Aminas Indian Sweets

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As I most recently have some time, I was surfing on the internet last week. Trying to find new, intriguing tips, inspirational dishes that I have never tested before, to surprise my family with. Hunting for a long time but couldn't come across any interesting things. Right before I thought to give up on it, I discovered this delightful and simple treat simply by accident on ambitiouskitchen. It seemed so fabulous on its image, that called for immediate actions.
It was easy to imagine just how it is made, its taste and how much my hubby will probably want it. Actually, it is very simple to keep happy the guy when it comes to cakes. Anyways, I went to the webpage and followed the detailed instuctions that have been coupled with wonderful photographs of the operation. It just makes life much simpler. I can suppose it is a bit of a hassle to take photos in the middle of cooking in the kitchen because you usually have gross hands so I highly appreciate the time and effort she devote to make this blogpost and recipe easily implemented.
With that said I'm inspired presenting my own formulas similarly. Appreciate your the thought.
I was fine tuning the main mixture create it for the taste of my family. I must mention that it was an awesome success. They enjoyed the flavour, the thickness and enjoyed getting a sweet like this during a busy week. They quite simply wanted more, many more. Hence the next occasion I'm not going to make the same mistake. I am likely to double the quantity .

coconut balls healthy1 teaspoon of melted ghee (Clarified butter) or genuine butter
Sliced almond/pistachio for decoration
Sift klim natural powder,sugars and cardamom together.
Stir within the cream, ghee (Clarified butter), rose drinking water and condensed dairy.
Mix well to create a soft pliable dough.
Divide into small portions and roll into golf ball sizes.
Place on a holder and press an almond/pistachio at the top of each penda.
it's much like taste want Burfee but method creamier and incredibly rich taste:
3 mugs icing sugar
1/4 tsp elatchi powder
1/2 can condense milk
Beat in elatchi,cream and condense dairy.
Mix in Klim until a soft dough is type. Mould into balls and place in paper mugs. Decorate with almonds
Tips: I still left my mixture rest within the bowl for a couple hours i quickly mould them in my own choc moulds.
Almonds to decorate
Combine klim and Nestle cream to make crumbs then procedure all the mixture to obtain it fine again
Colouring if u would rather sprinkle coloured almonds at the top
Colored food dust if u prefer to sprinkle at the top
Flat Tray or nozzles for shaping as per your choice
spray n make, container, wooden spoon, cooking tray, nozzles
Using nonstick pot place on heated stove
Add refreshing cream so when it bubbles remove add icing glucose, usually do not boil new cream
Add elachie powder and Klim and stir, you will observe it binds immediately
Sprinkle almonds
Leave to create in fridge for t shirt while depending on hot or cold weather this helps to cut into diamond shapes
1 tsp elachi powder
Stir continuously
Put pistachios, elachi & rose water (I added on the subject of 2 tablespoons)
Mix on low heat until almost cooked
Combine cream & cook a little longer
Garnish with pistachios & toasted coconut.
1tblsp tasty whole wheat( soji)
Enuf warm dairy to mak very soft dough. Blend above use milk little in a tym to create soft dough. Roll into table tennis ball. Fry in deep oil fry over suprisingly low temperature let brown perfectly then strain on kitchen towel then put in place syrup when cool keep in air flow tight container within the fridge. Makes 32 balls.
Combine following. dried out substances in dish
1 cup dessicated coconut bites recipe
1 tsp baking powder
Add more melted butter n milk 2 dried out ingredients n mix well.
Pour in2 rectangular tray
Sprinkle coloured almonds/ thill
Bake @ 180 for 20mins or even more
Cut in2 squares wen awesome. Devine! (Shireen Ameer) The aforementioned is half the recipe
2 tablespoons lemon juice
1 tablespoon orange juice
6 cups glucose (1kg)
2 teaspoons egg yellow (powdered colouring)
2 teaspoons red meals colouring (or just as much as you prefer)
1 cup almonds (soak in warm water and remove skins - drain)
Soak the sago in 3 cups of very hot water overnight. Merge a food processor chip or liquidiser until smooth and creamy.
Grease an range holder or rectangular casserole dish with oil. Set aside.
Pour/press sago blend through sieve to eliminate any lumps. Add the maizena and glucose to the sago blend and stir well. Place on range, add 6 cups of water to it, together with the lemon and orange juice. Bring to boil, stirring continuously, then lower high temperature, add the elachi and food colours (add 1 teaspoon reddish colour first to ensure you get the proper colour, add more in the event that you feel the necessity). Leave to simmer until it simply begins to thicken.
Please be sure you mix continuously or it will become a lumpy mess.
Add the ghee and almonds, stirring vigorously (+- 1 hour)
It'll become thick, gelatinous and jelly like. When it starts to keep the sides and forms an individual lump and the ghee gathers on the top, it really is ready to arranged.
Drop it quickly in to the essential oil greased tray and smooth out. Leave to create for a time. Cut into gemstone or square styles.
Keeps refrigerated for up to a month…
NOTE: For pistachio halwa, use only pistachios… or you could use a mixture of both, ½ glass badam and ½ glass pistachios…
For Cashew nut Halwa, use only roasted cashews or an assortment of all 3 nuts.
You may make your halwa in any colour you choose…(Eshana Suleman)
Formula by Amina Wackie Shaikh
Images borrowed from
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