Quick sweet Recipes \\ 5 minute indian sweet recipes \\ south indian sweets list

                    Indian Sweet Recipes 

• Rasa Gulla

• Rava laddu

• Gulab Jamoon

Rasa Gulla

Ingredients:

 * 1 litre milk

*  1/2 tsp. citric acid

*  1 1/2 cups sugar

*  4 cups water

*  2-3 drops rose essence

  Method:

1. Heat the milk and bring to boil.

2. Cool the milk for a couple of hours. Remove the cream layer.

3. Reheat the milk and bring to a boil.

4. Add the citric acid dissolved in some water.

5. Stir slowly till the milk is fully curdled.

6. Keep as it is for 5 minutes.

7. Meanwhile, heat the sugar and water in a wide saucepan.

     Bring to a boil.

8. Strain the milk through a muslin cloth. Wash the chenna in

   the cloth under cold running water.

9. Press out the excess water and remove it on a wide plate.

Rava Laddu

Ingredients:

*  1 cup rava

*  3/4 cup sugar

*  2 tbsp. ghee

*  1/4 cup milk

   METHOD:

1. Take ghee in a deep saucepan and heat.

2. Add Rava and cook on low heat. Stir continuously.

3. When the rava turns light brown add the sugar. Stir for 3-4

     minutes.

4.  Keep aside cool for some time. Add cardamom powder,

   coconut flakes and saffron.

5. Add half the milk. Mix well. Wet hand with milk and shape

   the mixture in laddus.

                             Serves: 12 helpings

                             Time required: 1/2 hr.

                               Shelf life: 15 days

Gulab Jamoon

Ingredients

*  500 gms. khoya

*  125 gms. plain flour

*  1/4 tsp. baking soda

*  1/4 cup milk

*  1/4 tsp. cardomom powder

*  1 pinch saffron strands

*   250 gms. sugar

*   ghee to deep fry

Method

1. Crumble the khoya. Sieve in the flour and soda together.

2. Mix in the cardomom powder and crushed saffron.

3. Mix well to form a soft dough. Use as much milk as required

    for kneading.

4. Make balls of even size. Makes about 25-30.

5. Heat the ghee very well. Take off fire and cool a little. Let in

     some of the jamoons.

6. When they rise up put back on fire and fry till medium brown.

7. Remove from ghee and put in the syrup. Soak for 10 minutes.

    Drain and transfer to a glass bowl.

8. Repeat for all the balls. When done pour the remaining syrup

    over the jamoons.

9. Microwave lightly or warn over boiling water before serving.

    To make the syrup:

1.  Take the sugar in a heavy pan and add water to just cover the

    sugar.

2.   Boil and add a tbsp. of milk to separate the dirt. Strain and

      boil again.

3.  The syrup is done when , while dropping from a spoon it falls

    in a thin single thread.

                 Serves: 25-30 helpings

                   Time required: 1 hr.

                    Shelf life :2-3 days, (1 week refrigerated)