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| Home > Sweets > Making of Sweets > West Indian Sweets
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| | Sweets of West India
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Puran Poli
Ingredients
300gms. channa (yellowgram) dal
300 gms. jaggery (molasses)
1 tsp. cardamom powder
150 gms. plain flour
1 tbsp. ghee
warm water to knead dough
ghee to serve
Method
Boil dal in plenty of water till soft but not broken. Drain in a colander for 10-15 minutes. Pass through an almond grater little by little till all dal is grated.
Mash jaggery till lumps break. Mix well into dal. Put mixture in a heavy saucepan
and cook till a soft lump is formed. Take care to stir continuously, so as not to charr. Keep aside. Mix ghee, flour, add enough water to make a soft pliable dough. Take a morsel sized ball of dough, roll into a 4" round. Place same sized ball of filling in centre, life all round and seal. Reroll carefully to a 6" diameter round. Roast on warm griddle till golden brown. Repeat other side. Take on serving plate. Apply a tsp. of ghee all over top. Serve hot with dal or amti.
Shrikhand
Ingredients
1/2 kg. curds
300 gms. sugar
1/2 tsp. cardamom powder
few strands saffron
1/2 tbsp. pista & almond crushed
Method
Tie curd in a clean muslin cloth overnight. (6-7 hours). Take into a bowl, add sugar and mix. Keep aside for 25-30 minutes to allow sugar to dissolve. Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside. Beat well till sugar has fully dissolved into curd. Pass through a big holed strong strainer, pressing with hand or spatula. Mix in cardamom powder and dissolved saffron and half nuts. Empty into a glass serving bowl, top with remaining nut crush. Chill for 1-2 hours before serving.
Kaju Katli
Ingredients
500 gms. cashews soaked 2 hours in water
300 gms sugar
1 tbsp. ghee
1/2 tsp. cardamom powder
silver foil (optional)
Method
Drain and grind cashews to a fine paste. Use as little water as possible. In a heavy suacepan put sugar and paste. Cook on slow to medium heat. Cook stirring continuously till a soft lump is formed. Add ghee and cardamom powder and mix well. Spread on a clean greased worksurface. Roll lightly with a rolling pin, to 1/8" thickness. Apply silver foil. Cool and cut into diamond shaped katlis.
Mohan Thal
Ingredients:
For gram crumbs:
250gms. gram flour
1 tbsp. ghee
3 tbsp. milk
For mava (khoya)
50 ms. khoya
To proceed:
3/4 cup curds,
200gms. sugar
1/2 tsp. cardamom powder
1/5 tsp. crushed saffron
150 gms. pure ghee
To decorate:
silver foil or crushed almonds & pista mixed.
Method
For crumbs:
Rub in flour, ghee and milk. Press down with palm, keep aside 5 minutes. Pass mixture through a large holed sieve. Crumbs should form. Keep aside.
For mava:
Put khoya in a heavy saucepan, cook till crumbly. Stir continuously. Keep aside.
Syrup to be made simultaneously:
Put sugar and 2/3 ratio water, boil to 2 1/2 thread syrup. Add saffron soaked and rubbed in 2 tsp. water. Bring back to 2 1/2 thread consistency.
To proceed simultaneously with syrup:
Put ghee in large pan, add crumbs. Stir and roast till aroma exudes and is golden. Add curd and stir gradually. Add mava, cardamom, mix well.
Remove from fire. Add syrup and mix well gradually. Do not stir too vigorously, or it will turn hard. Pour into a greased thali. Tap lightly and shake gently to spread. Allow to cool slightly. Apply silver foil or sprinkle crushed nuts. Cool. Cut into squares. Store in airtight container.
Paras Khaja
Ingredients:
125 gms. fine semolina
4 tsp. nonmelted ghee (clarified butter)
2 tsp. cornflour
2 tsp. melted ghee
1 pinch salt
ghee for deep frying
For syrup:
150 gms. sugar
3/4 cup water
Method:
Blend non melted ghee into semolina. Add enough water to make a soft pliable dough. Cover with a moist clean cloth, cover with lid. Keep aside for four hours.
Divide dough into small portions. Each portion should roll out thin chapathi of 10" diameter. Make a paste of cornflour and melted ghee. Apply thinly on each chappati. Using a pizza cutter cut each into 1" wide strips. Roll each one tightly.
Press between both palms gently. Roll lightly to flatten into concentric circles.
Heat ghee in frying pan, dip in one at a time. With a ladle, keep pouring the ghee over khaja from sides. When puffed drain, keep aside on mesh. Make syrup of 2-1/2 thread consistency with sugar. Dip fried khaja into hot syrup, on both sides.
Drain carefully and replace on a mesh till cool. Cool completely before storing in container.
Ghevar
Ingredients
3 cups plain flour
1 cup solidified ghee
3-4 icecubes
4 cups water, approx.
1/2 cup milk
1/4 tsp. yellow food colour
1 kg. Ghee for deep frying
For syrup:
1 1/2 cup sugar
For topping: (optional)
1 tsp. powdered cardamom
1 tbsp. chopped almonds & pistachios
1 tbsp. milk in which 1/2 tsp. saffron has been already mixed
Silver foil
Method:
Prepare sugar syrup of 1 thread consistency. Taking one icecube at a time rub the ghee vigourously. Take more icecubes as required, till ghee becomes very white. Add milk, flour and 1 cup water. Mix to make smooth batter. Dissolve colour in some water and add to batter. Add more water as required. Batter should be fairly thin. Take an aluminium or steel cylindrical container. Fill half with ghee.
Heat till ghee is smoky hot.Take a 50 ml, glassful of batter. Pour in centre of ghee, slowly in one continuous threadlike stream. Allow foam to settle. Pour one more glassful in hole formed in centre. When foam settles again, loosen ghevar with an iron skewer inserted in hole. Lift carefully, at a slant, and place on wire mesh to drain. Keep hot syrup in a wide flat bottomed container to fit in ghevar.
Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup.Top with silver foil. Splash a few drops of saffron milk, sprinkle some chopped dryfruit and a few pinches of cardamom powder.
Modak
Ingredients
For dough:
Rice flour 2 cups
Maida flour 1/4 cup
A pinch of salt
water 2 cups
Ghee 1 tbs
For the filling:
Fried channa 1 cup
Peanuts 1 cup
poppy seeds 1/2 cup
Sesame seeds 1/2 cup
Dry coconut powder 1 cup
Jaggery 2 cups.
Cardamom 3 pods
Method:
Fry peanuts, takeout the skin. Fry poppy seeds and sesame seeds. Then grind everything in mixer into a powder. Add jaggery and powdered cardamom. Keep aside. Put water in a nonstick vessel. Add salt and ghee. When water starts boiling add rice flour and maida flour. Do not stir. Cover and cook for 6-7 minutes. Take off fire and stir vigorously with a wooden spoon .No lumps should be left. Take the dough in a microwave proof bowl and microwave for 3-4 min so that the dough will cook thoroughly. Then take two plastic sheets. Smear with ghee. Put a small ball of dough in the middle. Roll on the top of upper sheet with a rolling pin to a 3-4 " diameter leaf like puri. Place the stuffing on one half of the leaf and press the two ends on each other. Now it looks semi circular. Serve with coconut milk and ghee.
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