Sweets and Cakes - No comments - Page 13

I happened to get back home little early today and kids were showing me all the Valentine's day cards, candies they shared and received back from their friends, teachers!!

Then I decided to make a dessert to treat them extra for the day and ended up making two!! 😉 😊

Here are they.....

Milk Sweet/Burfi

What I started making....




Kids enjoyed making it so much with me and wanted to use few other shapes along with the heart!! This below plate is my daughter's presentation!! 😊



I made another dessert which is my husband's favorite... ....(....mine too!) 😃 

Badham Kheer  

HAPPY VALENTINE'S DAY!!! .... to all my IF friends!! Enjoy!! 😊

Edited by supree - 16 years ago

Here comes recipe for the Kheer.....  😊

Badham Kheer

Ingredients:

Almonds - 25
Cashews - 1 handful
Milk - Half gallon
Sugar - Anywhere from 2 1/2 to 3 cups.
Carrot      - 1 1/2 or 2 (if small)
Cardamom powder - 1/2 tsp
For garnishing - 4 to 5 Almonds & Cashews

Method:
Soak the Almonds in water for few hours- preferably 4-5 hrs or more. Peel off the skins and keep the almonds aside. Soak the cashew nuts in water as well. Cut and grind the carrots into fine paste. Now add the soaked nuts and grind them together with the carrot into a smooth paste.
In a big thick-bottomed vessel, pour the milk and let it come to boil. Add the sugar according to your taste. (Some carrots are really sweet and some are not! - So adjust the sugar level accordingly.)  Tip: I usually add 2 cups of sugar at this time and later when the whole mixture starts to boil, will taste and add more sugar if needed. With this milk add the ground carrot nuts paste and mix them well. Let it come to boil once again. Make sure you stir it often, so it won't stick to the vessel. While the Kheer is coming along, cut the dry almonds & cashews into thin, long pieces with a sharp knife for garnishing purpose. When the kheer comes to boil, add the cardamom powder and the sliced nut pieces and mix and switch off the stove.

Your Kheer is ready!. This can be served hot or cold. I like mine cold! Enjoy!! 😃

Edited by supree - 16 years ago

This sweet mango pickle is a Gujarati dish.
A bit time consuming, but the end result is sweet.

CHUNDA

Ingredients:
250 grms of peeled and grated raw mango 
375  grms of sugar
2 tbs salt
1 tsp tumeric powder
2 tbs chillie powder
1 tbs ground cumin seeds

Method:
Mix the grated mango, salt and tumeric powder and
Leave it for half an hour.
Now take a muslin cloth put the grated mango
And squeeze gently.
Now put the plup in a glass container, add the sugar
And mix well.
Tie a piece of muslin cloth over the mouth of the vessel
And place in the sun for a full 21 days.
That means it goes out every morning (after a stir) and
Comes in every evening.
You will know the pickle is done when the sugar has melted
To a syrup and reaches 1.5 string consistency.
When done add the chillie powder and cumin powder.
This pickle will resemble like orange marmalade.
If well sunned this pickle will keep for a year without refrigeration.
It goes well with chapatti , rice or as a sandwich spread.

Edited by Kavitha Ravi - 16 years ago

Butter Cake
A:
150g self raisning flour
1tsp baking powder
a pinch of salt

B:
130 g butter
130 g castor sugar
4 eggs
1 tablespoon milk
1 tsp vanilla essence

1. Sift A together
2. Line a 20cm ring cake pan
3. Cream butter and sugar until fluffy. Then add in eggs abd essence.
4. Fold in the sifted flour and milk. Mix cake mixture well and pour into greased pan.
Bake in preheated oven at 180 C for 30 - 40 min until the cake is done.

Tips : You may adjust the flavour by:
* orange cake ~ reduce milk with 1 tsp orange juice and add 1 tsp granted orange rind.
* chocolate cake ~ add 1 - 2 tbsp cocoa powder. ( sift together with A )

My son prefers plain cake while my daughter prefers chocolate cake.

JELLY COFFEE CUSTARD

Ingredients
a. 1 cup agar-agar (seaweed), cut, soaked and drained
b. 4 cups water
c. 3/4 cup sugar
d. 3 tsp instant coffee
e. 1 cup evaporated milk

CUSTARD SAUCE:
a) 3/4 cup evaporated milk
b) 1 cup water
c) 4 tbsp sugar
d) 2 tbsp custard powder
e) Pinch of salt
f) 1 tsp vanilla essence
g) 2 tsp instant coffee

METHOD
1. Bring agar-agar to a boil with 4 cups water until dissolved. Add sugar, coffee and milk and bring to a simmer. Strain the mixture into a mould and chill in the fridge.
2. In a saucepan, mix all the sauce ingredients except the custard powder, and bring it to a simmer.
3. Dilute custard powder with a tablespoon of water and pour into the sauce. Stir quickly, bring to a boil and remove from heat. Serve cold over jelly.
Edited by Sue Nair - 16 years ago

PINEAPPLE TEA CIDER PUNCH

Ingredients
a) 1 can unsweetened pineapple juice (540ml) chilled
b) 2 cups Lemon Tea
c) 1 bottle sparkling apple juice (750ml)
d) 1 can ginger ale (360 ml) chilled

Syrup
a) 1/2 cup sugar
b) 1 small stick cinnamon
c) 8 cloves
d) 1/4 cup water

Method
1. Bring syrup ingredients to a boil and let simmer for a few minutes. Remove from heat and cool.
2. Combine all ingredients in a large punch bowl and serve with plenty of ice.

KIDDY CITRUS PUNCH

Ingredients
a) 4 cups orange juice
b) 1 cup lemon juice
c) 3 cups apple juice
d) 4 Tbsp honey
e) 2 cups rose syrup
f) 2 cups tea
g) 3 cups ice-cream soda
h) Orange and Lemon slices to garnish
i) Crushed ice to serve

Method
1. In a large punch bowl, combine all ingredients and serve cold. 😛

TRIFFLE

Ingredients
a) 1 swiss roll
b) 1 packet agar-agar mix (seaweed/veg.gelatin)
c) 1 small can mixed Fruit Cocktail with syrup
d) 2 cups milk
e) 1/2 cup custard powder
f) 1/2 cup red cherries cut into halves
g) 1/2 cup hot water
h) 1 cup cold water

Method
Mix 1/2 cup hot water and 1 cup cold water into the agar-agar mix in a bowl. In a saucepan, mix half cup custard powder and two cups milk. Cook over fire, stirring all the time until the mixture thickens.In another bowl, place slices of swiss roll. Add the mixed fruits with syrup. Pour the agar-agar mixture onto the swiss roll and mixed fruits. Pour in the custard mixture and top it with cherries. Refrigerate the triffle and serve cold as dessert.Edited by Sue Nair - 16 years ago

PINEAPPLE LEMONADE WITH FRUIT COCKTAIL

Ingredients
(a) 1 large can pineapple juice
(b) 1 small bottle lemon juice
(c) 1 bottle ginger ale
(d) 1 cup sugar (add accordingly as per taste)
(e) 1 tin fruit cocktail (use juice and fruits)
(e) Generous amount of ice-cubes

Method
Mix all ingredients in a punch bowl. Add water as per requirement.Lastly add ginger ale before serving. 😃 Edited by Sue Nair - 16 years ago

Orange-Lemon Fruit Punch

Equalivent amount of fresh orange juice and lemon juice. (Get the ones from Supermarket)

Seven-up or carbonated lemonade

Ice

Ready made lemon jelly.

Chopped Lemon or Orange fruit

Method: Mix all together and serve. Easy

Edited by Caryn - 16 years ago