Lehsun ki kheer

Posted on February 26, 2009. Filed under: Sweets | Tags: , , |

For those who are adventurous, try this unusual yet delicious sweet. Garlic is cooked in such a way that you can’t make out its garlic, ensure that the garlic is thinly sliced and cooked carefully in the way mentioned. Alum is an important ingredient as it helps to retain the shining white colour of garlic.

Cooking Time : 40 mins.
Preparation Time : 10 mins.

Serves 4.

Ingredients
4 cups low fat milk
¾ cup thinly sliced garlic (lehsun)
½ tsp alum (phitkari)
2 tbsp sugar substitute
2 tsp cornflour dissolved in 1 tbsp low fat milk
2 tsp skim milk powder mixed with 1 tbsp low fat milk
Method
1. Soak the garlic in water for approximately 2 to 3 hours. Drain and keep aside.
2. Heat a vesselful of water and add ¼ tsp alum and the garlic to it.
3. Boil for 10 to 12 minutes.
4. Strain, remove the garlic aside and discard the water.
5. Repeat steps 2-4 once again. This ensures that any leftover strong odour of garlic goes away.
6. Wash the garlic gently under fresh water, strain and discard the water.
7. Boil the milk in a non-stick vessel, add the garlic, sugar, cornflour mixture and milk powder mixture and mix gently.
8. Simmer for 15 to 20 minutes on a slow flame stirring continuously till it thickens.
9. Serve hot.
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Instant jalebi

Posted on February 26, 2009. Filed under: Sweets | Tags: , , |

A quick variation of the traditional dessert.

Preparation Time : 10 mins.
Cooking Time : 15 mins.

Makes 15 jalebis.

For the jalebi batter
1 cup plain flour (maida)
1 teaspoon Bengal gram flour (besan)
1/2 teaspoon fresh yeast, crumbled
1 tablespoon melted ghee
1 teaspoon sugar
3 drops lemon yellow food colouring
For the sugar syrup
1/2 cup sugar
a few strands saffron
1/4 teaspoon lemon juice
Other ingredients
ghee for deep frying
For the jalebi batter
1. Sieve the flour and gram flour together.
2. Dissolve the yeast in 1 tablespoon of water.
3. Mix the flour mixture, yeast solution, ghee, sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure no lumps remain.
4. Keep aside for 10 minutes.
For the sugar syrup
1. Dissolve the sugar with 1/2 cup of water and simmer for 5 minutes till the syrup is of 2 string consistency.
2. Add the saffron and lemon juice and mix.
3. Remove from the fire and keepa aside.
How to proceed
1. Heat the ghee in a broad saucepan [the ghee should be approximately 25 mm. (1″) deep].
2. Fill the jalebi batter into a piping bag with a single hole nozzle or a thick colth with a small hole in the centre which is finished with button-hole stitch.
3. Press out round whirls into the hot ghee working closely from outside to the centre of the whirl [approx. 50 mm. (2″) diameter].
4. Deep fry the jalebis till golden brown and transfer into warm sugar syrup.
5. Drain immediately and serve hot.
Tips
Do not allow the jalebi batter to overferment. Fry the jalebis immediately once the batter has rested for 10 minutes.
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Lavang latika

Posted on October 2, 2008. Filed under: Sweets | Tags: , |

Lavang Latika

Lavang Latika

Sweetened khoya and dry fruits encased in a crisp pastry and sealed with a clove.

Cooking Time : 30 mins.
Preparation Time : 10 mins.

Makes 12 pieces.

For the covering

1 cup plain flour (maida)

3 tablespoons ghee, melted

To be mixed into a filling

3 tablespoons grated khoya (recipe given in the sweets category of this blog)

2 tablespoons chopped dry fruits

1 tablespoon sugar

1/4 teaspoon cardamom (elaichi)powder

a few saffron strands

For the sugar syrup

1 cup sugar

1/2 cup water

Other ingredients

12 cloves

ghee for frying

For the sugar syrup

1.

Combine the sugar and water in a pan and simmer till it reaches a 1 string consistency.

2.

Remove from the heat and keep warm.

For the covering

1.

Combine the flour and ghee in a bowl and make a stiff dough using enough water. Knead well.

2.

Divide the dough into 12 equal portions.

3.

Roll out each portion into a circle of 125 mm. (5″) diameter.

