Khane k sath kuch meetha ho to khane ka lutf dobala ho jata hai.Isi lie aj se apk lie daily sweet dish recipe post ki jai gi take ap khana khate hui bhi humare forum ko yad rakhen.so here we go :
GULAB JAMUN RECIPE
Ingredients:
1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough
For the Sugar Syrup
2 cups Sugar
1 cup water
Oil for frying
How to make gulab jamun:
Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
Sugar Syrup
The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.
Ingredients :
6 red carrots, grated
½ cup full fat milk
½ cup sugar
¼ tsp elaichi powder
a few saffron strands
2 tbsp cream
3 tsp ghee
For garnishing :
2 tbsp slivered almonds
Method :
Heat the ghee in a broad non-stick pan and fry the carrots for 2 to 3 minutes.
Put the milk and stir till it evaporates.
Then put the sugar and continue to stir until the mixture becomes slightly thick.
Put the cardamom powder, saffron dissolved in a little milk and cream and mix properly.
Decorate with the slivered almonds.
Ready to serve.
For black forest : 450 gms cherries
1 tbsp red jam
300 gms fresh cream
4 to 5 tbsp powdered suagr
1 recipe shortcrust pastry (using 55 gms plain flour and 25 gms cold butter) For egg fatless chocolate sponge mixture : 3 large eggs
85 gms plain flour
85 to 115 gms fine tea sugar For decoration : Grated chocolate Method : For egg fatless chocolate sponge mixture : Sieve the flour.Grease and dust a baking tin.
Use approx. 250 mm. x 125 mm. (10" x 5") or 175 mm. (7") diameter tin for the large cake; and 225 mm. x 100 mm. (9"x 4") or 150 mm. (6") diameter tin for the small cake.
Beat the eggs and sugar properly until it becomes thick and double in quantity.
Fold in the well-sieved flour carefully and gently with a metal spoon Pour the mixture into the prepared baking tin.
Bake in a hot oven at 400ºF. for at least 15 minutes.
The cake is ready when it leaves the sides of the tin and is springy to touch.
Remove from the oven and keep for 1 minute. For black forest : Stone the cherries. Keep aside 3 tbsp of the syrup and put the rum to it.
Bake the sponge mixture in a well-greased and dusted 175 mm. (7") diameter tin.
Cool the cake and trim from the top and bottom.
Cut the cake into 2 horizontally. Sprinkle the syrup over the cake parts.
Soak for at least 10 minutes.
Roll out the shortcrust pastry dough to 175 mm. (7") diameter.
Bake in a hot oven at 450ºF for 10 minutes. Allow the pastry to cool.
Spread a thin layer of jam over the pastry.
Keep one part of the cake over the pastry.
Beat the cream with the sugar until it becomes very thick.
Spread a little cream over the cake
Place the cherries on top and spread a thick layer of cream over the cherries.
Keep to chill in the freezer compartment of a refrigerator for 10 to 15 minutes.
Keep the other cake part on top and spread the remaining cream.
Decorate with grated chocolate and cherries.
Allow the cake to chill.
Ready to serve cold.
Grate the pumpkin and keep aside.
Once the water drains out, squeeze out the rest of the water.
Fry the nuts and raisins and then add the grated pumpkin in ghee and fry a little while.
Then add milk and cook till soft and dry.
Add sugar and cook until dry.
Add elaichi powder and serve hot
Mix together the ingredients into a dough and form into small oval, slightly flattened balls. Meanwhile boil the milk with sugar and ilaichi seeds. When the milk starts to boil add the malai balls. When they start to swell up lower the heat and cook for 10 minutes. Just before removing from heat add kewra essence. Garnish with pista.
Chill and serve.
750 gms. Sugar
1 cup water to make syrup
500 gms. Maida (if self raising flour is used soda is not required)
½ tsp. soda
200 gms. Ghee for frying
1 tbs. yogurt
1 tsp. baking powder
Orange food color
Instructions
Mix sugar and water and cook to make syrup.
