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Part 2:
Coconut
Cashew Burfi | Kaju
Barfi | Kokos-makronen
| Simple
Macaroon | Nut
macaroons | Jilebi
| Holige
| Mysore
Pak | Malpuri
| Puputt
| Thambuttu
Gulab
Jamuns | Doodh Pedas | Rasagollas
| Sanjeera | Instant
Ras Malai | Shethal | Laddoos
Gulab
Jamuns:
Ingredients:
125 gms khoa (solidified milk); 250 gms cheena (soft cream
cheese); pinch of salt, 125 gms flour (maida); ½ tsp baking
powder, 500 gms of sugar; few drops of essence or ½ tsp
crushed cardamom; ½ litre water and ghee for frying.
Method:
Knead the khoa, cheena and flour till very smooth and well
blended adding a pinch of salt and baking powder. Leave
aside to rise for a couple of hours and form into small
balls. Prepare syrup from the sugar and water by boiling.
Remove the top scum formed with a flat spoon. Strain the
syrup through muslin and cool; flavour with essence. Heat
ghee for deep-frying and fry the jamuns till brown. Cool and
add to the syrup. Leave to soak overnight. Before serving,
boil the jamuns in the syrup till soft.
Doodh
Pedas:
Ingredients:
1 litre milk, 3 tbsps of sugar, 1 tsp butter or ghee, 12
pistachio nuts, sliced and 1 tsp cardamom seeds, crushed. Method:
Boil the milk down to make khoya and allow cooling. Melt the
butter or ghee in a pan and break in the khoya. Mix well for
a few minutes on low heat then add sugar and continue to
mix. When mixed, remove pan from fire and beat the mixture
thoroughly for a few minutes until quite pliable. Roll into
small balls and flatten. Place on a greased dish and
decorate with nuts and cardamom, pressing down slightly.
Rasagollas:
Ingredients:
1 litre milk; 500 gms of sugar, juice of 1 lemon and 2 tsps
rose water.
Method:
Put the sugar into a pan and add enough water to make thick
syrup. Boil the milk in another pan and when boiling add the
lemon juice. The milk will curdle and separate. Remove from
fire and strain through a fine piece of muslin. Then gather
the corners of the muslin and hang up so that all the liquid
drips out. When quite dry, knead lightly and form into small
balls of about an inch in diameter. Heat the syrup to
boiling point and add just a little more water. When it
bubbles gently drop the curd ball into it. Allow the balls
to cook for 10 to 12 minutes. If the syrup becomes too
thick, add a tablespoon of water gently from the edge of the
pan without letting it touch the balls. Remove from fire and
allow cooling. When quite cool, add the rose water and let
it stand for two hours before serving.
Sanjeera:
Ingredients:
For the covering:
1-cup flour, 1 tbsp powdered sugar, 2 tbsps ghee, a pinch
yellow colouring, a pinch salt, and water to mix. Make soft
dough and keep covered for an hour.
For the filling:
¾ cup semolina, 4 tbsps ghee, ½ cup coconut (grated),
1-cup milk, 1-cup sugar and ½ tsp cardamom powder.
Method:
Roast semolina over a low flame till light brown in colour.
Add coconut and boiling milk. Mix well and cook covered till
soft. Add sugar and continue cooking stirring all the time
till the mixture does not stick to fingers when rolled
between fingers. Cool and divide into small balls. Divide
the covering dough into same number of balls. Flatten each
ball on greased palm of hand, place a ball of filling in
center and cover with dough and pinch the edges together.
Roll out into thin rounds and roast on both sides on a tava
without adding any fat. Serve, smeared with a little ghee.
Instant
Ras Malai:
Ingredients:
1 ½ cup sugar, 1 ½ litre milk, 1-cup milk powder, 1 ½
tbsp baking powder, 1 egg, 1-cup cream and a few almonds. Method:
Boil milk, add sugar, and thicken to half the quantity. Keep
aside. Mix milk powder and baking powder. Break the egg on
to this mixture, knead it lightly into the dough with wet
hands, and make small balls, flatten the balls slightly with
the palm of your hand. Now keep the thickened milk on slow
fire and put the small balls into it. Let them cook for 10
minutes, remove and cool. Add beaten cream and sprinkle
small pieces of almond on top. Serve chilled.
Shethal
(Coorg):
Ingredients:
1 kg gourd, ½ kg ghee, ½ kg sugar, ½ tbsp cardamom
powder, 1-cup water, 1 tbsp lime juice and ¼ tsp salt. Method:
Scrape, clean and cut the gourd, into one-and-half inch
pieces, each half an inch in thickness. Apply salt. Mix well
and keep aside. Make syrup with a cup of water and sugar.
Add lime juice and cardamom powder. Let it cool. Heat ghee.
Deep-fry the gourd pieces till golden brown. Leave to cool.
Now add all the fried pieces to the syrup. Stir well and
keep aside
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