Archive for category Sweets

Lakri Methai

Lakdi mithai, Lakadi mithai

Ingredients:

  1. 2 cups Flour (All Purpose or maida) 400 grams
  2. Elachi/ Cardamon 10 pods pounded
  3. White Sesame Seeds 1 tablespoon
  4. 2 to 3 tbsp Ghee
  5. Pinch of salt
  6. Cool Water
  7. 1 litre Oil for frying

For Syrup

  1. 500 grams sugar
  2. 250 millilitres of water

Method:

  1. Shift the flour well.
  2. Add Cardamon , salt and Ghee to the Flour.
  3. Mix the flour well and rub the flour with the palm of your hand for 10 to 15 minutes.
  4. Add the Sesame seeds and mix well.
  5. Pour water and make a stiff dough.
  6. Break the large dough into smaller egg size dough.
  7. Roll the dough with a rolling pin and cut it into lakri methai shape.
  8. Heat oil and fry the lakri methai.
  9. When all the lakri methai is fried, make syrup by adding the water and sugar together and boiling. Note that we need to keep stirring while making the syrup. It should be thick 3 stringed syrup.
  10. Pour the hot syrup over the fried lakri methai and mix well.
  11. Let it cool and store it in an airtight container.
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Peanut Candy

Ingredients:

  1. 2 Cups sugar
  2. 1/4 cup water
  3. 1/2 to 1  cup Peanut (Roasted)

Method

  1. Pour the sugar and water in a pot and boil it till lumpy.
  2. Grease a tray with oil/ghee or butter.
  3. Pour the mixture on a tray and sprinkle it with peanuts.
  4. Cut in squares and serve.
  5. Store in an airtight container.

Note

  1. This is also called sugar candy.
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Til Ladoo (Sesame seed laddoo)

Ingredients:

  1. 1 cup White Sesame seed (til)
  2. 1 cup Jaggery (Gud)

Method:

  1. In a frypan, roast the sesame seeds till nice aroma comes out. Make sure not to burn it.
  2. Cut the Jaggery in small slices and mash it with your hands.
  3. When the roasted sesame seeds are cool, pour it in a blender and make powder.
  4. Now Pour the Jaggery separately in a blender and blend it.
  5. Blend together the Jaggery and Sesame seed to mix it well.
  6. Now make in ladoon shapes( small balls) and serve.
  7. Keep the leftover Sesame seed laddoo in an airtight container.

Note:

  1. You can also add blended nuts.
  2. Ladoo can also be spelt as Laddoo
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Semia Payasam

Ingredients:

  1. 1 cup Vermicelli/ Sevai/ Semia
  2. 4 cups milk
  3. Ghee 2-3 tablespoons
  4. Sugar or Jaggery (to taste)
  5. Dry fruits 1/2 cup approx (optional)
  6. Dry Nuts 1/2 cupapprox
  7. Cardamon seeds (Elachi) (approximately 5 pieces)

Method:

  1. Ground the elachi seeds
  2. Cut the dried fruits and nuts into small pieces.
  3. Heat ghee in a frypan or a pot.
  4. Pour Semia in the hot ghee and fry it till brown.
  5. Add liquid milk , dried fruits and nuts and boil.
  6. Add sugar or jaggery and stirr.
  7. Serve hot.

Note :

  1. For dried fruits you can use: raisins, dates etc.
  2. For dried nuts you can use almonds (badam), cashew nuts, even coconuts etc.
  3. You need to cut these fruits and nuts into small pieces before adding.
  4. Jaggery is sugar candy also spelt as jaggeree and sometimes called gur.
  5. Vermicelli is also called Siwain, Semiya, Semai.
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Barfi/Barfee/Barfii/Burfi Sweets

Ingredients:

  1. 1 pkt milk powder (500 grams)
  2. elachi powder 1tsp
  3. Jaifar powder 1/2 tsp
  4. Ghee 1/2 cup
  5. Liquid milk 1/2 cup
  6. 3 cups sugar
  7. water 1/1/2 cup

Method:

  1. In a bowl pour powdered milk, elachi, jaifar and ghee and mix well with hands.
  2. Sprinkle liquid milk little by little and mix with a soft hand. Repeat this process. No lumpss should be formed. If lumps form, you will need to sieve it.
  3. Mix water and sugar ina a pot and boil till syrup is sticky.
  4. Pour the syrup in the powdered milk mixture and mix well and spread this on a tray.
  5. Make the square marks to cut it into pieces when it is still soft because it will be hard to cut when it is hard.

