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| Home > Sweets > Making of Sweets > Sweets of North India
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| | North Indian Sweets
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Gulab Jamun
Ingredients:
500 gms. khoya
125 gms. plain flour
1/4 tsp. baking soda
1/4 cup milk
1/4 tsp. cardomom powder
1 pinch saffron strands
250 gms. sugar
ghee to deep fry
Method:
Crumble the khoya. Sieve in the flour and soda together. Mix in the cardomom powder and crushed saffron. Mix well to form a soft dough. Use as much milk as required for kneading. Make balls of even size. Makes about 25-30. Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons. When they rise up put back on fire and fry till medium brown. Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl. Repeat for all the balls. When done pour the remaining syrup over the jamoons. Microwave lightly or warn over boiling water before serving.
To make the syrup:
Take the sugar in a heavy pan and add water to just cover the sugar. Boil and add a tbsp. of milk to separate the dirt. Strain and boil again. The syrup is done when , while dropping from a spoon it falls in a thin single thread.
Malai Laddoo
Ingredients:
1/2 cup condensed milk
250 gms. paneer (cottage cheese)
2-3 drops kewra essence
1/4 tsp. yellow colour
Method:
Mash paneer. Add condensed milk and cook on slow flame, stirring continously.
Cook till thick and sides leave. Add essence and remove from flame. Mix well. Pour on plate. Cool. Make ladoos. Sprinkle powdered elaichi and decorate.
Mava Burfi
Ingredients:
500 gms khoya
300 gms. powdered sugar
1 tsp. cardamom powder
2 sheets silver foil (edible)
Method:
Mash khoya. Mix in the sugar. Put into a heavy saucepan. Cook on slow flame, stirring continuously. Cook till the mixture is a very soft lump. Place on a working board and roll with a rolling pin to 1/2 inch thickness. Cool a little. Spread on the working board silver foil carefully and evenly. Make incisions with knife to cut in the desired size and shape.
Pedha
Ingredients:
500 gms. Khoya (mawa)
300 gms. sugar
3 drops colour as required
8 to 10 pistas sliced
1/2 tsp. cardamom powder
cookie mould
Method:
Grate khoya. Powder sugar. Mix together in a skillet. Heat on low flame, stiring continously. Cook till mixture thickens. It should form a very soft lump. Cool for 10 minutes. Add cardamom powder & colour. Mix well. Take a small fistful of mixture. Form a ball. Press into the cookie mould. Turn out carefully. Press 2-3 slices of pista on the centre. Repeat for remaining mixture.
Rava Laddoo
Ingredients:
1 cup rava
3/4 cup sugar
2 tbsp. ghee
1/4 cup milk
Method:
Take ghee in a deep saucepan and heat. Add rava and cook on low heat. Stir continuously. When the rava turns light brown add the sugar. Stir for 3-4 minutes.
Keep aside cool for some time. Add cardomom powder, coconut flakes and saffron. Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos.
Kalakand
Ingredients:
2 litres milk
1/2 to 3/4 cup sugar
chopped nuts to decorate (pista, almonds)
silver foil (optional)
1/2 tsp citric acid dissolved in 1/2 cup water
.
Method:
Boil half the milk and add the citric solution as it comes to boil. Switch off gas. Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press down. Do not knead. Put the remaining milk in a heavy pan and boil to half. Add the chenna and boil till the mixture thickens, stirring continuously. Add the sugar and continue to cook, stirring all the while till softly thickens in a lump. Set in a tray, apply silver foil and sprinkle the chopped nuts.
Khajur Burfi
Ingredients:
1 tin condensed milk
1 kg khajur deseeded (dates)
250 gm mixed dryfruits (badam, cashew, pista)
1/2 cup dessicated dry coconut
Method:
Break up khajur coarsely. Add milkmaid and dryfruit all in a heavy, non-stick pan.
Cook on slow flame, stirring continuously. Do not allow to stick to bottom.
It takes a while to cook. Stir gently till a soft lump forms. Spread some of the coconut on a butter paper sheet. Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all the coconut to cover it. Chill the rolls in the fridge. Cut into slices or set in a tray and cut into squares.
Kaju Burfi
Ingredients:
150 gm cashewnuts
400 gm sugar
elaichi powdered
silver foil
500 gm khoya
Method:
Dry grind the cashew. Mix khoya (grated) and sugar. Heat in a heavy pan, stirring continuously. Once the sugar dissolves, add the cashew (powdered) and elaichi.
Constantly stir till soft lump is formed and does not stick to the sides. Roll on a flat surface to desired thickness and apply silver foil.
Imarti
Ingredients:
2 cups urad dal
3 cups sugar
300 ml. water
saffron colour
1/2 tsp. cardomom ground
500 gms. ghee to fry
Method:
Soak urad dal overnight in plenty of water. Wash and drain. Grind to fine thick batter. Put water little by little. Add colour and mix very well. If using a mixie, beat the dal well by hand till fluffy after grinding. Keep aside for 3 hours. More is weather is cold. Make 1 tar sugar syrup as shown in introduction. Add cardomom powder to syrup. Using a cloth form imartis in the hot ghee. Lower flame and allow to crisp turning once. Remove from ghee, drain and dip in hot syrup. Soak for 3-4 minutes, drain and serve. Repeat for remaining batter. Make 4-5 imartis at a time, depending on size of frying pan.
Pinnie
Ingredients:
250 gms. wheatflour
250 gms. ghee
250 gms. sugar ground
3-4 tbsp. milk
1 tsp. cardamom powder
Method:
Melt ghee in a heavy pan. Add, flour and cook on medium/low flame. Stir continuously, till med. brown. When aroma exudes, and properly browned, take off fire. Spread in a large plate. Cool till a shade above room temperature. Sprinkle cardamom powder and sugar. Mix well. Sprinkle milk. Mix again and form tight fist shaped pinnies. This is done by taking some mixture and pressing in the fist.
Shahi Tukre
Ingredients:
Sandwich Bread - 6 slices
Milk-2 cups
Cream - 3/4 cup
Mava - 100 g
Sugar - 4 tbsp or as per taste
Cardamom - 6
Saffron- a pinch
Cashew Nuts - a handful
Rose Water - a few drops
Ghee for frying
For Garnishing:
Silver Leaf & some Rose Petals
Method:
Remove the crust from the bread & cut into long shapes. Fry the bread pieces in ghee till golden brown. Then arrange on a plate. Heat milk, add the sugar & saffron & a few drops of rose water. Let it become slightly thick. Now pour the milk on the arranged bread slices. Allow the bread to soak up the milk & then rearrange the bread pieces on a decorative plate. Heat 2 tsp of ghee & slightly fry the crumbled mava, cardamom powder & 2 tsp sugar. Spread the mava layer on the soaked bread pieces. To the cream, add rose water. Cover the mava with the cream layer & decorate with silver leaf, nuts & rose petals. Serve warm or cold.
Dry Fruits Kheer
Ingredients:
Milk 1 liter
Almonds 10 pieces
Cashews 10 pieces
Pistachios 10 pieces
Khus khus 1 tbsp
.
Sugar 1 1/4 cup (approx)
Saffron very little, soaked in warm milk
Method:
Soak almonds, cashews, pistachios and khus khus separately.
Bring the milk to boil and reduce it to 3/4. Peel the almonds, pistachios and grind everything all dry fruits (including khus khus) together to a smooth paste. Now add this paste to the reduced milk and bring it to boil until everything blends well. Now add the sugar and mix well and switch off the stove. In that heat itself sugar will get dissolved. Finally add the saffron soaked in milk. Cool and serve.
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