Thread: Sweet Dishes | Bakery Foods special

Basboosa....traditional Middle Eastern dessert

Ingredients

1 1/2 cups semolina flour

1/2 cup white sugar

1 cup plain yogurt

1/2 cup vegetable oil

3 tablespoons flaked coconut

1 tablespoon baking powder

6 whole almonds, split in half

1 1/2 cups water

1 3/4 cups white sugar

2 tablespoons rose water

Directions

1. In a medium bowl, mix together the semolina flour, 1/2 cup of sugar, yogurt, oil, coconut, and baking powder. Set aside for 30 minutes.
2. In a small saucepan over medium-high heat, stir together the water, 1 3/4 cups sugar, and rosewater. Bring to a boil, and boil for 3 or 4 minutes. Remove from heat, and set aside to cool to room temperature.
3. Preheat the oven to 350 degrees F (175 degrees C). Spread the semolina batter into the bottom of a 9x13 inch baking pan. Slice into squares or diamonds, and place on almond half onto each piece.
4. Bake for 20 minutes in the preheated oven, or until light brown. Switch the oven setting to broil, and broil until the top is golden, 2 to 3 minutes. Remove from the oven, and pour the syrup over the squares. Serve warm.

Zarda

Ingredients

1 kilo rice presoaked
1 kilo sugar
1/4 tsp orange food color
2-3 tbs oil
Dry fruit (raisans,pista,almonds)
10-12 cloves (laung)
8-10 small illaichi
Khoya or cream or riccota cheese

instructions
1/2 tsp kevera essence Soak the rice for at least an hour.In pot add water till half full.
Add color, 5-6 cloves and 4-5 illaichi, boil and add rice.
When the rice is almost cooked then drain.
Then in oil add rest of the cloves and illaichi
and fry on low heat.
Add the well drained rice and sugar.
Mix well.
Cover and cook for a few minutes on low heat.
Then add khoya and dry fruit.
Mix and just before removing from heat add kevera.

Rock Cakes

2 cups self raising flour
1/4 tsp mixed spice
1/3 cup butter
1/3 cup caster sugar
2 Tbsp sultanas
2 Tbsp currants
1 Tbsp mixed peel
1 egg, beaten
1/2 cup milk

Preheat oven to 220C (425F). Sift flour and spice. Rub butter into flour with fingertips. Add sugar, fruit and peel. Mix with egg and sufficient milk to form a stiff dough. Place spoonfuls of mixture on greased oven tray (cookie sheet). Bake at 200C until golden brown, 10 - 15 minutes. Cool on wire rack. Makes 24.

Chocolate Chip Cake

Ingredients

1 oz cocoa powder
1 tsp baking powder
3 oz flour
4 eggs
4 oz sugar
For icing
1 packet cream
2 tbsp cocoa powder
4 tbsp castor sugar
Chocolate chips

Method

Beat eggs and sugar for 10 minutes. Gently fold in the sieved flour, baking powder and cocoa powder. Grease pan with butter and pour the mixture in it. Bake in a pre-heated oven for 20-25 minutes at 180°c.

For icing

Beat cream and add castor sugar and melted cocoa powder. Cut the cake in half when cool horizontally, and spread the cream on one half. Sprinkle chocolate chips and cover the cake with the other half. Cream the side and top of the cake. Decorate with whipped cream and remaining chocolate chips.

Thanks Dear For SharinG!

thanx 4 sharing

Burfi


Ingredients
4 cups powdered milk
evaporated milk
Seeds of 4-5 [Only registered and activated users can see links. ]
2 cups sugar
1/2 cup water
2 table spoon oil or ghee

instructions

In the powdered milk add enough evaporated milk to knead it into a hard dough. Roll it up into a hard ball and keep it in the freezer for 15-20 minutes. Then take it out and grate it with a corase grater.In a pot heat the oil and add the illaichi seeds, grated milk, sugar and water and cook on low heat and keep stirring till the water has dried and it starts to come together and leaves the sides of the pot. Add a few drops of kevera essence(optional) and set in a flat dish. When cool cut into pieces.

Variants:
COCONUT BURFI
Do not add water. Add grated coconut according to taste and yellow food color.

PISTA BURFI
Add chopped pista according to taste and green food color

Gajrela



Ingredients

1 liter of milk
1/2 kilo carrots peeled and grated
Seeds of 5-6 [Only registered and activated users can see links. ]
1/2 cup rice
1/2 cup sugar (more according to taste)
a few drops of Khewera essence
dry fruits for garnishing (pista,almond,coconut grated)

instructions

In a pot add the milk and put on very low heat to boil.Add the illaichi seeds and the rice.Cook till milk starts to thicken and the rice becomes very soft.Add the carrots and sugar and cook more till the water from the sugar has dried and the carrots have become soft.
Take a hand mixer and lightly mash the contents.
Just before removing from heat add the few drops of khewera essence.
Garnish with the chopped dry fruit.
Serve chilled.

