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

Aaty Kay Laddu

Wheat flour ½ kg Semolina 250 gm Ghee ¾ cup Water to knead Fried edible gum 250 gm chopperized Almonds chopped 50 gm Pistachio chopped 50 gm Caster sugar 1 cup Poppy seeds 1 tbsp Melted ghee about 2 cups Green cardamom grinded 2 tsp Mace grinded ½ tsp Nutmeg grinded ½ tsp.
In a bowl mix together wheat flour and semolina add in ¾ cup ghee, mix slightly knead to a smooth dough with Luke warm water, leave aside for 1 hour then make into muthias and deep fry on slow flame for 15 minutes till light golden, remove, cool and chopperize. Then add to it fried and chopperized gond, chopped almonds and pistachio, caster sugar, poppy seeds, about 2 cups melted ghee, grinded green cardamom, nutmeg and mace, mix all well, make into laddus, role in desiccated coconut and serve.

Instant Rabdi

2 cups milk
2 fresh bread slices (edges removed)
1/4 cup condensed milk
2 tbsp sugar
1/4 tsp cardamom (elaichi) powder
a few saffron (kesar) strands
1. Slice off edges of bread and discard. In a food processor or blender grind bread slices. Should be crumply – put aside.
2. In a pot pour the milk and bring to boil.
3. Add bread crumbs, condensed milk and sugar and cook on a high flame, while stirring continuously (approx. 10 minutes).
4. Turn off heat and remove from stove
5. Add cardamom powder and saffron and mix well.
6. Pour mixture in a dish and refrigerate for 2 to 3 hours.
7. Serve chilled.

Special Ladoo

1/2 tbsp Honey
1/2 kilo Dates
1 cup Coconut powder
1/2 cup Milk
1/2 cup Almond chopped
1/2 tbsp Butter melted
De seed dates and mash them with milk, honey and butter.
Make balls of round shape. Roll them in coconut powder and almond powder.
Arrange them in a tray and refrigerate

Keser Mawa Kachori

For Dough
Maida: 250 gms
Ghee: Four Tbsp
Salt: A pinch
For the stuffing:
Khoya (mawa): 200 gms
Powdered sugar: 50 gms
Dry coconut powder: Two Tsp
Mixed dry fruits (crushed): Two Tbsp
Kesar (saffron) strands 5-7
1 tsp elaichi powder
For Syrup
1 bowl sticy & thick suger syrup ( 1&1/2 tar ki chashani)
Cooking Instructions
Mix maida, salt and ghee and knead into firm dough using milk and set aside.
On a kadai, heat add khoya till it turns light brown & soft. Allow it to cool and then mix all the other ingredients for the stuffing with the khoya.
Make small balls with the maida and roll it out into small pooris. Place one spoon of filling in the middle of each poori and close with another poori. Now fold corners into kachori shape . Deep fry the kachoris in hot ghee over a slow flame till the kachoris turn golden brown in colour.Drain on absorbent paper and allow the kachoris to cool slightly.Dip the kachoris in the hot syrup. Drain and keep aside.Serve garnished with saffron strands and pistachios.Decorate with silver foil and rose petals.

Khajoor ka Halwa

Fresh dates ½ kg
Biscuit 1 packet
Fresh cream 1 packet
Desiccated coconut 1 packet
Walnut chopped ½ cup
Butter 1 tbsp
Sugar as required
• Remove seeds of ½ kg dates, chop well in a chopper and keep aside.
• Heat 1 tbsp butter I pan, add in chopped dates and slightly fry. Also add in 1 packet crushed biscuits and little sugar. Mix well.
• Spread this mixture in a greased tray, press well using your hand or spoon. Spread 1 packet desiccated coconut on top. garnish with 1 packet cream and ½ cup chopped walnuts.

