Showing posts with label Sweets. Show all posts
Showing posts with label Sweets. Show all posts

Mesu Paak

1-Gram flоur (bеѕаn) 3/4 cup
2-Sugаr 4 сuр
3-Dеѕi/nоrmаl ghее 2 1/2 сuрѕ
4-Wаtеr 2 1/2 сuрѕ
1-Sift the grаm flour twiсе. Heat thе ghее in a раn аnd keep it hot оvеr a vеrу lоw hеаt.
2-Cооk thе sugar with twо аnd hаlf сuрѕ оf wаtеr оvеr medium hеаt, stirring continuously till it dissolves. Increase heat аnd bring thе ѕуruр to a boil.
3-Cook withоut ѕtirring for аbоut five minutes оr till it rеасhеѕ a ѕinglе-thrеаd соnѕiѕtеnсу. 5-4-Add half a сuр of hоt ghее to thе syrup аnd ѕtir.
5-Add gram flоur grаduаllу, stirring all thе whilе tо рrеvеnt lumps frоm forming.
6-Stir соntinuоuѕlу till thе mixture starts bubbling.
7-Pоur in the rеmаining hоt ghее half a cup аt a timе.
8-Every timе you аdd the ghее thе mixture should ѕizzlе аnd frоth.
9-Cоntinuе thiѕ рrосеѕѕ till аll the ghее iѕ соnѕumеd and thеrе is a рlеаѕаnt ѕwееt rоаѕtеd аrоmа.
10-Pоur the mixture into a grеаѕеd tray.
11-Cооl a little аnd сut into ѕԛuаrеѕ.
12-Separate thе squares whеn соmрlеtеlу сооlеd аnd ѕtоrе in аn airtight соntаinеr to rеtаin its frеѕhnеѕѕ and crispness.

Shahi Tukray

1. 6 slices оf brеаd
2. 4-6 tbѕр ѕugаr
3. drу fruit-- Pistachio,almond
4. kevera еѕѕеnсе few drорѕ
4. 1/2 сuр khoya or cream
5. 3-4 tbs оil
6. ѕееdѕ оf 4-5 green саrdаmоm (Chhоti Ilaichi)
7. уеllоw fооd соlоr
8. 1 litеr оf milk
1.Fry thе ѕliсеѕ оf bread in a little оil until light brown. Remove and set it аѕidе.
2.In milk аdd illаiсhi ѕееdѕ,ѕugаr,аnd соlоur and cook until thick.
3.Diр thе brеаd ѕliсеѕ in boiling milk аnd thеn arrange these slices in the serving diѕh.
4.Lеt milk cook аnd thickened.
5.Thеn just before removing frоm hеаt, аdd kеvеrа essence.
6.Pоur thе milk оn thе bread slices.
7.Garnish with cream / khоуа аnd drуfruitѕ.



Degchi mein 02 tbsp Ghee dal k us mein ½ Cup Soji dal k itna bhonay k us mein Khusbo anay lagy us k baad us mein 01-1/2 tsp Elichi powder dal k bhonay ½ cup caster sugar dal k mix kerin jab achi tarhan fold ho jai tu stove se utar k us mein ½ Tin Condense milk dal k mix kerin phir Khopra powder ise mein shamil ker k mix kerin aur apni passand ka color dalien phir 1 flat tray mein 01 tbsp Ghee laga k us pe sara mixture dal dien aur upper se Sliced Badam & Pista dal k thanda honay pe diamond shape mein kat lien.

