Topic started by Hemant (@ 203.200.15.20) on Tue Oct 23 05:05:48 .
All times in EST +10:30 for IST.

For a long time I have felt the need to open a new chapter in our Journey to Good food.The sweets section was almost missing.So I propose to start another section mainly for sweets.Here every one can participate and post recipes for sweets of different regions.I invite all of you to post all sweets recipes here so everyone will get benefited.

Responses:

• Old responses
  
• From: simmi sinha (@ 66-126-254-114.ded.pacbell.net) on: Thu Feb 28 19:21:38
  
  hey this is simmi from california....was just looking for the recipe for the rosogollas and came across ur site..this seems to be interesting!
  
  well..but i need to know the exact recipe of the rosogollas ..hey heymant can u help me make the one's as we get it from the Indian stores???
  
  letsee...am waiting for ur reply..please send it to me soon..i wanna try it on saturday that is 2nd march!!
  
  okay waiting for ur reply!
  simmi
  
  
• From: Leena (@ bzq-218-194.lns.bezeqint.net) on: Fri Mar 1 15:16:19
  
  Hi Hemantji,
  
  How are you ? will you please post recipe for Gulab Jamun and also how to make them of of same size and same colour as you get in sweets shop ? Thanks
  
  
• From: ANUSHA (@ 202.188.210.14) on: Sun Apr 28 08:46:17
  
  HI FIRST TIMER FOR YOUR COLUMN. VERY INSTERESTING.
  
  YOU DID NOT MENTION THE RECEIPY FOR THE SON PAPDI.
  LIKE TO HEAR FROM YOU SOON.
  
  
• From: ANUSHA (@ 202.188.210.14) on: Sun Apr 28 08:48:51
  
  HI FIRST TIMER FOR YOUR COLUMN. VERY INSTERESTING.
  
  YOU DID NOT MENTION THE RECIPE FOR THE SON PAPDI.
  LIKE TO HEAR FROM YOU SOON.
  
  
• From: Hemant (@ ppp-200-6-226.bng.vsnl.net.in) on: Sun Apr 28 09:19:22
  
  Hello Anusha,
  Sonpapadi is a very tricky sweet.I will post the recipe tomorrow.
  The whole magic of making threaded fluffy sonpapadi lies in agitating the sweet mix of sugar and flour.
  
  
• From: meena (@ user-1120fu7.dsl.mindspring.com) on: Mon Apr 29 01:46:38
  
  hemanth, i would like to try bombay halwa(rubber/elastic sweet) Is it also a tricky sweet?!if nor pl. provide the recipe. thanks
  
  
• From: Leena (@ ext-147-234-2-4.ecitele.com) on: Tue Apr 30 00:22:33
  
  Hi Hemant,
  
  I tried to make rasgollas many times but always failed. I just wanted to remind you that sometime back you had promised us, you will teach us how to make rasgollas step by step. Whenever you get time please do so. Thanks in advance.
  
  
• From: Hemant (@ ppp-200-6-192.bng.vsnl.net.in) on: Tue Apr 30 01:53:40
  
  ok leena, it is a promise.and Meena, and also Anusha,If I fall back on my promise and I am late, please pardon.
  
  
• From: Magdaline (@ ppp-219-65-134-198.bng.vsnl.net.in) on: Fri Jan 3 01:31:56
  
  Hai Hemant,
  Could you give the receipe and detailed procedure for Thirattuppal?
  
  Thanks
  F.Maggi
  
  
• From: Ann (@ 195.229.241.229) on: Fri Jan 3 01:47:04
  
  Happy New Year to all hubbers!
  I would appreciate it if you would post recipes of cakes made in a microwave.
  Thanks,
  Ann
  
  
• From: LS (@ gatekeeper.travelers.com) on: Tue Jan 7 16:06:12
  
  Hi,
  I am new to this site. I love cooking. Here is my simple recipe for Paal Khova or Thiattuppal. Thiruttuppal is usually made with milk from cow who has just given birth. Since it not possible to get such milk here, I make using Whole milk and Half and Half.
  
  1 gallon whole milk
  1/2 gallon half & half (tetra pack in india)
  21/2 cups sugar
  
  Cooking procedure:
  Heat a thick-bottomed kadai. Pour the whole milk into it. Let the milk reduce to half its quantity under very slow temperature. Add the half and half. Continue heating. Stir from time to time and scrape the sides of the kadai to remove the milk residue deposited. Continue reducing till the milk reaches its 1/4 quantity and becomes very very thick. Add the sugar and stir for 20 mins. Switch off the heat and let it cool. The paal khova will thicken as it cools. Serve at room temperature.
  Storage tips:
  Refrigerate it for upto 2 weeks. This taste really good whether eaten hot or cold.
  
  
• From: Seetha (@ adsl-68-23-36-223.dsl.chcgil.ameritech.net) on: Tue Jan 7 18:19:42
  
  wow LS u have come up with some good recipes! Welcome to Forumhub!Keep up the good show!
  
  
• From: vinoth (@ ) on: Sat Jun 14 07:01:49
  
  hai,
  this is weknowth and would like to know the details of making paal-khova.how about sending a detailed description?
  
  
• From: Miami (@ 0-1pool108-29.nas4.peoria1.il.us.da.qwest.net) on: Sat Jun 14 12:56:31 EDT 2003
  
  To vinoth:
  
  Paal Gova recipe(This is taken from the aavinmilk website.)
  Boil 1 litre milk and keep in medium heat with stirring until the quantity milk reduces considerably and begins to thicken. Use a heavy vessel for this because the milk will stick to the vessel. When it becomes into the form of a paste, add 6 tsp of granulated sugar, stir, mix and remove from stove.
  
