Recipes (Sweets) - 10

Coconut Ladoos (Coconut Sweetballs):

Ingredients:
4 ½ Cups + ½ Cup for garnishing - Fine Dessicated coconut(I had made them a bit more finer)

400 gms milk Powder

¼ cup liquid milk

2 ½ cups water

2 ½ cups sugar

Chopped cashews

Pinch of saffron in hot water

Pinch of saffron colour

Powdered Elachi

Recipe: 

Mix liquid milk and milk powder to get a lumpy  mixture.

In a non stick pot add water then the dry lumpy milk mixture. turn on stove on medium heat and simmer for few minutes.

Add sugar + elaichi (cardamom) and let the mixture boil for few minutes the sugar should dissolve. The sugar mixture should be runny

Add saffron + saffron colour+ chopped cashews

Let it cook for 1-2 mins

Add desiccated coconut and mix well

Turn stove off

Make in laddoo (Round Ball) shape when mixture warm and roll in left over desiccated coconut left for garnishing.

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Halava (Semolina Pudding):

Flaked Almond, Saffron (optional), Vegetarian Vanilla essence and Sultana Halava
To many aficionados of Hare Krishna cooking worldwide, halava rates on top

of the list of their favourite dishes. It's hot, buttery, sweet, flavoursome

and completely satisfying, especially on a cold winter's day. In this

recipe, the humble semolina teams up with the world's two most expensive

spices - saffron and cardamom (you can add some Vanilla essence too). Enriched with sultanas and flaked almonds, serve fluffy, plump grained halava hot with cream, custard, or as is for an epicurian experience.

Preparation and cooking time: about 30 minutes.

Makes enough for 6-8 persons (or 4-6 halava addicts !)

Ingredients:

2 3/4 cups water

1 1/4 cups sugar

1/2 teaspoon saffron strands, soaked in 1 tablespoon boiling hot milk (Optional)

140g unsalted butter

1 1/4 cups coarse grained semolina

1/3 cup flaked almonds (You can also add Dates, Cashews, Pineapple Chunks)

1 teaspoon ground cardamom

1/3 cup sultanas

2 tablespoon Vanilla Essence

Recipe: 

Combine the water, sugar and the soaked saffron and in a 2-litre/quart

saucepan. Place over moderate heat, stirring to dissolve the sugar. Bring

to the boil, then reduce the heat to very low and cover with a tight-fitting

lid.

Melt the butter in a 2- or 3-litre/quart saucepan over low heat,

stirring occasionally. Add the semolina, and slowly and rhythmically

stir-fry the grains for about 20 minutes, or until they darken to a tan

colour and become aromatic. Add the flaked almonds to the grains towards

the end of the toasting process.

Raise the heat under the syrup, add the cardamom and the sultanas,

and bring it to a rolling boil. Raise the heat under the semolina for 1

minute, stirring continuously. Remove the saucepan of semolina from the

heat, and slowly pour the hot syrup into the semolina, stirring steadily.

The grains may at first splutter, but will quickly cease as the liquid is

absorbed.

Return the halava to the stove and stir steadily over very low heat

until the grains fully absorb the liquid, start to form into a pudding-like

consistency, and pull away from the sides of the pan. Place a tight-fitting

lid on the saucepan and cook over the lowest possible heat for 5 minutes. A

heat-diffuser works well. Removed the covered saucepan from the heat, add the Vanilla Essence and allow the halava to steam for an additional 5 minutes. Serve hot.

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Cashew Rolls (Traditional Indian sweet):

Ingredients:

Cashews ground into powder - 1 Cup
Milk Powder                        - 1 Cup
Icing Sugar                         - 1 Cup
Cardamom Powder               - 1 teaspoon
Milk/Water                          - 2 tablespoons (Just for binding)                         - 1 teaspoon Ghee

Recipe:

Mix all the ingredients except milk/water and ghee. Use only little milk or water just enough to make thick dough otherwise the mixture can get very sticky. Place a plate upside down, grease it with the ghee and roll the dough into 1 inch rolls and keep them separate from each other to avoid sticking. Your delicious cashew rolls are ready.

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Gulab Jamun: (Iskcon Bullets)

Ingredients:

For the Jamuns

Self-raising flour         - 1 Cup

Milk Powder               - 3 Cups

Ghee melted              - ½ Cup

Yoghurt                     - 2 tablespoons

Milk for binding          - ¼ Cup

Cardamom  powder     - 1 teaspoon

For the Syrup

Sugar                      - 5 Cups

Water                     - 8 Cups

Ghee for frying         - 2 Cups

Recipe:

Mix all the ingredients for the jamuns except milk for binding.Pour the milk slowly as required and make small round balls by pressing  them on your palms to make sure they are even and without lumps.Make the syrup by heating the sugar and water and bring it to a boil.Keep covered.Heat the ghee for frying on low flame.Fry the balls in the ghee and when they are golden light brown in colour remove and  pour them into the hot syrup.Keep covered.Always fry on low to medium heat otherwise the jamuns will cook from outside and will remain uncooked inside.

