Sweets....

[svasu_ani]

Hi,

This thread is for sharing sweet recipes.. I do have some recipes for sweets and ill start posting one by one.. Pls do share your sweet recipes too..

Anitha

[svasu_ani]

[tscii:b619605267]SWEET RICE

Ingredients
Long grain rice 1cup (even basmati also o.k)
Condensedmilk
Scraped fresh(whitepart)coconut 1cup
Milk 2cups
Nuts Mixed 1cup
Ghee 1½tbsp
Sugar According taste if one needs more...

Method:-
Cook the rice.Crush the cardamoms coarsely.
Scrap the coconut (remove black part).
Roast the nuts in 1tsp ghee.
Add the milk to cooked rice.
Mix coconut &condensed milk properly.Add this to the rice.
Allow to cook on low heat without burning.
Stir occasionally.
When it gets little thick add cardamom powder and nuts.
Decorate with saffron strands,and almond flakes over!.

Note:-Normally the condensedmilk (sweetend) has mixed with sugar,so,add sugar if you need more sweet .[/tscii:b619605267]

[ziaxxxxx]

hey....the recipes i'v posted below are the same ones tht i posted in the thread 'Can someone help me make Milk Sweets'

ENJOY!!


recipes for RAS MALAI and GULAB JAMUN

to make balls for gulab jamun and ras malai 'pedas' ...you use the same dough as i have given below :


1 cup milk powder
1 tsp ghee
3/4 to 1 tsp baking powder
1 egg

mix this dough well and make small balls.

FOR GULAB JAMUN:

1) make sugar syrup with 2 cups sugar and 2 cups water. add few seeds of cardomom ( around 1/2 tsp ) and boil, till you reach one string stickiness of suryp. switch off stove.
Preferably , Try and make this syrup before making the dough balls.

2) after making small balls , deep fry these balls in oil till golden. immediately put these balls into the hot sugar syrup .

let balls soak properly ( takes few hours) and then serve . ( Better to let balls soak one full day before actually serving ....as taste is very gud when ballls are allowed to soak for more time )

FOR RAS MALAI:

1) its preferable here that ., the balls be made first , as milk gets boiled faster .
2) boil milk ( around 1 litre ) add required amout of sugar., also add few drops kewra essence .
when milk starts bubbling , add the balls to the boiling milk( or flatten them with your palm to make it luk like peda ) and keep boiling till the balls fluff up in size . ( sumtimes , a ball may break offf, this is also indication that ras malai is made ).
switch off stove immediately.

let it cool and garnish wit pista , sliced alomnds etc and serve chiilled.

[svasu_ani]

[tscii:89e1835b4a]JAGGERY RICE( BELLAM PAYASAM)

Grated jaggery 1½-2 cups

Cardamoms 8(powder)

Fresh coconut 1cup

Ghee 1tsp

Cashewnuts 15

Almonds 6(blanched & peeled)

Sultanas Or kissmiss

Milk 3 cups

Long grain rice 1cup

Method:-
Cook the rice as usual.Boil milk.

Roast the cashewnuts,sulltanas (kissmiss) in 1tsp ghee.Keep aside.

Powder the cardamoms.Boil 3 cups milk, Remove 1cup milk aside.

Add the milk in rice,cook for 2 minuts on low heat.

'Add grated jaggery & coconut,stir it.

Let cook for 4-5 minuts Or till the jaggery mixed properly.

Remove from the heat,add powder and the milk which kept aside.

Garnish the flakes and cashewnuts.

Serve hot or cold!!

Alternation:- For sugar kheer instead of jaggery add sugar.

[/tscii:89e1835b4a]

[Pearl]

Hi,
why don't U visit the link I'm giving below & let me know if it is of any interest to you.

http://www.foodgeeks.com/recipes/cat/10,ethnic__international.phtml

best of luck,

Pearl

[solona]

Laddus

Gram flour 250 gms
sodium bicarbonate 1 pinch
salt a bit

make sugar syrup with 4:1 ratio of sugar and water and add some drops of yellow colour.
Fry cashew nuts, dried raisins in 100 gms of butter (ghee) add jathikai and cardomum at the end.

Now make a thick paste of the gramflour with the rest like dosa batter, heat oil and hold a boondi karandi over and pour a bit of batter and let fall thro' the holes. Take of the boondis when half cooked. Fry the entire batter into boondis.

Mix these boondis to hot sugar syrup and add the cashew ghee mix and kalkandu. When your the heat reduces to the level your hand can bear make oroundais and let cool