Note:
You can also sprinkle hundreds and thousands or pieces of cadmon on top of the burfi when it is still soft.

This Recipe was supplied to me by my cousin sister Mrs Lata from Kulukulu Sigatoka.

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Rating: 6.7/10 (51 votes cast)
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Khaja

Ingredients:

  1. Flour
  2. Ghee (1 tbsp)
  3. Cornflour 1/2 cup
  4. Butter 3 tbsp
  5. Sugar
  6. Liquid milk
  7. Sugar
  8. water
  9. Oil to fry

Method:

  1. Make a smooth paste with cornflour and butter.
  2. Pour the flour in a bowl and slowly mix it with liquid milk.
  3. Make dough like roti dough.
  4. Spread the Cornflour and butter paste over the roti
  5. Put another roti over the roti which is spread with cornflour and spread cornflour and butter mixtur over this roti too.
  6. Fold both the roti and cut it into small pieces.
  7. Heat oil and fry the roti pieces till it is golden brown
  8. Pour sugar and water in a pot and boil it to make a syrup
  9. Pour the fried khaja into the syrup and take it out after 2 to 4 minutes.
  10. Spread the khaja on a white paper to dry the syrup.
  11. Serve the same day to have the crispy taste.

This Recipe was supplied to me by my elder sister Mrs Roshni Lata.

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Rating: 5.3/10 (6 votes cast)
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How to Make Gulab Jamun (Fiji Indian Style)

Gulaab Jamun is an authentic Indian sweets, the recipe is brought to fiji by our ancestors from India. In this modern times Fiji type of Julab Jamoon and the Julab Jamoon made in India has slight differences in look but the taste is same. The sweets which is called Gulab Jamoon in India looks like Rasgulla, it is dipped in syrup and is round in shape. The sweet which is called Gulab jamoon in Fiji is cylindrical in shape that is long in length and it is round.

Gulab Jamun Fiji Style

Gulab Jamun Fiji Style

Ingredients for making Gulab Jamun Fiji Indian Type:

  1. 1 tin Condensed milk
  2. Elachi 1 tsp
  3. Jaifar 1/4 tsp
  4. Self raising Flour 3 cups
  5. Butter/Ghee 2 to 4 tablespoons
  6. Butter/Ghee 2 to 4 tablespoons (extra)
  7. Sugar 2 cups
  8. Water 4 cups
  9. Oil to fry
  10. Vanilla 1 drop (optional)

Method for making Gulab Jamun Fiji Indian Type:

  1. Ground the elachi and jaifar nd make it into powder.
  2. Sieve the self raising flour in a bowl.
  3. Melt the butter or ghee to be used and cool it.
  4. Open the condensed milk can and pour the content in a clean empty bowl.
  5. Add the powdered elachi,  jaifar and vanilla to the condensed milk.
  6. Add the melted ghee to the condensed milk.
  7. Use a spoon to mix the ingredients added to condensed milk (stir in a circular motion).
  8. Sprinkle flour over the mixture and mix well. Repeat this process till the dough is stiff enough to be kneaded.
  9. Knead the dough well, should be a stiff dough (you can also use a few drops of ghee if needed).
  10. Pour sugar and water in a pan and boil it for 15 to 20 minutes over medium heat to make syrup (bubbles will form while boiling and it should be 1 string syrup).
  11. Take small pieces of dough and make round long shaped gulab jamun with your hands as shown in the image (approximately 1/2 cm wide and 3 cm long). (In this step you will need the extra ghee to rub in your hands so that the Gulab jamun dough does not stick to your hands).
  12. Heat oil and fry the gulab jamun till golden brown.
  13. Take out the fried gulab jamun from the oil and pour it in the syrup (Gulab jamun should be soaked well with the syrup).
  14. Take out the gulab jamun from the syrup after 2 to 5 minutes and cool it.
  15. Fiji Indian style Gulab Jamun Recipe is ready.

