Sweets and Cakes - No comments (Page 4)

Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 30 March 2007 at 8:48pm | IP Logged



100 g rice flour

30 g plain flour

1 level tbsp sugar

level tsp salt

150 ml water

1 bunch cooking bananas such as pisang abu, pisang raja or pisang awak, or any of your choice.

Oil for deep frying
In a small mixing bowl, combine the rice and plain flours, sugar, and salt. Stir in the water to make smooth batter.

Peel bananas and cut into halves lengthwise. Heat oil in a wok or saucepan over medium heat. (Oil should be about 4 cm deep.) When hot, dip the bananas into the batter and slip them into the hot oil. Fry a few pieces at a time until golden brown on one side and then turn over to brown the other.

Carefully remove from the oil as they cook and drain on absorbent paper. Serve warm.

Edited by Kavitha Ravi - 31 March 2007 at 2:27am

Caryn IF-Rockerz

Joined: 25 January 2006
Posts: 5627

Posted: 03 April 2007 at 3:10am | IP Logged
Malaysians are crazy about this dessert.

1 scoop each of vanila, strawberry and chocolate icecream
chocolate sauce
crushed peanuts
banana (cut half lenghtwise)
whipped cream
crisp waffer biscuit.

In a flat oval dish, in the middle put in a scoop of each icecream, arranging them lengthwise. Lay the half banana on both side of the icecream. (one on each side). Squeeze chocolate suace on top of the icecream. Scatter the nuts. Squeeze in the whip cream and top it off with red cherries. And stick with waffer biscuit in the icecream.

This is a decadent dessert and it is not good for dieters and those who are diabetic.   LOL LOL LOL
Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 08 April 2007 at 3:45pm | IP Logged

Try this Sri

cup long grained rice (basmati )
a gallon milk
2 cups sugar
2 cups heavy cream.

Wash and rinse the rice. Heat milk in a heavy bottomed pot.
When it comes to boil, add the rice, lower the heat
And cook for 15 minutes or more, stirring continually.
Test the rice to see if it is cooked.
If it is very soft to the touch, and easily mashes, it is cooked.
Stir in the sugar and cook for another 10 to 15 minutes.
( Once the sugar is added, the rice stops cooking )
Pour in the heavy cream and bring to a boil.
Reduce the heat and simmer for 20 minutes or so.
Stirring occasionally. Remove the pot from stove.
This can be served hot or cold.

NOTE: You can add, nuts and rasins as I have done.
                But my M.I.Law told me that the traditional
                Method, they do not use nuts,rasins, or cardamom

Edited by Kavitha Ravi - 08 April 2007 at 3:48pm
Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 12 April 2007 at 7:44pm | IP Logged

                                              CARAMEL   PUDDING

4     cups ideal milk
6   eggs
100   grms sugar
200   grms sugar for caramel
2tsp   vanilla essence
a pinch of nutmeg (optional )


Make caramel with the 200 grms sugar and pour
It in the container you want to make the pudding
Next mix the milk , sugar, the eggs, nutmeg powder,
Add the essence and pour it in the container.

Use a water bath to bake this custard
Then bake it till it browns nicely on the top.

Bake it at 160 degress for about an hour, or till cooked
Chill and over turn it on to a plate.

Edited by Kavitha Ravi - 25 April 2007 at 1:46am
supree Goldie

Anandham Caption Contest Winner
Joined: 11 December 2006
Posts: 2077

Posted: 13 April 2007 at 4:05pm | IP Logged

Quick Milk Peda/sweet

This is a quick and easy sweet, can be done in a jiffy using a Microwave!
Both my kids love it and me too.


