Showing posts with label Sweets. Show all posts
Showing posts with label Sweets. Show all posts
Carrot Halwa(Kajar Halwa)
Ingredients
2 number cardamoms skinned and crushed fine
4 cup carrots, grated finely
1 tbsp casewnuts
1 tbsp chopped almonds
3 tbsp curdled milk or (ricotta cheese)
2 tsp ghee(clarified butter)
4 cup Milk
1 tsp raisins
1 cup sugar
Method
Grate the carrots or make it small peels.In a pan put the ghee or butter. When it is melted roast the dry nuts in this ghee. In the same pan cook the carrots in the milk in an open pan(low flame), with constant stirring.when carrot is cooked add sugar.
Add curdled milk or koya and cook for few more min serve hot.If you like you can ad condensed milk to this.
Grate the carrots or make it small peels.In a pan put the ghee or butter. When it is melted roast the dry nuts in this ghee. In the same pan cook the carrots in the milk in an open pan(low flame), with constant stirring.when carrot is cooked add sugar.
Add curdled milk or koya and cook for few more min serve hot.If you like you can ad condensed milk to this.
Kinnathappam
Ingredients
Ponni Rice – ½ kg
Thick coconut milk – 1½ cups
Sugar – ½ kg
Salt – A pinch
Ghee – 100 gm
CashewsRaisins(Onakkmunthiri)1/4 cup
Cardamom(Elakka) – 8 – 9 nos(powdered)
yeast 1tsp
Preparation
1)Wash the rice well and soak in water for sometime.
2)Grind it to a fine paste.:- Make sure you don’t have any lumps in it.
3)Add thick coconut milk, sugar, salt, powdered cardamoms and about 4 cups of water. Mix well.
4)In a bowl add yeat , 1spoon of sugar and little warm water.set aside for 10 minutes.
5) Mix the yeast mixture to the batter and ferment for 3 to hours.
5)Add cashews and raisins fried in ghee into the above mixture and mix well again.
6)Pour the above into a greased vessel of about 2 – 3 inch thickness.
7)Steam it till done(about 30 minutes).
8) When it is cooled cut into small pieces.
Mysore Pak
Ingredients
ghee 2 cups
Gram flour(besan) 1.5 cups
sugar 2 cups
water 1/2 cup
Method
mix besan gram flour with little ghee or oil and sieve .
Take sugar in thick bottomed saucer.Add water and let it boil to form sugar syrup till it is soft ball stage.When we take the syrup it will form strings(2 string consistency) between the fingers.Melt the ghee in a bowl.You can add 1cup of ghee and 1 cup of oil instead of 2 cups of ghee.Now add the flour slowly to the sugar syrup and mix rapidly so that no lumps are formed.Then add the hot ghee to the flour spoon by spoon, stirring continuously(it takes about 15 seconds only.But this 15 seconds are very important because when we por the ghee it becomes frothy and cooked.dont stop stirring.).Cook till the mixture becomes frothy and ghee seperates.When the mixture start to colour change,take it immediately from the flame.Spread out on a greased plate. Cut into squares when firm(within 10 minutes).
ghee 2 cups
Gram flour(besan) 1.5 cups
sugar 2 cups
water 1/2 cup
Method
mix besan gram flour with little ghee or oil and sieve .
Take sugar in thick bottomed saucer.Add water and let it boil to form sugar syrup till it is soft ball stage.When we take the syrup it will form strings(2 string consistency) between the fingers.Melt the ghee in a bowl.You can add 1cup of ghee and 1 cup of oil instead of 2 cups of ghee.Now add the flour slowly to the sugar syrup and mix rapidly so that no lumps are formed.Then add the hot ghee to the flour spoon by spoon, stirring continuously(it takes about 15 seconds only.But this 15 seconds are very important because when we por the ghee it becomes frothy and cooked.dont stop stirring.).Cook till the mixture becomes frothy and ghee seperates.When the mixture start to colour change,take it immediately from the flame.Spread out on a greased plate. Cut into squares when firm(within 10 minutes).
Jalebi
Jalebi is a very popular recipe of India. Here is Jalebi Recipe.
Ingredients:
2 cups All purpose flour (maida)
11/2 tbsp fine grained semolina or rice flour
1/4th tsp baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp saffron threads,
3 cups sugar
2 2/3rd cups water
1/2 tsp green cardamom seeds powder
Ghee or vegetable oil for frying
Method:
Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl . Mix well with a whisk. Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth. Set aside for about 2 hours to ferment. Whisk thoroughly before use. Prepare one string syrup by dissolving sugar in the water and heat it to make a saturated syrup. Just before the syrup is ready add saffron and cardamom powder. Heat oil in a kadhai. Pour the batter in a steady stream into the kadhai to form coils. Make a few at a time. For this u can use the seva nazhi(idiyappam maker) or any ketchup bottle.Deep fry them until they are golden and crisp all over but not brown. Remove from the kadhai and drain on kitchen paper and immerse in the syrup. Leave for at least 4-5 minutes so that they soak the syrup. Take the jalebi out of syrup and serve hot.
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