Notes:

  1. Gulab Jamun is one of the Indian Sweets that is popularly made during Festivals like Diwali, Eid, Holi, Navratri and other Hindu and Muslim Festivals. It is also prepared for marriages, parties, birthdays etc.
  2. Some people may spell Gulab Jamun as Julab Jamun, Gulaab Jamoon, Julaab Jamoon etc
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Suji Halwa in Condensed Milk

Ingredients:

  1. Suji 500g
  2. Water 4  cups
  3. Powdered elachi 1 tsp
  4. Powdered nutmeg 1/2 tsp
  5. Condensed milk 1 tin (about 400 g)
  6. Raising 1/4 or 1/2 cup
  7. Ghee/Butter 1 cup
  8. Badam also known as almonds (10 to 20 pieces)

Method:

  1. Soak whole almonds in hot water for 10 minutes. When tender, drain the water and take off the skin. Cut the almonds into small pieces.
  2. Wash the raisins and drain out all water.
  3. Pour the condensed milk in a basin and add 4 cups of water, stirr this till it is mixed well.
  4. Put ghee or butter in a big frypan and heat.
  5. Pour suji in the hot ghee/butter and stirr.
  6. Fry suji in low heat. Keep on stirring till suji is light brown.
  7. Add milk and water mixture in fried suji.
  8. Stirr well and add the other ingredients.
  9. Let it cook till all the liquid is absorbed well.
  10. Fiji Indian style Suji Halwa Sweets in Condensed milk Recipe is ready
  11. Serve either hot or cold as desired.

Notes:

Keep on stirring while cooking otherwise it may get dark on some places while other portion  will remain lighter colour.

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Besan Ladoo (Bundi/ Motichoor/Motichur Ladoo)

Motichoor ladoo (boondi / besan laddoo)

Motichoor ladoo (boondi / besan laddoo)

Ingredients:

  1. Channa Besan or Pea Besan (Gram Flour)
  2. Sugar
  3. Food Color (Red and Green)
  4. Elachee
  5. Jaifar
  6. Oil/Ghee to fry
  7. Powdered Milk
  8. Water

Method:

  1. Pour the flour in a basin and add water to make a thick batter.
  2. If u want in different colors than  pour the batter in 3 different basin and add a few drops of food colour to each and mix well.
  3. Heat Oil or ghee and Pour the batter in drops using a perforated spoon.
  4. Deep fry till light brown.
  5. Break the bigger chunks into smaller pieces (You can lightly blend it).
  6. Pour sugar in a pot and add water, boil this for approximately 15 minutes and make a 2 string consistency syrup.
  7. When the syrup is luck warm temperature, add powdered milk, powdered elachee and powdered jaifar.
  8. Pour this syrup mixture over the fried besan and make balls.
  9. Serve.
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Rating: 5.3/10 (15 votes cast)
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Corn Flour Gulgula (Makai Ata/atta Gulgula)

Corn Flour Gulgula (Makai Ata/atta Gulgula)

Corn Flour Gulgula (Makai Ata/atta Gulgula)

Ingredients:

  1. Corn Flour 1/2 cup
  2. Normal Flour 1 cup
  3. Sugar 7 tbsp
  4. Baking Powder 2 tsp
  5. Elachi powder 1 tsp
  6. Jaifar/ Nutmeg powder 1/2 tsp
  7. Raisin/ Sultana 2 to 4 tbsp
  8. Ghee or butter
  9. Water
  10. Oil to fry 3 to 4 cups

Method:

  1. Sieve Corn Flour and Flour
  2. Add Baking powder and butter to the  flour and mix well.
  3. Add water, sugar, elachi, nutmeg and raisins.
  4. Beat it thoughly with the palm of your hand.
  5. Heat Oil and Pour Boll shaped mixture in the oil.
  6. Fry till golden brown.
  7. Serve with drinks
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