Source(google.com.pk)
Sweet samosas are mouth-watering little coconut filled pastries. These are the simplest little delights you will ever come across. What’s great is that you can adjust the sugar to suit. Kids will love them and they make a great alternative to cakes and far quicker and much less messier!
Sweet samosas are a great snack which taste just as good on their own as they do with ice-cream.
Ingredients
300g dessicated coconut
2 tbsp. caster sugar
3 tbsp. water
2 tbsp. raisins
1 tbsp. chopped nuts
20 samosa strips
2 tbsp. flour
Instructions
In a large pan, add all the ingredients and stir on a high heat for 2-3 minutes
The mixture will be slightly damp but that's fine.
Let the mixture cool for about an hour
Create the glue from the flour and 1 tbsp. water
Create a conical shape from the samosa pastry strips
Spoon in the coconut mixture
Fold over until it forms a neat triangle
Seal with the glue
Brush with olive oil and grill in a hot oven.
Turn over until both sides are golden brown
Desserts and sweets have always been an integral part of Indian cuisine, with milk based desserts being a predominant feature. An astounding variety of sweets is available from different parts of the country. While they maybe little bit over sweet to western palates, a small portion of those exquisite desserts is a the perfect ending to every meal. We can't forget about exotic ice cream, like kulfi, mango or rose. It would be worth remembering that most Indian sweets are aid in digestion and are normally consumed after spicy meals. Many of them are made with fruit, nuts, spices and milk. Coconut is natural ingredient for a sweet dish.
Indian desserts are very often decorated with cardamom, raisins, almonds, pistachios, cashew nuts and fruit such as mangoes, guavas, pineapple, melon, cherries, oranges and bananas. Mithai means "sweet food".
KAJU KATRI
2 cups cashew nuts
1¾ cup sugar
3 tbsp milk
1 tbsp unsalted butter
1 tsp vanilla essence
1½ cup boiling water
4 sheets of silver leaf (optional)
Soak the cashew nuts in boiling water for 1 hour.
Drain it and process smoothly in a mixer by adding milk & then sugar.
Heat the butter in a large pan, put the cashew nut paste and cook over medium heat, stirring constantly until the mixture becomes thick.
Then, put vanilla essence and mix thoroughly.
Put this mixture in a greased tray and spread it evenly and press the silver leaf (optional) on the top. Let it cool for 45 minutes.
After it is cooled, cut into diamond shaped pieces.
PEDA
300 g/1cup milk powder
240 m/ 1 cup milk
75 g sugar - preferably jaggery or palm sugar
100 g ghee/ butter
cardamom powder according to taste - start with ¼ tsp
pistachios to decorate (soak in the water for 6 h)
Kasmiri pada/ Kesar pada
Add a pinch of Saffron while milk is boiling for Kesar Peda.
Bring milk to a boil, add sugar and ghee.
Stir to dissolve/melt. Keep the mix gently bubbling for 6-7 minutes. Slow to a simmer and slowly add milk powder. Mix well and stir for 2-3 minutes.
Add cardamom powder and stir well. The mix should have come away from the side of the pan and become a solid lump by now. Leave to cool for 5 minutes.
Take small balls, roll slowly in hand and flatten on something like a cutting board. Put half of pistachio on the top. You can use a special Penda stamper to impress leaf, floral or star patterns on the sweets. Leave to cool and set.
ALMOND -PISTACHIO ROLLS
(makes 25 pieces)
For the pistachio dough
½ kg pistachios
1 cup sugar
1 pinches saffron
½ tsp cardamom powder
For the almond dough
1 kg almonds
1 kg sugar
For decoration
silver foil
Preparation time:20 min, Cooking time: 30 minutes
For the pistachio dough
Put the pistachios into boiling water for 4-5 minutes.
Drain, remove the skin by rubbing on a piece of cloth and grind into a powder.
Mix the sugar in 8 to 9 tbsp of water and boil in a broad vessel until it forms a soft ball. Add the pistachios powder and allow to cool.
Warm the saffron in a small vessel, add 2 tsp of milk and rub until the saffron dissolves.
Add the saffron liquid and the cardamom powder to the pistachio dough.
Roll out the dough and make small rounds.
For the almond dough
Soak the almonds in water for 12 hours. Drain and put into boiling water. Cover and leave for 10 min.
Drain the almonds, remove the skin and drop into cold water so that they do not discolor.
Grind with a little water in a grinder. Add the sugar and cook until the mixture forms into a dough. Leave for 5 min.
How to proceed
Roll out the almond dough and cut into square pieces which exactly cover pistachio rolls.
Place a pistachio roll on an almond square piece and roll up.
Repeat with the remaining pistachio and almond squares.
Decorate with silver foil, cut into small pieces and serve.
COCONUT BURFI
400 g condensed milk
300 g grated coconut
100 g full cream milk powder
½ cup milk
few drops red color
Heat the condensed milk, coconut powder, milk and milk powder in a thick-bottomed kadai.
Once heated cook on slow flame till the mixture leaves the sides of the pan.
Divide the mixture into two equal portions.
Spread one portion evenly on a greased plate.
To the other portion add the red color and mix well.
Spread it over the white layer and allow it to cool.
Cut into squares and serve.
MANGO VANILLA BARFI
(makes 10-12 Pieces)
4 cups full fat milk
¾ cup sugar
a pinch alum powder
4 tbsp mango juice
¾ cup paneer
3 tbsp sugar
½ tsp vanilla essence
for decoration:
chopped almonds and pistachios
Preparation time:10 min, Cooking time: 20 minutes
Put the milk in a large vessel, preferably in a non-stick one and boil on a high flame.
When it starts boiling, add ¾ cup sugar. Boil again for 3-4 min on a high flame.
Add the alum powder and continue boiling and stirring until the mixture becomes thick.
Test by putting a little mixture on a small plate. If it forms a small ball, add the mango juice and continue cooking for at least 4 min.
Test once again by putting a little mixture on a small plate. If it forms a soft ball remove from the heat and spread on a plate.
Crumble the paneer and knead well for 1 minute. Add 3 tablespoons of sugar and cook in a pan on a low heat for 2-3 minutes. Cool slightly and add the vanilla essence.
Spread this mixture over the mango mixture.
Sprinkle chopped nuts on top. Store in refrigerator.
Cut into pieces and serve.
Indian Sweet Recipe Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat
Indian Sweet Recipe Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat
Indian Sweet Recipe Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat
Indian Sweet Recipe Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat
Indian Sweet Recipe Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat
Indian Sweet Recipe Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat
Indian Sweet Recipe Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat
Indian Sweet Recipe Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat
Indian Sweet Recipe Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat
Indian Sweet Recipe Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat
Indian Sweet Recipe Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat
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