Torviewtoronto: sweets

Showing posts with label sweets. Show all posts

Banana ice cream shake

2 bananas

1/2 cup chocolate ice cream

1/2 cup vanilla ice cream

1 cup water or milk

chocolate syrup optional

Blend everything together using a blender and serve topped with chocolate syrup.

This black and white photograph of Ontario grapes image is sent to the black and white wednesday.

String hopper sweets

This delicious sweet, Aasmi is made with leftover string hoppers.

20 string hoppers *

oil to fry

3 tbsp sugar

1/4 cup water

1/4 tsp rose essence

pinch pink food colouring

* Do the steps on this link to make plain string hoppers. Freshly made string hoppers are sold in Sri lankan take out restaurants as well.

Sun dry the string hoppers or dry in a warm oven till it is stiff. To dry it in the oven, heat it to 400F and leave the string hoppers flat in a cookie sheet and bake for 5 minutes till it is dry.

Image published on the Asia Food Guide

In a pan heat sugar and water to make a thick pourable syrup. Add rose essence and pink food colouring and stir. Leave it aside until the string hoppers are fried.

Heat oil about 1" in a pan and fry the dried string hoppers.

Fry one at a time, if the frying pan is large make sure to give some space for the string hopper to swell. Fry till it is golden in colour and crispy, turn it once to fry the other side. Don't fry it too much because it will harden a little when it cools.

Drain it onto a paper towel and pour sugar syrup over the fried string hoppers.

These sweets are known as aasmi a traditional sweet which can be stored for 2 to 3 days in an air-tight container.

To all the dear friends who haven't tasted or made string hoppers it is like a steamed homemade noodle :)

Many of you may know it as idiyappam and idiyappa.

This sweet goes to Diwali special, serve it festival potluck, only series sweets and desserts, my diwali my way, diwali festival of lights.

Vermicelli milk pudding

Today is Eid-ul-fitr, a celebration of the end of Ramadan a blessed month of fasting. Eid Mubarak to everyone.

Eid is celebrated by attending prayers in the morning, then visiting family and friends. We share sweets, meals and gifts with our neighbours, family and friends.

1 tbsp ghee or unsalted butter

1/2 cup vermicelli

3 tbsp sugar or more to taste

1 1/2 cup milk any type

1/4 tsp saffron thread

1/4 tsp cardamom ground

1 tbsp pistachio coarsely ground to preference

1 tbsp almonds coarsely ground to preference

Heat ghee or butter and roast the vermicelli and leave aside.

In another pan bring the milk to a boil. Add sugar, saffron, cardamom and reduce the heat. Let it simmer for about 5 minutes. Add the roasted vermicelli and cook till the milk becomes thick, about 5 minutes. Then add the nuts and cook for about 3 more minutes until the pudding becomes thick.

This pudding is similar to rice pudding, and other types of nuts, dry fruits and raisins can be added.

Microwave Indian milk fudge

Sailaja from Sailaja's kitchen is the winner of the Swarowski giveaway Congratulations.

Indian milk sweet known as pedas made in the microwave.

1 3/4 cup milk powder

1 can (13 or 14 oz) condensed milk

1 tbsp butter at room temperature

1/4 tsp saffron

1/4 tsp cardamom ground

2 tbsp coarsely ground nuts garnish

Using a fork beat the milk powder, ground cardamom and condensed milk until it is smooth. Add butter and mix well. Then add saffron, mix and microwave for 2 minutes.

The mixture will have a crumbled appearance and it should have a consistency where it can be rolled. If the mixture looks milky, microwave for another 30 seconds or 1 minute this depends on the microwave, do not overcook or the pedas will be hard.

Remove from heat stir the mixture and wait till the mixture cools because it will be very hot. Grease the hand and roll into shapes. Garnish with nuts and serve. Can also serve chilled.

This recipe is adapted from here and goes to bookmarked tuesday, MMK #2 Indian mithai mela and Microwave easy cooking 4th anniversary potluck party.

Fried treacle rice flour sweets

Wishing all the readers a blessed Ramadan :)

This is a Sri lankan fried sweetmeat called athiraha or athirasa.

1 tbsp semolina (rava, suji)

1/2 cup kithul treacle *

pinch salt

1 cup rice flour

1 cup water

oil to fry

Roast the semolina till it turns golden brown and leave aside.

Mix treacle with salt and heat it on high heat and when it boils remove from heat. Stir rice flour and semolina into the treacle and make a smooth paste. Put the mixture in a plate and cool to room temperature.

Add 1 cup of water on the same pan the treacle was heated and heat the water till it is warm. Cool the water completely before using it to knead the cooled flour mixture. Add the water as needed to soften the mixture to form balls. This will make about 15 balls flatten with hands a little and keep aside to fry.

Deep fry on medium heat until golden brown on the outside making sure the athiraha is not getting dark fast. Drain the sweets on absorbent paper.