Jolly Jelly Doughnuts

2 packages (1/4 ounce each) active dry yeast
2 cups warm milk (110° to 115°)
7 cups all-purpose flour
4 large egg yolks
1 large egg
1/2 cup sugar
1 teaspoon salt
2 teaspoons grated lemon peel
1/2 teaspoon vanilla extract
1/2 cup butter, melted
Oil for deep-fat frying
Red jelly of your choice
In a large bowl, dissolve yeast in warm milk. Add 2 cups flour; mix well. Let stand in a warm place for 30 minutes. Add the egg yolks, egg, sugar, salt, lemon peel and vanilla; mix well. Beat in butter and remaining flour. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down. On a lightly floured surface, roll out to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheets. Cover and let rise until nearly doubled, about 35 minutes.
In a deep-fat fryer or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels.
Cool for 2-3 minutes; cut a small slit with a sharp knife on one side of each doughnut. Cut a small hole in the corner of a pastry or plastic bag; insert a very small round tip. Fill with jelly. Fill each doughnut with about 1 teaspoon jelly. Carefully roll warm doughnuts in sugar. Serve warm. Yield: About 2-1/2 dozen.

Chocolate Stuffed Dates

1/2 cup unsweetened coconut flakes
2 tbsp Ingredients
1/2 cup unsweetened coconut flakes
2 tbsp maple syrup
1/2 tsp cinnamon
Pinch of salt
4 tbsp coconut oil, melted, divided
1/2 cup almonds, chopped
2 cups pitted dates
3 oz. paleo-approved dark chocolate
Add the coconut flakes, maple syrup, cinnamon, salt, and 2 tablespoons of melted coconut oil to a food processor. Pulse until a smooth paste is formed. Set aside.
Prepare a baking sheet with wax paper. Make a slice in the dates and fill with a small amount of the coconut flakes mixture or the chopped almonds.
Melt the chocolate in a glass bowl in the microwave along with the remaining coconut oil. Stir to combine.
Use a fork to dip the dates into the melted chocolate. Place onto the baking sheet. Sprinkle with additional coconut flakes or chopped almonds if desired. Place in the refrigerator for 30 minutes to harden. Serve cold.
1/2 tsp cinnamon
Pinch of salt
4 tbsp coconut oil, melted, divided
1/2 cup almonds, chopped
2 cups pitted Medjool dates
3 oz. paleo-approved dark chocolate
Add the coconut flakes, maple syrup, cinnamon, salt, and 2 tablespoons of melted coconut oil to a food processor. Pulse until a smooth paste is formed. Set aside.
Prepare a baking sheet with wax paper. Make a slice in the dates and fill with a small amount of the coconut flakes mixture or the chopped almonds.
Melt the chocolate in a glass bowl in the microwave along with the remaining coconut oil. Stir to combine.
Use a fork to dip the dates into the melted chocolate. Place onto the baking sheet. Sprinkle with additional coconut flakes or chopped almonds if desired. Place in the refrigerator for 30 minutes to harden. Serve cold.

Apricot Fudge Slice

4oz/115 gm butter
1 cup brown sugar
3/4 cup condensed milk
3/4 cup chopped dried apricots
1 packet round wine biscuits
3/4 cup chopped walnuts
Melt the butter and sugar and add the condensed milk. Crush the biscuits in a whizz and then place these in a bowl together with the apricots and walnuts. Add the butter mixture and stir well. Press into a tin (10 in/26 cm x 6.5 in/16 cm). Sprinkle coconut on top and press in again. Leave in the fridge to harden.

Cake Pops

Cake sponge 1
Frosting chocolate/caramel as required
Chocolate 100 gm (melted)

Break small pieces of cake and make them in crumbles.Add frosting in crumbled cake and mix.Make small balls, line a baking paper on a tray and place all pops on it.Dip the end of lollipop stick or skewer into melted chocolate.Insert chocolately stick side into cake pop and roll out pop in melted chocolate.Make sure it is covered with chocolate all the way.Let them set on tray to dry and harden.Roll into nuts and serve.


2 cups dhuli urad dal (husked Bengal Gram) - soaked in water overnight
3 cups sugar
1 1/2 cups water
Saffron color
1/2 tsp cardamom ground
500 gm ghee to fry
Wash, drain and grind the daal with minimum water (should be thick). Mix in the colour.
Beat daal well till fluffy, a drop dropped in water should float.
Keep aside to ferment for 3-4 hours in Summer, more in Winter.
Dissolve sugar in the water over low heat, stirring continuously till sugar is dissolved (do not let it come to a boil before that).
Cook till one thread consistency (a drop pressed between fingers and pulled apart, should form a thin thread).
Add cardamom powder. Pipe the batter with a nozzle or cloth with a hole, to form imartis straight into the hot ghee.
Lower flame and allow to crisp turning once.
Remove from ghee, drop into the hot syrup for 3-4 minutes, drain.

