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Wednesday, 19 November 2014

Indian Sweets Online UK Recipes

Indian Sweets Online UK Recipes Biography

Source(google.com.pk)
Indian sweets are extreme. Plump with clarified butter, glistening with syrup and luridly coloured, they are not for the fainthearted. But it is hard for me to walk past a shop where slabs of the jelly-like Karachi halwa, topped with almonds, or newly fried bright orange jalebis sit enticingly in the window, and not find myself at the counter.

These sugary confections have an emotional pull, too, from their association with happiness, good luck and festivals. Celebrating a new baby, a promotion at work or straight A*s in your GCSEs is incomplete without a plate of mithai (sweets). When I told my aunt I was getting married I made sure I secured her to make the sweets in the same breath. My husband was alarmed to discover that on the wedding day we would be faced with toothpick-wielding relatives trying to force feed him pastel-hued squares of milky barfi for good luck.

Yet somehow their violent charms seem to have frightened away most British devotees of India's savoury dishes. A home cook's everyday repertoire might include Keralan fish curry or dhal – dishes that show the increasingly sophisticated appreciation of south Asian cuisine. But it's still rare to see a non-Asian face in any of the multitude of Indian sweet houses in London's Southall or Manchester's Rusholme. The colours can seem vulgar, the sugar content too high for uninitiated palates – just two little balls of my favourite, gulab jamun (a fried sweet of milky dough bathed in syrup) can be as much as 380 calories.

Food writer and cookery teacher Monisha Bharadwaj thinks this is a shame, and insists that sweets made at home are completely different. Not that she is claiming they could be called healthy (although she does helpfully point out that gajar ka halwa – made from carrots – might count as one of your five a day), but it is possible to tame the sugar and fat. "In shops the sweets all have the maximum amount of sugar, colour and ghee in them. At home they taste very different – you don't feel like you can't eat more than one bite."

I have arrived in Monisha's immaculate kitchen (cleaned twice a day, she tells me cheerfully) to learn how to make some favourites. It's the perfect time – in nearby Southall, the shops are already filling up with lamps, candles and fireworks in preparation for Diwali. The five-day festival of light, celebrated by Hindus, Jains and Sikhs, starts on 5 November.

"There are no specific dishes you eat in Diwali but you must eat sweets," Monisha insists. "Making them is part of the buildup, with the children getting involved. Then when you go visiting you will be offered them at everyone's house. At the end of Diwali you should be completely sweeted-out."

Variety is important, so we start by making two sets of barfi – solid cubes of condensed milk. Coconut is first – it is the classic version. We grind cardamom seeds, popping them from their dried pods to release their strong scent, then boil double cream, add sugar and milk powder and turn it into custard. Finally we add the coconut and cardamom and pour the mixture into a shallow dish, leaving it to cool. I can't wait for it to fully set though – we dive in with teaspoons. It's delicious, with a stronger caramel flavour than a shop-bought version, and, as Monisha promised, not as overpoweringly sweet. Next up is the chocolate barfi, which is also tastier than the dry commercial offering, where flavour feels like an afterthought.

The problems start when I try something a little more tricky – besan laddoo. These cheery little beige spheres, made from a mixture of chickpea (gram) flour and semolina, and flavoured with almonds and cardamom, should shine gently with the butter. Monisha shows me how to roast the gram flour, butter and semolina until the flour's raw and slightly bitter smell disappears. But once we have added the sugar and flavourings, and begin to shape the sweets, they turn into a sticky mess in my hands. "Too much ghee," Monisha swiftly diagnoses. But even her magic fingers can't make the plumpness last, and within seconds it melts. "Never mind," she announces, quickly sticking a sultana in the top. "We'll just say you were cooking a flat pedhe instead." I would have thanked her, but my mouth was too full.

• For more information on Monisha's Dilwali food walk, cooking classes and cookery books, see cookingwithmonisha.com

Besan laddoo

Besan ke laddoo
Besan laddoo - as they should look. Photograph: ephotocorp/Alamy
200g besan or gram flour
4 tbsp semolina
70ml ghee
100g caster sugar
4 tbsp sliced almonds
1 tsp cardamom powder
A few raisins to decorate

Put the gram flour, semolina and ghee in a heavy saucepan and fry on a medium heat for about 10 minutes or until an aroma develops. Make sure to keep the heat down and keep stirring so the flour roasts right through.

Turn off the heat and allow to cool until just warm.

Stir in the sugar, almonds and cardamom.

Take a small fistful of the flour and press into a ball. Put a raisin into each one to decorate.

