Sweet Recipes - Page 5
Rava Laddoo Recipe
Ingredients
1. Semolina or rava (1 1/2c)
2. ghee (1/2c)
3. cashewnuts cut into very small pieces (2tbsp)
4. sugar (1 1/2c)
5. powdered cardamom (4-5)
6. raisins (2tbsp)
Method of preparation:-
1. Take a pan, place it over heat. Heat 2 tablespoon of ghee in it and then roast the rava or semolina in it turns light golden in color. Mix roasted rava, sugar and cardamom and powder fine in a dry grinder.
2. Heat the remaining ghee in a pan, then fry the raisins and cashewnuts in it. Now add the rava sugar mixture in it. Mix it well. When it gets ready then take off the pan from the heat. Keep it for sometime to cool.
3. Then make small round balls of this mixture or give the shape of tight laddoos. Then store these laddoos in an airtight container for few days.
Email This Recipe To Your Friend
Sweet Pongal Recipe
Ingredients
1. Raw rice (1c)
2. powdered jaggery (3c)
3. ghee (4tbsp)
4. milk (1c)
5. green gram dal (1/2c)
6. water (2 1/2c +3/4c)
7. powdered cloves (2)
8. raisins (2tbsp)
9. grated or powdered nutmeg (1small piece)
10. powdered cardamom (5)
11. saffron (a pinch)
12. cashew nuts (2tbsp)
Method of preparation:-
1. Take dry green gram dal; roast it for 2-3 minutes. Cook the green gram dal and rice in with 2 ½ cups of water then add 1 cup of milk in it. Cook it in microwave and then keep it aside.
2. Take 3/4 cup of water and dissolve the jaggery in it and then cook it on low heat until the jaggery gets melt. Now strain the jaggery with a strainer to remove the dirt. Once again put the syrup on heat and stir it until it gets slightly sticky. Now add the cooked dal and rice.
3. Take a mall pan, place it over heat. Heat 4 tablespoon of ghee in it then fry the raisins and cashew nuts in it and add to the pongal. Add the powdered cardamom, nutmeg, cloves and saffron in it and mix them well. When the dish gets ready then serve it hot.
Email This Recipe To Your Friend
Kaju Barfi Recipe
Ingredients
1. Cashew nuts (2c)
2. ghee (1tbsp)
3. powdered sugar (1c)
4. cardamom powder (1/2tsp)
5. silver foil (optional)
Method of preparation:-
1. Take 2 cups of cashew nuts. Soak them in water in a bowl for about 2 hours. Drain them and put them in a blender with a little of water and blend them to a fine paste.
2. Take a heavy sauce pan, place it over heat. Put 1 cup of sugar and the paste of cashew nuts in the pan. Cook it on slow to medium heat. While cooking stir it continuously until a soft lump is formed.
3. Now add ghee and the cardamom powder in the pan and then mix them well. When it gets cooked then spread it on clean greased work surface.
4. Then roll it slightly with a rolling pin to 1/8 inch thickens now apply the silver foil, then keep it to cool. When it gets cool then cut it into diamond shaped pieces.
Email This Recipe To Your Friend
Ras Malai Recipe
Ingredients
1. Half and half (2qts)
2. ricotta cheese (2lb)
3. bay leaf (1)
4. sugar (2c)
5. cardamom pods (5)
6. vanilla (1tsp)
7. rose water to taste (optional)
Method of preparation:-
1. First heat the oven to 400 degrees F. Take a bowl, mix 1 ½ cup of sugar with the ricotta cheese in it. Mix it well then place it in a flat dish covered with aluminum foil.
2. Place the dish in the oven and bake it for 35 minutes at 350 degrees until the cheese turned pale brown and it becomes hard. Now add the half and half by simmering it over low heat for long time. Stir it while simmering. Thicken it until the volume drops to around half of the original volume.
3. Add the remaining sugar, bay leaves, rose water, cardamom pod and vanilla to the half and half. Heat it for few minutes. When the cheese get baked then cut it into ½ inch slices of square shape and then add to the hot thicken half and half.
4. Place it in the refrigerator to cool for a few hours. When it gets cool then serve it.
Email This Recipe To Your Friend
Mysore Pak (South Indian Dish) Recipe
Ingredients
1. Besan (1c)
2. ghee (2c)
3. sugar (1 1/2c)
4. water (1 3/4c)
Method of preparation:-
1. First to make syrup, dissolve sugar in the water in a pan. Place the pan over heat and heat it by stirring until the sugar gets dissolve and the syrup gets a thread consistency. The consistency can be checked by feeling the syrup between your fore- finger and thumb.
2. Take besan flour in a bowl, remove all the lumps of it and then add it to the syrup. Add 1 tablespoon of flour at a time. Now reduce the heat and then add 2 teaspoons of ghee in it. Cook it and stir it until the flour and the ghee get completely blended with the syrup.
3. Repeat this process to use all the besans. While cooking stir it continuously and keep on adding the ghee of 1 teaspoon until the mixture changes its color and texture. While cooking you will observe that the mixture is not able to absorb any more ghee and the mixture starts to leave the edges of the vessel.
4. Now take a plate, grease it and then place the cooked mixture in it with a spatula. Keep it to cool for about 10 minutes. Then cut it into desired shape pieces. Now place these pieces on the serving tray very carefully.
