Miscellaneous Sweets

coconut purfi

1 cup coconutflower
1 cup sugar
2tsp

here how to do

first heat kadaai
add the coconutflower and sugar and stir the mix well until the sugar melts.
add ghee stir for 2 mins.
thats all
now put on a plate and after 5mins cut it squares.
u can keep this for 5 days

Soan Papdi:
Ingredients

1 1/4 cup gram flour
1 1/4 cup plain flour (maida)
250 gms. ghee
2 1/2 cups sugar
1 1/2 cup water
2 tbsp. milk
1/2 tsp. cardamom seeds crushed coarsely
2 tbsp crushed nuts (badam, cashew, cucumber seeds)
4" squares cut from a thin polythene sheet

Method

Sift both flours together.
Heat ghee in a heavy saucepan.
Add flour mixture and roast on low till light golden.
Keep aside to cool a little, stirring occasionally.
Prepare syrup simultaneously.
Make syrup out of sugar, water and milk


Following are the steps shown to make sugar syrup (chashni) in the right way.

Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned.
Put both in a deep saucepan to boil, stirring occasionally.
When the mixture comes to a boil, add 1/2 cup milk.
When a thick scum is formed on the surface of syrup, it is time to strain.
Always use a metal strainer or moist cloth to strain the hot syrup, never plastic.
Put back to boil, checking the consistency required as above.
Check frequently, because once the first thread forms, it proceeds to thicken to the next stages very quickly.

Use as required in the recipe.

Bring syrup to 2 1/2 thread consistency.
Pour at once into the flour mixture.
Beat well with a large fork till the mixture forms threadlike flakes.
Pour onto a greased surface or thali and roll to 1" thickness lightly.
Sprinkle the seeds and elaichi and gently press down with palm.
Cool, cut into 1" squares, wrap individually into square pieces of butterpaper sheet.
Store in airtight container.
Making time: 45 minutes

hi

i would like to share a thanjavur delicious sweet recipe called asoka, which is served mainly during marriages and other functions. hope it's easy for you to make.

ingredients

moongdal (pasiparuppu)-100 grams
atta (wholewheat flour)-25 grams
sugar-250 grams
ghee-150 grams
elaichi
cashewnuts
kesari powder
milk 100 ml

method

Roast moongdal in a pan until flavour comes out, pour water to cook it soft.
fry atta ina little ghee and keep aside. once the moongdal is cooked, smash it thoroughly. add milk and wheat flour. stir continuosly without leaving, once mixed, put sugar and add ghee little by little until everything gets cooked and leave out. mix kesari powder in milk and mix. when the mixture leaves ghee and comes out from the vessel like halwa, put the balance ghee, elaichi and roasted cashewnuts.

i found this taste very unique, hence searched the recipe and sharing with all of u.

thanks
uma.

Ingredients
Full cream Milk - 1 litre
Juice of 1 lemon
Sugar - 2 cups
Water - 3 cups
Corn Flour - 1 tsp
Method:
Boil the milk and when it starts boiling add the lemon juice and break the milk. Remove from the fire and keep aside for 15 mins.
Pour the mixture in a thin cloth and hang it for 1 hour.
Remove the paneer from the cloth and put it in a flat vessel, add corn flour and start mixing it till it is soft. Make paneer balls without cracks. Mix water and sugar well till sugar dissolves. Pour the sugar syrup in a heavy bottomed vessel. Bring it to boil and add the balls. Close the vessel partially. Let it boil 15 mnts. Cool and serve. No need to add flavours to the rasgollahs.

Hello,

This is a sweet made of dry fruits try this for childrens as soon as you make your plate will be over

Seedless Dates 200 Gms
Dry Grapes 100 Gms
Cashew 100 Gms
Badam 100 Gms
Marie Biscuits 1 Pkt
Left over Bourvita ( When bourvita comes to the bottom level it start to tighten you can use those by powder them in mixie or fresh bournvita )

If required Milk Maid
Sugar is not required if you need powder them in mixie and add as per you taste

Cut the Cashew and badam into small Pieces
Smash the biscuits in hand
Powder the Dates in Mixie as powder as possible

Now take a bowl add the Dates + Cashew + Badam + Grapes + Biscuits + Bourvita + Opt Milk Maid
Mix all and make it a ball in smaller size or bigger size or requied shape.
You can store them outside for a week or refridgerate after a week.