3 Cups Dry Milk powder
1 Can Sweetened Condensed Milk
1/2 Stick Unsaltedbutter (4 tablespoon or 1/4 cup)
1/2 tsp Ellachi Powder (Cardamon)
Chopped pistachios
Microwable casserole with a lid


1. Melt the butter in the microwave.
2. Add milk powder, condensed milk, ellachi powder and saffron. Mix well.
3. Close the lid, microwave for 2 minutes. Remove, and stir.
4. Keep repeating step 3 for every 2 minutes, until the color changes from yellow to light brown.
5. Approximately by 6 minutes it will be done.
6. Make them into balls, and shape them to pedas. Decorate with chopped pistachios.
(I decided to cut down the time even more less on for Step 6. So I greased a thin tray with ghee and transferred the milk powder/dough into that plate.
Leveled it with a flat spoon. Then cut into diamond shapes! Voila, the easy breezy milk sweet is ready! Enjoy!!)

Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 14 April 2007 at 10:38am | IP Logged

One of the sweets which I made for New Year.
I made with 1 kg of flour.


100 grms plain flour
1 cups sugar
cup ghee
1 tbs broken cashew nuts, fried
1 tsp lemon juice
a pinch of cardamom powder.
orange colour little.

Adding little water to the flour, make it like chappati dough.
Pour 1 cups of water in a basin. Put the dough in water to soak
For about an hour. You can add more water if necessary.
Mix this with hands gently, so that milcky extract comes from the dough. Do like this till you get a small amount of spongy dough.
Strain the milk through a fine mash or cheese cloth.
Keep the mixture undisturbed for 8   to 10 hours.
Pour out the clear water, which comes to the top carefully.

Put a wok on fire, add the sugar and cup of water.
Stir till one string consistency is reached.
Add the colour and the lime juice.
Dilute the sediment and pour in the boiling syrup.
Slow the fire and stir constantly till it becomes thick and transparent.
Add the ghee and stir till it gets absorbed into halwa.
Pour the rest of the ghee and stir again till it gets absorbed.
Stir constantly till it leaves out the ghee and becomes a thick ball like mass. Remove from fire, add fried nuts and cardamom powder.
Mix for a minute or so, and pour on a greases tray.
Cut into slices when cool.

This method gives you a soft, smooth silk like halwa which literally
Will slide down your throat.


Edited by Kavitha Ravi - 14 April 2007 at 10:43am
Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 14 April 2007 at 8:23pm | IP Logged
Here Sri try it out.


500 grms rice flour
400 grms finely grated jaggery
2 litres coconut milk from 2 coconuts
1 tsp cardamon powder
50 grms chopped cashew nut
50 grms melted ghee
a big pinch of salt

Mix the flour, milk and jaggery.
Dissolve the jaggery and pass through a muslin or a strainer.
Put the mixture in a big wok,with cardamond powder, chopped nuts,
Salt, and cook on a slow fire, stirring all the time, till the mixture turns thick.
( The fire has to be slow to allow the flour to be cooked )
Add the ghee and continue cooking, till the mixture leaves the sides of the wok.
A small portain of halwa rolled between the thumb and forefingers forms a non-sticky ba#ll.
Put in a well- greased tray, level the surface, set aside to turn cold.
Cut into small squares when cold.

It's hard work, but the end result will be sweet.

Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 15 April 2007 at 12:15am | IP Logged

O.K now for homemade fresh soya milk.

350 grm soya beans   soaked overnight
5 liters of water
3    knotted pandan leaves  or screwpine leaves.
150 grms rock sugar
500 grms sugar.

Wash the soaked beans and gently rub of the skin.
Grind the soaked beans little by little in a blender, using
The water given above.
Sieve the mixture through a cheese cloth to get the milk.
You can blend again the residue using more water.

Add the pandan leaves to the milk.
Now heat the soya milk till boiling point.
( Careful the milk will boil over )
Continue boiling the milk for about 10 – 15 minutes
Till the raw smell goes.

Discard the pandan leaves.
Remove and cool the milk.

Now make syrup with the sugar.
Serve cold soya milk with sugar syrup.

You will get an insoluble material when you sieve the blended
Soya for milk. Normally people will discard it.
I will add little all purpose flour, little rice flour, chopped onions
Chopped green chillies, cut chives, little cumin seeds and salt.
I will shape them into balls and fry them like pakoras.
Nice eaten with chillie sauce. Full of fibre, ignore the oil.

Edited by Kavitha Ravi - 17 April 2007 at 7:17am

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