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Archive for the ‘Sweets’ Category

Rose Cookies

INGREDIENTS

Rice flour – 1 cup
Maida/plain flour – 1/2 cup
Milk – as required
Sugar powder – 4 tbsps
Cardamom powder- 1 pinch
Oil – for frying


Preparation time: 15 minutes
Cooking time: 30 minutes

Method

Add a little of the Maida flour, rice flour. Keep stirring and adding everything slowly. Add in ½ to 1 tsp. baking powder at this time. Add sugur powder. The mixture should be a thick but pouring consistency. Keep aside.Heat oil in a deep-frying pan. Then place the rose cookie mould in the pan holding the handle so that the mould gets really heated. 



 


Take out the mould and the excess oil and dip it into the batter.Then put it back into the hot oil. The batter will come out in the pan in the mould shape. Fry till golden brown.

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Almonds or Badam Halwabadam halwa

Ingredients :

* Milk- 1 cup
* Sugar powdered- 1 cup
* Almonds or Badam- ½ cup
* Ghee- ½ cup

Method :

1. Soak the almonds in water overnight and blanch it.
2. (Blanching is soaking and removing the peels of the almond.
3. Remove the outer skin and grind into smooth paste using milk for grinding.
4. Mix little water to sugar and heat it in a heavy bottomed kadai or oan or vessel till it is dissolved and once when one string consistency is reached.
5. Add badam or almond paste and cook till it becomes thick.
6. When the halwa sticks to bottom, Add ghee little by little and cook till halwa consistency is reached.Then make Rouded shape to serve.

Sohan Papdi

Sohan Papdi is a very popular Indian sweet . It is extensively used during diwali and other Indian festivals. It makes your celebration more delightful. Try and enjoy this sohan papdi recipe.Sohan_papdi

Ingredients :

* 1 1/4 cup Gram Glour,
* 1 1/4 cup Maida,
* 250 gms Ghee
* 2 1/2 cups Sugar,
* 1 1/2 cup Water,
* 2 tbsp Milk
* 1/2 tsp Cardamom seeds crushed coarsely
* 4″ squares cut from a thin polythene sheet

Method :

1. Sift both flours together, Heat ghee in a heavy saucepan.
2. Add flour mixture and roast on low till light golden.
3. Keep aside to cool a little, stirring occasionally.
4. Prepare syrup simultaneously. Make syrup out of sugar, water and milk.
5. Bring syrup to 2 1/2 thread consistency. Pour at once into the flour mixture.
6. Beat well with a large fork till the mixture forms threadlike flakes. .
7. Pour onto a greased surface or thali and roll to 1″ thickness lightly.
8. Sprinkle the elaichi and gently press down with palm.
9. Cool, cut into 1″ squares, wrap individually into square pieces of thin plastic sheet.
10. Store in an airtight container.

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Almonds or Badam Halwa

Ingredients :

* Milk- 1 cup
* Sugar powdered- 1 cup
* Almonds or Badam- ½ cup
* Ghee- ½ cup

Method :

1. Soak the almonds in water overnight and blanch it.
2. (Blanching is soaking and removing the peels of the almond.
3. Remove the outer skin and grind into smooth paste using milk for grinding.
4. Mix little water to sugar and heat it in a heavy bottomed kadai or oan or vessel till it is dissolved and once when one string consistency is reached.
5. Add badam or almond paste and cook till it becomes thick.
6. When the halwa sticks to bottom, Add ghee little by little and cook till halwa consistency is reached.Then make Rouded shape to serve.

Sohan Papdi

Sohan Papdi is a very popular Indian sweet . It is extensively used during diwali and other Indian festivals. It makes your celebration more delightful. Try and enjoy this sohan papdi recipe.

Ingredients :

* 1 1/4 cup Gram Glour,
* 1 1/4 cup Maida,
* 250 gms Ghee
* 2 1/2 cups Sugar,
* 1 1/2 cup Water,
* 2 tbsp Milk
* 1/2 tsp Cardamom seeds crushed coarsely
* 4″ squares cut from a thin polythene sheet

Method :

1. Sift both flours together, Heat ghee in a heavy saucepan.
2. Add flour mixture and roast on low till light golden.
3. Keep aside to cool a little, stirring occasionally.
4. Prepare syrup simultaneously. Make syrup out of sugar, water and milk.
5. Bring syrup to 2 1/2 thread consistency. Pour at once into the flour mixture.
6. Beat well with a large fork till the mixture forms threadlike flakes. .
7. Pour onto a greased surface or thali and roll to 1″ thickness lightly.
8. Sprinkle the elaichi and gently press down with palm.
9. Cool, cut into 1″ squares, wrap individually into square pieces of thin plastic sheet.
10. Store in an airtight container.

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Almonds or Badam Halwa

Ingredients :


* Milk- 1 cup
* Sugar powdered- 1 cup
* Almonds or Badam- ½ cup
* Ghee- ½ cup


Method :


1. Soak the almonds in water overnight and blanch it.
2. (Blanching is soaking and removing the peels of the almond.
3. Remove the outer skin and grind into smooth paste using milk for grinding.
4. Mix little water to sugar and heat it in a heavy bottomed kadai or oan or vessel till it is dissolved and once when one string consistency is reached.
5. Add badam or almond paste and cook till it becomes thick.
6. When the halwa sticks to bottom, Add ghee little by little and cook till halwa consistency is reached.Then make Rouded shape to serve.


Sohan Papdi


Sohan Papdi is a very popular Indian sweet . It is extensively used during diwali and other Indian festivals. It makes your celebration more delightful. Try and enjoy this sohan papdi recipe.