Baklava Rolls

6 sheets of phyllo dough (one package weigh 1 pound and have 18 14 x 18 inches sheets)
1/2 cup clarified butter
1/2 cup ground almond
1/2 cup ground walnuts
1/4 cup coconut powder
1/2 teaspoon cardamom
1/3 cup sugar
3/4 cup sugar
1/2 cup water
1 teaspoon lemon juice
About 1 tablespoon sliced pistachios for garnish
Be sure to thaw the phyllo dough using the instruction from the package, phyllo dough should be at room temperature before using. Do not open the package until you are ready to use. Unused sheets roll them in clear plastic wrap and refrigerate for next time but do need to be used within 3 to 4 days.
For baking I am using 8×8 baking pan.

Combine all the dry ingredients, ground almonds, walnuts, coconut, sugar, and cardamom.
Preheat the oven 350 degree F.
Making the Pastry
Work on a clean, dry, flat surface, Open the phyllo dough and take 1 sheet spread over the working surface and fold it making it double in length wise. Lightly brush the butter covering the whole sheet.
You will be working with the short side.
Leave about half inch of sheet across the short side and sprinkle 2 tablespoons of the filling from edge to edge evenly. Roll it like a jelly roll twice and brush lightly with butter, only the rolled part.
Sprinkling again 2 tablespoons of the filling from edge to edge evenly.
Roll it up carefully, after every roll brush it with butter, and place seam side down in the baking tray.
Repeat the process until you finish rolling all six sheets.
The pieces should fit snugly, but not squashed.
With a very sharp knife, cut the roll into 3 equal pieces in length, total of 18 pieces.
Lightly brush the butter over each piece.
Bake the baklava for about 25 to 30 minutes until they are light golden brown in color.
Boil the sugar and water together until syrup is 220 degrees on candy thermometer or ½ thread. Add the lemon juice and cardamom powder and turn off the heat. Lemon juice keeps the syrup from crystallizing.
Carefully pour the hot (but not boiling) syrup evenly over all the baklava pieces. Sprinkle few pieces of the sliced pistachios over baklava.

Coconut Filled Nutty Chocolate Balls

100 g desiccated coconut
2 tbs condensed milk
100 g melted chocolate
Crushed almonds as required
In a bowl add desiccated coconut & condensed milk mix well to all combined and make small balls out of it, then cover with melt chocolate and roll in crushed almonds.

Boondi Ladoo Tart

1 cup White Chocolate
4 Tarts
2 Boondi Ladoo
2 Cherry
In double boiler melt white chocolate.
Cut half ladoo with the help of knife.
Fill the white chocolate in tarts and put ladoo in it.
Pour some white chocolate in piping bag and drizzle the ladoo and top with cherry.
Boondi Ladoo Tarts are ready to serve.

Dry Fruits Laddu

1 cup chopped dates
2 to 3 tbsp almonds or badam
2 tbsp raisins
1 to 2 tbsp cashews
8-9 whole dry figs
1 to 2 tbsp desiccated coconut (optional)
2 green cardamom pods, peeled and seeds crushed in a mortar-pestle
Firstly begin to roast the almonds in a pan till they get browned.
keep stirring the almonds at intervals.
whilst the almonds are roasting, chop the dates and figs.
also peel the cardamom pods and powder the seeds coarsely in a mortar-pestle.
in a dry grinder add the chopped dates, figs, raisins, almonds, desiccated coconut and the coarsely powdered cardamom powder.
add the roasted almonds.
grind to a coarse mixture and spread on a tray or plate or take the mixture in a bowl.
make small balls from your hands and the dry fruit ladoos are ready.
serve the dry fruits ladoos immediately or store in an air tight container and refrigerate. dry fruits ladoo stays good for a few days

Mawa Roll

For the pancakes
200 grams refined flour
Salt a pinch
½ tsp soda bicarbonate
1½ tbsps powdered sugar
50 grams grated khoya
1½ cups milk
1 egg
Ghee for greasing
For the stuffing
200 grams khoya/mawa, grated
2-3 tbsps powdered sugar
¼ tsp green cardamom powder
12-15 roughly chopped pistachios
12-15 almonds, roughly chopped
Sieve refined flour, salt, soda bicarbonate and sugar into a bowl. Add grated khoya and mix. Add milk and mix well. Break an egg into the mixture and whisk well. Ensure that there are no lumps. Correct consistency by adding more milk.
Heat ghee in a pan. Put a ladleful of the batter and spread to medium thickness. Cook till done on one side then flip and cook on the other side.
Similarly make more pancakes.
Heat a kadai, add grated khoya and powdered sugar and cook till soft. Add green cardamom powder, pistachios and almonds and mix. Take the mixture off the heat.
Take a pancake in a plate. Spread a little of the filling and roll. Similarly make more rolls.
Cut the rolls at a slant in the middle and serve hot.

