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  #121  
Old 30th August 2015, 08:21 PM
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Quote:
Originally Posted by Tania View Post
The coconut bars are easy to make. I will try the recipe.
When i read about 100 and 1000 i thought at tomatoes
Yep, me too.
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  #122  
Old 7th September 2015, 11:31 PM
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Afghan Sweets



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 1015 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/h...ets-sheer-pira
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  #123  
Old 13th September 2015, 01:58 PM
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Bengali Coconut Ladoo



2 1/2 cups grated coconut, fresh or frozen (unsweetened) (Or dried if you cant 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 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 its almost ready. (The flavor of cardamom is lost when subjected to heat for too long.)

Do not dry the mixture too much else you wont 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.wordpre...or-durga-puja/
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  #124  
Old 30th September 2015, 04:54 PM
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Mocha Chocolate Kisses
(Marshmallow Filled Chocolate Sweets)



15 biscuits (Marie biscuits)

Filling:
2 gelatine leaves (make sure you use halal gelatine)
2,5 dl sugar
1 dl glucose syrup
1/4 dl water
4 egg whites
2 bags ( 18 g) the espresso instant powders

Frosting:
200 g dark chocolate
2 teaspoon coconut oil

1. Soak the gelatin in cold water.

2. Whip the egg whites and 1/2 cup sugar until stiff.

3. Place to the saucepan 2 cups sugar, glucose syrup and water. Bring to a boil. When the temperature is 116 degrees C, add the soaked gelatine leaves.

4. Pour the sugar syrup to egg white foam in a thin strip with stirring.

5. Whisk the mixture until it is lukewarm. Whisk to the mixture espresso instant powder.

6. Spread the biscuits on a baking sheet. Pipe the foam mass to biscuits. Let to solidify at room temperature for 2 hours.

7. Melt the chocolate in a water bath or in the microwave. Stir in coconut oil. Dip in chocolate kisses in chocolate and a lift in the fridge to harden.
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  #125  
Old 10th October 2015, 07:47 PM
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Almond Toffee



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/
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  #126  
Old 16th November 2015, 11:26 PM
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Sugar Free Chai Date Truffles



4 Ingredients (25 - 30)


Ingredients
750g (26oz) dates
50g (1 stick) butter
2 teaspoons chai tea
2 teaspoons cocoa powder
Cocoa powder for dusting

Directions
Melt the butter over medium heat. Add the tea and let infuse for 3-4 minutes. Strain the tea from the butter and return the butter to the pan.

Add dates and simmer over a low heat until the butter is absorbed and dates are soft and sticky. Add cocoa powder and stir. Let cool.

Remove the seeds from the dates and roll each date into a ball. Coat in cocoa powder.






http://twolovesstudio.com/2012/07/09...date-truffles/
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  #127  
Old 17th November 2015, 06:06 PM
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Peanut Chocolate Truffles



3/4 cup creamy peanut butter
1/4 cup (1/2 stick) butter or margarine, softened
1 teaspoon vanilla extract
1 cup powdered sugar
1/4 cup Dutch-process cocoa powder
1 cup finely chopped peanuts

Line baking sheets with wax paper. Beat peanut butter, butter and vanilla extract in medium bowl until creamy. Add powdered sugar and cocoa and beat until incorporated. Mixture will be thick. Place peanuts in a flat dish. Scoop peanut butter mixture into 1-inch balls; roll in peanuts to coat. Place on prepared baking sheets. Refrigerate until firm.

http://veronicascornucopia.com/2010/...late-truffles/
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