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Coconut
Cashew Burfi | Kaju Barfi | Kokos-makronen
| Simple Macaroon | Nut
macaroons | Jilebi | Holige
| Mysore Pak | Malpuri
| Puputt | Thambuttu
Coconut
Cashew Burfi:
Required Items:
350 gms. Cashew nuts, 1 coconut- grated finely, 700 gms.
Jaggery, 1 tbsp. ghee and few drops of vanilla
essence.
Method:
Soak the cashew nuts in cold water. Grind grated coconut
with drained cashew nuts to thin paste. Melt jaggery in a
glassful of water and heat till the mixture has a syrupy
consistency. Stir in the ground paste, ghee and essence and
cook stirring till the mixture is semi-soiled. Remove from
heat and spread mixture evenly on a thali. Cut into desired
shapes and sixes.
Kaju
Barfi:
Required Items:
¼ kg. Cashew nuts, 100 gms. Ground sugar and 25 ml water.
Method:
Grind cashew nuts, and sugar separately. Make syrup with
sugar and water, boiling only once. Add cashew nuts on low
heat. Mix well. Remove from heat on to a smooth surface and
roll out (thin) quickly with a rolling pin. Cut into
squares/diamond shapes.
Kokosmakronen
(Coconut Macaroon):
Required Items:
375 gms. Coconut gratings (grated, roasted till the moisture
evaporates and then weighed), 100 gms. Butter, 250 gms.
Sugar, 2 eggs, 3 tbsp. milk and 2 tsps. of lemon/orange
juice or essence.
Method:
Beat the butter and sugar well and add eggs. Beat further to
a foamy mixture. Add the coconut gratings, milk, lemon juice
and mix well. Pour out a teaspoonful of mixture on greased
plates and bake them light.
Macaroon
Simple:
Required Items:
125 gms. Sugar (powdered fine), ½ lb. Cashew nuts to be cut
into bits. The whites of 2 eggs; ghee to grease tin plate;
maida to sprinkle over plate.
Method:
Beat the whites of the eggs to a stiff froth. Then add
sugar, little by little. Let this dissolve well and then add
cashew nuts. Place this as little lumps on the tin plate and
allow baking.
Nut
macaroons:
Required Items:
2 eggs (only the whites), 125 gms. Almonds, 125 gms. Nuts,
250 gms. Sugar, vanilla essence and 1 lemon (only the
juice).
Method:
The nuts should be grated and whites of the eggs well
beaten. Add sugar, nuts and vanilla essence. Pour the
mixture with a teaspoon on a greased plate or on wafers.
Place a small piece of nut in the center of each cookie.
Bake light.
Jilebi:
Required Items:
½ kg. Wheat flour, 125 gms. Dal flour, 1 ¼ kg. Ghee, 2 kg.
Sugar, 10 cups of water or as required.
Method:
Prepare a batter by mixing and nicely beating wheat flour
and gram dal flour. Make fairly sticky syrup by boiling
sugar in about 7-8 cups of water. Remove the syrup vessel or
pan from fire and keep it on boiling water so that it may
not get cooled. Boil sufficient ghee in a deep pan. Fill in
jeelebi mould with the batter and let down the batter
through hole of the mould into the boiling ghee so as to
form circular jeelebis with e or 5 continuous inner circles.
Fry till done for about 10 minutes, turn them and fry again.
Remove each jeelebi dip it in the hot syrup for about a
minute and keep aside in a plate or dish.
Note: A jeelebi mould can be made out of a coconut
shell with a hole in it or any mug or vessel in the center.
Holiges:
Required Items:
½ pau (100 gms) Bengal gram dal, ¼ kg. Sugar, ¼ kg. Maida
flour, 6 pods cardamoms and a pinch of salt.
Method:
Boil the dal in 2 cups of water for 15 minutes. Strain it.
Now grind the boiled dal, sugar and cardamoms to a fine
paste. Mould the flour with 1 tbsp. ghee and a pinch of salt
dissolved in water. Mould till very soft. Keep the ground
dal mixture on the fire for a few minutes to harden it up.
Make round balls with the moulded flour. In the center put
the dal mixture. Cover it up Roll out fine and fry in a pan
smeared with ghee. The result is a king of thin delicious
sweet chappathi.
Mysore
Pak:
Required Items:
1 cup Bengal gram flour, 2 cups sugar, 2/3 cup water, 3 cups
dalda or ghee and pinch of salt.
Method:
Heat 3 cups dalda or ghee. Take a tbsp. of hot dalda or
ghee, mix it into gram flour. Make sticky syrup of water,
sugar and salt. Add gram flour mixed with ghee or dalda and
stir constantly on slow fire pouring the ghee or dalda
little at a time, and stirring briskly. See that the ghee or
dalda is kept on a stove, boiling. As it proceeds to
thicken, oil forms, which is the time to remove from the
oven. Pour the mixture in a thali. Cut it in slices.
Note: If a less rich consistency is desired, place
perforated dish on a large plate and pour in mixture to
drain off excess dalda.
Malpuri:
Required Items:
½ kg. Wheat flour; 1 ¼ kg Sugar, 1 ¼ kg Ghee, a little
kesar, a dtsp of milk and 1 cup of water.
Method:
Make a soft liquid batter by first mixing the wheat flour
with water and beating, and then adding sugar and again
beating so as to obtain a batter like one prepared for
dosais. Dissolve kesar in milk and add it to the batter and
mix well, and keep it aside for about 30 minutes. Boil ghee
in a pan to a depth of about an inch and pour about a
spoonful of batter into the boiling ghee and spread it a
little so as to obtain flat malpuris and fry till brown.
Puputt
(Coorg):
Required Items:
1 cup rice sooji, 2 cups milk, 5-6 cardamoms, roasted and
powdered, salt to taste and ½ cup coconut, grated. Method:
Mix the sooji with all ingredients and half the portion of
grated coconut. Pour the mixture into a thali the rava will
settle at the bottom, so take out spoonfuls of the rava and
add double quantity of the liquid into the thali. Garnish
with the remaining grated coconut and steam for about half
an hour. Cool and cut into desired shapes. To be served with
chicken curry.
Thambuttu
(Coorg):
Required Items:
6 ripe bananas, 6 tsps. Thambuttu powder, 6 tsps. Sugar, 2
tsps. roasted seasame seeds, 3-4 tsps. honey (optional), 4
tbsps. coconut grated and pure ghee.
For the Thambuttu powder: 1 kg. Boiled rice, a few
cardamoms, 1 tsp. Fenugreek and salt to taste.
Method:
To make Thambuttu powder;
Sprinkle a little water on the rice. Roast on a tava till it
is dark brown and crisp, roast the fenugreek and cardamoms
and powder all this along with salt into very fine powder.
Store it in an airtight container.
To make Thambuttu:
Peel and mash the bananas. Add sugar and honey and thambuttu
powder and knead into fairly thick but soft dough. Serve in
individual bowl, making a depression in the center. Pour
ghee with a sprinkle of roasted seasoning and grated
coconut.
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