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

Pineapple Halwa

Pineapple chunks: 1/2 cup
Pineapple puree : 1/2 cup
Suji / Rava / Samolina : 1/2 cup
Milk: 1 cup
Ghee/Clarified butter : 3 tbsp
Sugar: 1/2 cup
Cashew nuts: 5 pieces
Kismiss : 1 tbsp
Saffron / Kesar : 6 strands

1. Peel off the pineapple carefully and cut the soft side into small chunks.
2. Separate the middle hard part of pineapple and puree it in food processor / mixer grinder.
3. Heat around 2-3 tbsp of water or milk and soak the saffron / kesar in it and keep aside.
Making Pineapple sheera
1. Heat clarified butter/ghee in a thick bottom non-stick pan.
2. Once ghee starts melting lower the flame and start adding samolina or suji/rava.
3. Roast the suji in ghee on low flame by continuously stirring it till it becomes golden brown.
4. Leave aside few pineapple chunks for garnishing and add remaining chunks in sheera. Mix well and let
pineapple chunks get cooked for 1 min.
5. Add pineapple puree in sheera and mix well. Let the pineapple cook for 1 min.
6. Now add milk and mix well.
7. Add soaked saffron / kesar and combine well with sheera. This will give nice yellow color to pineapple sheera.
8. Cook on low flame for 3-5 min until the milk evaporates and suji is nicely cooked.
9. Add sugar according to the taste of pineapple. Combine well into sheera.
10. Let pineapple halwa gets cooked on low flame until milk evaporates and sooji is nicely cooked..
11. Pineapple suji sheera is ready. Garnish with pineapple chunks, cashew nuts, kismis/raisin and serve hot or

Dessicated Coconut Laddu with Condensed Milk

Dessicated Coconut : 2 1/2 cups
Sweetened Condensed Milk (Milkmaid) : 1 cup
Cardamom Powder : 1/2 tsp
Mix the condensed milk, cardamom powder and two cups of dessicated coconut in a bowl and knead into a soft dough. Make small balls out of the dough and roll them in the remaining coconut. Store in a air tight container and serve


Besan 1cup,
maida 1cup,
sugar 2 cup
ghee 1 1/3 cup,
3tbs liquid glucose

ghee mai besan aur maida ko daleen aur bhon leen jb bhony ki khoshbo any lagy to utar Len phrase non stick pan mai thora sa ghee lag a kr us mai sugar aur half cup pani dal kr sheera Tayar kreen jb garha ho jay to us mai glucose dal kr pakaeen chmcha braber chlati rheen jb smatna shro ho aur color golden ho jay to Besan mai dal kr do chamcho ki maddad sy upper uthaeen aur phr neechy rheen 3-4 bar aesa karyn pirisy plastic ki sheet per dal kr dosri sheet rkh kr halky hath sy bel kr chaqu sy cut ka neshan bnna Len 10 min bad kat leen patesa tayar hy.

Carrot Jam

1/2 kg Carrot (Gajar) without the pith
2 cups Sugar (Cheeni)
Juice of one Lemon (Nimbu) or 1 level tsps citric acid
2 1/2 cups Water
Cooking Instructions
Chop the carrot into small pieces, and cook with water until quite tender.
Pass through a sieve, add sugar and lemon juice and put it on fire.
Stir until sugar is dissolve and then cook it on a low fire until the jam thickens when tested on plate.
Cool, pour into clean jars, Serve after one day.

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.


Guavas – 10, peeled, seeds removed, chopped
Brown Sugar – 650 gms
Lemon Juice – 2 tsp
Water – 2 cups
1. Heat water in a large pan over medium flame.
2. Add sugar and lemon juice.
3. Stir until sugar has fully dissolved.
4. Bring to a boil and simmer for 15 to 20 minutes or until it starts to thicken.
5. Remove from flame.
6. Add the chopped guavas to the pan and place it over medium flame.
7. Simmer for another 15 to 20 minutes or until guavas are soft and pulpy.
8. Remove and blend well until smooth and thick.
9. Pour into clean, sterilized glass jars.
10. Cover with a lid.
11. Use as required.