Carrot Burfi

2 cups carrot shredded
2 cups milk
1/3 cup heavy cream
1/2 cup sugar
2 tablespoons clarified butter or ghee
1/4 teaspoon cardamom powder
2 tablespoons chopped cashews to garnish
In a large heavy frying pan bring the milk, cream and carrots to boil over medium high heat. Do stir occasionally, making sure milk does not burn in bottom of the pan. After milk comes to boil reduce the heat to medium.
Let carrot cook for about 25 minutes, until carrot mix become like a lumpy dough. Keep stirring occasionally at the same time keep scraping the sides. Last ten minutes stir continuously otherwise mix will burn from the bottom.
Add sugar, after adding sugar mix will become very soft. Cook for about 10 minutes stirring continuously. Mix should be consistency of soft dough, add butter, cardamom and keep stirring for about another 4 minutes. Mix will be very lumpy.
Transfer mixture to the greased plate and press firmly into a square shape, approximately 1/2 inch high.
Let the burfi sit for at least two hour before slicing I prefer cutting in about 1-1/2 inch squares.
For garnishing put one cashew in center of every piece.

Home-Made Chocolates

160 gm semi sweet chocolate
2 Tbsp milk
1/2 cup nuts - chopped
1 tsp Vanilla/almond essence
A greased plate to keep the chocolates

Place chocolate and milk in a pan.
In a bigger pan, bring water to a boil and shut off the heat.
Immediately, place the pan with the chocolate over this hot water and stir slowly as soon as it starts to melt.
When the whole mixture is well blended take the pan off the heat immediately.
Mix in the vanilla.
Stir in the nuts, and drop spoonfuls of mixture on the greased plate and leave to set.
Your chocolates are ready.
You can use different types of moulds to shape your chocolates. These are readily available in super markets and leading stores.

Walnut Halwa

Nido full cream milk powder. 2 cups
Butter 3/4 cup
Eggs 4
Cardamon 1 tsp
Condensed milk 14 oz 1 tin
Walnuts 1 1/2 cup
Heat the butter in heavy bottom pan add Cardamon powder .fry for few seconds on low heat and add milk powder than fry both ingredients till turn into golden brown .
Now add 4 beaten eggs cook until the eggs mix in the milk powder very well .
Add condensed milk and cook it well . When noticed that halwa leave the pan edges mix the walnuts in it .
Grease a Pyrex dish with butter and spread the halwa in it and level it .
Garnish with walnuts and Chandi warq .

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.

Baked Siwayaan

Vermicelli (finally chopped) 1 cup
Eggs 3
Milk 3 cup
Sugar 1 cup
Khoya 1 cup
Butter 1 tbsp
Almond Pistachio for Garnishn
Fry vermicelli in butter till golden. Then remove from pan and add milk, sugar and khoya and cook till sugar dissolved.
Now in a baking dish sprinkle sugar and put in an oven. Then add vermicelli and eggs and cook at the temperature of 200 C for 35-40 minutes. Then garnish with almonds serve hot or cool.


