hmm good thread
main bhi INSHALLAh share kroon gee
Assalam o Alaikum
All SD Memberz
Umeed Hai k aap sub Khariyat sey hongey
Aaj hum ney socha k SD per Chut patti cheezon ko chor kar kuch Meetha start kiya jaye isliye hum yahan Kichen Korner main Aa tapkey hain :hehe:
Jee tou karna ye hai k yahan achi achi sweet dishes share karni hain.. ta k wo tamam sweet dishes aik he thread main rahen aur uski mithaas hamesha barqarar rahey
Hum sweet dishes khatey tou nahi hain but banatey bohat shouq sey hain.. so come here n share with us
Waiting For Ur Sweetness ..hehehe
hmm good thread
main bhi INSHALLAh share kroon gee
Hum kya hain
Hmari Muhabatayn kya hain
kya chahtay hain
kya patay hain..
-Umera Ahmad (Peer-e-Kamil)
Lekin khud ki bana ker share kerni hai ya koi b ..
☆ ~*~ ☆Tanhayi Key Qilay Mien Qaid Ker Lya Khud Ko ☆ ~*~ ☆
☆ ~*~ ☆ Khush Na Sahi Mehfooz Hun Mien☆ ~*~ ☆
You can use the ingredients in ratio of Butter-Sugar-Flour-Cocoa : 4:3:2:2 and an egg for each 50 gms of butter.
* Butter 100 gms
* Castor Sugar 75 gms
* Eggs 2
* Flour 50 gms
* Cocoa Powder 50 gms
Pre heat oven to 200 degrees.
Place all the ingredients in a blender and blend together to a paste.
Spread the brownie paste on to a baking tray.
Bake for 12-15 minutes.
Remove and allow it to cool on a wire thingee then cut into squares.
Stack them together beore serving and dust with icing sugar.
[COLOR="rgb(139, 0, 0)"]
Sweet Potato Kheer...
* Sweet Potato 1 medium
* Milk 500 ml
* Sugar 1 cup
Boil sweet potato till tender.
Peel off the skin and chop them into small dices.
Boil these sweet potato dices in milk till almost mashed.
Blend it together and cook for another 15 minutes. Keep stirring.
Add sugar and dry fruits.
Serve hot or cold.
1 litre/2 pints/4 cups milk
300 ml/10 fl oz cream
1 tablespoon ghee or unsalted butter
100 g/31/2 oz/1 cup flaked almonds
125 g/4 oz/1/2 cup sugar
pinch saffron strands
1/2 teaspoon ground cardamom
flaked almonds for garnish
In a heavy saucepan combine milk, cream and ghee and bring to the boil,
stirring constantly. Turn heat very low, add almonds and sugar and stir
till sugar dissolves.
Simmer for 20 minutes or until the mixture reduces and is as thick as a
custard, during which time only an occasional stir is necessary.
In a small pan toast the saffron strands for 1 minute over medium heat, until they just dry out. Make sure they don't blacken.
Turn the saffron at once onto a saucer and leave to cool and crisp,
then crush with the back of a spoon. Dissolve in a tablespoon of
boiling water and stir into the almond mixture together with the ground
Pour into individual dishes or one serving dish, cool and chill. Garnish with extra flaked almonds before serving.
■2 Cups of milk
■2 tbsp. Of Rice
■3 tbsp. Of Sugar
■1/4th Cup of blanched almonds (sliced)
■1 tsp. Of Green cardamom (crushed)
■1/2 tsp of Kewra essence
■Silver or gold foil paper (varak)
How To Cook:
Soak rice in water for few hours, after removing water, grind rice into a smooth paste. In a non-stick saucepan bring milk. Over a moderate low heat add rice, sugar and cardamom and stir constantly till milk turns thick. Now add almonds and put in serving bowl and chill. Garnish with silver or gold foil paper (varak) and serve.
FOR GULAB JAMAN
3 c Milk Dry
1 c Flour
2 T Baking Powder
1 t Cardamom powder
6 oz Butter
1 c Cream ( & )
6 oz Pistachio
2 c Coconut (shredded)
2 qt Vegetable oil
FOR SUGAR SYRUP
6 c Sugar granulated
c Brown sugar
1 T Rose water
2 qt Water
Start making sugar syrup (need a heavy sauce pan or other nonstick utensil)put all ingredients except rose water together and put on low heat.
Add rose water just before frying gulab jamans Melt butter, warm cream and combine both.
Sift powder milk, flour, cardamom powder and baking soda.
Using the butter and cream mixture, knead a soft smooth dough.
Break out little pieces about size of quarter & roll in to little balls.
Heat the oil in a saucepan. Keep the heat at medium.
Put rose water in sugar syrup.
Drop few dough balls at a time in the heated oil. (They should expand in size) Fry until evenly dark golden brown (not burnt).
Remove and immediately drop in warm syrup. Let all these cooked dough balls (gulab jamans) soak until all dough balls are done.
Take out all gulab jamans from sugar syrup and roll in shredded coconut.
Plate with syrup and garnish with pistachio.
Whole Milk (aka Full Cream) – 2 cups
Basil Seeds (Tukmaria) – 1/2 tsp
Vanilla Ice Cream – 1/2 cup
Falooda Sev – handful
Rose Syrup – 5 tbsp
Sugar – 1 1/2 tbsp or to taste
Cardamom (Elaichi) Powder – 1 pinch
Pistachios – 1 tsp (corsely ground), for garnish
Vanilla Ice Cream – 2 scoops, for serving
1. Soak the Basil Seeds (Tukmaria) in water for a minimum of 30 minutes, longer is better.
2. Meanwhile, heat 2 cups of water in a pan; let it come to a boil.
3. Add Falooda Sev and let it cook for 3 minutes. Take it off the flame.
4. Also, heat the Milk and let it come to a boil. Take it off the flame.
5. Add Cardamom Powder, Sugar and Rose Syrup. Mix.
6. Strain the Falooda Sev and add it to the Milk.
7. Allow the milk-mixture to chill in the refrigerator – approximately 3 hours.
8. Strain the Basil seeds and add to the chilled Milk.
9. At this time, also add the 1/2-cup of Vanilla Ice Cream and mix it in well.
10. In a glass, add 1 scoop of Vanilla Ice Cream and then pour the Chilled Milk.
11. Garnish with the coarsely ground pistachios and serve immediately.
12. Serves 2.
1. Like your desserts sweeter – just add extra rose syrup and sugar.
2. Very kid-friendly recipe. They can make and eat it.
3. If you are running short on time, you can use cold milk (without boiling). The flavor is slightly different.
4. Health tip: Substitute Low Fat Milk and Low Fat Ice Cream.