Learn to Make 6 Indian Sweets
Carrot Burfi
Ingredients:
½ kg carrot
250 gm sugar
American flour 100g
Gram flour 50g
Cardamom 3
Crushed cashew/almond
100g Ghee
Method:
Grate the carrot. Heat little ghee in a frying pan and heat the carrot for 5 minutes. Add cardamom, 2 tbsp ghee, cashew/almonds, 1 cup sugar and mix. Then add gram flour and american flour and stir for 5 minutes. Pour onto a greased plate. Allow it to cool, cut and serve.
Banana Burfi
Ingredients:
200g Plantain banana
150 gm sugar
Method:
Crush and strain the fruit to a pulp. Add sugar and cook in medium flame. Remove from fire. Pour onto a greased plate. Allow it to cool and serve.
Coconut Burfi
Ingredients:
1 grated coconut
11/2 cup sugar
2 tbsp ghee
½ cup milk
¼ cup water
½ tsp cardamom powder
12 cashewnuts
Method:
Boil water,milk and sugar. Add coconut, cardamom powder, cashewnuts and ghee. Stir well till the mixture thickens. Remove from heat and transfer to a hreased tray. Spread it evenly and allow to cool. Cut into desired shape and serve. You can store it for 1-1½ week.
Sooji (Rava) Laddu
Ingredients:
1 cup suji/ rava
3/4 cup powdered sugar
1/2 cup dessicated coconut
1/2 cup milk
1 pinch of cardomom powder
Crushed cashew/almonds - few
Few raisins
4-5 teaspoons Ghee
Method:
Fry suji on a pan (kadai) till it becomes hot turning light brown. Keep it aside to cool.
Finely powder the dessicated coconut in the dry grinder of the mixie. Put the pan back on the stove with low flame. Add powdered sugar, cardomom, coconut and cashew, almonds and raisins with the suji and mix thoroughly. Add 4-5 spoons of ghee to this mixture and mix well. Take a little of this mixture in a separate bowl. Add a little of boiled milk to it making it into a laddu. Roll the laddu over the suji mixture once evenly and keep aside. Add less sugar if you do not like it very sweet.
Sooji (Rava) Halwa
Ingredients:
Sooji 1 cup
Ghee 1 cup
Sugar 2 cups
Water 4 cups
Cardamoms 2 (crushed)
Raisins & chopped almonds 1/2 cup
Method:
Heat water and sugar until they boil. Fry suji/rava in ghee in a pan until it turns golden brown in colour. Add cardamom, raisins and almonds to the fried suji. Add the water and sugar mix to the rava mix. Keep stirring while mixing to avoid lumps and continue cooking on a low flame. When the mixture starts to froth, remove it from the flame and transfer it into a greased plate. Allow it to cool and cut into desired shape and serve. You can also serve it hot.
Dates (Kajur) Burfi
Ingredients:
2 cups dates pieces
2 cups milk
1 cup ghee
1 ¼ cup sugar
1 cup grated coconut
Method:
Boil the dates with milk. Grind it to a paste. Now add the coconut and grind again to a paste. Heat ghee in a pan (kadai) and add the dates mixture to it and cook on medium flame till the moisture evaporates. Pour on a greased tray and cut into pieces of desired shape. You can decorate it with dessicated pistachios or almonds.
Malai Peda
Ingredients:
Milk 1 litre
Sugar 100 grams
Citric acid 2 pinches or lime juice
Milk 4 teaspoons
Corn flour 1 teaspoon
Cardamoms 4 to 5 (powdered)
Almond 10 pieces (chopped finely)
Saffron 1 pinch (optional)
Method:
Boil milk in a vessel until it becomes half its quantity. Add sugar and boil for another 5 minutes. To this mixture, sdd citric acid mixed in 3 tsps of water. Add the acid gradually to the boiling milk and stir continuously until the milk curdles slightly. Mix the corn flour in 2 teaspoons of milk, mix the saffron in warm water and add 2 teaspoons of milk to it.
Now add the flour and saffron to the boiling milk. Keep cooking and stirring until the mix becomes condensed and thick. Add cardamom at the end and allow the mix to be cooled. Once cool, make small balls and serve.
Mango Halwa
Ingredients:
1kg ripe mangoes
½ kg sugar
1/2 cup water
2 desert spoon flour
½ tsp citric acid
1 cup butter
½ cup cashewnuts
Method:
Slice and cook mangoes. Grind it to a pulp. Heat water and sugar in a heavy bottomed vessel. Add citric acid and simmer till the syrup is thick. Mix mango pulp and flour (made into a paste in water). Add butter and stir. When the ingredients thicken, add cashewnuts and transfer into a greased vessel. Cut and serve.
Dates Halwa
Ingredients:
250gm dates
1 l milk
¼ cup cashewnuts (crushed)
Method:
Deseed the dates and cut into pieces. Boil milk and add dates. Stir occassionally to avid burning at the bottom. When the dates mixes well with milk, add cashewnuts. Remove from fire and spread on a greased plate. Allow to cool. Cut and serve.
Almond (Badam) Halwa
Ingredients:
100 gms almonds
150 gms sugar
30gms ghee
3 cardamom(powdered )
3 cups milk
2 tsp saffron milk
Method:
Soak the almonds in water. Peel them and grind to a paste with milk. Heat a pan and add the paste to it. Cook on low flame and bring it to a boil. Stir occasionally. Add sugar and ghee and keep stirring until the halwa becomes thick and starts leaving the sides. Remove from fire and add cardamom powder and saffron milk. Mix well and serve.