Best Coconut Ice

500g icing sugar , 250g unsweetened dessicated coconut (2 and 1/2 cups), 1/2 cup condensed milk, one egg white,),vanilla essence, pink food colouring.
Sift the icing sugar into a large bowl, and then add the coconut and gently mix through to combine.
Whisk the egg white just a little, and add the egg and condensed milk to your dry ingredients. Then add y vanilla essence
Mix until well combined into a firm, moist mass. Divide the mixture in half, and colour one batch a cheerful pink with your food colouring.
Press the white mixture into the bottom of a baking paper lined tin. Smooth out with the back of a spoon, and then gently press the pink layer over the top. Smooth and press in well with your spoon and then refrigerate until set (about 2 hours). Remove from tin and cut into bars or small squares. It will only need to be refrigerated if you live in a hot climate. Or you could just eat it all…

orange marmalade

500g/1lb 2 oz Seville oranges
50ml/2 fl oz lemon juice
1kg/2lb 4 oz white sugar: regular, not with added pectin
soft dark brown sugar, optional
Preparation method
Weigh the oranges and make a note of the weight, as this will tell you how much of the other ingredients you’ll need, to ensure the marmalade sets well. My basic ratio is: both the sugar and the strained liquid from the sliced and simmered oranges should roughly equal twice the weight of the uncooked whole oranges. So if you start with 500g/1lb 2 oz whole oranges, after cooking you want to be left with a litre/1¾ pint of liquid once the peels have been strained out, and you need 1kg/2lb 4 oz of sugar.
Cut the oranges in half and squeeze out the juice, as this makes chopping the peel less messy. Remove any pips from the juice, spoon any remaining pips out of the peel, place them in a tea cup and cover with water. Then chop the peel into shreds about 0.25cm/?in across and place these in a bowl with the juice and cover with water. Leave both overnight, as this will help the marmalade set well.
The next day, place the peel and water in a saucepan. Sieve the pips, place their soaking water (which will have jellied slightly) into the saucepan, then tie the pips in muslin and drop this into the pot. Bring to the boil then simmer for 2-3 hours, topping up with water so that the fruit stays well covered, until the peel is soft when squished between your fingers. Alternatively, cook in a pressure cooker for about 30 minutes.
Strain the juice from the peel and measure it. Whatever the original weight of fruit was at the beginning, you want about double that in cooking liquid. So if you started with 500g/1lb 2 oz fruit, then try and have roughly a litre/1¾ pint (in other words 1000ml or 1000g) of cooking liquid left. If you have more, boil it down in a saucepan to intensify it. If you have less, top it up with water to dilute it.
Then add the sugar (double the weight of the oranges), plus 1-2 tbsp brown sugar if you like to make the colour darker. Add the strained peel, plus 50ml/2 fl oz of lemon juice for every 500g/1lb 2 oz uncooked whole oranges used. Bring to the boil, skim off any white froth and pips that rise to the surface, and then boil until the temperature reaches 105C/220F.
Meanwhile sterilise enough jars in the oven and have the lids washed and ready. When the marmalade reaches 105C/220F, turn the heat off and leave for 10 minutes. Ladle the marmalade into a jug then pour this carefully into the jars, leaving just a bare 0.5cm/¼in gap at the top. Screw the lid on tightly and leave undisturbed until completely cold.

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.

Coconut And Rice Pudding

Tender coconut flesh, roughly chopped 1 cup
Milk 1-1 ½ cups
Brown rice, soaked and coarsely crushed ½ cup
Sugar 2 tsp
Green cardamon powder ¼ tsp
For Garnish
Saffron strands
Bring milk to boil in a pan. Add brown rice and cook on slow flame.
Cook, stirring continuously, till milk reduces to one-third of its original quantity.
Add sugar and mix, partially crushing the rice. Add tender coconut, cardamom powder and mix well.
Serve hot garnish with saffron.

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.


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.