Kajur Kai Ladoo

2 cups оf ѕоft dаtеѕ
2 cups if mixеd nuts and murаbа (almond, рiѕtасhiо, wаlnut еtс)
2 tbѕр buttеr
1/4 tsp ilachi роwdеr
Separate the dаtеr from thеir ѕееd and mаkе intо small рiесеѕ. Dice thе nutѕ аnd muraba. In a nоn stick frуing раn mеlt the butter and rоаѕt the nutѕ аnd murаbа. Add thе fаtеd аnd turn оff thе stove. Nоw add thе ilachi роwdеr аnd mix wеll. Duе tо thе hеаt the dates will melt. Put аѕidе tо сооl. When it is wаrm, with buttеrеd hands rоll into bаll ѕhареѕ. Thеn place in small сuрсаkе рареrѕ. Lеt thеm сооl. Then рut in a container. And Enjоу thе whоlе mоnth оf Ramadhan


1 сuр buttеr (ѕоftеnеd)
2/3 cup brоwn sugar
1 tsp vаnillа еxtrасt
1 еgg (lightlу beaten)
2 ¼ cup flour
¼ сuр сосоа
¼ tѕр baking ѕоdа
½ tѕр ѕаlt
For Tоррing
1 сuр milk сhосоlаtе
1 tbѕр buttеr
¼ сuр ѕugаr (to tаѕtе)
1. Hеаt tоgеthеr butter аnd brown ѕugаr in a ѕаuсе pan until ѕugаr melts completely, then remove раn frоm hеаt and сооl it to room temperature.
2. Add еgg and vanilla and mix wеll using еgg bеаtеr.
3. Sift tоgеthеr dry ingrеdiеntѕ inсluding flоur, сосоа, bаking ѕоdа аnd ѕаlt.
4. Grаduаllу fоld this mixture with the еgg mixturе, it wоuld become sticky dough, соvеr it аnd ѕеt aside fоr 30 min until it ѕеtѕ ѕо that it саn hаndlе еаѕilу.
5. Aftеr that rоll the dоugh tо ¼ inсh thiсk оn a flat ѕurfасе and then сut uѕing heart ѕhаре сооkiе cutter.
6. Plасе thеm on a duѕtеd аnd grеаѕеd bаking trау kеерing 1 inсh distance bеtwееn each сооkiе. Bаkе fоr 10 min at 350 degrees F.
7. Mean while рrераrе tоррing fоr thе сооkiеѕ, fоr that сооk сhосоlаtе, butter and sugar tоgеthеr оn mеdium heat until аll thе сhосоlаtе mеltѕ completely.
8. Whеn thе сооkiеѕ become ready cool thеm tо room tеmреrаturе and thеn dip in thе рrераrеd сhосоlаtе ѕаuсе. Lеаvе fоr fеw minutes аt room tеmреrаturе until topping wоuld ѕеt.

Jam Swiss Roll

1/3 cup flour/maida
1 cup sugar
4 eggs-yolks & whites separates
1/2 cup milk
1/2 tsp vanilla extract
1/4 tsp salt
1/2 tsp baking powder
3-4 tbs fruit jam
Sift together the flour, baking powder and set a side, in a large bowl, beat the egg yolks well, then add 1/2 cup f powdered sugar and mix well, add the vanilla extract, now add the milk and flour alternately and mix them well,
In a separate bowl beat egg whites for at least 5 minutes/until you get frothy consistency,(it is not necessary to beat until stiff peak, a creamy consistency will work fine) add the salt and remaining sugar to it and beat them well for a minute, add this to egg yolk mixture and fold them/mix them well. Pour this mixture onto greased flat tray and bake in preheated oven at 190C for 10-11minutes/until cake becomes spongy to your touch, before removing the cake from the oven, place a clean kitchen towel on your working surface/kitchen counter, and sprinkle a liberal amount of sugar on it, remove the cake from the oven and, using a knife gently release the edges of the cake, and turn the cake on sprinkled sugar on your kitchen towel immediately, brush the cake with and roll the cake gently from the one end to using the kitchen towel, you need to do this when cake still hot, once the cake cools down its difficult to roll it and it will break apart. Once rolled, cover it up with the same kitchen towel and refrigerate for a minimum of 30 minutes. This will firm up the cake and it will be easily to slice it.

