Students Academy - Diwali & Christmas Special: Sweet Dishes

Diwali & Christmas Special:Delicious Sweets Students Academy Copyright@2013 StudentsAcademy SmashwordsEdition All rights reserved RequiredIngredients 12 cups milk (cow's milk ispreferred) 6 tablespoons fresh limejuice 5 cups sugar 12 cups water 1 teaspoon cardamom (elaichi)powder Method Take a thick bottomed pan and boil themilk in it. Keep boiling until foam appears. Add lime juice to the boiling milk. Itwill curdle right away. Separate the solids from thewhey. Put the solids into a colander linedwith muslin cloth.

Wash it in fresh water and hang it. Let the water drain. Now heat the water and add sugar. Keepboiling till the sugar is completely dissolved. Squeeze the muslin cloth and drain asmuch water as you can. Now the cheese (Paneer) isready.

Knead it well to a smooth paste. Make small balls of this fresh kneadedcheese. Now begin to drop these cheese ballsin hot sugar syrup very gently. Cover the pot and reduce the heat.Keep simmering for about ten to fifteen minutes. You will see that the balls haveincreased in size. Transfer the Rasgullas andsyrup in to another bowl.

Sprinkle cardamom powdergently. Refrigerate these Rasgullastill they are chilled. Serve them cold.

RequiredIngredients 2 cups shredded coconuts 1 and 1/2 cups of sugar 20 cashew nuts 4 tablespoons full of ghee Method Heat two tablespoons of ghee in a bigpan and fry cashew nuts until they are golden. Now remove the cashew nuts from theghee. Now add the shredded coconut to thesame oil in the pan.

Add sugar and keep stirring continuously untilsugar and coconut are blended together. Then add the roasted cashew nuts tothe mixture of sugar and coconut. Keep stirring for about twominutes and remove from the heat. Take a greased or buttered tray andpour this coconut mixture into the tray. Let it solidify. When it is wellsettled, cut into the pieces of the size you need.

Your coconut Burfi isready. You can also sprinkle alittle cardamom powder on top of the Burfi pieces.

RequiredIngredients 3 cups of fine flour(Maida) 4 tablespoons full of cocoapowder 4 cups full of sugar 2 teaspoons full of vanillaessence 1 cup full of ghee Method First of all, take a tray and greaseit properly and keep it aside for a while. Now heat the ghee in a large pan. Addfine flour (Maida) and roast it for about 8 minutes. It should bedone on low heat.

Add the vanilla essence and cocoapowder. Remove the pan from theheat. Now take two cups of water in a thickbottomed pan and add sugar to the water. Keep boiling the sugarsyrup until the syrup sticks between a thumb and afinger. Now reduce the heat and add the fineflour and cocoa mixture to the sugar syrup. Keep stirring the mixture on low heat.After about two minutes remove the pan from the heat.

Pour this mixture in the greased trayand let it cool and settle. When it is solid, cut it into thepieces of the size you desire.

RequiredIngredients 8 tablespoons full of unsaltedbutter 4 cups of dry milk powder 500 ml of sweetened condensedmilk A handful of pistachios forgarnishing Method Melt the butter in a bigbowl. Now add milk powder and condensedmilk. Mix well and keep it in the oven forone minute. Now remove it from the oven and mix itwell with a spoon.

Keep it in the oven (about 200 degreesC) for one minute again. Remove the dish from the oven and mixit well again. Let this mixture cool. After about tenminutes make small balls and press them with your thumb. Arrange them in a tray andgarnish with pistachios.

RequiredIngredients 2 cups of gram flour(Besan) 1 and 1/2 cups of sugar 1/2 cup of ghee or clarifiedbutter 20 cashew nuts A pinch of cardamom powder Method Take a thick bottomed pan and heat twospoons full of ghee. RequiredIngredients 2 cups of gram flour(Besan) 1 and 1/2 cups of sugar 1/2 cup of ghee or clarifiedbutter 20 cashew nuts A pinch of cardamom powder Method Take a thick bottomed pan and heat twospoons full of ghee.

Chop the cashew nuts and fry them inthe ghee until they look golden brown. Remove the cashew nuts from the gheeand keep them aside. Now add the gram flour to the sameghee in the pan and roast it on a medium flame. Keep roasting until a nicearoma comes and the color of the gram flour changes alittle. Remove the pan from thefire. Now melt the remaining ghee or butterin a separate pan.

Put cashew nuts and sugar in aseparate bowl and pour the hot ghee over sugar and cashew nuts. Mixwell. Now add the roasted gram flour to themixture of sugar and cashew nuts. Mix well and start making smallballs. Keep these balls in a separateplate. Initially these Ladoos orballs will be soft, but after a few minutes they will be set and alittle hard.

Your Besan Ladoos areready.

RequiredIngredients 2 cups of semolina (suji) 2 cups of sugar 1/2 cup full of ghee or clarifiedbutter 2 tablespoons full of milk 2 cardamoms (elaichi) 20 cashew nuts Method Take a broad frying pan and heatsemolina. Roast it until a nice aroma develops. Keep stirringit. Cool the roasted semolina and grind itinto a fine powder in a grinder. Now powder the sugar into very finepowder.

Mix cardamoms with the sugar and grind. Now put semolina and sugar in a largebowl. Now fry broken cashew nuts in twotablespoons of ghee. Add semolina and sugar mixture and heat alittle. Now add the milk and mixthoroughly. Make small balls of this mixture.

Rollthem tight. Keep prepared balls in a separate plate. They will beset in a few minutes.

RequiredIngredients Ingredients for Ras Malai 16 cups Whole Milk 4 tablespoons Lemon Juice 10 cups Water 2 cups Sugar A pinch of saffron 1/2 tablespoon of cardamompowder 4 tablespoons of chopped pistachiosand almonds Method Take eight cups of milk and boil in asteel pan. Take the remaining eight cups of milkin a non stick pan. Reduce it to the half on low flame.Next page