White chocolate 180g (chopped)
Cream ¼ cup (thickened)
Strawberry essence ¼ tsp
Pink food coloring
Milk chocolate 180g (chopped)
Pink and red heart sprinkles, to decorate

Add white chocolate and cream in a heatproof, microwave-safe bowl.
Microwave on medium-high for 1 to 2 minutes or until melted. Stir with a metal spoon after 1 minute. Mix in essence.
Tint mixture pink with food colouring. Cover and refrigerate for 3 to 4 hours or until firm.
Line a tray with baking paper. Make small balls with mixture. Set on tray. Freeze until firm.
Place milk chocolate in a heatproof, microwave-safe bowl.
Microwave on medium-high for 1 to 2 minutes
Stir with a metal spoon after 1 minute or until melted and smooth.
Dip truffles in melted chocolate by using a fork, shaking off excess.
Return truffles to tray.
Top each with pink and red heart. Refrigerate until set. Serve.

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.

Til ke laddu

1 cup Til
1 cup water
1 cup jiggery(gur)
Roast the tills till they turns to light brown in colour.Heat apan.add water & jiggery.stir continuously.when it boils add roasted till & mix properly.switch of the flame.Keep it in room temp. for cooling. Make yummy till laddus from the jiggery & till mixure prepared before.

Bombay Karanchi Halwa

1/2 сuр Cоrnflоur
1 сuр ѕugаr
2 cups water
1 сuр fresh Strаwbеrrу puree
4 tbsp Dеѕhi Ghee
2 tbѕр сhорреd саѕhеwѕ nutѕ
1/2 tѕр Ghee fоr greasd
Tаkе соrnflоur in a bоwl аnd add 1 cup оf water аnd mix wеll ѕо no lumрѕ аrе formed.
Nоw in a hеаvу bоttоm раn, аdd 1 cup оf wаtеr аnd sugar, heat till thе sugar iѕ mеltеd. Now thе sugar must bе mеltеd, роur thе соrnflоur mixturе and mix wеll. Now рut thiѕ оn mеdium flаmе and keep whisking till it is thick аѕ a jelly like. Nоw аdd 2 tbѕр оf ghее аnd kеер mixing tо fast. Now add ѕtrаwbеrrу puree and mix wеll. Aftеr 5 minutеѕ add 2 tbѕр оf ghее аnd mix well. Nоw it will gеt nоn sticky. At оnе ѕtаgе thе hаlwа will lеаvе thе ѕidеѕ of thе pan аnd ѕwitсh оff thе flame. аnd аdd саѕhеw nutѕ and mix. Nоw роur intо greased рlаtе аnd kеер аѕidе, ѕеt for 1-2 hours. Aftеr сооl cut it into a diаmоnd ѕhаре

Gajar ka Halwa

8 to 9 medium tender juicy grated carrots
500 mL half and half cream
1 stick butter(1/4 cup)
10 to 12 tbsp sugar or as required
20-25 whole cashews/kaju
5 to 6 green cardamomor about ⅓ tsp cardamom powder
Handful of golden raisins
Handful of almonds
Handful of pistachio
Handful of walnuts
rinse, peel and grate the carrots.
in a kadai or deep thick bottomed pan combine cream and grated carrots.
on a low to medium flame, bring the whole mixture to a boil and then allow it to simmer.
while the mixture is simmering on a low flame, keep on stirring in between.
the grated carrots will cook in the cream and will start to reduce and evaporate.
when the milk has almost reduced, add the butter, sugar and powdered cardamom to the mixture.
stir well and continue to simmer and cook on a low flame.
do keep on stirring the gajar halwa in between.
towards the end, add the cashews, almonds, pistachio and raisins and simmer till all the milk is evaporated. switch off the burner.
serve gajar halwa hot, warm or you can also serve it cold.


Ingredients 2 kilos of cherries, 2 kilos of sugar and 200 ml of water (or less for a thicker muraba).
Preparation Add the sugar to a pot. Pour in 200 ml of water.
Heat on a low temperature, stirring frequently.
Stirring the Sugar Water Mixture
Wash and remove the stalks from the cherries. Add the cherries to the pot once the sugar and water has turned to syrup.
Continue to heat on a very low temperature for 2-2.5 hours. Stir occasionally. Remove any froth that appears on the surface. You will need to do this very frequently.
Cooking Cherries
Serving: Once the muraba has cooked, remove from the heat and allow to fully cool. The muraba can be bottled in airtight jars and should last for 12 months or more. Cherry muraba can be served as a dessert or breakfast and can also be used as an ingredient for cakes.

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!!

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.
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