Sweets and Cakes - No comments (Page 8)

supree Goldie

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Joined: 11 December 2006
Posts: 2077

Posted: 25 July 2007 at 11:13pm | IP Logged
Cashew/Kaju Burfi

This one is a very easy recipe and believe it or not, You can make it without ghee (yes, almost without any ghee!)

Cashew powder - 3 Cups
Sugar - 2 Cups
Water - 1/2 Cup
Silver foil (Optional) - for decoration.

1.Take a wide pan, preferably Non-stick.
2.Put Sugar into the water & make sugar syrup of almost 2 thread consistency.
3.Then dissolve cashew powder in the solution and make the whole solution thick.**
4.**Then spread it on the plate and put some silver foil.
5.Then cut burfi into pieces.

** You can apply little ghee on the plate before spreading out the mixture, so the pieces comes off easily.
** Also during Step 4 - while you are mixing the cashew powder into the sugar syrup, you can add a tsp of ghee, if you like. But it's not necessary, you can avoid this if you wish. That's it. The burfis are ready & Enjoy!!

Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

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Posts: 3755

Posted: 26 July 2007 at 12:33am | IP Logged

Sue Akka one more sweet cake for you.


140g sugar
200ml water
125g margarine
380g condensed milk
4 eggs (size A)

150g plain flour
1 tsp baking powder

Heat a heavy-based saucepan over low heat. Add in sugar and allow to melt, stirring slowly until the sugar turns golden brown. Bring the saucepan away from the heat and gradually add in water. Return saucepan to heat and keep stirring until the caramelised sugar dissolves into a thin dark brown syrup. Leave aside to cool.

Whip margarine with an electric beater until light and creamy. Add in condensed milk and continue to beat.

In another mixing bowl, beat eggs until light and fluffy, then add into the creamed margarine mixture. Mix well to combine.

Fold in sifted flour to mix until well combined. Stir in the cooled syrup to mix.

Pour the mixture into a lined and greased 20cm cake pan and bake in preheated oven at 180c for 55 minutes to an hour or until cake is springy to the touch. The texture of the cake should be like honeycomb.

Edited by Kavitha Ravi - 26 July 2007 at 12:40am
Sue Nair IF-Rockerz
Sue Nair
Sue Nair

Joined: 07 March 2007
Posts: 7020

Posted: 31 July 2007 at 8:21am | IP Logged

1 cup self-raising flour.
1 1/2 tablespoons castor sugar.
1 cup milk.
1 egg, lightly beaten.
20g butter.
2 Bananas, sliced.
1/2 teaspoon ground cinnamon.

1. Sift flour into a large bowl; stir in sugar.
2. Add milk and egg and whisk until mixture is smooth.
3. Pour 1/4 cup of batter on greased, heated pan and
   cook until lightly brown.
4. Turn pancake over & brown other side for a minute or
5. Repeat until batter finishes.
6. Heat butter in pan, add sliced Bananas and cook
   until browned on both sides.
7. Serve pancakes with Bananas, sprinkled cinnamon and
   honey or maple syrup.

Sue Nair IF-Rockerz
Sue Nair
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Posts: 7020

Posted: 31 July 2007 at 9:20am | IP Logged


5 large firm bananas
2 cups of coconut milk
1 cup of water
1/2 cup of castor sugar or brown sugar
1/2 teaspoon cinnamon powder
3 pieces screw pine leaves tied into knots
salt to taste

1. Slice the bananas thickly.
2. Boil water in a large deep pan. When its boiled add
   sugar into the pan, reduce the heat and keep
   stirring while it dissloves.
3. When the sugar has dissolved, put the bananas into
   the sweet sauce. Let it simmer.
4. Then, immediately add the coconut milk & knotted
   screw pine leaves. Bring to a boil again and remove
   the screw pine leaves. Sprinkle cinnamon powder
   and when bananas are soft (but not mushy) switch off
   the fire. Serve warm or cold as desired.

Note: If you prefer it slightly thicker dissolve a little cornflour in water and add into this dessert while its still boiling. Keep stirring so that it doesn't form lumps.