Mix other ingredients (except ghee) and water adequate to roll.
Make small patties and fry on low heat. Soak in syrup briefly and let the syrup covering on the balushahi dry.
Mix together the ingredients into a dough and form into small oval, slightly flattened balls. Meanwhile boil the milk with sugar and ilaichi seeds. When the milk starts to boil add the malai balls. When they start to swell up lower the heat and cook for 10 minutes. Just before removing from heat add kewra essence. Garnish with pista.
Chill and serve.
Serving: 24 pcs. for 8 to 10 persons
yummyyyyyyyyyyyy yeh hay mairi fav sweet dish
MAIn joH bAdloOoOn to taghAyYur hAy maiRi zaAat tAk....tU joH baDdlAy toH shAb E roZ bAdaL jatAy hAin
ye dasht-e-junoon ye pagalpan
ye peecha kerti ruswai
ye ranj-o-alam yeh hizn-o-malal
ye nala-e-shab yeh soz-e-kamaal
Dil main Kahin benaam chubhan
aur had-e-nazar tak tanhai
hum dasht-e-junoon k sodai
"This pie is perfect for people who think that traditional pies (pecan, cherry, etc.) are just too sweet. It puts a light and tangy spin on any holiday, or picnic! ...
INGREDIENTS
2 large oranges
1 large lemon
1 large lime
400 g white sugar
3 g ground nutmeg
4 eggs
388 g pastry for a 9 inch double crust pie
15 ml milk
8 g white sugar
DIRECTIONS
Wash the oranges, lemon, and lime thoroughly and slice as thinly as possible. Combine the sliced fruit, 2 cups of the sugar and the nutmeg in a large bowl. Toss to combine. Let stand for at least 2 hours or up to overnight, stirring occasionally.
Preheat an oven to 450 degrees F (230 degrees C).
Beat eggs in a small bowl. Line a 9 inch pie pan with one half of the prepared pastry. Remove the sliced fruit from the bowl and arrange in the crust, leaving any accumulated juices behind. Pour the beaten eggs over fruit.
Place the top crust on the pie, crimp the edges, and poke decorative holes to vent. Brush crust with milk and sprinkle with the remaining 2 teaspoons of sugar.
Bake in the preheated oven for 10 minutes. Reduce the oven heat to 350 degrees F and bake pie until a knife inserted in the center comes out clean, about 35 additional minutes.
Melt the butter, stir in the finely crushed biscuits then press half the mixture into the ungreased tin; chill. Cream the cheeses and sugar together. Melt the chocolate in the milk then cool slightly before mixing into the cheese mixture with the gelatine dissolved in 2 tablespoons of boiling water. Finely grate the rind of 1 orange then segment both; reserve 8 segments; chop remainder. Fold the orange rind and chopped pieces into the mixture, with half the lightly whipped cream. Pour into the tin and leave to set. When set, carefully press the remaining biscuit mixture onto the cheesecake and chill.
Gently turn cheesecake out onto a plate. Spread top with whipped cream. Decorate edge with thin pieces of flake and orange segments in the centre.
A 20cm (8 inch) deep, loose based cake tin greased and base lined
Melt 75g of chocolate with the margarine. Stir in the sugar, egg yolks, nuts and flour; beat until smooth. Fold in stiffly whisked egg whites. Turn mixture into the tin, bake at Gas Mark 4, 180°C, 350°F for 40 minutes until cooked through. Dissolve coffee in 2 tablespoons of hot water, add liqueur and soak the base; cool. Remove from tin, peel off paper then return to the clean tin. Make a custard with the egg, cornflour, sugar and milk, heating without boiling. Stir in gelatine whilst hot. Keep covered in a bowl whilst cooling. When cold, whisk in cream cheese and the cream, continuing to whisk until quite thick and deliciously creamy. Halve mixture, add 75g of melted chocolate to one amount and essence to the other. Place spoonfuls of alternate coloured custards in the tin then swirl through. Smooth the top, cover with coarsely grated chocolate. Leave in the fridge to set.
