Recipes of a few Indian sweets

You can turn mithaiwala with these recipes of Indian sweets. Make these at home and surprise your family and friends. The next festive season you can be an expert at making these mithais.

BADUSHA

Ingredients

Refined flour – One-and-a-half cup

Salt – Half pinch

Butter – One-fourth cup

Oil – One-eighth cup

Sugar – 1 tsp

Sodium bicarbonate - 2 pinches

Yoghurt – 2 tsp

Cold Water – One-fourth cup

Cardamoms – 2

Refined oil - For frying

A few pistachio nuts

For sugar syrup

Sugar – Three-fourth cup

Water - just to cover sugar

Cardamom powder – Half tsp

Lemon juice – 1 tsp

Method

Sieve refined flour with salt and sodium bicarbonate. Add crushed cardamom. Melt butter; mix with oil, yoghurt and sugar.

Add cold water to make soft dough. Be careful while adding water, too little might make it lumpy and too much, watery. The dough should be smooth. Knead for 10 minutes. Make 10 lemon sized balls.

Pinch the sides of each ball and fold inwards and keep covered. Add sugar in a pan and water till it is of the one- thread consistency.

Add lemon juice and cardamom powder.

Heat refined oil and fry the balls on slow fire for 10 minutes. Turn over and repeat the process.

When cooked, remove from oil and drain. And when the balls cool soak them in the prepared sugar syrup and garnish with pistachio nuts.

SANDESH

Ingredients

Paneer – 500 gm

Powdered sugar – One-fourth cup

Cardamom powder – Half tsp

Pistachio – 10-12

Almonds – 10

Saffron – 2 pinch

Warm milk – 1 tbsp

Method

Knead paneer with your palm to smoothen it. Add powdered sugar and cardamom powder and knead well. Put this mixture in thick-bottomed pan and cook on low heat for five minutes, stirring continuously. Remove from fire, mix gently till it is cool enough to handle.

Soak pistachio and almonds in hot water for 10 minutes. Drain and peel the nuts and chop them. Lightly crush and dissolve saffron in warm milk.

Add pistachio nuts with the saffron mixture and add the chopped almond into the paneer mixture.

Mix well and divide it into 25 equal portions.

Garnish with chopped pistachio nuts in saffron. Chill and serve.

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