Indian Sweets

[Ganesh (Lord)]

Does anyone have the easiest and best recipe please, for Indian sweets to be made by children?  The simpler the better.  Thanks

[Hi]

I'm just bumping this as I would too like to know!

[Venice]

Can you wait a few days until may computer (and the recipes) are back? Then I will post a very nice recipe for "Gulab Jamun", if you want. In the meantime, buy some milkpowder (any brand, Mustafa) and lots of sugar...... Oil, baking powder, green Cardamom and pistacchio you should have at home...

Sam

[Hi]

Thanks Sam - I'll go shopping, then wait  

[Venice]

Can you wait a few days until may computer (and the recipes) are back? Then I will post a very nice recipe for "Gulab Jamun", if you want. In the meantime, buy some milkpowder (any brand, Mustafa) and lots of sugar...... Oil, baking powder, green Cardamom and pistacchio you should have at home...

Sam

[Venice]

Hi, my computer is back and so are the recipes....

GULAB JAMUN

375 g sugar
½ to 1 T Rosewater
½ t green Cardamom seeds, crushed
200 to 250 ml milk (just feel the right consistency of dough)
175g milk powder
75g plain flour (wheat flour)
1 t Baking powder
1 T Ghee/Butter/Margarine
Oil for deep frying

I Syrup:
Heat 0,5 l water together with the sugar in a pan, cook for a few minutes, until the sugar is dissolved. Take away from the heat, add Rosewater if you want.

II Gulab Jamun:
Crumble together with your fingertips Milkpowder, Cardamom, flour, baking powder, Ghee and lukewarm milk. Be careful NOT to use the whole amount of milk from the beginning, maybe less liquid is needed, you will feel. Also be careful with the amount of baking powder, if you use less baking powder the balls will not balloon, if you use too much, they will burst and do not look nice any more.
If the dough is too “sticky” add some more milkpowder, if it is too hard use more milk.

Let the dough stand for a while, 30 minutes or so. Use wet hands to form small balls, about 2 cm and place them onto a non/stick paper. Let them dry up a bit. Heat the oil, be careful not to heat it up too high, as the Gulab Jamuns will quickly burn and get a very dark colour, not nice, just try. Let them deep fry slowly  (5 to 10 minutes) until the colour is a warm brown/red. Do not shallow/fry them as they will stick to the bottom and move them around frequently while cooking. Take them out of the oil with a slotted spoon, quickly place them onto a kitchen paper to remove excess oil and afterwards put them into the syrup while they are still hot. They will increase with time (1 hour), the syrup afterwards will get a nice colour too.

You can serve them cold or warm with the syrup, store in the fridge. For garnish sprinkle with crushed pistacchio (small green ones look nice), flakes of coconut, almond powder or whatever you want, even crushed silver sheets (Mustafa)

RAS MALAI

Same recipe like above but is only (slowly for about 15 minutes) cooked in a mixture of 1 l milk/0,5 cup to 1 cup sugar and Cardamom.

[rayaya]

Hi Sam - you got a recipe for payasam? I love it! Thanks

[Venice]

Hi Rayaya,

Until now I did not know how many cooking books I have, found one recipe but I never tried it and it is written in an Indian Cooking book which I brought from EU, so I have to translate the recipe for you, but today I am in a hurry to fry oysters....

It is called "Kheer" (Cocos cream), made from almonds, rice flour, milk, flakes of coconut, pistachio and rosewater. Let me know if you want that recipe...

Venice

[bindu_raj99]

payasam..
Buy vermicelli from any indian shop(mustafa center or any grocery shop on buffalo road)
fry the vermicelli in little ghee, keep aside. boil milk , when boiling add sugar(acording to taste) & fried vermicelli.. let vermicelli cook till soft, if milk thickens too much add more milk.. when vermicelli is cooked.. remove from fire & let cool.. before serving if u find it too thick, loosen by adding warm milk.. can b served cold or hot..

[fdc]

You could try this easy recipe for kulfi (Indian-style ice cream)

You'll need -
A can of condensed milk
1/2 cup full-cream milk (or skim milk, if you reeeallly want)
A handful of chopped almonds
A handful of chopped pistachios
2-3 cloves
2-3 cardamom seeds
Sprinkling of cinnamon
3 tablespoons of sugar (adjust to taste)

All you have to do is put everything (except the sugar) in a saucepan over medium heat and cook slowly. When it heats and just begins to simmer, add the sugar and dissolve well. Simmer a little longer, to infuse flavours, but don't boil.

Then, cool to room temperature and pour it into a rectangular dish lined with foil or baking sheets. Freeze until firm, cut into rectangles and serve.

Kids will need adult supervision with the stove-top bit, but will enjoy the mixing and pouring - and licking the spoon!

Before serving, you can top it with mixed nuts or dessicated coconut.

This also has great potential for being an elegant way to finish dinner. Just serve 2-3 rectangles in a martini glass (or a similar-shaped Indian-style version in brass or silver), dust some cinnamon sugar on, and top with mint sprigs for a fresh look.

Variations: Add mashed bananas for banana kulfi, some melted chocolate for chocolate kulfi, a drop of vanilla essence for a candy-like taste... it's a versatile dish to experiment with.

[Left Wing]

indian sweets taste best when made by the maid or some one else...the real indian way....

[JKKL]

You can also go to Mustafa and get "instant" desserts to make too.