Ingredients 2 cups sugar or 400 g
1 cup water or 250 ml
1 teaspoon lemon juice
1 teaspoon ground cardamom
¼ cup pistachio nuts or 35 g, crushed
3½ cups NIDO Full Cream Milk Powder or 350 g Preparation
Place sugar, water and lemon juice in a large saucepan. Cook over low heat for 15 minutes or until it turns into a thick syrup. Remove from heat and set aside to cool.
Stir in the cardamom powder and crushed pistachio to the syrup. Add half the quantity of NIDO milk and stir until well combined.
Gradually add the rest of the NIDO milk and stir until a soft dough that is not sticky forms. Add more milk powder if necessary.
Grease an 8-inch round cake pan with vegetable spray. An alternative is to butter and flour the cake pan.
Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 5 minutes. Reduce speed to low and slowly add confectioners' sugar. Mix until thoroughly combined and light and fluffy. Raise speed to high and add the vanilla extract, whole eggs and egg yolks, 1 at a time. Mix until well combined. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.
Bake cheesecake in a 9 inch cake pan. Cut a parchment circle to fit the bottom.
Blend cream cheese and sugar well with mixer. Add eggs 1 at time, until well blended. Add vanilla, almond extract and sour cream. Pour into pan.
Place a pan filled with 8 C. boiling water in the oven to create a moist oven.
Bake for 15 minutes at 400°F. and then turn oven down to 225°F. for 50 minutes, or until center is set. Turn oven off and let cheesecake set in oven 1 hour before chilling.
To remove cake from pan, take a knife and run it around the edges. Place a cardboard disc on top of pan and turn cheesecake over onto it. Remove parchment paper. Place your serving dish on the bottom of the cheesecake and turn it over.
75 grams Unsalted Butter (also a little extra for greasing)
15 grams All-Purpose Flour (Maida) (sifted)
3 Eggs
A pinch of Salt
½ tsp. Vanilla Extract or ½ Vanilla Pod
300 ml Milk
Yolk from 3 large Eggs
50 grams Caster Sugar
100 grams All-Purpose Flour (Maida)
15 grams Corn Flour (sifted)
140 ml Whipping Cream
150 grams Luxury Continental Chocolate (broken into pieces)
50 grams Softened Butter
100 grams Unrefined Icing Sugar
3 tbsp. Strong Cold Coffee (instant coffee may be used)
Water
1) Preheat the oven to 220C/425F/gas mark 7. Lightly butter two to three large baking trays. For the pastry, fold a sheet of greaseproof paper in half, then open it out to create a crease. Sift the 15g flour on to the paper. Place 200ml water, minus 1 tbsp, the salt and butter in a medium saucepan and bring to the boil. When the butter has melted, take the pan off the heat and shoot in the flour, stirring constantly with a pointed wooden spoon. 2) Stir until thick, beating out any lumps. Place the pan back on the heat and cook, beating vigorously, until the dough leaves the sides of the pan and forms a ball in the centre of the pan. Take off the heat and leave to cool for 3-4 minutes. 3) Beat in the eggs one at a time, beating the mixture vigorously until it is smooth and very glossy. Spoon the pastry into a large piping bag fitted with a 1cm plain nozzle. Pipe 12-14 x 7.5-10cm/3-4in lengths on the baking sheets, leaving plenty of room for the éclairs to rise. Use a knife, dipped in cold water, to cut off each length as you pipe. 4) Place the baking sheets in the oven, turn down the heat to 200C/400F/gas mark 6 and cook the éclairs for 20-25 minutes, or until well risen and very brown. They should be light and very crisp to touch. Turn on to a wire tray to cool, and pierce a hole with the tip of a sharp knife in the side of each éclair, to allow moist air to escape. 