  Miami's advise:
  If you want to make large quantities of paal gova, then you might regret after you start stirring. Because, you have to keep stirring, stirring, stirring for eternity...... until ALL the water content in milk evaporates. Sigh! Better take turns with somebody.
  
  
• From: Noalur Rahim (@ 216.13.66.90) on: Thu Jul 17 18:52:29 EDT 2003
  
  Can I please have the knowhow to make Son Papdi?
  
  Will really appreciate it. I will share with you any Bengali recepie you want.
  
  Thanks
  
  
• From: Pooja (@ syru241-103.syr.edu) on: Thu Jul 17 21:18:23 EDT 2003
  
  Please post a perfect recipe for rossogolla. Also recently i tasted chum chum & one more sweet(mini gulab jamuns in thick sweet kesar milk) at a Bengali friend's place.could you tell me how it's prepared.Thanks.
  
  
• From: Viji (@ 61.8.195.130) on: Fri Jul 18 01:02:12 EDT 2003
  
  Dear Friends,
  
  Is there any way to make sweets like Badam Katli, Wheat Halwa etc thru Micro Owen?
  
  
• From: aarthi (@ 206.70.251.212) on: Fri Jul 18 12:39:30 EDT 2003
  
  Hi,
  I found this site very useful. Thought I would also contrinute to it.
  This is a favourite and easy to make recipe of mine.
  It is called Phirni.
  Milk - 5 cups
  Rice - 1/4 cup
  Sugar - 1 cup or as desired
  Cardamom, Pista, Badam for decoration
  
  Soak the rice (basmati is best) for 1 hour. Grind in mixie so that some small granules remain.
  Now heat the milk in a kadai and when it is hot add the rice and slowly stir it. Add the sugar and keep stirring till it is thick. This usually has the consistency of a paste, not thinkcer than that. Some people keep it thin and add small rasagullas in it.
  Let it cool. Put in small bowls and chill it well. Decorate with cardamom, pista, badam etc...
  Hope you like it
  
  
• From: priyanka (@ ) on: Mon Oct 20 16:50:38
  
  I tried making son papdi with the receipe mentioned but did not work. I was not able to form threads. are their any tricks. what could go wrong. can someone please tell me if you have tried making son papdi
  
  
• From: Reena Mehta (@ cache1-nott.server.ntli.net) on: Fri Mar 5 04:11:05
  
  could you send me the recipe for Son Papdi please via e-mail? Thank you
  
  
• From: Mathavi (@ 210.186.27.199) on: Fri Mar 5 09:27:53 EST 2004
  
  Could you send us the recipe for soan papdi or pathisa?
  
  
• From: sakshi (@ 150.104.127.221) on: Fri Mar 5 11:06:16 EST 2004
  
  Hi Hemantji
  Could you please tell me step by step to prepare rosgullas.i tried 2 times and both the times its like some milk rounds in syrup.texture also is not spongy.and also can u tell me to prepare some sweets like badushah,jilebi.Please help me cos i dont know to any sweets and always have to buy from stores if we invite people to dinner.hope u understand my predicament.
  
  
• From: Malini (@ ) on: Sat May 15 01:42:19
  
  Hi friends,
  
  can anyone tell me how to make soan papdi
  
  
• From: Y.Ranganyakamma (@ c-66-56-27-222.atl.client2.attbi.com) on: Sat Sep 25 13:53:34
  
  This site is very good and if Hemanthji can clarify doubts and send e mails it will be most useful.I tried rasagollas.but curdling milk is a great job and after curdling some times they break after pouring in the syrup or if some maida or sooji is added it becomes so hard that juice will not enter and it will be very hard and iot will be tirthm tirtham and prasadam prasadam prasadam. Can you suggest a way out for this
  
  
• From: Y.Ranganyakamma (@ c-66-56-27-222.atl.client2.attbi.com) on: Sat Sep 25 13:54:18 EDT 2004
  
  This site is very good and if Hemanthji can clarify doubts and send e mails it will be most useful.I tried rasagollas.but curdling milk is a great job and after curdling some times they break after pouring in the syrup or if some maida or sooji is added it becomes so hard that juice will not enter and it will be very hard and iot will be tirthm tirtham and prasadam prasadam prasadam. Can you suggest a way out for this
  
  
• From: Saji (@ 210-54-110-23.dialup.xtra.co.nz) on: Sat Oct 2 02:40:01 EDT 2004
  
  Hi everybody,
  What is Half and Half?
  
  
• From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Sat Oct 2 04:50:58 EDT 2004
  
  It is a cream or full cream milk. You can look or ask for half and half itself in the milk section.
  
  
• From: Rathi Murthy (@ gate.metreo.com) on: Tue Oct 5 13:32:48 EDT 2004
  
  Hi Hemantji,
  can you please tell me how they make different fruit shapes with barfi - such as like a cut watermelon, or orange etc. I would love to make them for diwali.
  
  
  
• From: Shwetha Sosale (@ ip68-231-252-93.hr.hr.cox.net) on: Fri Oct 8 10:03:19 EDT 2004
  
  Hello Hemanth,
  
  I had posted a couple of time requesting the recipe for the bakery items like " vegetable puffs,khara biscuits and dilkush or dilpasand" could you pls lemme know how these are prepared
  
  
• From: Alpesh (@ 208-200-187-203.cable-client.iqara.net) on: Thu Oct 14 05:19:19 EDT 2004
  
  i want to hi-resolution photo of
  sweets "SONPAPADI"
  Please try to send me as early.
  
  
• From: shobana (@ 213.42.2.11) on: Fri Oct 15 05:46:35 EDT 2004
  
  Can anyone tell me the traditional receipe for making mysorepak which has small holes in it when you break and not like the one you get in the shops which is soft and full of ghee.
  
  Thanks in advance.
  
  

Want to post a response?