbsp. cashewnuts (broken)

1 tbsp. raisins

1 tsp, cardomom powder

1/2 cup warm milk

few strands saffron

Method


Heat 1 tbsp. ghee in a kadai and fry the cashew nuts to a golden brown, remove and keep aside.

Fry the raisins in the same ghee and remove and keep aside.

Add the remaining ghee and fry the sooji in a medium temp. until the raw smell disappears and u get a good fried rava smell.

Switch off the heat.. Add the the copra and sugar (you can powder the sugar if you want) and keep stirring for 5 mor mnts.

Add the cardomom and fried cashews and raisin and saffron dissolved in milk and mix well.

Make a small well in the centre and add little warm milk and make into ladoos.

(It will be hot to touch , yet the ladoos have to be made when the mixture is hot)

Note: you cannot keep this for many days because we are using milk.

Ingredients:

1 Cup cashewnuts

1/4 cup pistachios

1 1/2 cup Milk

Sugar (Take 1 1/2 measures of sugar for each measure of the paste)

Ghee- 2-3 tablespoons

Method:

Soak the cashew and Pista nuts in milk for about 2-3 hours.

Grind this in a mixer and make a fine paste.

For each measure of this paste , take one and half measures of sugar in a thick bottomed vessel.

Add a little water and bring it to a boil.

Keep stirring occasionally till it forms a thick syrup of 'one string' consistency

Now add the cashew-pista to the sugar syrup and keep stirring it on medium flame till the entire mixture starts

getting together as a mass. Add ghee in it.

See that when you scoop it out, it should easily leave the sides of the vessel.

Take it off the flame and spread it out on a greased (with ghee) plate.

After it cools down, roll it out into small laddoos.

And your cashew pista laddoos are ready to eat.

This is also a easy sweet like 'rava laddu' and will taste very nice. Try this out.

Ingredients

1 cup Moong Dal

1 cup sugar (powder)

Ghee 1-1/4 cups

cardamom Powder

Cashews (crushed)

Method:

Fry Moong on a pan till you get a good aroma/smell.

Cool and make the Dal into fine powder.

Take Dal powder in a big bowl and add Sugar powder.

Melt ghee and fry cashewnuts, pour over dal mixture.

Mix well, add cardamom powder. When still hot, make balls.

Cool and store in an Air Tight Container.

Ingredients

1 cup Besan

1 tsp Rice Flour or a pinch of baking soda( cooking soda )

Salt 1 pinch

2 tab sp crushed Cashews

1 tab sp Raisins

10 -15 Cloves

Orange colour

4 tbsp Ghee.

1/2 sp cardamom powder

Oil/ghee for frying

For making Sugar Syrup

Sugar - 1 3/4 cup

Water - 3/4 cup

Method

Mix besan, rice flour, pinch of orange colour and salt with water.

(the consistency should be like dosa mix so that it should be easy to make boondi)

Heat oil in a frying pan. In the mean time in a pan heat 3/4 cup of water.

Bring it to boil. Then add sugar. Put it in medium heat to make the sugar syrup.

(Care should be taken that the sugar syrup is not over done. Using a spoon take few

drops of sugar syrup, when you pour it from the spoon the last drop of the syrup

should form a thin continuous line. If it doesn't keep it for boiling for another 2 minutes.)

Heat oil in a pan. Take 'Boondi laddle' and hold the handle on your left hand

and take a spoon full of dough on your right hand.

Hold it on the hot oil, now pour the dough on the 'boondi laddle' and rub it

very fast through the holes with the bottom of the spoon. The disc must be held close to the pan.

The batter must fed quickly into the oil. Cook 'boondi' till they become fine gold colour.

Remove and put them in a big vessel and then add the sugar syrup, raisins,

fried cashews , cloves and powdered elaichi.

Mix well . Make it into a ball.

Your Boondi laddu is ready to taste.

Easy and delicious halwa.

Ingredients:

1 kg juicy orange carrots

1 1/2 litre milk

400-500 gm sugar

cardomon powder

1 tbsp ghee

Method

Peel and grate carrots.

Put milk and carrots in a heavy saucepan.

Boil till thick, stirring occassionally.

Once it starts thickening, stir continuously.

Add sugar and cook further till thickens.

Add ghee,stir on low heat till the mixture collects in a soft ball or the ghee oozes out.

Serve hot, decorated with a chopped almond or pista.

Note: you can pressure cook carrots to reduce the time.

you can add unsweetned (mawa) khova in this halwa.

you can prepare 'beet root' also in the same way.