5) Make the filling. If using the vanilla pod, place with the milk in a saucepan. Bring to the boil, take off the heat and infuse for 30 minutes. Beat the egg yolks with the sugar until pale, then beat in the flours. Bring the milk back to the boil, and stir into the egg mixture. Return to the pan and gently cook, whisking all the time, until thick and smooth. Cook for 4-5 minutes, stirring constantly, then take off the heat and stir in the vanilla extract, if using. Remove the vanilla pod, if used. Turn into a bowl and beat from time to time as it cools. Press a sheet of wetted greaseproof paper over the surface and leave until cold. Beat until smooth, then fold in the cream. 6) Cut the éclairs in half horizontally, and scrape out excess pastry with the tip of a spoon. Spoon in the filling and replace the top. 7) For the icing, melt the chocolate in a bowl over hot water and stir until smooth. Stir in the butter a little at a time, reserving a knob for later. Stir in the icing sugar, then the coffee, rum or water to form a spoonable icing. Beat in the reserved butter and spoon the icing over the éclairs. Leave to set for 1 hr before serving. This icing remains fairly soft and does not set very hard.
Line the bottom of a 9" x 9" baking dish with a layer of vanilla wafers.
Peel the bananas and slice into 3/8-inch rounds. Cover the banana slices with plastic wrap to keep them from darkening and quickly make your pudding.
Combine the sugar, flour and salt in a bowl, and stir well to mix. Mash out any flour lumps with the back of your spoon. Set aside.
In a heavy saucepan, beat the egg yolks well (just use a fork or whisk, but beat them well). Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. [Note: If you're working with an electric cooktop, adjust the heat so that it's hot enough to boil, but not so hot that the pudding scorches.] Remove from heat.
Place a layer of banana slices in the baking dish on top of the vanilla wafers. Don't stint and put one slice of banana per wafer. Line those banana slices up edge-to-edge. Pour, spreading as necessary, half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.
Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.
Bake in a preheated 375°F oven until meringue browns, 12 to 15 minutes, depending upon your oven.
1 pound of Frozen Phyllo Sheets (or any pastry sheets)
2 cups of Walnuts (Akhrot) or Blanched Almonds (Baadaam) (finely chopped)
½ tsp. of Ground Cinnamon (Pisi Dal Cheeni)
½ cup of Sugar
Another ¾ cup of Sugar
¾ cup of Honey (Shehed)
1 cup of Butter (melted)
1 tbsp. of Lemon Juice (Nimbu Arkh)
1 cup of Water
Thaw phyllo pastry and separate sheets according to package directions. Keep pastry not being used covered with clean damp dish towel to keep it from drying out. Place half of pastry sheets in a greased 15x10x1-inch baking pan, one by one, brushing each sheet quickly and all over with melted butter.
Combine nuts, ½ cup sugar, and cinnamon; sprinkle over buttered pastry. Place remaining sheets on top, brushing each with melted butter. Cut baklava pastry into 2-inch diamonds.
Bake at 400° until brown and crisp, about 30 to 35 minutes.
Meanwhile, in a saucepan, combine remaining ¾ cup sugar, honey, 1 cup water, and lemon juice; bring to a boil. Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy. Cool and pour over baklava.
Make Crust: In a large bowl, mix together 1 ½ cups flour, oil, milk, 1 ½ teaspoons sugar and salt until evenly blended. Pat mixture into a 9 inch pie pan, spreading the dough evenly over the bottom and up sides. Crimp edges of the dough around the perimeter.
Make Filling: Mix together ¾ cup sugar, 3 tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat. Spread evenly in unbaked pie shell.
Make Topping: Using a pastry cutter, mix together ½ cup flour, ½ cup sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples.
Put pie in the oven on a cookie sheet to catch the juices that may spill over. Bake for 45 minutes.
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Originally Posted by afsana 
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