The above will make around 100 – 125 jamuns.

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Carob Fudge Cake with Vienna Icing:

This 2 tiered carob cake is light in texture without the use of any eggs.

The cake’s light texture is due to the sour milk. Filled and iced with carob

vienna icing, it is an irresistible treat.

Preparation time: 15 minutes

Baking time: 30 minutes

Makes: 1 two-tiered 20 cm (8-inch) carob fudge cake 

Ingredients for Carob Fudge Cake:

125g (4 ounces) butter, room temperature

1 cup caster sugar

1 teaspoon vanilla essence

1 cup carob powder

½ cup hot water

2 teaspoons fresh lemon juice

1 cup milk

1 2/3 cups plain flour

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

Pinch salt

Carob Vienna Icing

Recipe for Carob fudge Cake:

Cream the butter, sugar and vanilla until light and fluffy. Blend the carob powder in the hot water and mix to a smooth paste. Gradually add the carob mixture to the butter and sugar mixture.

Add the lemon juice to the milk to sour it.

Sift the flour, baking powder, bicarbonate of soda, and salt and add it to the creamed mixture alternately with sour milk. Mix thoroughly.

Spoon the cake mixture into two buttered 20 cm (8-inch) cake tins and bake in a moderate oven 180°C/355°F for 30 minutes or until the tops spring back when lightly pressed.

Allow the cakes to cool in their tins for 10 minutes. Turn out and allow to cool completely. Fill and ice with Carob Vienna Icing.

Ingredients for Carob Vienna Icing:

125 g (4 ounces) butter

2½ cups icing sugar

4 tablespoons carob powder

2 tablespoons hot water

Recipe for Carob Vienna Icing:

Beat the butter until creamy.

Sift the sugar.

Blend the carob powder with the hot water.

Add the icing sugar to the butter alternately with the carob mixture until it reaches a spreading consistency.

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Rose Burfi:

Ingredients:

3/4 cup low fat paneer (cottage cheese) crumbled
3 tbsp low fat mava (khoya) crumbled
2 tbsp powdered sugar
a few drops Rose essence
2 drops Red colour Food colour
1/4 tsp ghee for greasing

Recipe:

Mix all the ingredients except the red colour in a bowl, add 2 tbsp of water and knead it till the mixture becomes smooth. Add a tbsp of water if required.
Divide this mixture into 2 equal portions. Add red colour to one portion and mix well. Keep aside.
Spread the white mixture on a greased thali (plate) and keep aside.
Spread the remaining pink coloured mixture over the white coloured mixture.
Refrigerate for at least 1 hour and just before serving cut into 8 pieces.
Refrigerate for at least 1 hour before serving.

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Kheer:

Ingredients:

Fresh milk 1 liter

Dates ½ kg

Sugar ½ cup

Walnut ½ cup (chopped)

Biscuits 6

Almond 10 - 15 (chopped)

Cream 1 packet (fresh)

Water 1/2 cup

Recipe:

Add dates and water in blender and make a paste of dates. Heat milk in a pan and cook it on low flame then add date paste and stir with spoon. When both mix together, add half quantity of crushed walnut and almond.Dish out kheer and refrigerate it. At the end garnish with crushed biscuits, walnut, almond and fresh cream and serve it.

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Rose Shake:

¼ liter chilled water
¼ liter chilled milk
2 oz Sugar
2 oz Rose syrup
Pinch of Cardamom powder
Rose petals
2 oz Vegetarian Strawberry ice cream
Mix together all the above ingredients in a blender. When the ice cream is half melted, put in a tall glass containing cracked ice. Decorate with cherry...:)

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Dry Fruit Kheer:

Ingredients:

2 liters whole milk
5 oz. blanched, ground almonds and hazelnuts
1 oz. whole roasted pistachios, cashew nuts and almonds
1 tbsp. cardamom seeds
½ 1bs. sugar
½ tsp. saffron dissolved in 1 tbsp. hot milk

Recipe:

Heat milk, sugar, and cardamom slowly in heavy vessel. When sugar dissolves, add ground nuts and stir until mixture is reduced to half its original quantity. Add saffron and put in serving bowl and decorate with whole nuts.

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Doodh pak (Milk Sweet Burfi):

Ingredients:

3/4 cup- ghee

1/2 cup - brown sugar

3/4 cup- white sugar

1 cup - milk

3 1/2 cup- powdered milk

Cardamom powder

Saffron

Chopped nuts ( pistachio, cashew, almonds)

Recipe:

Mix saffron and cardamom powder with milk and keep aside for one hr. 

Heat ghee in a kadai. Stir in sugars. Add milk and let it boil in medium heat. Keep stirring. 

Lower the flame. Slowly, add powdered milk stirring continuously to avoid any lumps. Keep stirring and cook in low flame for 5 mins. 

Add the chopped nuts and mix well. 

Cook for 4-5 mins till thick and nice. 

Grease a plate and spread the mixture evenly. 

Sprinkle few nuts and let it set

Cut in medium squares and serve.

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