Aminas Indian Sweets

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As I most recently have a little time, I had been searching on the internet last week. Looking to find fresh, challenging tips, inspirational dishes that We have never used before, to delight my loved ones with. Hunting for a long time but could not find any interesting things. Right before I thought to give up on it, I came across this yummy and easy dessert simply by accident over ambitiouskitchen. The dessert seemed so fabulous on its photo, that required rapid action.
It had been easy to imagine just how it is created, its taste and just how much boyfriend is going to love it. Mind you, it is rather simple to please the man when it comes to desserts. Yes, I am a blessed one. Or perhaps he is.Anyways, I got into the page and then used the detailed instuctions that were coupled with impressive shots of the method. It really makes life rather easy. I can suppose it's a bit of a effort to shoot photographs down the middle of cooking in the kitchen because you typically have sticky hands thus i genuinely appreciate the time and energy she devote for making this post .
With that said I am encouraged to present my personal formulas in a similar way. Appreciate your the thought.
I was tweaking the initial formula to make it for the taste of my family. I've got to mention that it was an incredible outcome. They prized the flavour, the thickness and loved getting a treat like this during a stressful workweek. They quite simply requested lots more, more and more. So the next time I'm not going to make the same mistake. I'm gonna multiply the quantity to make them happy.

gluten free dairy free blueberry muffins1 teaspoon of melted ghee (Clarified butter) or real butter
Chopped up almond/pistachio for decoration
Sift klim powder,glucose and cardamom together.
Stir in the cream, ghee (Clarified butter), rose water and condensed milk.
Mix well to form a soft pliable dough.
Divide into little portions and roll into baseball sizes.
Place on a holder and press an almond/pistachio on the top of every penda.
it's similar to taste want Burfee but way creamier and very rich taste:
3 mugs icing sugar
1/4 tsp elatchi powder
1/2 may condense milk
Beat in elatchi,cream and condense milk.
Stir in Klim until a soft dough is form. Mould into balls and place in paper mugs. Decorate with almonds
Tips: I left my blend rest within the bowl for a few hours then I mould them in my choc moulds.
Almonds to decorate
Mix klim and Nestle cream to make crumbs then process all the mixture to obtain it fine again
Colouring if u would rather sprinkle coloured almonds on top
Coloured food dust if u would rather sprinkle at the top
Flat Tray or nozzles for shaping as per your choice
spray n cook, container, wooden spoon, baking tray, nozzles
Using non-stick pot place on heated stove
Add new cream so when it bubbles remove add icing sugars, do not boil fresh cream
Put elachie powder and Klim and stir, you will notice that it binds immediately
Sprinkle almonds
Leave to set in fridge for shirt while depending on warm or cold weather this helps to cut into gemstone shapes
1 tsp elachi powder
Stir continuously
Increase pistachios, elachi & rose water (We added about 2 tablespoons)
Stir on low high temperature until almost cooked
Combine cream & cook just a little longer
Garnish with pistachios & toasted coconut.
1tblsp tasty wheat( soji)
Enuf warm milk to mak soft dough. Combine above use dairy little in a tym to make soft dough. Move into table tennis ball. Fry in deep essential oil fry over very low temperature let brown properly then strain on kitchen towel then place in syrup when awesome keep in air tight container within the fridge. Makes 32 balls.
Combine following. dried out substances in dish
1 cup dessicated coconut
1 tsp cooking powder
Combine melted butter n dairy 2 dried out ingredients gluten free chocolate muffins calories n mix well.
Pour in2 rectangular tray
Sprinkle coloured almonds/ thill
Bake @ 180 for 20mins or even more
Slice in2 squares wen awesome. Devine! (Shireen Ameer) The above is fifty percent the recipe
2 tablespoons lemon juice
1 tablespoon orange juice
6 cups sugars (1kg)
2 teaspoons egg yellow (powdered colouring)
2 teaspoons red food colouring (or just as much as you like)
1 cup almonds (soak in hot water and remove skins - drain)
Soak the sago in 3 mugs of very hot water overnight. Blend in a food processor or liquidiser until smooth and creamy.
Grease an range tray or rectangular casserole dish with essential oil. Set aside.
Pour/press sago mix through sieve to remove any lumps. Add the maizena and glucose to the sago blend and mix well. Place on stove, add 6 cups of drinking water to it, together with the lemon and orange juice. Bring to boil, stirring continuously, then lower high temperature, add the elachi and meals colours (add 1 teaspoon reddish colour first to ensure you get the right colour, add even more if you feel the need). Keep to simmer until it just starts to thicken.
Please be sure you stir continuously or it will become a lumpy mess.
Add the ghee and almonds, stirring vigorously (+- 1 hour)
It will become solid, gelatinous and jelly like. When it starts to leave the sides and forms an individual lump and the ghee collects on the top, it really is ready to set.
Drop it quickly into the essential oil greased tray and smooth out. Leave to set for a time. Cut into gemstone or square forms.
Keeps refrigerated for up to a month…
Be aware: For pistachio halwa, only use pistachios… or you could utilize an assortment of both, ½ glass badam and ½ cup pistachios…
For Cashew nut Halwa, only use roasted cashews or an assortment of all 3 nuts.
You can make your halwa in virtually any colour you choose…(Eshana Suleman)
Recipe by Amina Wackie Shaikh
Pictures borrowed from
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