Sweets and Cakes - No comments

Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 27 February 2007 at 1:16am | IP Logged

Welcome to Sweets & Cakes


Edited by meli - 31 December 2007 at 3:03pm

The following 2 member(s) liked the above post:


Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 27 February 2007 at 7:33am | IP Logged

Dear Uma, Roja , Rhodes, and Pat thanks . I will try to post whatever I cook in my house. Roja I have to dig for the fudge recipe. Try to post soon.
I hope everyone will chip in a bit to make this thread lively.
I am sure everyone has one favourite dish Do post the dish. Thanks.
The Brains behind this is our great ATINA.


Brown sugar               168 grms

Self rising flour        168 grms

Cocoa                          56 grms

Butter                           168 grms

Eggs                               4

Whipping cream      200 ml

Cream Cheese          250 grms + 2tbls brown sugar

Essence vanilla          1 tsp


Grease a 21 cm springform tin.

Shift the flour with the cocoa.

Cream the sugar with the butter.

Add in the eggs one by one.

Add the flour little by little.

Add in the essence.

Now beat  the cream cheese with the cream  and  the brown sugar.

 Pour half the batter in the greased tin.

Now pour the cream cheese mixture on top.

Now pour the rest of the batter covering the cream cheese.

Bake in a oven  165 oC for half an hour or till the cake is cooked

Edited by atina - 20 March 2007 at 10:03am
Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 03 March 2007 at 12:20am | IP Logged

                     SEEM   PAAL

250 grms   full cream   powdered milk
1 litre warm water
150 grms    sugar    ( more if you like )
15 ml vinegar
1 pandan leaf   ( pandanus leaf) tied in a knot

Mix the milk in the water.Add the sugar
Also add the pandan leaf.
Put the pot with the milk on fire and let it boil.
While it is boiling vigorously, add the vinegar slowly.
The milk will curdle.
You can see the milk solids and the whey.
You can serve it warm or chilled.

If you do not have pandan leaf, just add a drop of vanilla essence.

Edited by Kavitha Ravi - 31 December 2007 at 9:39pm
atina IF-Rockerz

Joined: 19 January 2006
Posts: 9886

Posted: 06 March 2007 at 3:41pm | IP Logged

Sugar Cookies

1 cup unsalted butter, at room temperature ( please leave the butter out for a become soft. If You heat in M oven the taste becomes different....remember)

1/2 cup confectioners' sugar, ( icing sugar) plus more for coating baked cookies
1 teaspoon rose essence 
2 cups all-purpose flour ( maida)

1 cup cashew nuts, chopped into very small pieces (  put in food processor and a few second)

Preheat the oven to 275 degrees F. 

Mix  butter and sugar with a wooden spoon in a bowl until it is smooth. Beat in the rose essence Then gradually add the flour and the nuts .Coat your hands with oil or butter and take out about 1 tablespoon of dough and shape into a spindle shape and curve a little bit. As seen in the picture.  Place onto the oil or butter coated oven tray. Bake for 55 minutes.  (275 F)

 Take a shallow bowl or plate and fill in with about two cups of icing sugar. When the cookies are still hot/warm roll in the powder sugar one by one and leave it on a tray. Once you finish coating all the can take and coat another time.....if you want the cookies to be more sweet.

When you coat the cookies some may break....just keep aside or eat it yourself...ha ha ha

when it is cool put in a container and will stay outside for 3 to 4 weeks and in fridge two to three months...

Edited by atina - 06 March 2007 at 11:51pm
girivanam IF-Rockerz

Joined: 18 November 2006
Posts: 6441

Posted: 07 March 2007 at 8:15am | IP Logged
Instant paalgova or therati paal:

1 tin sweetened condensed milk ( around 400g)
2 spoons of yoghurt
Mix the above in a deep microwave glass jar. In a 800w microwave, keep at 40% power level for 10 mins, stir and agin keep for another 10 mins at the same power level. (If you have different wattage m/w, keep at roughly 300 -350 watts power)

Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 07 March 2007 at 11:26am | IP Logged


cup long-grain rice
gallon whole milk
2 cups sugar
2 cups heavy cream
1 tsp rasins )
1 tsp cashew nuts ) both roasted in ghee
a pinch cardamom powder

Wash and rinse the rice in several changes of water until the water runs clear. Heat the milk in a saucepan over medium heat. When it comes to a boil, add the rice, lower the heat, and cook for fifteen minutes, stirring continually to prevent scorching. To test if the rice is ready, take out some grains with a spoon, and try to mash them. If it is very soft to the touch and easily mashes, it is cooked. If necessary, cook for a few more minutes. Stir in the sugar, and cook for another ten to twelve minutes. Pour in the heavy cream, and bring it to a boil. Reduce the heat, and simmer for twenty-five to thirty minutes, stirring occasionally.
Add in the nuts and rasins and the powder.
Remove the pan from the stove, and keep it covered to prevent the milk from forming a skin. This dessert may be served either warm or cold.

Edited by serial123 - 30 April 2007 at 5:59pm
patraj IF-Dazzler

Joined: 07 September 2006
Posts: 3500

Posted: 12 March 2007 at 7:30am | IP Logged
Hi everyone,

Here's a Malaysian recipe for tea. It is called Kuih Lapis (Layered Cake)

1 cup rice flour
3/4 cup tapioca starch flour
1 cup sugar
1 can coconut milk
1 cup water
food coloring (red)
pinch of salt

Pour water, coconut milk and heat in a slow fire until warm. Add sugar and salt and mixt until sugar is dissolved. Remove from heat and cool down. When mixture is cooled, add the both the rice and starch four and mix well. Make sure no clumps. Separate the batter into 5 parts in separate cups or bowls. Mix one part with dark red color, the next ligher red, pink, lighter pink and the last leave it white.

In a round or square baking pan, puor the first layer and put in steamer and steam for 3 minutes. Check if batter is cooked. If cooked, put in the next layer, steam for another 3 minutes, when cooked, put in white layer and repeat until all the layers are done. The dark red being the last layer. When cooked, remove baking pan and cool. When cook cut into diamond shapped cakes and serve with tea or coffee. The layers can be seen clearly and can be peeled layer by layer. My children loves this and I made it for tea on Saturday.

I am sure all the Malaysian IF members know this kuih and have eaten it. As we cannot buy this in USA, I have learnt making it on my own. Its easy, cheap and tasty too.

Please try and let me know if you like it.

Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 12 March 2007 at 9:16am | IP Logged



Pat , this is how I make the kuih lapis.



300 grms rice soaked and ground finely ( thick)
50 grms cornflour
360 grms sugar
4 cups coconut milk from 1 coconut
a pinch of salt
red colouring
a little rose essence


Into a bowl add all the things except the red colouring and essence.
Stir until the sugar is dissolves.
Add the essence.
Divide into two portions.
Leave one portion uncloured.
Add red colour to a light pink in the other portion.

Place a round 21 cm greased cake tin in a steamer tray.
Pour 2 round laddle full of un coloured batter into tray. ( the batter must cover the tray)
Cover and steam over rapid boiling water for 2 minutes until cooked.
Pour in 2 round laddle full of pink coloured batter into tray.
Repeat procedure alternating uncoloured and coloured layers
Until batter is used up. The last layer should be red.
The last layer add a bit more red to make it dark red in colour.

Remove from steamer and allow to cool. Really cold.
When cold cut into diamond-shaped pieces.
Use a knife dipped in ice water to cut neat slices.

Edited by serial123 - 30 April 2007 at 10:26pm

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