Date Truffles

Soft pitted or seedless dates = 2 cups
Chocolate = 200 gms (grated)
Tetra cream = 2 tb
Butter = 1 tb
Melted chocolate = 100 gms (For coating)
First take chocolate + tetra cream+ butter in a pan.Simmer on very slow flame stir continuously till chocolate melts & incorporate with cream & butter.Let it to cool for a while.
On other hand fine choperize dates in a chopper.Now mix choperized dates + chocolate mixture very well with help of wooden spoon.Cover with cling & keep this mixture in a fridge for atleast 2 hours.After that scope out small equal balls, roll in melted chocolate , again roll on your desire coating like nuts,grated chocolate or desicated coconut.Place on paper case & serve.

Zarda – Saffron Sweet Rice

2 cup Sela Rice (soaked for 2 to 3 hours)
1 ½ cup Sugar
6 to 8 Pistachio (chopped)
6 to 8 Almond (chopped)
Few Ashrafis (candy fruit) murabba
3 Cloves
Oil or Ghee
4 to 6 Green cardamoms (Choti Ilaichi)
½ cup Milk
Special Zafrani Zarda Rice Recipe for Eid

How To Make Zarda
Boil water then put rice in it for 15 minutes rice in the boil water and let it and add 2 to 3 cloves cook for 5 to 8 mins. When the rice is boiled, drain all the extra water.
Now take a big bowl or dish and put boiled rice, milk, food colour, sugar,dry fruits and ashrafies ( murabba )as well and mix it well.
In a pan, put ghee and fry cloves and cardamom, when they turn brown and an aroma starts to come, add rice and mix it well and then put on dum for 5 min on high heat. Then put it on slow heat and then serve

Guava Jelly (Amrood)

1/2 teaspoon Citric acid
1 1/2 kgs Guavas (Amrood)
6 cups Water
Sugar (Cheeni)
Cooking Instructions
Wash and cut guava into thin slices and cook with water until very soft.
Put this mixture in a coarse cloth and allow the juice to drip through into a bowl
underneath and leave it for 12 hours.
Do not squeeze the bag.
Use the mixture in the bag for guava cheese.
Measure the juice and add 3 cups of sugar to each pint of juice.Heat the sugar, guava juice and stir until it is dissolved.
Strain the juice, add lemon juice and cook on a hot fire until setting point is reached.
Cool and pour into airtight jars.


4 kgs white pumpkin (ash gourd or petha)
1/4 teaspoon slaked lime (chuna)
3 cups sugar
Petha Mithai

Peel and deseed the pumpkin and cut it into 25 mm. (1") squares. Prick each piece with a fork at close intervals. Rub the pumpkin pieces with the slaked lime and keep them aside for 10 to 15 minutes.
Wash the pumpkin pieces thoroughly. Drain and keep aside. In a heavy bottomed pan, dissolve the sugar in 2 cups of water and bring it to boil. Skim off any impurities floating on the surface using a slotted spoon.
Simmer till the syrup is of 1 string consistency. Remove from the fire. Cool completely in the sugar syrup and then drain. Allow it to harden a little overnight in a cool place. Store in a cool place.
Note: Petha keeps well for several days. You need good quality ripe ash gourd (petha) to make this sweet. The skin of the gourd should be whitish green in colour which indicates the petha is ripe enough to be used

