Showing posts with label Christmas Sweet. Show all posts
Showing posts with label Christmas Sweet. Show all posts
Showing posts with label Christmas Sweet. Show all posts
Showing posts with label Christmas Sweet. Show all posts

Baked Nevri/Neouri/Nevreos/Sweet Puffs#SundayFunday

These half-moon/ crescent shaped sweet puffs, are filled with sweet filling of rawa, coconut and mixed fruits. Nevris are deep fried pastries a traditional East Indian recipe but these are baked not fried. These turn out great and do not give you the guilt feeling when enjoying these traditional Christmas Sweets!

Makes Around 22 Nevris
Ingredients
For The Dough
300 Grams All Purpose Flour
Salt To Taste
2 Tablespoons Sugar powder
2 Tablespoons Desi Ghee - melted
For The Paste / Satta
4 Tablespoons Ghee - at room temperature
Water As Required
2 Tablespoons Level Rice Flour
For The Filling
200 Grams Fine Rawa / Semolina
50 Grams Desiccated Coconut - optional
150 Grams Sugar powdered or to your taste
1 Tablespoons Khus Khus / Poppy Seeds
¼ Teaspoon Nutmeg Powder
5 Tablespoons Rose Water
25 Grams Raisins - chopped
25 Grams Cashew Nuts - chopped
2 Tablespoons Desi Ghee
A Pinch Salt

Method
For The Filling
Dry roast the rawa, khus khus and desiccated coconut till it releases a roasted aroma ( do not brown it). Remove this on to a bowl. In the same pan heat the ghee fry the nuts and raisins for a minute. Add the roasted ingredients and fry for 3 -4 minutes on low flame and till releases an aroma. Switch off the flame. Add the nutmeg and sugar powder and rose water. give it a good mix. Keep aside to cool.
till all is well combined
As the filling is cooling, let's make the dough.
In a large bowl sieve the flour. Add the ghee, salt and sugar, with your fingertips incorporate into the flour until it resembles fine crumbs. Then gradually add in little little water at a time to make a soft dough. Cover with a damp cloth and keep aside for at least 30 minutes to an hour.
Let's make the Paste/Satta
In a small bowl add ghee. Mix the ghee with your palms to make it creamy. Then add rice flour and again mix well. Make a creamy and smooth thick paste. Keep this paste aside.
Let's get back to making the Nevries
Divide the dough into small balls and divide it into equal parts. Divide the dough in same size balls... you should make balls in multiples of 3.   
Roll 3 balls into a medium small chapati. We required 3 chapati's for one batch. Cover the rest of the balls while you are rolling the first one into a circle. Slightly flour these and carefully set them aside. 
Take one and then apply the a thin layer of paste/satta on it evenly one then place another chapati on top again apply paste/satta.
Then again place a another chapati and apply a thin layer of paste/satta on the chapati and roll these into a tight roll to form a long roll (log shaped).
Cut into 1½ - 2" big pieces and keep covered with a damp cloth.
Then take each piece and place the cut side as shown in the pic.
Lightly press it down
roll to make a thick circle. Place a tablespoon or two of the filling, fold it, brush the edges with water. 
The press it edges well or press down the edges with a fork. Place in a baking sheet lined with parchment paper or silpat. Set aside and cover with a damp cloth. 
Continue the above with the remaining pieces. 
When the tray is full brush the top with milk.
Bake in a preheated oven at 180°C for 30 minutes. After 15 minutes of baking change the sides of the tray. When they are baked the edges with brown slightly then keep both the elements on ( top and bottom) and bake for an additional 5 minutes only. 
Cool them completely and store in an airtight container.
These nevries/sweet puffs are amazing.
My Notes
Any leftover filling can be refrigerated for a couple of month. When ready to used, bring it to room temperature. 
Labels: Nevries, Sweet Puffs, East Indian, Baked, Christmas Sweet, Sunday Funday, Karanji
Christmas Bake

A Lemon Kissed Gingerbread Bundt for An Icelandic Christmas Tradition by Culinary Cam    
Chocolate Chip Pie by A Day in the Life on the Farm  
Czech Christmas Bread by Karen's Kitchen Stories  
Holly Jolly Triple Chocolate Cookies by Amy's Cooking Adventures  
Iced Eggnog Chewy Spice Cookies by Faith, Hope, Love & Luck Survive Despite A Whiskered Accomplice Krestkransjes, Dutch Christmas Cookies by Mayuri's Jikoni  

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Date & Walnut Rolls#SundayFunday

Dates are sweet, dried fruit. Soft buttery rolls stuffed with dates and nuts make a wonderful sweet. This recipe for date roll cookies are quick and easy to make and they have good flavor and texture.
These are actually eggless cookies except for the egg wash which can be avoided if you don't want to use eggs.

Ingredients
200 Grams All Purpose Flour
75 Grams Clarified Butter
60 Grams Powdered Sugar
½ Teaspoon Vanilla Essence
3 -4 Tablespoons Chilled Water or as required
For The Filling
200 Grams Seedless Dates _ minced
50 Grams Walnuts - finely chopped