Thanks
Rajalakshmi M

pl try this

chocolate
1 cup sugar powder
Marie Biscuits 1 Pkt
parlge 1 pkt
2 tablespoon drinking chocolate
2 tablespoon chocolate powder (Cadbury)
1/2 tea spoon coffee powder
ghee 2 tables spoon
first over grind to biscuit in mixer
Mix all and make it a ping pong ball in smaller size
if required milk pl add now
You can store refrigerate .
ketal

Pineapple Sheera

1 medium sized bowl pineapple pieces cut
1 medium sized bowl ghee
3 medium sized bowls of milk
1 medium sized bowl sooji/ rava
½ tsp pineapple essence (optional)
Sugar – 1 bowl

Method

• Take a kadhai (deep frying pan), add ghee.
• Fry pineapples in ghee and keep aside
• Add sooji and fry well, till light brown
• Add one cup milk and sugar to the fry sooji and stir well till dry
• Again add another cup of milk and stir well till well dissolved and slightly dry.
• Last add the bowl of milk and pineapple pieces and and cover the vessel with a plate, till a medium consistency of dryness is reached.
• Serve preferably hot garnished with cashewnuts.

Note:- 1. The container taken for measurements must be same for all ingredients.
2. Banana can be used as a substitute for Banana sheera
3. Pineapple juice can be used in quantity 21/2 cups milk and ½ cup pineapple juice for flavour

Hi,

I'm posting a sweet recipe similar to payasam. It is called "Uluthankanchi". Very nutritious, in particular ladies can gain lot of strength out of this.

Ingredients :(Serving 2-3)

Urad Dhal - 1/4 cup
Shredded coconut - 2 tbsp
Jaggery (or) Sugar - as per sweetness required
Water - 2 cups

Method:

Soak urad dhal overnite or atleast for 4-5 hrs. Grind well till it becomes soft and fluffy. Finally add shredded coconut and grind it for 2 mins.

Boil water in a vessel , once it bubbles out, add urad dhal batter to and reduce the flame to medium, and kindle it frequently to avoid sticking. Once the raw smell of urad dhal goes away add crushed jaggery or sugar and mix well. Once all blends together switch off and serve hot.

You can add little milk when sugar or jaggery is added, but it cannot be stored for the next day if milk is added.

Ingredients: ½ tsp Saffron 1 ½ cups whole milk ½ tbsp lemon juice ½ cups sugar, powdered Directions: Roast Saffron in a dry pan and pound to a fine powder. Dissolve in 2 tbsp hot milk and keep aside. Heat milk in a pan over high heat, bring to a frothing boil, stirring continuously. Reduce heat, add lemon juice to make the milk curdle and the cheese to separate from the whey. If it does not, then add another tbsp of lemon juice. Remove from heat and set aside to cool. Pour the cheese-whey mixture into a moist cheese cloth, gather the 4 corners of the cloth and rinse under tap water for 10 minutes. Gently twist the cloth to squeeze out excess water. Tie up the corners and hang for 20-30 minutes to allow all excess water to drain. Unwrap the cheese on a clan work surface and crumble repeatedly till it becomes fluffy and even. Blend in the powdered sugar and knead till it becomes smooth and grainless. Transfer cheese-sugar mixture to a heavy bottomed pan, cook for 10-15 minutes until mixture becomes a little thickened and glossy. Divide the mixture into two portions. Mix in the dissolved saffron into one portion till it is thoroughly mixed and turns yellow. Divide the yellow mixture into 2 portions again. Spread three alternate layers of yellow, white and yellow mixture on a buttered tray to form a 1 ½" to 2" thick cake. Allow to cool and cut into 1 ½" thick squares and serve at room temperature or slightly cooled.