Homemade Sweets

sister herb

Official TTI Chef
Homemade Chocolate & Coconut Bars

Homemade-Chocolate-Coconut-Bars-3-Ingredients.jpg


Ingredients:

(makes 12 large or 24 mini bars)

1 can sweetened condensed milk
3 cups shredded coconut
400-425g milk or dark chocolate (splurge and buy the best you can afford!)

Method:



In a large bowl, combine the condensed milk and the shredded coconut and mix well. Eat at least one spoon of the mix for taste and quality control.




Using damp hands, shape the mix into the size bars you want and place on a paper lined baking tray. Place them in the freezer for about an hour to firm and make them easy to dip in the chocolate.

Meanwhile, melt the chocolate using your preferred method.

Dip the set bars into the melted chocolate. You’ll find this easier to do with 2 forks. Drip off any excess chocolate and place the bars back on the tray.

Return to the fridge or, if it’s not too hot at your place, leave them out to set.



My chocolate dipping skills are appalling so please ignore my ineptitude and lame attempt at some fancy choc drizzles!



Keep in an airtight container in the fridge for around 5 days….yeah right, as if they’ll last that long!



Just drip a teaspoon amount of the melted chocolate onto a lined baking sheet and sprinkle with 100’s and 1000’s. Allow to set.

Source: http://mamabake.com/2013/07/11/homemade-chocolate-coconut-bars-3-ingredients/
 

sister herb

Official TTI Chef
Afghan Sweets

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440 g white sugar
500 ml water
440 g full-cream milk powder
1 tbsp ground cardamom
1 tbsp rosewater
125 g chopped walnuts
1 tbsp ground pistachios

Place the sugar and water in a saucepan over low heat and stir until the sugar dissolves. Simmer, without stirring, for 10–15 minutes, or until a thick syrup forms. Do not allow the syrup to colour.

Meanwhile, combine the milk powder, cardamom, rosewater and walnuts in a bowl. Pour over the hot syrup and quickly combine well. Pour mixture into a shallow dish and scatter with the ground pistachios. Stand for 30 minutes or until cool and set. Cut into diamonds or squares to serve.


Source: http://www.sbs.com.au/food/recipes/homemade-afghan-sweets-sheer-pira
 

sister herb

Official TTI Chef
Coconut Ladoo

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2 1/2 cups grated coconut, fresh or frozen (unsweetened) (Or dried if you can´t find fresh.)
1/2 – 3/4 cup sugar (according to taste)
1 – 2 tsp powdered cardamom
rose essence (optional)
4 cups milk OR 2 cups milk+1 cup evaporated milk OR 2 cups evaporated milk



METHOD :

Add 4 cups milk to a pan and boil till reduced to half in volume. I used 2 cups milk and 1 cup evaporated milk. So it takes less time to reduce to about 2 cup. You may as well use 2 cups evaporated milk straight away. I also added 3 – 4 cardamom pods while boiling the milk and removed them when reduced. This is just because I wanted a strong cardamom flavor.

Mix in the sugar into the milk until dissolved. (I used only ½ cup)

Add the grated coconut. Continue cooking on low heat, stirring frequently until the milk almost dries up. The mixture will start coming away from the sides of the pan. This will take around 20 minutes.

Add the cardamom powder and rose essence when it’s almost ready. (The flavor of cardamom is lost when subjected to heat for too long.)

Do not dry the mixture too much else you won’t be able to make balls. What you can do is; when you think its ready take a small amount of the mixture and try to make a ball. If you find it too moist then cook for slightly longer.

Switch off the heat and let the mixture cool slightly. When still warm to touch, make small balls by rolling between your palms. The ladoos will dry up and become firm once completely cooled.



Store the coconut ladoos in the refrigerator. These keep well for several days.

https://bitesofsweetandspice.wordpr...li-coconut-ladoo-a-sweet-dish-for-durga-puja/
 

sister herb

Official TTI Chef
Almond Toffee

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2 cups sugar
2 cups chocolate chips
1/4 teaspoon salt
2 cups butter
1 cup finely chopped almonds

Method:
1) In a large sized thick bottomed pan, mix butter, sugar and salt together
2) Stir the three ingredients on a medium heat until the butter melts
3) Stir the mixture till it starts boiling and turns a bit golden brown
4) Meanwhile coat a large baking tray with aluminum sheet
5) Now pour the butter mixture on the baking tray
6) Sprinkle chocolate chips on the butter mixture and allow it to melt
7) Once the chocolate starts to melt, even it out with a spatula and make it a layer on the butter mixture
8) Sprinkle crushed or chopped nuts as a final layer
9) Place it in refrigerator until it solidifies

Source: http://timescity.com/blog/5-easy-dessert-recipes-2/
 

zaman-gm

Junior Member
Almond Toffee

Choco-Almond.jpg


2 cups sugar
2 cups chocolate chips
1/4 teaspoon salt
2 cups butter
1 cup finely chopped almonds

Method:

1) In a large sized thick bottomed pan, mix butter, sugar and salt together
2) Stir the three ingredients on a medium heat until the butter melts
3) Stir the mixture till it starts boiling and turns a bit golden brown
4) Meanwhile coat a large baking tray with aluminum sheet
5) Now pour the butter mixture on the baking tray
6) Sprinkle chocolate chips on the butter mixture and allow it to melt
7) Once the chocolate starts to melt, even it out with a spatula and make it a layer on the butter mixture
8) Sprinkle crushed or chopped nuts as a final layer
9) Place it in refrigerator until it solidifies

Source: http://timescity.com/blog/5-easy-dessert-recipes-2/


Yummyyy.................:eek-86: :19-angry-red: :SMILY32: :holaaaaaa:
 
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