Method 
For The Filling 
Mix the dates and walnuts together and make a nice roll keep aside.
For The Dough 
Rub clarified butter into flour till it resembles bread crumbs. Add the powdered sugar and essence mix it well into the flour. Now add chilled water just enough bring it into a dough. Do not knead the dough. The dough will be soft and crumbly. Cling wrap it and refrigerate for 30 minutes. 
Then take the dough and lightly knead it and roll out into ¼ inch thick chapatti.  
Put one strip of walnut and date in and roll (only once or else the covering will get to thick and it will not cook). 
Apply water to seal the edge.
Cut the roll and press the edges lightly to seal it. Like wise make the other roll also. 
Cut into 2 inch squares. 
Place on a well greased baking tray leaving sufficient space between each.
Bake in a pre heated oven bake at 180°C, for 12 to 15 minutes. 
The bottom of the roll should be light golden. Cool completely before storing in airtight containers.
Labels: Cookies, Festival Sweets, Dates, Walnuts, Eggless, Sunday Funday, Christmas Sweet, East Indian, Baked, Vegan, Healthy
Easy Rabdi with Evaporated milk from Cook with Renu
Date & Walnut Rolls from Sneha’s Recipe
Gobi Manchurian from Palatable Pastime

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Homemade Jujube /Jelly Sweets#SundayFunday

Jujube or Jube, is the name of jelly candy or gummy sweets. Jujube's are sweet in taste, colorful, made with different flavors using the corresponding essences, like orange color and orange essence. Jujubes are light and melt in the mouth. These have a shelf life of a month or more.
Ingredients
4 Oz Citrus Juice - see notes
5 Pouches Unflavored Gelatin - see notes
5 Oz Water
500 Grams Granulated Sugar
Color & Essence - of your choice

Method
Most important
- keep the well oiled tray's with a drop of color and essence ready.

Soak Gelatin in the citrus juice.
In a heavy bottomed pan add the water and water and keep this on medium flame stirring till the sugar dissolves. Once the sugar dissolves add the soaked gelatin, increase the flame to high and with a wooden spatula stir it continuously breaking the lumps of the gelatin for exactly 4 minutes ( set a timer). Once 4 minutes are up. Switch off the flame.
Divide this into the oiled trays accordingly, remove the layer of scum from top so that you get clear jelly sweets/candy.
Let this set covered with a lid taking care that it does not tough the candy layer. Keep it over night on your counter top. Do not refrigerate this.
Then next morning. Take a cutting board and spread a generous layer of caster sugar on top. Then loosen the sides of the tray with a well oiled knife. Unmold on to the caster sugar and cut into desired size and shape of your choice. 
I have also set them in silicone molds that are well oiled. These too keep overnight to set.
Take a bowl filled with caster sugar as required for coating the jujube's.
Once you cut the desired shape that immediately place them into the bowl of caster sugar and roll them well so that the are well coated with caster sugar. Shake them afterwards in a colander to remove any excess sugar coating.
Store them in a airtight container for a month or more.
Kid's and adults too love these candies, do try them.

My Notes
One pouch of gelatin is 10 grams. So you require 50 grams unflavored gelatin.
For the Citrus Juice - Use one Large orange and one large lemon to extract the juice.
Add the gelatin as soon as the sugar melts, do not bring the sugar syrup to a boil.
Set a timer once you add the gelatin to the sugar syrup and increase the flame to high.
I have used pizza cutter to cut the candy.
Labels: Jelly Sweets, Candy, Gelatin, Christmas Sweet, Sunday Funday, Homemade, Kids delight 

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Atta Ladoo/Whole Wheat Flour Ladoo#SundayFunday

Atta Ladoo is a popular sweet that is prepared during festivals and winter. It's a rich, made with desi ghee and nuts. It makes a sweet dessert or snack. This is commonly made in every house hold with some variations. It is a simple recipe with few ingredients, but the texture and taste is amazing!
For this ladoo you require coarsely ground whole wheat flour which is also used to make Kada Prashad, this is readily available in the market as Jada (coarse) or Ladoo Atta.

Make 20 to 25 Medium Ladoos
Ingredients
3 Cups Coarsely Ground Whole Wheat Flour
1 ½ Cup Desi Ghee1
½ Cup Bura Sugar / Karara Sugar
¼ Cup Almonds
¼ Cup Cashews
¼ Cup Golden Raisins
1 Teaspoon Cardamom powder

Method
Dry roast atta, in a thick bottom pan, on low medium heat until lightly colored this takes exactly 15 minutes. 
After this keep adding ghee 3 tablespoons at time and continue roasting, stirring continuously, when this is mixed add another few tablespoons of ghee and continue to stir continuously till all the ghee is used. 
Keep stirring on medium low flame till the atta will be light brown and will release a fragrant sweet aroma of roasting. 
This should take about 20 to 30 minutes or till it reaches a brown color and starts leaving ghee.
Once it reaches the desired color take off flame. Remove it it on to a big flat plate to cool. 
Now in the same pan add the almonds and cashewnuts and fry till they are toasted add the rasinis and fry for a minute.
When cooled chop the almonds and cashewnuts.
As you can see the ghee has surfaced on top. At this stage I, used a paper towel and dabbed off all the excess ghee that surfaced as much as possible. I did not want so much ghee in my ladoos. 
Now when the atta is lightly warm add the chopped almonds, cashew nuts, raisins, bura / karara sugar and cardamom powder. With your palms rub it into the atta mix so that all are incorporated nicely.
To make the ladoos, take about 2 - 3 tablespoons of atta mix into your palm. Gently press the mixture between your palms to form a smooth, round ball.
Leave the ladoos on a plate to cool to room temperature before putting into a airtight container. 
These ladoos can be stored for 2 to 3 weeks.
These are so delicious and mouth melting and assure you that you can't stop at one.  
Lables: Ladoo, Atta, Whole Wheat Flour, Desi Ghee, Raisins, Cashewnuts, Almond, Festival Sweets, Christmas Sweet, Snack, Sweets & Desserts, Diwali Faral
For Sunday Funday our today's theme is Diwali Party Recipes.  

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