½ cup coconut milk
1 сuр milk
2 cup sugar
¾ сuр сосоnut flakes
1 сuр buttеr
Pееlеd аlmоndѕ for garnishing
1. Hеаt buttеr in a раn аnd cook сосоnut flаkеѕ for just 2-3 min on medium hеаt until pleasant ѕmеll ѕtаrtѕ tо come. Dоn’t cook it еnоugh tо сhаngе its соlоr, it should remain whitе оr раlе whitе in соlоr.
2. Now bоil сосоnut milk аnd milk in a ѕаuсе раn.
3. Add sugar аnd cook fоr 5-10 min mоrе so that ѕugаr wоuld соmрlеtеlу dissolve in the milk.
4. Add rоаѕtеd сосоnut flаkеѕ in the milk mixturе аnd соntinuоuѕlу ѕtir thе mixturе whilе аdding ѕо that lumрѕ wоuld nоt form. Cook the mixturе оn low hеаt until it ѕtаrtѕ bubbling and gеtѕ thick.
5. Stir the mixture in bеtwееn tо аvоid sticking, whеn all the liquid аbѕоrbѕ in the сосоnut flakes inсrеаѕе the flаmе tо mеdium high аnd gently сооk until thе mixturе ѕtаrtѕ tо loose thе еdgеѕ оf раn.
6. Whеn mixturе cook еnоugh to get thе ѕhаре оf ball аnd may nоt ѕtiсk tо thе spoon thеn turn оff the flаmе. Sрrеаd the сосоnut fudgе on a rectangular раn, ѕрrinklе аlmоndѕ оn tор аnd immediately cut it intо square pieces.
7. Sеrvе thе сосоnut fudgе after cooling it tо room tеmреrаturе

Aalu ka Halwa

Potatoes 4
Khoya 250 gm
Sugar 1 cup
Green Cardamoms 7
Yellow Color a pinch
Sugar 1 tsp
Oil 2 tbsp
Almond & Pistachios (chopped) as required
Boil water in pan, add a pinch of yellow color. Now add 4 peeled and grated potatoes. Slightly boil, now drain and put boiled potatoes in strainer to remove all of its water. Grind 7 green cardamoms with 1 tsp sugar. heat 2 tbsp oil in pan in a wok, add in ground cardamoms and potatoes. Slightly fry, now remove mixture. dissolve 1 cup sugar in little water and cook till syrup thickens. Add in boiled potatoes, remove in a serving platter. Top with 250 gm khoya. Lastly garnish with chopped almond & pistachios as required. Cool and serve.


1/2 kg - Maida
Milk of 1 Coconut
A pinch - Food colouring
Oil (as required)
2 - eggs
Sugar as required
Salt as required
For preparing kulkuls, take a bowl and mix in maida, coconut milk, salt and eggs.
Knead the ingredients to make a dough (like chappathi).
Cover the dough with a damp cloth and keep it aside for half an hour.
Make very small balls out of the dough.
Heat oil in a deep frying pan and fry the kulkuls on low flame till is is cooked inside and becomes brown in colour.
Remove the kulkuls and allow it to cool.
Heat sugar and water with a little colouring till it becomes a bit thick.
Pour it over the kulkuls and mix it so that it is coated evenly.
Allow it to cool and store in an airtight container.

Chai Pumpkin Pie

3 Tea bags
4-5 Celery leaves
1 cup All purpose flour
To taste Salt
As required Oil
1cup Chickpeas (white)
5-6tbsp Pumpkin puree
3tbsp Condensed milk
1tsp Crushed Black pepper powder
2 Eggs
2 cups Water
For dough
All purpose flour
For filling
Pumpkin puree
Boiled tea
Condensed milk
Pepper powder
For Garnish:
Curry powder
Boil water and add tea bags and celery leaves to it.
Mix all purpose flour, salt, water and knead a dough.
Then roll out the dough and place it in the pie mould, add chickpeas to it and bake for 12- 15 minutes at 180 °C.
Combine pumpkin puree, the tea mixture, condensed mixture and black pepper powder and prepare a filling.
Garnish the prepared Chai pumpkin pie with curry powder and parsley.
Your Chai Pumpkin Pie is ready.

Bread Ball With Khoya

6 bread slices
250 grams khoya
½ cup caster sugar
4 tbsp condensed milk
½ tsp cardamom
50 grams almonds
50 grams raisins
50 grams pistachios
4 tbsp gram flour
Ghee as required
Chop the bread slices, fry it in ghee and sieve till it gets dry.
Fry almonds, raisins and pistachios in the same ghee.
Heat the ghee and fry gram flour in it.
Then take the chopped bread slices with gram flour, cardamom, caster sugar, khoya and condensed milk and mix well and shape them into laddoss.
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