Sweet Samosa

Maida (all purpose flour) – 250 gms
Oil or ghee – 50 gms
Salt – pinch
Mixed Dry fruits – 100gms ( kaju,badam,pista, kismis)
Khoya (Milk solid or barfi )– 100 gms
Cardamom powder – 1/2 tsp
Sugar – 500 gms
Lemon yellow color – 3 drops
Oil – to fry
1. Sieve maida along with salt. Melt the ghee and add to the flour. Mix well so that it resembles breadcrumbs.
2. Now add water as required and make into a soft dough. Cover it and keep aside.
3. Add half a cup of water to the sugar and boil till you get one string consistency. Remove the scum if it forms on the top while boiling.
4. Add half of cardamom powder to sugar syrup and cover it. Leave it aside.
5. Crumble the khoya in a bowl. Add finely cut dry fruits, lemon yellow color and cardamom powder. Mix well and keep aside.
6. Take the dough and knead it to a soft dough. Make lemon sized balls of this dough.
7. Press each dough into a flat puri. Cut it into two halves with a knife.
8. Take one triangle part of it and wet the outer sides with little water and press it into a cone shaped structure. Stuff a spoonful of dry fruit mixture into the cone and seal the ends pressing hard.
9. Prepare the same with remaining dough.
10. Heat oil in a pan and fry the samosas till they are golden brown on all sides.
11. Take them out and put it in warm sugar syrup. Soak them in syrup for ten minutes and take out . Spread them on a plate and serve .
12. This samosas can be stored for a week.

Sohan Halwa

Sohan Halwa


4 cups powdered milk
1 evaporated milk
Seeds of 4-5 green cardamom (Chhoti Ilaichi)
2 cups sugar
1/2 cup water
2 tbs. oil or ghee
In the powdered milk add enough evaporated milk to knead it into a hard dough. Roll it up into a hard ball and keep it in the freezer for 15-20 minutes. Then take it out and grate it with a coarse grater. In a pot heat the oil and add the ilaichi seeds, grated milk, sugar and water and cook on low heat and keep stirring till the water has dried and it starts to come together and leaves the sides of the pot. Add a few drops of Kewra essence (optional) and set in a flat dish. When cool cut into pieces.


20 gm gelatine
1 cup cold water
2 cups sugar
1 cup light corn syrup
1 cup water
2 tsp vanilla
1 cup icing/confectioners sugar
1 cup cornstarch/cornflour-mix with the icing
1 baking tray 8"x 8"x 2", greased

Sprinkle gelatine over a cup of water.
Sprinkle half the Icing sugar mixture over the greased tray.
Grease a deep saucepan and add the sugar, corn syrup and water in it. Cook over low heat, stirring till sugar dissolves. Cover and bring to a boil.
Uncover and cook without stirring, till it reaches a hard ball consistency--drop a little syrup into cold water and it should firm up immediately.
Take off the heat and pour over gelatine, beating all the time with a beater, till fluffy and light. Add vanilla and pour mixture into prepared tray. Refrigerate over night.
Sprinkle rest of icing sugar mixture over, turn over on to a board and cut into cubes.
Dry for 2-3 hours and store.
Key Ingredients: Cornflour, Icing Sugar, Sugar.

Karachi Halwa

Corn flour ½ kg
Sugar ½ kg
Melon seeds ½ cup (dried)
Citric acid 1 tsp
Few drops kewra essence
Red color as required
Clarified butter 1 or ½ cup

Put water and corn flour in a pan as per required, mixed it well.
Light the flame and stir the mixture with a spoon.
When the mixture get thick then add a little clarified butter.
After that, when mixture shaped as a layer then add citric acid, kewra essence and red color mixed it properly.
Now add half cup dried melon seeds in a mixture.
Grease the tray with clarified butter and spread the mixture on it.
Sprinkled dried melon seeds and placed it in fridge for cooling.
Karachi halwa is ready.
Support : Creating Website | Aworkzone | Aworkzone
Copyright © 2013. Apna Food Tv - All Rights Reserved
Creating Website Published by Aworkzone
Proudly powered by Aworkzone