Cool to room temperature and serve. Can be stored for 2 weeks in an air tight container at room temperature.

* Kithul treacle can be found in Sri lankan grocery stores or jaggery can be substituted. Melt the jaggery with a little bit of water.

This goes to serve it fried at Kirthi's and Kid's delight crunchy snack.

Mango milkshake

2 to 3 ripe mangoes

2 cups milk or more

2 tbsp sugar or more to taste

1/4 cup ice cubes optional

Remove peel and seed from the mangoes. Cut the mango into pieces. Blend all the ingredients and serve chilled. Can dilute with water or more milk according to taste.

This milkshake or smoothie goes to mango recipes, friday night drinks and hearth and soul 57, sugar bananas and EKat's kitchen event friday potluck at girlichef.

* If mangoes are not available use canned mango pulp.

Strawberry muffins

1/4 cup butter

1/2 cup vanilla flavoured sugar

2 eggs

1/4 cup orange juice

1/4 cup yogurt

1 1/2 cups flour

1 tsp baking powder

1/4 tsp baking soda

pinch salt

1 cup strawberries sliced

Beat butter or margarine with sugar then beat in the eggs. Add the yogurt and orange juice. Combine flour with baking powder, baking soda and salt then add it to the wet mixture and mix well. Add the strawberries and mix.

Put the mixture onto a baking tray, baking mould or muffin tray and bake at 350F for approximately 25 minutes, time will vary depending on the type of tray used.

Instead of vanilla flavoured sugar use sugar and 1 tsp vanilla. As I don't use vanilla essence I scent my sugar with vanilla beans.

I came up with this recipe as I wanted to use yogurt and berries. It was successful and soft, loaded with strawberries which can be substituted for other berries and increase the sugar depending on the taste of the berries.

This recipe goes to only baked event, celebrate sweets cake at Sonia's kitchen, d for dessert, kid's delight mini bites and veggie/fruit a month oranges at Savitha's kitchen.

Banana pancakes

1 cup flour

pinch of cardamom powder

1 egg optional

1/2 cup or 2 ripe bananas

1/2 cup milk or more to make the batter

treacle or maple syrup to serve

Mix the flour and cardamom powder, leave it aside.

Using a blender blend the bananas, egg if using and milk till it is smooth. Add the flour mixture and blend to make a smooth pancake batter without lumps.

Heat a griddle. Depending on the pan or griddle coat with oil before putting the batter. When the griddle is hot put 2 tbsp batter and smoothen it like crepe, but not too thin. Let it cook until it is easy to turn. Turn and cook the other side.

Serve hot with treacle or maple syrup.

This recipe is inspired by Jabeen's corner.

Vanilla ice cream

2 cups heavy cream

2 cups milk

2" of vanilla bean split lengthwise

2 egg yolks

1/2 cup sugar

2 tbsp vanilla extract optional

Combine cream and milk in a saucepan over medium heat. Add vanilla bean and heat the mixture until it almost boils about 8 minutes. Reduce the heat to low.

Beat egg yolks, sugar and vanilla extract in a bowl until it is yellow and smooth about 2 minutes. Add 4 tbsp hot milk mixture and stir until combined. Gradually add the egg yolk mixture to the warm milk mixture and stir continuously to prevent eggs from curdling. Cook over low heat till slightly thickened and mixture coats the back of the spoon about 4 minutes. Cool completely and scrape seeds from the vanilla bean and put into the mixture and mix. Discard the bean shell.

Place the mixture in a covered container and leave it in the fridge overnight. This would be better :) If not leave it to chill over an ice bath for about 1/2 hour to make the ice cream right away.

If the mixture is not thick the ice cream will be loose and watery.

Pour the mixture into the freezer bowl and turn the machine on and mix until it thickens about 25 minutes. Serve or transfer to an air tight container and place in the freezer until firm or for later.

Can add nuts and chocolate chip towards the last 5 minutes when the ice cream machine is on.

This homemade ice cream can be added to different beverages like falooda or milk shakes.

Recipe adapted from the Cuisinart manual and goes to bookmarked tuesdays, letz relishh ice creams, only ice cream and hearth and soul.

Updated: For the egg yolks use egg substitute.

I won a Starbucks gift card from Kitchen sojourn, do check out this delicious site.

Chocolate cake to celebrate

1/2 cup unsweetened cocoa powder

1/4 cup or 6 tbsp boiling water

2/3 cup oil (sunflower or vegetable)

3 eggs

3/4 cup sugar

1 1/2 cups flour

1 1/2 tsp baking powder

icing

3 tbsp melted chocolate

1 1/4 cups whipping or heavy cream

chocolate lace

2 oz chocolate (milk, dark or white)

Brush 2 pie or circle baking pans, line the base with circles of waxed paper and brush it with oil.

Mix the cocoa powder with the boiling water and make a smooth paste and leave it to cool.

Beat the oil, eggs, sugar then add cocoa paste, flour and balking powder and beat till smooth.