Sheer Khurma



Ingredients
1 liter of milk (or 2 cups of powder milk dissolved in 12 cups of water)
4 tbs sugar
Seeds of 5-6 [Only registered and activated users can see links. ]
1/4 cup chopped pistachios
1/2 cup chopped coconut (dried)
1/2 cup chopped almond
1/4 cup raisins
1/4 cup chopped dried dates
1 hand ful of vermicelli (savaiyan)
1tsp kevera essence


instructions
Wash the dry fruit and soak in alittle milk for 3-4 hours.
In a pot add milk,sugar and illaichi seeds and simmer on low heat until it starts to thicken.
Add the vermicelli and keep cooking till it softens.
Add the presoaked dry fruit and cook for 5 minutes and just before removing from heat add the kevera essence.
Can be served hot or chilled.

Thanks For SharinG!

Desi Kulfi ( sweet )

Baked Lemon Cheese Cake & Biscuits

yummmmmmmmmmmmmmmm............

Cherry Cake

Ingrediants:

1 pound (454 grams) fresh cherries, pitted
1 1/2 cups (210 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
3/4 cup (150 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, melted and cooled
1/3 cup (80 ml) milk
1 teaspoon pure vanilla extract
Zest of 1 lemon

Method:

Preheat oven to 400 degrees F(205 degrees C). Butter and flour an 9 inch (23 cm) spring form pan and line the bottom of the pan with parchment paper. Set aside. Rinse, dry, and pit all the cherries. Take about 1/4 (about 15) of the cherries (to be placed on the top of the cake during baking) and cut them in half. Leave the remainder of the pitted cherries whole. In a separate bowl whisk together the flour, baking powder, and salt. Set aside.In the bowl of your electric mixer, with the paddle attachment, beat the eggs and sugar until thick and lemon colored (about 3-5 minutes). Add the melted butter, milk, vanilla, and lemon zest and beat just until incorporated. Add the flour mixture and stir just until moistened. Gently fold in the whole pitted cherries (but not the 15 cherries that you have halved for the top of the cake). Pour the batter into the prepared pan, smoothing the top with an offset spatula. Bake for 15 minutes then remove from oven. Quickly arrange the remaining cherries, cut side down, on the top of the cake. Return the cake to the oven and bake for a further 20 minutes or until golden brown and a toothpick inserted into the cake portion comes out clean. Remove from oven and place on a wire rack to cool slightly. Serve warm or at room temperature with a dollop of softly whipped cream.

Lemon Chiffon Cake

Ingredients:

7 egg whites
3 ml tartar cream (or lemon juice)
250 gm flour (sifted)
5 ml baking powder
3 ml salt
200 gm sugar
125 ml oil
5 egg yolks
100 ml water
100 ml fresh lemon juice
15 ml finely grated orange rind


Method:
Whisk egg whites and tartar cream together until stiff.Sift flour, with baking powder and salt.Add sugar, then oil, egg yolks, water, lemon juice and orange rind, one by one.Beat the two mixtures together with an electric beater until smooth.Pour into a pan and bake at 160C for an hour and 10 minutes.Remove from oven and let it cool.

Yumy SharinG!

Mango Murabba

Ingredients:

2 ½ kg unripe mangoes, round and hard
11/5 litres water
1 tsp saffron soaked in syrup

3 tbsp cardamom seeds
2 kg sugar

Method:

Wash the mangoes well, then peel, grate and soak in water for two hours.

Then drain and replace with fresh water.

Cook water and sugar till the sugar dissolves.

Then add the grated mango after squeezing out all the water from it.

Let it cook on slow flame for about an hour.

Then add the cardamom seeds and cook until it starts to bubble.

Lastly add saffron, mix and remove from heat.

لبِ شیریں۔

اجزاء۔


دودھ ایک کلو۔
مکس فروٹ ٹِن۔
کریم ایک پیکٹ۔
پاستہ سویّاں ( رنگ برنگی )پیکٹ کا چوتھائی حصّہ۔(اُبال لیں )
2 سیب باریک کٹے ہوئے۔
3 کیلے لمبائی میں باریک کاٹ لیں۔
2 آم باریک کاٹ لیں۔
عرقِ گلاب ایک چائے کا چمچ۔
کارن فلور ایک بڑا کھانے کا چمچ۔
چینی ایک کپ۔

ترکیب۔

ایک کلو دودھ میں سے تھوڑا سا دودھ نکال کر باقی چولہے پر رکھ دیں ، جب دودھ اُبلنے کے قریب ہو تو جس دودھ کو الگ رکھا ہے اس میں کارن فلور حل کرکے چولہے پر رکھے دودھ میں ڈال دیں ۔آہستہ آہستہ چمچ ہلائیں اور پھر چینی بھی شامل کر دیں۔جب مناسب گاڑھا ہو جائے تو چولہا بند کردیں اور اس کو ٹھنڈا ہونے کے لیئے رکھ دیں ، ٹھنڈا ہونے پر اس میں فروٹ ٹِن میں سے آدھا فروٹ اور کریم شامل کر کے اچھی طرح بلینڈ کر لیں ، اب بچا ہوا آدھا فروٹ ٹِن کے فروٹ ، اُبالی ہوئی سویّاں ،سیب ، کیلا اور آم شامل کر کے ٹھنڈا ہونے کے لیئے رکھ دیں ،ٹھنڈا ہونے پر روح افزاء، کریم اور پستے بادام سے گارنش کریں۔