Make – 40 medium size pieces
Making time – 45 minutes
Email This Recipe To Your Friend
Mitha Khaja Recipe
Ingredients
1. Plain flour or maida (1 1/2c)
2. ghee (1tbsp)
3. water (1c)
4. jaggery (1/2c)
5. cardamom powder (1/4tsp)
6. ghee to deep fry
Method of preparation:-
1. Take a pan, place it over heat. Heat water and jaggery in it until it gets dissolve. Strain it and keep it to cool.
2. Take a bowl, put flour in it and add ghee and cardamom in the flour. Knead the flour with the jaggery water to make soft dough. Divide the dough into 20 parts and then knead each part with your palm and then roll it into 4 inches rounds.
3. Take knife or fork to make many tiny slits on each round on its both sides. Keep them aside on a clean cloth to dry a bit. Now put them in hot ghee to deep fry on low heat until get light golden in colour.
4. Drain them and cool them. When the khajas get cool then they become crisper and harder. Keep them to cool and then store them in air tight container.
Make – 20-25 pieces
Making time – 45 minutes
Email This Recipe To Your Friend
Boondi Recipe
Ingredients
1. Gram flour (1c)
2. ghee (to deep fry)
3. sugar (1/2c)
4. chopped almonds (6-8)
5. water (1c)
6. cardamom powder (1/4tsp)
7. milk (1tbsp)
Method of preparation:-
1. Take a pan, place it over heat and boil water and sugar in it. Add 1 tablespoon of milk in it to clean the syrup. Boil it until the syrup gets sticky to the fingers. Keep it aside but keep it warm for use.
2. Take a bowl; make the batter of gram flour in it. The batter should not be too thin. Take a heavy kadai, heat the ghee in it. Take a perforated spoon; hold it a little above the hot ghee. Now pour some batter on the spoon.
3. Tap very lightly on the edge of the spoon then the droplets of batter fall in the hot ghee. Stir the boondis in the ghee and fry them until get crispy but not brown. Drain them and put them in the syrup. Keep them in the syrup for 3-4 minutes.
4. Now drain them from the syrup and place on a wide plate. Then add chopped almonds and cardamom and then mix them gently. Keep the boondis to cool completely and then separate them with your fingers. Now store them in air tight container.
Makes – 3 cups
Making time – 30 minutes
Email This Recipe To Your Friend
Shankarpala Recipe
Ingredients
1. Plain flour or Maida (1 1/2c)
2. sugar (1/3c)
3. water (1c)
4. ghee (1/3c)
5. oil to deep fry
Method of preparation:-
1. Take a sauce pan, place it over heat. Put 1 cup of water in it then add sugar and ghee in it. Warm the water, sugar and ghee together in the pan until the sugar gets dissolves.
2. Take a large bowl, put maida in it and then add warm water with dissolved sugar in it. Mix it well then knead it into soft dough. Divide the dough into 4 parts.
3. Roll it into chapattis of 1/3” thick. Cut these chapattis with knife or cookie cutter into small diamond shapes. Lift up these pieces with spatula and keep them aside on a dry cloth for about 1 hour.
4. Put them in hot oil for deep fry. Fry them until get light golden brown. Drain them and keep them aside until get cool. Now store them in clean and dry container.
Make – 2 ½ cups
Making time – 45 minutes
Email This Recipe To Your Friend
Gulab Jamoon Recipe
Ingredients
1. Plain flour (125gms)
2. khoya (500gms)
3. sugar (250gms)
4. milk (1/4c)
5. saffron strands (1pinch)
6. baking soda (1/4tsp)
7. cardamom powder (1/4tsp)
8. ghee to deep fry
Method of preparation:-
1. Take a bowl, mix flour and baking soda in it. Take khoya, crumble it and sieve it in the flour and soda mixture. Mix crushed saffron and cardamom in the flour mixture. Mix it well and then knead it with milk to make soft dough. Use much milk as required for kneading. Make about 25-30 balls of this dough.
2. Take a pan, heat the ghee very well in the pan. Now take off the ghee from fire and cool it a little. Put some of the jamoons in it. When they rise up then put them back on the fire and fry them until gets light brown.
3. Take out the jamoons form the ghee and put them in the syrup. Soak them for about 10 minutes and then drain them. Now place the jamoons on the glass bowl. Repeat the same process for making more jamoons. Then pour the remaining syrup over the jamoons. Heat them lightly in the microwave before serving.
To make the syrup:-
1. Take a pan, place it over heat. Take sugar in it and add water to cover the sugar. Boil it and then add 1 tablespoon of milk in it to separate the dirt.
2. Strain it and boil it again. When, while dropping from the spoon it falls in a thin single thread then the syrup is ready.
Make – 25-30 pieces
Making time – 1 hour
Email This Recipe To Your Friend
Rossogolla Recipe
Ingredients
1. Milk (1litre)
2. water (4c)
3. citric acid (1/2tsp)
4. sugar (1 1/2c)
5. few drops of rose essence
Method of preparation:-
1. Take a pan, put 1 litre of milk in it and boil it. When the milk gets boil then take off the pan from heat and keep it for 2 hours to cool it. Now remove the layer of cream from the milk.
2. Again place the pan on heat and boil the milk. Add dissolved citric acid in the milk. Stir it slowly until the milk gets curdled. Keep it for about 5 minutes.
3. Take a wide sauce pan, boil water with sugar in it. Now take muslin cloth, strain the milk through it and wash the chenna in the cold running water. Press out the excess water from the chenna and place it on a wide plate. Knead it with fingers into soft dough.
4. Make 12 balls of the dough of equal size. Put these balls of dough into the boiling water with sugar. Cover with perforated lid and boil it for 12 to 15 minutes.
5. Take them off from the heat and cool them to room temperature. Add essence and then keep them for 4 to 5 hours to chill.
Number of servings – 6
Time required – 1/2hour
Email This Recipe To Your Friend