Recepi for Sweet Dishes

Fruit cake

Ingredients
Salted Butter 100 gms
Castor sugar 100 gms
Egg 2 nos
Flour 125 Gms
Milk 2 tablespoons
Kismis ½ cup
Baking powder 1 teaspoon
Lemon color few drops
Vanilla essence few drops

Method
Mix butter and sugar till it is light and fluffy. Mix the dry ingredients and mix it with the batter slowly while stirring.
Add the colors, kismis and milk and stir for some time.
Pour the batter into a greased plate and cook on power 60 for 3 minutes at high mode.
Allow it to stand in the oven for sometime before serving.

Carrot Halwa

Ingredients
Carrots ½ kg, grated
Condensed milk 1 tablespoon
Sugar 1 cup
Khoya 1 cup
Cashews 1 tablespoon
Currants 1 tablespoon
Method
Take the carrot along with half the amount of sugar and cook covered on power 60 for 14 minutes.
Add the condensed milk, khoya, and the rest of the sugar and cook uncovered for 8 minutes.
Garnish with the cashews and currants and serve.

Eggless Black Forest Cake

Ingredients
Condensed milk
Flour
Butter
Cocoa powder
Aerated cola drink
Baking powder
Cream
Cherries
Chocolate
400 gms, sweetened 225 Gms 125 Gms 4 tablespoons 200 ml 1 teaspoon 1 teaspoon ¼ cup ½ cup, grated
Method
Mix the butter and sugar well. Add all the dry ingredients and the cola drink and mix.
Pour in a greased plate and cook on power 60 for 3 minutes at high.
Allow it to stand for 5 minutes on the oven. Icing
Cool and slit the cake horizontally. In a bowl whip the cream and sandwich the two layers with the cream. Top with the cherries and grated chocolates.

Semiya Ki Kheer
Ingredients
Semiya or vermicelli
Milk
Sugar
Green cardamom
Ghee
Raisins
Condensed milk
200 gms ½ cup ½ cup 1 tablespoon 2 tablespoons ¼ cup ½ cup
Method
In a dish take the ghee, semiya, cashews, raisins and cook on high for 4 minutes with stirring in between.
To this add the milk, condensed milk, and cook on high for 3 minutes.
Add the sugar and cardamoms and cook on medium power for 8 minutes till the kheer turns thick.
Serve hot or cold as desired.

Curd Cake
Ingredients
Plain yogurt
Sugar
Oil
Flour
Baking soda
Vanilla essence
Cocoa powder
1 cup 1 cup 1-3/4 cup ¾ cup 1 teaspoon 1 teaspoon 5 teaspoon
Method
Mix the yogurt, sugar, and oil and vanilla essence together.
Sieve all the dry ingredients and mix to the batter.
Add one tablespoon of milk and blend well.
Cook on high for 11 minutes.
Allow it to stand in the oven for sometime before serving.

Coconut Laddoos
Ingredients
Condensed milk 400 gms, sweetened
Grated coconut 4 cups, desiccated
Method
Take some 50 Gms of the grated coconut and keep aside.
Add the remaining coconut to the condensed milk and cook on slow fire.
Gently mix till the mixture leaves the sides of the pan.
Cool and roll into small laddoos with greased palms.
Roll the laddoos in the coconut powder set aside and serve.
This makes around 20 medium sized laddoos.

Thandai
Ingredients
Condensed milk
Milk
Almonds
Pepper corns
Elaichi
Saunf
Khus essence (poppy seeds)
Ice cubes
250 gms, sweetened 1-1/2 litre 10 nos, soaked and peeled 6 nos 4 nos, crushed 2 teaspoon 1 teaspoon a little, crushed
Method
Grind well the peeled almonds, elaichi and saunf to a fine paste and mix with the rest of the ingredients.
Strain the mixture well.
Take crushed ice cubes in a glass till half and fill the rest with the above mixture.
Serve garnished with rose petals.
This makes for 12 glasses.

Malai Peda
Ingredients
Condensed milk
Milk
Corn flour
Citric acid
Elaichi
Ghee
Yellow color
500 gms, sweetened 1½ cup ¼ teaspoon 1 teaspoon 4 nos, powdered 1 tablespoon a few drops
Method
Heat the ghee in a vessel. Add the condensed milk, the milk and the citric acid dissolved in a little water to it.
Stir well till the mixture curdles.
Make a paste of the corn flour with two tablespoons of water and mix it with the above mixture.
Cook till the mixture leaves the sides of the pan.
Add the color and mix well.
Slightly cool the mixture and shape into pedas.
Serve garnished with elaichi powder.
This would make some 20 normal sized pedas.