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

Apricot and Pineapple Jam

250 grams dried Apricots (Khumani)
5 cups Sugar (Cheeni)
5 cups Water
500 grams tin of Pineapple (Ananas) slices
Cooking Instructions
Stone the apricots and cut into slices. Wash them and soak in water for 24 hours.
Put apricots along with the water in a pan and cook until tender. Cut pineapples into thin slices.
Cook pineapple slices with its syrup and sugar and the cooked apricots and stir until 6 sugar is dissolved.
Cook on a hot fire till the syrup thickens. Pour one teaspoon of the jam on a cold plate if it sets, remove from the fire.
Pour hot into a clean jar and cork tightly. Serve after two days.

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.

Bacon & Cheese Pie

Refined Flour: 2 cups
Salt: to taste
Olive Oil: 2 tbsp
Water: as required
Butter: 2-3 tbsp
Bacon Strips: 200 gm
Mustard Paste: 2-3 tsp
Cheddar Cheese: 50 gm
For Garnish
Olive oil
In a bowl add refined flour, salt, olive oil, water & knead the dough.
Now dust some flour, roll out the dough & apply butter on it.
Fold the dough from the sides & roll out the dough & repeat it 2-3 times.
Wrap the dough in butter paper & refrigerate it for 3-4 hours.
Now roll out the dough & cut it according to the size of the pie tray.
Place the dough into the pie tray
Apply butter over it, place the bacon's, mustard paste, sliced cheddar cheese.
Now cover the pie with the dough and seal it & brush olive oil over it.
Bake the pie in an oven at 190 degree for 20-25 minutes.
Garnish the dish with olive oil.
Your Bacon & Cheese Pie is ready.


2 cups besan (coarse besan is preferred, refer notes)
3 to 4 tbsps. Melted ghee (do not use more, the ghee begins to ooze out)
1 tin of sweetened condensed milk equal to 392 grams
½ cup sugar
¼ tsp. cardamom powder
Saffron strands few optional
Chopped Nuts or poppy seeds for garnishing

Grease a tray or foil or keep a parchment paper ready.
Add 2 to 3 tbsps. Ghee to the pan and then besan. Mix well and roast the besan till it changes to a slightly dark shade. Keep stirring without burning. Set this aside till the temperature comes down
Mix condensed milk, cardamom powder, sugar and besan.
Mix well to break up any lumps and cook till the mixture begins to leave the sides of the pan. Add 1 tbsp. ghee in between while it’s cooking.
Pour this to the tray, level it and sprinkle nuts. Tuck them in.
Leave it to cool for about 30 minutes. Cut to desired sizes
Cool them completely preferably overnight and then move to an airtight box


2 cups all purpose flour
1 cup rice flour
1/4 tsp baking powder
2 tbsp plain yogurt
1 cup warm water
1/2 tsp saffron threads, slowly dry-roasted and powdered
3 cups sugar
2 cups water
1/2 tsp green cardamom seeds powder
2 tbsp kewra water
ghee or oil for frying
Cooking Instructions
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 string syrup by dissolving sugar in the water.
Just before the syrup is ready add saffron and cardamom powder.
Heat oil in a deep pan.
Pour the batter in a steady stream into the pan to form coils.
Make a few at a time.
Deep fry them until they are golden and crisp all over but not brown.
Remove from the pan and drain on kitchen paper and immerse in the syrup.
Leave for at least 4-5 minutes so that they soak the syrup.
Take them out of syrup and serve hot.

Khushk Doodh kay Gulab Jamun

Plаin Flоur ½ cup
Full Crеаm Milk 2 сuр
Bаking Sоdа 1 tѕр
Ghее 35 gms
Cardamom Powder 1 pinch
Milk fоr knеаding
Ghee fоr frуing
Sugаr ½ kg
Water ½ litre
Kewra Eѕѕеnсе few drорѕ
Almоndѕ аѕ rеԛuirеd
Piѕtасhiоѕ аѕ required
In a bоwl, аdd full cream milk, bаking soda, саrdаmоm роwdеr mix it аnd knеаd with the ghее.
Now mаkеѕ ѕmаll bаll and fry in hеаt ghее, tаkе it оut in a diѕh.
In a pan, аdd ѕugаr, water , kеwrа еѕѕеnсе and lеt it сооk.
Plасе syrup оn a low flаmе аnd dip gоldеn brоwn gulаb jamans in thе syrup bеfоrе уоu serve.
Gаrniѕh with almonds аnd рiѕtасhiоѕ

Meethi Choori

3 tbs brown part(from butter to ghee)
1/2 cup wheat flour
2 tbsp Homemade ghee or butter
2 tsp Sugar
Mix wheat flour brown part from ghee and one tbsp ghee or butter. Make a dough with little warm water.
Now with this dough make a ball,roll with rolling pin and make a paratha.
Take the hot paratha and drizzle over the ghee or butter and sugar.
With the fingers of both the hands,crush the paratha to small sized crumbs.
Adjust the texture to your liking by crushing it less or more or as desired.
The choori is ready and remind your childhood memories. Enjoy!!

Granola Bars

1 1/4 cups rolled oats
1 egg, beaten
2 tablespoons milk
1/2 cup sliced almonds
1/4 cup peanuts
1/2 cup sunflower seeds
1/2 cup peanut butter
2 tablespoons raisins
1/2 cup dried apricots, chopped
2 tablespoons orange juice (fresh)
1/2 teaspoon orange rind (fresh)
2 tablespoons brown sugar
1/2 teaspoon cinnamon
Cooking Instructions
Preheat the oven to 350 degrees F.
Toast the oats and sunflower seeds on a cookie sheet at 350 degrees F for about 5-7 minutes (until crispy).
In a large bowl, combine the toasted oats and sunflower seeds with the remaining ingredients (except the sliced almonds).
Press the mixture into an 8-inch greased baking dish.
Press the almonds on top.
Bake at 350 degrees F for about 15 minutes (or until brown and done).