Ingredients :


* 1 1/4 cup Gram Glour,
* 1 1/4 cup Maida,
* 250 gms Ghee
* 2 1/2 cups Sugar,
* 1 1/2 cup Water,
* 2 tbsp Milk
* 1/2 tsp Cardamom seeds crushed coarsely
* 4″ squares cut from a thin polythene sheet


Method :


1. Sift both flours together, Heat ghee in a heavy saucepan.
2. Add flour mixture and roast on low till light golden.
3. Keep aside to cool a little, stirring occasionally.
4. Prepare syrup simultaneously. Make syrup out of sugar, water and milk.
5. Bring syrup to 2 1/2 thread consistency. Pour at once into the flour mixture.
6. Beat well with a large fork till the mixture forms threadlike flakes. .
7. Pour onto a greased surface or thali and roll to 1″ thickness lightly.
8. Sprinkle the elaichi and gently press down with palm.
9. Cool, cut into 1″ squares, wrap individually into square pieces of thin plastic sheet.
10. Store in an airtight container.

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Happy Dasara

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Wheat Halwa

The one common feature perhaps lies in the cooking – all the halwas need to be stirred constantly. A minute’s break could produce dry, lumpy masses. Overcook, and you could have a rocky and sticky mass that sticks to the teeth. Prepared well, though, the halwa becomes a soft confection that melts in the mouth. Is it any wonder, then, that halwas are one of the morepopular sweets.

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Ingredients:

Wheat – 2 cups

Almonds (badam) – ¾ cup

Cashewnuts – ½ cup

Sugar – 5½ cups

Ghee – 30 ml

Cardamom – 2 pods

Saffron – a pinch

Method :

Soak the wheat and almonds in water for 24 hours.

Add a little water to the wheat and blend. Keep adding water and blending till it forms a runny liquid. Strain it through a cloth and squeeze well to get a white, milky extract. Set the extract aside till the solids settle down and there is a layer of clear water on the surface. Drain the clear water.

Blend the almonds till they become a coarse paste, and add that to the wheat extract.

Melt the ghee. In another pan, pour the sugar and some water to make sugar syrup. Fry the cashewnuts in a little ghee and keep aside.

When the sugar syrup is ready, add the wheat-almond mix to it slowly, stirring all the time. Add the saffron. Once the mixture begins to solidify, keep adding ghee at regular intervals, stirring continuously.

When the halwa stops sticking to the sides and comes away from the vessel when raked with the ladle, add the powdered cardamom, take off the flame, and spread on a tray to cool. Cut into squares or diamonds.

Read Full Post »

Happy Dasara




Wheat Halwa

The one common feature perhaps lies in the cooking – all the halwas need to be stirred constantly. A minute’s break could produce dry, lumpy masses. Overcook, and you could have a rocky and sticky mass that sticks to the teeth. Prepared well, though, the halwa becomes a soft confection that melts in the mouth. Is it any wonder, then, that halwas are one of the morepopular sweets.



Ingredients:

Wheat – 2 cups

Almonds (badam) – ¾ cup

Cashewnuts – ½ cup

Sugar – 5½ cups

Ghee – 30 ml

Cardamom – 2 pods

Saffron – a pinch

Method :

Soak the wheat and almonds in water for 24 hours.

Add a little water to the wheat and blend. Keep adding water and blending till it forms a runny liquid. Strain it through a cloth and squeeze well to get a white, milky extract. Set the extract aside till the solids settle down and there is a layer of clear water on the surface. Drain the clear water.

Blend the almonds till they become a coarse paste, and add that to the wheat extract.

Melt the ghee. In another pan, pour the sugar and some water to make sugar syrup. Fry the cashewnuts in a little ghee and keep aside.

When the sugar syrup is ready, add the wheat-almond mix to it slowly, stirring all the time. Add the saffron. Once the mixture begins to solidify, keep adding ghee at regular intervals, stirring continuously.

When the halwa stops sticking to the sides and comes away from the vessel when raked with the ladle, add the powdered cardamom, take off the flame, and spread on a tray to cool. Cut into squares or diamonds.

Read Full Post »

Happy Dasara



Wheat Halwa
The one common feature perhaps lies in the cooking – all the halwas need to be stirred constantly. A minute’s break could produce dry, lumpy masses. Overcook, and you could have a rocky and sticky mass that sticks to the teeth. Prepared well, though, the halwa becomes a soft confection that melts in the mouth. Is it any wonder, then, that halwas are one of the morepopular sweets.

Ingredients:
Wheat – 2 cups
Almonds (badam) – ¾ cup
Cashewnuts – ½ cup
Sugar – 5½ cups
Ghee – 30 ml
Cardamom – 2 pods
Saffron – a pinch
Method :
Soak the wheat and almonds in water for 24 hours.
Add a little water to the wheat and blend. Keep adding water and blending till it forms a runny liquid. Strain it through a cloth and squeeze well to get a white, milky extract. Set the extract aside till the solids settle down and there is a layer of clear water on the surface. Drain the clear water.
Blend the almonds till they become a coarse paste, and add that to the wheat extract.
Melt the ghee. In another pan, pour the sugar and some water to make sugar syrup. Fry the cashewnuts in a little ghee and keep aside.
When the sugar syrup is ready, add the wheat-almond mix to it slowly, stirring all the time. Add the saffron. Once the mixture begins to solidify, keep adding ghee at regular intervals, stirring continuously.
When the halwa stops sticking to the sides and comes away from the vessel when raked with the ladle, add the powdered cardamom, take off the flame, and spread on a tray to cool. Cut into squares or diamonds.

Read Full Post »

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