Here are some pakistani,indian and european sweet dishes recipes ..to make your life easy and sweety make it its easy too cook .
1)Chocolate-Mint Bars:
Ingredients:
BOTTOM LAYER:
4 1/2 ounces all-purpose flour (about 1 cup)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16-ounce) can chocolate syrup
Cooking spray
MINT LAYER:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring
GLAZE:
3/4 cup semisweet chocolate chips
3 tablespoons butter
Preparation:
1. Preheat oven to 350°.
2. To prepare bottom layer, weigh or lightly spoon flour into a measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, ¼ cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9 inch metal baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.
3. To prepare mint layer, combine powdered sugar, ¼ cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.
4. To prepare glaze, combine chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.
2)Rabri:
Ingredients
5 cups full cream milk
1/2 cup sugar
4-5 green cardamoms
12-15 almonds-blanched, shredded
2 Tbsp pistachios-blanched, shredded
Vark leaves(silver leaves) to decorate
Method:
Boil the milk in a wide, heavy-based pan.
Add the sugar and cardamom and simmer over low heat.
Do not stir too often, as a layer of cream should form over it.
After the layer is formed, push it away from the sides towards the centre, stir the milk below it gently to avoid scorching.
Repeat the process till one-third of the volume of milk is left.
The time taken will depend on the richness of the milk and the vessel.
The wider the vessel and the richer the milk, the faster it will thicken.
When done, the colour changes to a beige-cream, and the cream that was pushed aside, collects in layers.
Remove from heat. When cool, transfer to a serving dish.
Garnish with vark leaves(silver leaves) and nuts. Chill and serve.
3)Badaam ki Barfi:
Ingredients
250 gm almonds - blanched
1 cup sugar
1 cup milk
Vark Leaves
A greased plate to set the barfi in a greased rolling pin
Method
Finely blend the almonds and milk using a blender.
Put the paste in a heavy-bottomed kadahi and add the sugar.
Place the vessel over low heat and stir until the sugar dissolves. Then bring to a boil.
Continue stirring over medium heat, till the mixture leaves the sides of the pan, and becomes a dough-like paste.
Once it gathers up together into a mass, remove from heat and cool for a while.
When cool enough to handle, roll it onto the greased plate, with the greased rolling pin.
It must be rolled before it cools completely. Do not roll while it is too hot, as it is sticky when hot.
Roll to ˝ cm in thickness. Cover with vark leaves and leave to cool.
When cold, cut the barfi into diamond-shaped pieces, and transfer to a serving dish and serve.
4)Habshi Halwa:
Ingredients
250 gm samnak (wheat extract)
5 litres milk
500 gm khoya
1 kg sugar
1 kg ghee
1 tsp saffron
1 tsp kewra jal
1 blade mace
1 pinch nutmeg
10 green cardamoms
Method
In a kadhai, mix the wheat extract and milk and cook on a slow fire, stirring constantly. This process is important to obtain the right consistency.
When the milk is reduced to half, add mashed khoya, stirring constantly to blend to a smooth mixture. Then add dissolved saffron in kewra jal and sugar. Keep stirring.
When the sugar is incorporated into the mixture and it becomes thick and difficult to stir, add ghee from the sides and stir well for about 20-30 minutes.
When the halwa no longer sticks to the kadhai and becomes a cohesive mass, turn it out in a greased tray or 'thali'.
Finely grind the mace nutmeg and cardamom. Sieve and sprinkle on the halwa. Then mark out diamond shaped pieces and serve when set.
This can be stored even for a month in a cool place.
For Samnak:
Take germinated wheat made from 1 kg wheat. Wash and grind the germinated wheat using some water. Then pass through muslin cloth to obtain the extract.
5)Rasgulla:
Ingredients
2 litres low fat milk boiled and refrigerated overnight
1/4 cup lemon juice mixed in 1/4 cup water
1 tsp refined flour (maida) or semolina
4 cups thin sugar syrup - flavored with cardamom or rosewater
Method:
Remove whatever cream that forms over the milk.
Bring to a boil, lower heat and add the lemon mixture gradually, till milk curdles.
Does not matter if you do not use up the whole solution.
Shut off the heat and leave mixture to rest for 5 minutes.
Drain off water and leave the paneer in a colander for at least 4 hours.
Mash paneer very smooth (no grains).
Add the flour/semolina and mash some more.
Bring 4-6 cups of water to a boil, and shape the paneer into balls (smooth ones, no cracks) in the mean time.
Transfer balls into the boiling water, cover with a tight fitting cover and let cook till puffed up (about 20 minutes).
Let cool, squeeze out of the water, transfer to syrup, chill and serve.
6)Gulab Jamun:
Ingredients
300 gms khoya
3 Tbsp flour
3 Tbsp sugar
1/2 liter water
Saffron, a pinch
200 gms refined oil
Method
In a bowl, add khoya and flour mix them together.
Make a round ball shape gulab jamun out of it.
Make sugar syrup with 3 table spoon of sugar and 1/2 liter water. Add little saffron to it.
Deep fry the gulab jamun in pan with oil.
Add the fried gulab jamun into the sugar syrup.
Serve hot.
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