Posts Tagged 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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Jalebi

Ingredients:

  1.  Maida Flour/ All-Purpose Flour (500 g)
  2. 1 tsp Baking Powder
  3. 1 cup plain Yoghurt
  4. 1 drop Vanilla essence
  5. 2 drops of food colouring
  6. 2 cups ghee for frying (can also use cooking oil)
  7. 4 cardamon pods
  8. Water

Ingredients for Syrup:

  1. 2 cups Water
  2. 2 cups Sugar

Method:

  1. Sieve the flour and mix the baking powder.
  2. Add yoghurt and cardamon to the flour.
  3. Make a batter by adding water.
  4. Cover the batter and set aside for fermenting for a few hours.
  5. Add Vanilla and food colouring to the batter.
  6. Mix the batter well.
  7. Add Sugar and Water in a pot and boil it to make syrup.
  8. Heat oil or ghee in a frypan.
  9. Fill the batter in a kitchen funnel or piping bag and pour it in hot ghee.
  10. Fry both sides of Jalebi on medium heat till crisp.
  11. Pour the hot fried jalebies in syrup to make it sweet. Let it soak the syrup for few minutes.
  12. Remove from syrup and serve. Fresh Jalebies will be nice and crisp.

Note:

  1. If you do not have a kitchen funnel or piping bag than you can use a plastic bag. Make a small hole in a plastic bag, pour the batter in that bag and squeeze it out.
  2. Keep your hand or finger on the exit hole of the bag to prevent it dropping all over the cooking surface.
  3. Pour the batter through the bag hole in  circular motion, starting from a smaller circle and going to larger.
  4. Colour is optional.
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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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Pumpkin seeds (Roasted)

Pumpkin seeds are roasted in the following step by step manner:

1. Cut open the pumpkin.
2. Collect the seeds from inside.
3. Separate hairy pulp from the seeds if there is still any.
4. Rinse the seeds and dry it on a paper towel for 20 to 30 minutes.
5. Preheat oven for 5 to 10 minutes.
6. Spread the baking tray with a baking sheet.
7. Lightly coat the pumpkin seeds with ghee or oil or butter.
8. Sprinkle the pumpkin seeds with salt (this is for flavor and can be optional)
9. Spread a layer of seeds on the paper and bake it for 45 minutes at 250 degrees f or 15 minutes at 350 degrees f.
10. Preserve this in an airtight container.
11. Can be served with any soft drinks or tea/coffee. Wink

Please note that you can also make it in different flavors as follows:
– Spiced with chilly powder or garlic powder or onion powder or black pepper.
– Made sweet with sugar or jaggery

Source:

http://forum.cooking-recipes-blog.com/general-discussion/pumpkin-%28how-can-i-preserve-it%29/msg12/#msg12

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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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Rasgulla

Ingredients:

  1. 1/2 packet powdered milk
  2. 2 tbsp self raising flour
  3. Elachi 1/2 tsp
  4. Dahi/Yoghurt (top part only) 1/2 cup
  5. Ghee
  6. Oil to fry
  7. Sugar 2/1/2 cup
  8. Water

Method:

  1. Pour the powdered milk, flour and elachi in a bowl and mix well.
  2. Pour yoghurt and make a dough.
  3. Make balls, use ghee in this step.
  4. In low heat fry the balls till brown.
  5. Pour water and sugar in a pot and boil to make a light syrup.
  6. Add the balls in the syrup.
  7. Store it in a cooler and serve cold.

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

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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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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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Pysam / payasam recipe (Fiji Indian)

Ingredients:

  1. 1 cup mung dhal
  2. 2 grated coconuts or 2 cups of tinned coconut milk
  3. 2 tinned condensed milk (nestle)
  4. 2 tinned anchor carnation milk
  5. 2 liter liquid milk
  6. Raisins / sultana
  7. Badam / almonds shredded
  8. 1/2 cup Sago/ sabudana
  9. powdered ginger 1tsp
  10. powdered elachi 1tsp
  11. 4 tbsp Ghee
  12. 3/4 cup powdered milk

Method:

  1. Check to see that there are no stones in the mungh dhal,  wash it clean and drain out all water.
  2. Heat ghee in a pot and fry the washed mungh dhal.
  3. Drain out any excess ghee and add 2 cups of water to the pot of dhal and boil it.
  4. Add 1 cup of water to the grated coconut flesh and Squeeze out the milk. Strain the milk and pour it in the boiling dhal.
  5. When coconut milk starts to soak, add the liquid milk and raisins.
  6. Pour the 3/4 cup of powdered milk to the boiling mixture.
  7. When dhal is tender and dissolved well, add carnation milk and keep stirring
  8. Wash sabudana/sago and add it to the boiling mixture.
  9. Add condensed milk while stirring.
  10. Add elachi powder, ginger powder, shredded Badam/almonds, mix this well for 2 minutes and take it off the heat (If the mixture is very thick, add more liquid milk and simmer for few seconds).

Note:

  1. Keep stirring in the last few steps (steps 7 onwards) otherwise it will start burning.
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