Baking and Indian Sweets Recipes

Dhoodh Peda

Ingredients:

Milk powder - 2 cup

Condensed Milk - half tin

Melted Butter - 1/2 cup

Method:

• Add 2 cup of milk powder, melted butter, condensed milk and mix well 

• Microwave the mixture for about a minute.

• Again stir well and place it for atleast 2 minutes and once the mixture is cool enough to make into shape of small balls to make into shape of dhoodh peda of your choice and now place any fried cashews or pista on top and serve.

Channa dal  Kheer (Kadle bele Paaysa)

Ingredients:

Channa dal (Kadle bele) - 1 cup

Sugar - 1 cup

Milk - 2 cup

Water – 1 cup

Coconut milk - ½ cup

Cashews - 6

Raisin - 10

Ghee - 2 tsp

Cardamom powder – 1 tsp

Method:

• Soak channa dal in water for 2 hours and later pressurize with 1 cup of water and now strain the water and make sure channa dal is cooked softly.
• Add 2 cup of milk to cooked channa dal and mix well 
• Boil by adding the coconut milk and sugar.
• Add fried cashews and raisin in ghee along with cardamom powder and mix well and serve.

                                                                 Mysore Pak

Ingredients- 
Besan/ Chickpea flour 1/2 cup
Ghee 1 cup, Oil 1/4 cup
Sugar 1 & 1/2 cup
Sugar for sprinkling 2 tbsp

Method:

• Sift the flour to get rid of the lumps. Keep a tray, greased ready.
• Place sugar in a heavy bottomed pan, with water enough to immerse it. Boil until 1 string consistency. That is, if you check between your fingers, a string will form. Keep the flame in medium when the syrup is nearing its stage. 
• Add the flour slowly stirring continuously. Mix until smooth. The flame should always be medium. 
• Mix and keep oil and ghee ready. Start adding ghee slowly and add continuously like 2-3 tbsp at a time. Keep stirring until the ghee mixes and then add the next batch of ghee and repeat until you finish the ghee.
• At one stage, the the color changes to pale and frothy, so at this time there will be a pleasant cooked besan smell along with ghee smell. 
• Add 2 tsp of sugar granules and mix quickly (optional). Pour it to the greased tray and level it with a spatula. Sprinkle sugar if desired. 
• Wait until warm and cut into desired shape. Let it cool down completely before transferring to the container.

Kai Holige(Coconut stuffed sweet pancake)

Ingredients for the filling:

Coconut grated 3 cups

Jaggery roughly crushed 2-3 cups 

Cardamon 2 (seeds crushed and the skin discarded)

Poppy seeds 2 tbsp (toasted and ground)

Ingredients for the dough:
All purpose flour 1 (1.5 cups)
Salt pinch
Turmeric pinch
Oil 4 tbsp

Method:

• Sift flour with turmeric. Stir in the salt. Add the flour on to a large plate and start combing the flour and the water, making a dough much softer than chapati dough. Knead the dough very well. Pour the oil on top of the dough and cover with a damp cloth and rest it for at least 2 hours
• Fry the grated coconut in a non-stick skillet until the wet smell is gone, powder the cardamon and the fried poppy seeds in the mixer and add it to the fried coconut along with jaggery.  Do not add water while processing the mixture. Cook till the jaggery has melted and the mixture comes together. Remove from heat and set it aside to cool. The sweet filling /hurana is ready to go.
• Pinch small balls of dough and roll the filling into small balls as well.
• On a greased plastic sheet, roll out the dough balls into circles of 3" diameter using your fingers. Place the filling and pinch the dough to close the filling.
• Using your fingers, roll the stuffed dough ball into 8-9" circles.
• Ideally the filling should be uniformly distributed and the flour skin should be as thin as possible.
• Heat a flat pan. When smoking, grease it with ghee. Place the rolled out holige on to the heated pan. Cook of both sides with drops of ghee.
• Serve it hot or at room temperature.