In thick bottomed vessel, preferably a kadai put the sugar and pour water just to cover the sugar. Boil the mixture till the sugar is two thread syrup, add the coconut scrapings , keep boiling and stiring all the while till the mixture changes colour[to whitish] and leaves the sides of the kadai add the cardamom and ghee, mix well and pour on to a greased plate. Mark into squares while still warm.
Varieties: kaju can be ground to powder and added along with the coconut.Any colour can be added too. USE ONLY FOOD COLOURS OF REPUTED BRAND.
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Doodh Peda. Boil one litre milk in thick bottomed vesselstiring now and then to prevent the milk sticking to the bottom of the vessel. Keep boiling till the milk thickens to a thick batter like consistancy. Add 1/2 cup powdered sugar and boil again till thick and the thickened milk leaves the sides of the vessel. When cool it will become like a dough and can be shped into pedas.If necessary Safron can be added.
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Ground Nuts Laddu.: 250 grams ---- ground nuts, jaggry--- 200 grams, 1/2 cup water.
Roast the ground nuts and rmove husk by rubbing it together on a plate. crush the jaggery add water and make 2 1/2 thread syrup, add the ground nuts and remove from fire and pour ona greased plate and cut into squares or as soon as the mixture is from hire apply a little rice flour to the hands and shape into desired size balls. Fryed gram can also be used instead of ground nuts.
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Mysore Pak: Bengal Gram Flour----one cup, Sugar ----two cups, Ghee ----- two to two and a half cup.
Method : In thick bottom vessel, a aluminium kadai is the best, put the sugar and add enough water to cover the sugar, keep stirring till the suger melt, then bring to boil, add a little milk and remove anu scum that floats. when the sugar comes to one thread syrup add the flour stiring all the while so no lumps are formed. After the mixture thickens a little start adding the ghee little by little . Keep stiring. Keep a greasd plate ready. When the all the ghee is over and the mixture startas to leave the sides and becomes frothy, pour it in the greased tray. Cut into Sqares or diamonds when it is still hot. If it becomed too cool it cant be cut.
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Badam/ kaju Barfi:- Incredents ---Badam/Kaju ----one cup, Sugar ---- two cups ,Milk --- one cup and Ghee ----one cup. Soak the Badam in hot water for an hour or two. Remove the outer brown covering and grind to a fine paste.{if using kaju fry it for few mins and let it cool, then grind to a powder.}Add the Badam paste to the milk, pour it into a thick bottomed kadai .Keeping the flame in sim stir the Badam milk mix till the raw smell of the badam dissappears, now add the sugar and keep stiring , when the mixture starts to thicken ad the ghee little by little till the ghee is over keep stiring till the mixture leaves the sides of the kadai and becomes a mass, at this stage pour it on to greased tray and level it. Cut into desired shape when cool.
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WHEN MAKING SWEETS ACCURATE MEASUREING OF INCREDENTS IS OF UTMOST IMPORTANCE.
MAKING SWEETS AT HOME IS MUCH CHEAPER AND THE INCREDENTS USED WILL BE PURE.WHEN PREPARED WELL THE FAMILY ENJOY IT IT MAKES THE WOMEN VERY HAPPY AND SENSE OF ACHEIVEMENT>
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