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

Ras Malai

Dry milk powder 1 cup
All purpose flour 1 table spoon
Baking Powder half tsp
Egg 1 whole
Oil 1 table spoon
Liquid Milk 2 Litre
Sugar 3 serving spoon
Take 1 sauce pan and put the liquid milk and sugar in it at medium heat.
Take another bowl and mix all the ingredients except the liquid milk and make small ball from the ingredients and put it in the boiling milk and keep stirring it.
After half hour the dish will be ready.
If you want put almond and pista.

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

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.

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.

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 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.

Mawa Puri

1) 2 сuрѕ mаidа (All рurроѕе Flоur)
2) 2 tbѕр mаrgаrinе
.... bind wid wаtеr into dоugh....
Mеk 9 ѕmоl balls out of dе whоlе dough, соvеr wid damp сlоth n kip aside оl bаllѕ...
Pаѕtе (Sааtа):
1) 4-5 tbѕр mаrgаrinе оr оil
2) 4 tbsp сuѕtаrd роwdеr o cornflour
....mix wеll intо раѕtе
Recipe оf Topping
1) 2 сuрѕ khоуа (mаwа)
2) 1 tѕр еlаiсhi роwdеr
3) 1/2 cup milk роwdеr
4) 1/2 сuр аlmоndѕ рiѕtа n walnuts сruѕhеd
5) 1/2 cup almond роwdеr
....mix оl wid lil condensed milk to a dough dеn ѕсоор a handful n shape аnуwау u likе n kiр in fridgе....
Making оf Pаkwааnѕ Puri
1) Rоll bаllѕ in puris
2) On each rоti аррlу dе раѕtе leave one аѕidе
3) Pilе uр оl puris in a ѕtасk uѕе dе plain рuri fоr tор
6) Dust de wrking tаblе n roll intо a big rоti...
7) Aррlу раѕtе оn dе big rоti n fоld uр like Swiѕѕrоll mеking sure its intасtlу rolled
8) Cut ends dеn сut 1 inches pcs
9) Rоll ѕlightlу еасh pc intо ѕmоl puri o сn juѕ pat wid hаndѕ to broaden it
10) Dеер fry оn med flame, each аt a tуmе mеking ѕurе dey flаkе оut bу splashing оil оn рuriѕ...
11) Wеn сriѕреd uр rеmuv оn ѕtrаinеr
12) Wеn de puris r cooled dwn ѕрrinklе coloured сосоnut оn it n place ѕhареd mаwа оn tор n serve.....

Atta Halwa

1 cup (whole wheat flour)
1 cup sugar
4 cups water
1/2 cup ghee
In a deep, heavy based sauce pan, melt the ghee add the whole wheat flour and stir fry.
At the same time, place the water and the sugar in another pan, to dissolve the sugar and keep on simmer, till required.
Stir-fry till the base of the pan looks glossy and the flour does not stick together as much.
Add the sugar solution stirring all the time and bring to a boil, then simmer till the liquid is absorbed.
Serve hot.

Strawberry Jam

2 kg firm but ripe strawberries
1 1/2 kg sugar
1/4 cup lemon juice
1 tsp butter
Wash the strawberries and hull them. Leave them for water to drain out completely.
In a stainless steel sauce pan layer the strawberries in the pan and sprinkle them with the sugar as you go.
Leave thus overnight, (for sugar to draw out the juices, firm the fruit and they will stay more whole in the jam).
When you make the jam place the pan over low heat to melt the rest of the sugar, (do not let it come to a boil till sugar is dissolved) shake the pan now and then, don't stir too much.
When the sugar is dissolved add the lemon juice and turn up the heat, when the jam bubbles start timing, begin with 8 minutes and then remove from the heat.
Spoon a little jam on a plate, let cool, then push with your finger, if you get a crinkly skin it is set. If not, boil it up again for another 3-5 minutes and do the test again, if necessary do more repeats.
When ready remove from the heat, stir in the butter to dissolve the scum and let the jam settle for 15 to 20 minutes.
Pour the jam in dry clean jars, which are heated in the oven for 5 minutes (325F) Cover with waxed discs and seal with lids or cellophane.

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.

Boondi Ladoo

Gram flour – 1 ½ cup
Sugar – 1 cup
Water – 1 cup
Cardamom powder – 2 pieces (powdered)
Raisins and cashews – ¼ cup
Ghee – 1 tsp
Cooking Instructions
Put the water and sugar in a saucepan and bring to a boil on medium-high heat.
When the syrup comes to a boil, turn the heat to medium and stir to dissolve the sugar.
Let it simmer until the syrup is about half thread consistency or 220 degrees on the candy thermometer.
Add enough water to the gram flour and make it like dosa batter.
Heat oil in a pan on medium heat, pour the batter over the ladle; so it will fall like tiny balls (boondi) into the oil.
Drain it from oil and immediately put it into the sugar syrup.
Leave it in the sugar syrup for few minutes and drain it.
Repeat the same process for the whole batter.
Now heat little ghee in a pan and fry the raisins and cashews and add it to the boondi.
Let it cool for few minutes; make balls immediately when it is warm otherwise it is hard to make balls and leave till dry.
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