How to proceed

1.

Place 1 tablespoon of the filling at one end of the circle. Fold the ends and seal the edges using a little water.

2.

Insert a clove on top of the sealed edge.

3.

Deep fry in ghee over a slow flame until golden brown in colour.

4.

Remove and drain on absorbent paper.

5.

Soak the lavang latikas in warm sugar syrup for about 2 to 3 minutes.

6.

Drain and serve warm.

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Mango vanilla sandesh

Posted on September 30, 2008. Filed under: Sweets | Tags: , , |

Mango vanilla sandesh

Mango vanilla sandesh

Layered mango and vanilla flavoured sandesh.

Cooking Time : Nil.
Preparation Time : 10 mins.

Makes 10 pieces.

Ingredients
1 recipe sandesh given at the ‘Sweets section of this blog’
2 to 3 drops mango essence
2 to 3 drops yellow food colour
2 to 3 drops vanilla essence
a few saffron strands for garnishing
Method
1. Divide the sandesh into 2 equal parts.
2. In one part, add the mango essence and yellow food colour and mix well to make mango flavoured sandesh.
3. Line a 250 mm. x 50 mm. (10″ x 2″) cake tin with a plastic sheet and spread an even layer of mago sandesh on it.
4. Add the vanilla essence in the other portion of the sandesh and spread an even layer over the mango sandesh.
5. Refrigerate for some time and unmould and then cut it into 10 pieces.
6. Garnish with saffron strands and serve.
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Pineapple sandesh

Posted on September 30, 2008. Filed under: Sweets | Tags: , , , |

Pine apple sandesh

Pine apple sandesh

Sandesh rounds flavoured with chopped pineapple.

Cooking Time : Nil.
Preparation Time : 10 mins.

Makes 10.

Ingredients
Sandesh recipe given at the ‘Sweets’ category section of this blog (1 recipe sandesh)
2 pineapple slices, finely chopped
2 to 3 drops yellow food colour
For the garnish
a few saffron strands, soaked in 1 teaspoon milk
1 tablespoon pistachios slivers
Method
1. Mix together the sandesh, pineapple and yellow food colour.
2. Divide into 10 equal parts and shape each portion into a patty.
3. Garnish as shown in the above picture with saffron strands and slivered pistachios.
4. Serve chilled.
Tips
VARIATION : ROSE SANDESH
Use 3 to 4 drops of rose essence, 3 to 4 drops of rose pink food colour –
and 1 tablespoon of rose water instead of the pineapple slices and yellow food colour.
Shape into 25 mm. x 25 mm. (1″ x 1″) squares. Garnish with sieved khoya (mava) and serve chilled.
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Sandesh recipe

Posted on September 30, 2008. Filed under: Sweets | Tags: , |

Sandesh

Sandesh

A light creamy delicacy from West Bengal made with curdled milk.

Cooking Time : 10 mins.
Preparation Time : 5 mins.

Makes 3/4 cup.

Ingredients
1 1/4 cup chenna
1/4 cup sugar
Method
1. Add the sugar to the chenna and mix gently.
2. Cook on a very low flame in a kadhai stirring continuously with a flat wooden spoon.
3. Remove the kadhai from the flame at regular intervals so as not to overheat the sandesh. If it does over heat, it will become grainy and fat will separate.
4. The sandesh is ready when it leaves the sides of the kadhai and is neither too dry not too moist. It should have the consistency of a very soft dough.
5. The sandesh should be used immediately for making various shapes and garnishes.
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Mishti Doi

Posted on September 29, 2008. Filed under: Sweets | Tags: , , |

Ingredients
1 litre full fat milk
200 grams sugar
2 teaspoons sweet curds
Method
1. Add 125 grams of sugar to the milk and put to boil on a high flame for 10 minutes.
2. Place the remaining 75 grams of sugar in heavy bottom vessel with 2 tablespoons of water and melt on a slow flame. Allow the mixture to become dark brown in colour.
3. Gradually add this sugar mixture to the boiled milk and boil again for 5 minutes.
4. Cool the mixture to lukewarm. Add the curds and mix well.
5. Cover and allow to set for 6 to 8 hours.
6. Store in a refrigerator.
Tips
Increase the quantity of sweet curds from 2 to 3 teaspoons in the hot season.
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