Chocolate barfi (makes 20 squares)

120g cocoa powder
400g tin condensed milk
4 tbsp mixed chopped nuts
2 tbsp of butter and 1 tbsp for greasing the dish

Pour the condensed milk into a heavy saucepan. Add the butter and the cocoa. Cook on a gentle heat stirring constantly until the mixture thickens and begins to draw away from the side of the pan.

Grease a flat dish with the extra butter. Pour the thick cocoa mixture in and smooth the surface with a spatula.

Allow to cool and set.

Sprinkle with the mixed nuts and cut into 1in squares. Barfi can be stored in the fridge for up to a week.

Coconut barfi (makes 20 squares)

150ml double cream
150g milk powder
120g caster sugar
75g dessicated coconut
½ tsp cardamom powder

Put the cream in a saucepan and bring to the boil, lowering the heat when it gets hot. Add the sugar and cook on a low heat until it bubbles and forms a single thread consistency - this should take 8-10 minutes.

Add the milk powder and stir for a couple of minutes until it begins to leave the side of the pan.

Add the coconut and cardamom and cook for a couple of minutes. Turn out onto a greased plate and allow to cool. Cut into squares.
Sweets are an indispensable part of our Indian culture, they are shared at all times – not only on festive occasions but in day-to-day life. It could be as small a reason as getting a good job or a good grade, or a big reason like getting engaged or buying a new house. Indian sweets form an integral part of any celebration or festival as well.

The long preparation hours, lots of interesting ingredients, the toil associated, etc. make them yummy, enlivening the spirits. Indian sweets differ to some extent, from one city to the other, also influenced by other cuisines in the world particularly those from the Southeast Asia. Fascinatingly, sweet as a part of daily Indian life is but a tiny parcel of a whole. Indian sweets and vegetarian snacks are undoubtedly, more than just aromatic, savory concoctions that satiate your palate. No good news is complete without offering of sweets. In every festival, ritual or occasion, in India, it is essential to make sweets as a part of the meal. Sweets in India thus, signify prosperity, happiness and affection.

To celebrate such love and affection of our sweets, I have started with this event “ Lets Celebrate – Indian Sweets”.
You just have to submit any Indian sweet recipes, fresh or archived. Link as many as you want, I will grab them all :)

Here are the rules for the event :
Please link in your recipes between 25th October – 25st December to the linky tool below
Only Indian sweets are allowed, any cuisine, any course.
Eggs are allowed, both in baking and cooking
Both archived and new entries are welcome.
Please leave me a note if you are unable to do so, and I will link it for you.
If linking an archived recipe, please update it with the back link to this page
Usage of Logo is mandatory, and so is the back link to this page
Non-bloggers please send me the recipe at nupurs.kitchen@gmail.com and I shall update it for you.

Hey Nupur….linked up my Jalebi recipe here….I have similar event for Diwali and my space too….if you would like link up your recipes too….

“DIWALI FOOD FEST”
Cook With SPICES” Series
South Indian Cooking –

Great contest for the festive season Nupur:). Keep up the good work !!

Delightsofindia right place to buy Indian sweets, send sweets to India and buy handicrafts online etc…
buy Indian sweet

There are many Indian delicious and traditional sweets available online. Now a day if any people want to send sweets online to their beloved one or families. They generally do online order of the sweets. I have found Exotica Bazaar is the good portal to give wonderful services. There are many such sweets varities like Plain Dry Petha, Meetaaz, Gur Rewari, Sandwitch Petha, Besan laddu, Mysore Pak, Balushahi, Peda, Pista Rewri, Kalakand, Sweet Khaja, Gajjak Gur Shalimar and many more Indian Traditional Sweets.

Thanks UK Rasoi for wonderful events.

India is a country of festival and sweets is the best thing that can you give to your relatives and frineds ,kids. Thanks for sharing. My frineds send me Best Indian Sweets in festival. I will definetly suggest this.
EGYPTIAN SEMOLINA CAKE

Arabic Egyptian Basbousa Namoora
MALAYI KOFTA – COTTAGE CHEESE DUMPLINGS IN TOMATO GRAVY

Malayi Malai kofta
CABBAGE VADA (FRITTER)

Cabbage Vada fritter pakoda
BEANS & FETA CHEESE SALAD

chickpeas feta cheese garbanzo beans
MANGO COCONUT FUDGE

nariyal mango barfi kopra pak
HYDERABADI DUMM BIRYANI
Vegetable biryani
CHILLI TOFU
chili tofu vegan stir fry
MOONG DAAL KHICHDI
vegan khichdi mung dal dhal
SHAKSHOUKA
Baked eggs shakshuka
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Coconut chikki
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