AMINA’S INDIAN SWEETS
Penda
3 cups klim powder
½ teaspoon of cardamom powder
½ cup of dessert cream
2 tablespoons of condensed milk
1 teaspoon of rose water
3 cups of icing sugar
1 teaspoon of melted ghee (Clarified butter) or pure butter
Sliced almond/pistachio for decoration
Sift klim powder,sugar and cardamom together.
Stir in the cream, ghee (Clarified butter), rose water and condensed milk.
Mix well to form a soft pliable dough.
Divide into small portions and roll into golf ball sizes.
Place on a tray and press an almond/pistachio on the top of each penda.
Penda 125g butter at room temperature 3 cups icing sugar 1/4 tsp elatchi powder 1/2 cab dessert cream (big can) 1/2 can condense milk 3 cups Klim Sliced almonds to decorate Method Cream butter with icing sugar until light and fluffy Beat in elatchi,cream and condense milk. Stir in Klim until a soft dough is form. Mould into balls and place in paper cups. Decorate with almonds Tips: I left my mixture rest in the bowl for a few hours then I mould them in my choc moulds. Enjoy!!!!!
it’s similar to taste like Burfee but way creamier and very rich taste:
Penda
125g butter at room temperature
3 cups icing sugar
1/4 tsp elatchi powder
1/2 cab dessert cream (big can)
1/2 can condense milk
3 cups Klim
Sliced almonds to decorate
Method
Cream butter with icing sugar until light and fluffy
Beat in elatchi,cream and condense milk.
Stir in Klim until a soft dough is form. Mould into balls and place in paper cups. Decorate with almonds
Tips: I left my mixture rest in the bowl for a few hours then I mould them in my choc moulds.
Enjoy!!!!!
h Burfee
1 packet klim
155 small tin Nestle cream
1 cup water
I/2 cup sugar and half tin condensed milk
125g butter
1 teaspoon fresh ground elachi
Almonds to decorate
Glitter
Mix klim and Nestle cream to make crumbs then process all the mixture to get it fine again
Boil water and sugar to form syrup add your butter as soon as it starts to thicken add one curry spoon klim at a time and mix with wooden spoon to avoid lumps cook on low no 3 after all the klim is added add a teaspoon of elachi and half tin milk ,then mix for about 25 mins on low till it thickens when it leaves side of pot remove from stove and let it cool it will get thicker once it cools or put in fridge to get little thick then pipe or shape you can keep out of fridge no need to refrigerate but cannot keep for long in Durban heat
Burfee 7 Minute receipe
500 g Klim
2 cups fresh cream
2 cups icing sugar
Nibbed almonds or flakes
Elachie powder
Colouring if u prefer to sprinkle coloured almonds on top
Coloured food dust if u prefer to sprinkle on top
Flat Tray or nozzles for shaping as per your choice
METHOD
keep all ingredients and utensils ready
spray n cook, pot, wooden spoon, baking tray, nozzles
Using nonstick pot place on heated stove
Add fresh cream and as it bubbles remove add icing sugar, do not boil fresh cream
Add elachie powder and Klim and stir, you will notice that it binds immediately
Add almonds
Pour into nonstick tray
Sprinkle almonds
Leave to set in fridge for shirt while depending on hot or cold weather this helps to cut into diamond shapes
I prefer leaving in pot and when cool I pipe into shapes or into little paper cups
Faye Premrajh: Burfee Soji ;
Ingredients:
1/4 block butter
1/2 cup taystee wheat
1 cup milk
1/2 tin condensed milk
1/2 cup Klim
1 small tin dessert cream
1 tsp elachi powder
Chopped pistachios
Rose water
Method :
Melt butter, braise taystee wheat
Combine milk, condensed milk & Klim
Pour into taystee wheat mixture
Stir continuously
Add pistachios, elachi & rose water (I added about 2 tablespoons)
Stir on low heat until almost cooked
Add cream & cook a little longer
Garnish with pistachios & toasted coconut.
Gulaab jamun
2 cups milk powder( klim/ nespray)
1tblsp tasty wheat( soji)
2 Tblsp flour
1/2tsp elachi powder
1 tsp baking powder
2 Tblsp oil
Enuf warm milk to mak soft dough. Mix above use milk little at a tym to make soft dough. Roll into ping pong ball. Fry in deep oil fry over very low heat let brown nicely then strain on kitchen towel then place in syrup when cool keep in air tight container in the fridge. Makes 32 balls.
Syrup
3cups water
2 cups sugar
Elachi pods boil for 15min then let cool.
COCONUT LAGAN
250g butter}
2 cups milk}. Boil 2gether in microwave
Combine following. dry ingredients in dish
1 cup dessicated coconut
1 cup semolina(sojee)
1 cup flour
11/2 cups sugar
1 tsp baking powder
Add melted butter n milk 2 dry ingredients n mix well.
Pour in2 rectangular tray
Sprinkle coloured almonds/ thill
Bake @ 180 for 20mins or more
Cut in2 squares wen cool. Devine! (Shireen Ameer) The above is half the recipe
Badam Halwa
by Eshana Suleman
Ingredients:
1 cup Maizena (corn flour)
1 cup sago
1 cup ghee
2 teaspoons freshly ground elachi powder
2 tablespoons lemon juice
1 tablespoon orange juice
6 cups sugar (1kg)
2 teaspoons egg yellow (powdered colouring)
2 teaspoons red food colouring (or as much as you prefer)
1 cup almonds (soak in hot water and remove skins – drain)
METHOD:
Soak the sago in 3 cups of very hot water overnight. Blend in a food processor or liquidiser until smooth and creamy.
Grease an oven tray or rectangular casserole dish with oil. Set aside.
Pour/press sago mixture through sieve to remove any lumps. Add the maizena and sugar to the sago mixture and stir well. Place on stove, add 6 cups of water to it, together with the lemon and orange juice. Bring to boil, stirring continuously, then lower heat, add the elachi and food colours (add 1 teaspoon red colour first to ensure you get the right colour, add more if you feel the need). Leave to simmer until it just starts to thicken.
Please remember to stir continuously or it will become a lumpy mess.
Add the ghee and almonds, stirring vigorously (+- 1 hour)
It will become thick, gelatinous and jelly like. When it starts to leave the sides and forms a single lump and the ghee collects on the top, it is ready to set.
Drop it quickly into the oil greased tray and smooth out. Leave to set for a day. Cut into diamond or square shapes.
Keeps refrigerated for up to a month…
NOTE: For pistachio halwa, use only pistachios… or you could use a mixture of both, ½ cup badam and ½ cup pistachios…
For Cashew nut Halwa, use only roasted cashews or a mixture of all 3 nuts.
You can make your halwa in any colour you choose…(Eshana Suleman)
Recipe by Amina Wackie Shaikh
Photo Amina’s burfee
