Easy Sweetmeat Recipes

EASY SWEETMEAT

Easy Sweetmeat image

Make and share this Easy Sweetmeat recipe from Food.com.

Provided by jas kaur

Categories Dessert

Time 10m

Yield 12 serving(s)

Number Of Ingredients 4

Ingredients

500 ml ricotta cheese
3 cups powdered milk
1 cup sugar
1/4 lb butter

Steps:

Mix everything including the ¼ lb butter in a microwaveable dish
Heat in the microwave cook for 5 minutes.
Stir it and cook again for 5 minutes.
Pour the mixture in the plate.
Cut into squares. Ready to serve.

Nutrition Facts : Calories 362.4, Fat 21.5, SaturatedFat 13.6, Cholesterol 72.3, Sodium 207.6, Carbohydrate 30.2, Sugar 29.1, Protein 13.1

SWEETMEATS

Sweetmeats image

Make and share this Sweetmeats recipe from Food.com.

Provided by Sharon123

Categories Dessert

Time 55m

Yield 30 squares

Number Of Ingredients 8

Ingredients

1/2 lb sweet butter, at room temperature
1 2/3 cups brown sugar
1 2/3 cups all-purpose flour
1 cup brown sugar
4 eggs, slightly beaten
2 tablespoons all-purpose flour
2 cups shelled walnuts, coarsely chopped
1 cup shredded coconut

Steps:

Crust: Preheat oven to 350*.
Grease a 9x12 inch baking pan.
Cream butter and brown sugar together.
Add flour and mix well.
Pat mixture into the prepared baking pan.
Bake for 15 to 20 minutes.
Remove from oven.
Topping: Mix sugar and eggs.
Add flour; stir well.
Fold in walnuts and coconut.
Pour topping onto crust.
Bake for 20 to 25 minutes longer, until topping is set.
Cool in pan and cut into squares.
Makes 30 squares.

COCONUT SWEETMEATS

Coconut Sweetmeats image

This delicious coconut candy is from Iran.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 3 1/2 dozen pieces

Number Of Ingredients 6

Ingredients

Unsalted butter, for baking sheet
2 1/2 cups desiccated coconut
2 cups sugar
1/4 teaspoon cream of tartar
1/2 cup water
1/2 teaspoon pure vanilla extract

Steps:

Butter a 12-by-17-inch baking sheet, and set aside. Place 1/2 cup desiccated coconut in an 8-inch-square baking pan; spread in an even layer.
Combine the sugar, cream of tartar, and the water in a small saucepan, and stir to combine. Bring to a boil over medium-high heat, brushing down the sides of the pan with a pastry brush dipped in water to prevent crystallization. Clip on a candy thermometer, and cook, without stirring, until the temperature reaches 240 degrees.
Pour the sugar mixture onto the prepared baking sheet in a constant, steady stream, holding the pan close to the surface; do not allow any stray drips to fall onto the baking sheet. Allow the poured syrup mixture to sit undisturbed until just warm to the touch on the surface.
Using a wide offset spatula, lift the sides of the jelled syrup, and fold over into the middle. Repeat this process, adding 1 1/2 cups coconut and the vanilla extract, until the mixture becomes slightly stiff and opaque white, about 3 minutes.
Quickly press into the coconut-lined pan; flatten into an even layer. Cover with the remaining 1/2 cup coconut, and press to adhere. Let sit 5 hours or overnight.
Invert the pan to unmold. Carefully cut the coconut sweetmeat into eight 1-inch strips using a serrated knife. Cut each strip diagonally to make diamonds. Store in an airtight container for up to 2 weeks.

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