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

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.


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.

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.

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
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