Edited by Sue Nair - 31 July 2007 at 9:28am
Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

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Posts: 3755

Posted: 08 August 2007 at 6:42pm | IP Logged


1 cup rava   roasted in little ghee
1 cup sugar
5 cashew nuts broken into pieces fried in ghee   
10 raisins fried in ghee
1/2 tsp cardamom powder
3 cups of ghee

I fry the rava with ghee untill you get a nice aroma.
I use 1 cup of rava for 1 cup of sugar.
In a dry blender grind the rava and the sugar coarsely.
In a small skillet toast the cashew pieces, and raisins.
Add it to the powdered rava.also add the cardamom powder.
Mix everything nicely and put all the ingredients in a wide
mouth basin.
Heat the ghee in a wok, push little of the powdered mix to one corner.
Make a well in the centre, pour little ghee in the well.
use a spoon and mix the mixture. The heat will be bearable.
Use your hands and shape them into small balls.

You do little by little, so that if the mixture is little bit soggy,
you can add little bit of the rava flour to get the right
consistency. You must be very careful with the last bit of rava.
If it becomes soggy., you have no more flour to add.
By this time you would have mastered how much ghee to use.



Edited by Kavitha Ravi - 08 August 2007 at 6:47pm
annie42 Newbie

Joined: 06 August 2007
Posts: 3

Posted: 09 August 2007 at 12:03pm | IP Logged
Caryn. here is how you do with tamarind.

3 cups cooked rice noddles,or vermicelli
1 tsp mustard seeds
1 tsp urad dal
1 tsp channa dal
1 onion chopped
1 fresh green chillie thinly sliced
2 red dry chillies cut into pieces
1 tsp grated ginger
2 sprigs curry leaves
1 tbs toasted cashew nut pieces
1 tbs chopped coriander leaves
1 tbs tamarind paste
1 tbs oil
salt to taste

Heat oil in a wok, add the mustard seeds ,followed by
urad and channa dals.
Add in the onions, green chillies, red chillies, curry leaves and grated ginger.Fry for a minute.
Reduce the heat to low, add the tamarind paste and 1/2 cup of water. Let it boil, add salt.Once the the mixture is reduced to 1/4 cup add the cooked rice noddles and mix well. Pan fry over medium heat until all the water has evaporated.
Remove from stove and garnish with the nuts and coriander leaves.
Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 10 August 2007 at 7:04am | IP Logged

Indera and I decided to make some snacks and store. So that we had something to serve during tea time.

Ribbon Pakoda

1 cup channa dal flour
3 cups rice flour
3/4 tbs chilli powder (less for milder taste)
1/4 tsp asafetida powder
1 tbs crushed cummin seeds
salt to taste
oil for frying.

In a mixing bowl, combine all ingredients, except oil.
Add water little at a time to make a soft dough.
Heat oil in a wok.
Spoon the dough into a snack press fitted with a the pakoda plate. Squeeze the dough through the press directly into the hot oil. As the ribbons fall, move the press around in a circular motion.
When the ribbons are crisp and golden, remove from oil, and drain. When cooled store in airtight containers.

Indera is very worried that I will be leaving on the 15th.

Ribbon  Pakoda.


Edited by Kavitha Ravi - 10 August 2007 at 7:13am
Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

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Posts: 3755

Posted: 10 August 2007 at 7:33am | IP Logged

We also made suda-suda bajji for tea.

For Batter:
2 cups chana flour
2 tbs rice flour
1/4 tsp asafetida powder
2 tsp chillie powder
salt to taste

Veges for bajji
1 potato
1 big onion
1 eggplant
1 green plantain
Cut all the vege into thin rounds.

Combine all the ingredients for the batter in a big bowl. Add water slowly, while beating with a whisk.
The mixture should have the consistency of pancake batter.
Heat oil in a wok. Dip the vege slices in the batter.
slide them into the oil and deep fry them till golden.
Remove from the oil and drain. Serve hot with coconut chutney.

Note: you can also use cauliflower florets.


Edited by Kavitha Ravi - 31 December 2007 at 10:00pm

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