Divide the mixture into the two pans, and smooth the flat with the back of the spoon.

Bake at 350F for 18 to 20 minutes until it has risen, browned and springs back when lightly pressed. Check with a skewer to make sure. Leave the cakes to cool in the pan for 10 minutes then transfer into a wire rack. Remove the paper and cool completely before icing.

For the icing beat the whipping cream add the cooled melted chocolate and beat.

Make the chocolate lace, this is optional and decorative.

Melt the 2 oz chocolate over a double broiler and using a spoon drizzle onto a wax baking paper. Leave it in the fridge for 1/2 hour to harden.

To assemble the cake put a dap of icing on the cake pan, place one of the cakes then put icing and put the other piece of cake. Cover the cake all over with icing. Smooth the cake, I used a design to smoothen the cake. Leave the cake in the fridge for at least an hour before serving so the icing settles, I left it overnight. Decorate the cake with chocolate lace and chocolate.

This delicious cake was made to celebrate my daughter's birthday. Recipe is adapted from Kid's baking.

Pancakes with sweet coconut filling

Pancakes with sweet coconut filling

Sweet coconut filling

1/2 cup fresh coconut grated *

1/4 cup jaggery grated (palm sugar) **

1/2 tbsp sago seeds small optional

1" cinnamon stick

2 whole cardamom slightly crushed

pinch salt

* I have only made with fresh coconut.
**If you cannot find Jaggery it can be replaced with brown sugar.
Can reduce the amount of jaggery used if you want it less sweet. Sago seeds or pearls will give a delicious crunch but it is optional.

On low heat cook all the ingredients until it is thick and blended. This will take only a few minutes so watch carefully not to burn the palm sugar. Remove from heat, discard the whole spices and cool before putting the filling.

batter for the pancakes (crepes)

1 cup flour

1/4 tsp salt
1 egg
water or milk to make batter

This batter is the same as the batter for savoury rolls mix all the ingredients and make the batter in a pourable consistency.
Can use some colouring into the batter for presentation, mostly pink or green is used. Pour the batter into a hot griddle in an oval shape cook the pancakes both sides. Don't make the pancakes too crispy because it would be hard to put the filling and roll. Can roll it like a spring roll first the sides then the long side.

Updated: You can avoid the eggs but the pancakes will taste a little different, it is usually made with eggs but if you are avoiding the eggs use milk to make the batter.

This goes to breakfast club pancakes at Kirthi and only event fusion recipes at now serving. This is a Sri lankan delight similar to patishapta, a Bengali dessert as I was told by a blogging friend :) so it goes to Flavours of bengal hosted by Priya.

Rice pudding

1 cup cooked short grain sticky rice or any type of starchy rice*

2 cups of milk

2 tbsp sugar or more to taste

2 cardamom grind the seeds to a powder

1/4 tsp saffron strands

1 tsp rose water

1/2 cup or more combination of nuts **

* Cook the rice till it is soft with water and a pinch of salt, salt is optional. It is faster and easier to use fully or half cooked rice.

** Chop or use a mortar and pestle to coarsely break the nuts. I used almonds, pistachios and cashews.

Add milk to the cooked rice with sugar, cardamom, saffron and cook again on low medium heat till the rice is soft and milk has absorbed into the rice. Keep stirring frequently to make sure the milk is absorbed and to prevent burning. Add the nuts and rose water. Mix and cook for about 2 minutes. Serve warm or cold.

Raspberry frozen yogurt

1 cup yogurt *

1 cup raspberry homemade puree **

1/4 cup milk

2 tbsp sugar to taste

When it is cold the amount of sweetness will be less so add a little more sugar according to taste.

Combine all the ingredients well using a whisk or hand mixer then pour into the freezer bowl. Freezer bowl needs to be frozen before making the yogurt.

Switch the ice cream yogurt maker on and let it thicken for about 15 to 20 minutes. Serve or put in an air tight container and place in the freezer.

* can use vanilla flavoured yogurt

** used raspberry puree from last Summer that was made with

2 cups raspberry
3 tbsp brown sugar
1 tbsp lemon juice
2" vanilla bean

In medium heat put all the ingredients and cook till raspberries are soft. Let it cool and put into a jar and leave in the fridge. Can be used as jam or for ice cream.

Recipe adapted from Cuisinart ice cream, sorbet and yogurt maker machine manual and goes to celebrate sweets ice cream at Rasoi, bookmarked tuesdays, hearth and soul, figure friendly friday, fun and sun, Food palette series pink and ice cream challenge.

A fun activity to do for this season, check out the instruction on my site here.

Pages

Banana ice cream shake

String hopper sweets

Vermicelli milk pudding

Microwave Indian milk fudge

Fried treacle rice flour sweets

Mango milkshake

Strawberry muffins

Banana pancakes

Vanilla ice cream

Chocolate cake to celebrate

Pancakes with sweet coconut filling

Rice pudding

Raspberry frozen yogurt

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