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For a sweet tooth

HERE are some delightful varieties of sweets, which can be made quickly and easily, ideal for a children's party or any other happy occasion. As they can also be preserved for many days, they are ideal for a vaction.

Khoya fudge (Makes 30 pieces)

Ingredients:
Sugar 100 g
Water just enough to soak sugar
Khoya 200 g
Method:

Combine water and sugar in a thick vessel and dissolve on medium gas. Boil till it is of two thread sugar syrup (chasani) consistency.

Crumble the khoya and add to the boiling syrup. Stir continuously till mixture becomes light brown and leaves the side of the vessel. Take out on a greased plate. Allow it to cool. Make small balls when the mixture is still warm. Allow to cool completely on the greased plate. Wrap pieces in thin decorative foil, normally used for wrapping chocolates.

* * *

Nut Chocolates

Ingredients:
Icing sugar 2 tbsps
Milk powder 1 tbsp
Drinking chocolate 2 tbsps
Cocoa powder 1 tbsp
Lemon juice a few drops
Method:

Combine all the dry ingredients together and run them through a very fine sieve at least thrice to remove lumps.

Add lemon juice and make a firm dough using water. Lemon juice adds lustre to the mixture. There should not be any cracks in the dough while rolling it into balls. Wrap in a polythene bag to avoid drying. This is the basic plain milk chocolate dough which can be used in various ways.

To make nut chocolates, mix two tbsps of finely chopped almonds, cashew nuts and walnuts, while making the plain milk chocolate dough. Cut into geometrical shapes with the fingers greased with melted ghee. Allow these nut chocolates to dry on a plate before use.

* * *

Golden toffee (Makes 50 pieces)

Ingredients:

Margarine 55 g
Sugar cup
Liquid glucose 55 g
Golden syrup 45 g
Condensed milk 4 tbsps
Milk cup
Soyabean powder or
arrowroot powder 2 tbsps
Method:

Mix all the ingredients in a thick vessel.

Put on medium heat and mix it until sugar dissolves. Boil the mixture until fairly thick.

To test, put a drop of the mixture over a cube of ice. It should harden.

Make a frame with wooden planks.

Grease the kitchen floor and sides of the wooden frame. Pour the mixture and allow to cool. When almost set, cut pieces with a heated knife. Cool again completely. Wrap the cold toffee in aluminium foil.

* * *

Moulded fancy chocolate shapes

Ingredients:

The same as to make the milk chocolate dough

Method:

Special rubber moulds for chocolates are available. They are flexible for easy removal of chocolates, and come in various shapes. For easy removal, it is better to grease the moulds from inside with a thin coat of melted ghee. Wet fingers with melted ghee and make a smooth ball of chocolate big enough to fit the mould. Press chocolate in the shape, lightly pat on top to push in every groove of the mould. Fill all shapes of the mould. Allow to dry for an hour or two and then unmould. Dry on a plate before eating.

* * *

Date coconut candy (Makes 20 pieces)

Ingredients:
Black seedless dates 2 cups
Blanched and powdered
almonds 1 cup
Ghee cup
Grated coconut cup
Method:

Wash the dates and put in a vessel with ghee. Warm mixture and crush dates. Add the almond and coconut. Warm for some more time and mix well. Take out in a thali and level it. When it cools, cut into 1" x 2" pieces. Wrap each piece in a cellophane paper like a candy.

JYOTI N. PAREKH

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