Aminas Indian Sweets

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As I recently have a little time, I had been browsing on the internet the other day. Trying to find new, exciting thoughts, inspirational meals that I have never tried before, to impress my family with. Looking for quite some time yet could not discover lots of interesting stuff. Just before I thought to give up on it, I came across this yummy and simple dessert by chance at ambitiouskitchen. It looked so delightful on its photos, it required immediate actions.
It was not so difficult to imagine just how it is made, its taste and just how much my hubby will enjoy it. Actually, it is very simple to delight him when it comes to treats. Anyways, I got into the blog and simply used the comprehensive instuctions that had been accompanied by wonderful photos of the operation. It just makes life faster and easier. I could suppose it's a slight effort to shoot pics in the middle of cooking in the kitchen as you normally have gross hands and so i genuinely appreciate the commitment she devote to build this post and recipe easily implemented.
With that in mind I am encouraged presenting my very own dishes in a similar fashion. Many thanks for the thought.
I was fine tuning the initial mixture create it for the taste of my loved ones. I can mention it had been an incredible success. They prized the flavour, the structure and enjoyed having a delicacy like this during a lively week. They quite simply requested even more, many more. So the next occasion I am not going to make the same mistake. I am likely to multiply the volume to make them delighted.

healthy strawberry smoothie1 teaspoon of melted ghee (Clarified butter) or genuine butter
Sliced almond/pistachio for decoration
Sift klim powder,glucose and cardamom together.
Stir in the cream, ghee (Clarified butter), rose water and condensed dairy.
Mix well to create a soft pliable dough.
Divide into small portions and move into golf ball sizes.
Place on a tray and press an almond flour cake recipes from scratch/pistachio on the top of each penda.
it's similar to taste like Burfee but way creamier and very rich flavor:
3 cups icing sugar
1/4 tsp elatchi powder
1/2 may condense milk
Beat in elatchi,cream and condense milk.
Mix in Klim until a soft dough is form. Mould into balls and place in paper mugs. Decorate with almonds
Tips: I still left my combination rest in the bowl for a couple hours i quickly mould them in my own choc moulds.
Almonds to decorate
Combine klim and Nestle cream to create crumbs then process all the blend to obtain it fine again
Colouring if u would rather sprinkle coloured almonds on top
Coloured food dust if u would rather sprinkle on top
Flat Tray or nozzles for shaping according to your choice
spray n cook, container, wooden spoon, cooking tray, nozzles
Using nonstick pot put on heated stove
Add clean cream and as it bubbles remove add icing sugars, do not boil refreshing cream
Add elachie powder and Klim and mix, you will notice it binds immediately
Sprinkle almonds
Leave to create in fridge for t-shirt while based on sizzling hot or winter this helps to trim into diamond shapes
1 tsp elachi powder
Stir continuously
Put pistachios, elachi & rose drinking water (I actually added about 2 tablespoons)
Stir on low warmth until almost cooked
Add more cream & cook a little longer
Garnish with pistachios & toasted coconut.
1tblsp tasty whole wheat( soji)
Enuf warm dairy to mak very soft dough. Mix above use dairy little in a tym to create soft dough. Roll into table tennis ball. Fry in deep oil fry over very low high temperature let brown properly then stress on kitchen towel after that place in syrup when cool keep in surroundings tight container within the fridge. Makes 32 balls.
Combine following. dry elements in dish
1 cup dessicated coconut
1 tsp baking powder
Combine melted butter n dairy 2 dry ingredients n mix very well.
Pour in2 rectangular tray
Sprinkle coloured almonds/ thill
Bake @ 180 for 20mins or more
Slice in2 squares wen awesome. Devine! (Shireen Ameer) The aforementioned 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 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 clean and creamy.
Grease an range tray or rectangular casserole dish with essential oil. Set aside.
Pour/press sago mixture through sieve to remove any lumps. Add the maizena and sugar towards the sago mixture and stir well. Place on stove, add 6 mugs of drinking water to it, together with the lemon and orange juice. Bring to boil, stirring regularly, then lower heat, add the elachi and meals colours (add 1 teaspoon crimson colour first to ensure you get the right colour, add even more if you feel the need). Keep to simmer until it simply begins to thicken.
Please remember to mix continuously or it will turn into a lumpy mess.
Add the ghee and almonds, stirring vigorously (+- 1 hour)
It'll become solid, gelatinous and jelly like. When it begins to leave the sides and forms a single lump and the ghee collects on the top, it really is ready to established.
Drop it quickly into the oil greased holder and smooth out. Leave to create for a day. Cut into gemstone or square designs.
Keeps refrigerated for up to a month…
Take note: For pistachio halwa, only use pistachios… or you could use a mixture of both, ½ cup badam and ½ glass pistachios…
For Cashew nut Halwa, use only roasted cashews or a mixture of all 3 nuts.
You can make your halwa in any colour you choose…(Eshana Suleman)
Recipe by Amina Wackie Shaikh
Photos borrowed from
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