2 Kilos of Beetroot Pulp (after extracting for wine) or 2.5 Kgs of Beetroot (cut, peeled and grated).
650 gms of Sugar
2 Cups of Milk
8 spoons of Ghee or clarified Butter
Few almonds (cut into thin slices)
In a deep pan, add 2 spoons ghee and fry the cashew nuts lightly and remove. Then repeat the process with Almonds. Add the Beetroot pulp or grated beetroot. Add 2 more spoons ghee and cook till the rawness of the beetroot goes. Already boiled beetroot for wine will progress to next stage faster. When the beetroot has lost its rawness add the milk and on slow fire allow to cook. Keep stirring so it does not stick to bottom. After the milk has evaporated and beetroot has become soft add sugar and mix. The sugar will dissolve and you will get some more liquid. Add 4 spoons of ghee and cardamom powder and mix and fry well till the mixture comes together. Add the fried cashew nuts and almonds. Mix and remove.
15 Turmeric Leaves
2 cups of boiled rice or ponni rice. Washed and soaked in water overnight.
½ tsp Cardamom Powder
1 pinch nutmeg powder
Grind the rice with little salt in little water to form thick batter. Make a mixture of scraped coconut and jaggery (to taste). Add cardamom powder and nutmeg powder to mixture and keep aside. Apply the paste to a leaf (face of the leaf) very thinly. Leave 1 cm at the sides dry. Place a little of the mixture along the spine of the leaf. Fold the leaf and keep aside. Repeat this to all the leaves
Heat up a steamer or tondoor (with water in the bottom section). Place the rolls in the top section and steam for 30 minutes. Remove and allow to cool. Peel and enjoy the rice cakes.
1 Cup Semolina or Rava or Soji (Medium to Coarse)
Few Cashewnuts (10)
Few Raisins or Sultanas (10)
2 Cardamom Pods
1 Cup Milk
1 Cup Water
Ghee or Clarified Butter
1 Cup Sugar
½ tsp Orange Colour
Saffron (few strings) to add to milk
2 Tblsp Oil
In a deep bottom pan, heat and add 2 tablespoon oil. When hot lightly fry the cashew nuts and remove. Then fry the raisins till they puff up and remove.
Fry the cardamom and cloves for 30 sec and then add Semolina and fry on very low flame. Fry for about 5 mins continuously stirring so that it does not burn. Fry till slightly brown. Add sugar and continue stirring for a minute or two. Add saffron to milk and stir. Add water and mix well. Stir and then add milk and continue stirring. Add the cashew nuts and raisins. When it starts boiling reduce the flame. It will start thickening up. Add one spoon of ghee and keep stirring. Mix well and keep stirring. Add Orange Colour. Add one more spoon of ghee and keep stirring till the mixture leaves the side and come together. That’s it Sheera or Kesar Bhath. Allow it to cool a bit and then serve.
1 Cup Sugar
1 Cup Boiling Water
In a thick bottomed vessel heat the sugar or low to medium heat. When the sugar has melted and starts bubbling remove from stove and add half of the water. The mixture will start smoking. Stir to dissolve the sugar clumps that form. Place back on the stove and on low heat keep stirring to dissolve any balance sugar clumps. Add rest of the water and heat for 5 minutes.
Remove from stove and allow to cool. Use for cakes, pudding, custard etc.
500 Gms Fine Rava or Semolina
500 gms Castor sugar (powdered )
1 cup Ghee (clarified butter)
1 tsp cardamom powder
¼ tsp Nutmeg Powder
2 spoons raisins
1 Cup Warm Milk
In a deep pan fry the Rava (Semolina), add sugar and keep frying till brown. Add the cardamom and nutmeg powder. Remove into a vessel or large tray.
Heat ¾ of the ghee and fry the raisins slightly. Add to mixture. Mix well.
Add Warm milk and form ladoos. Grease your palm with ghee to form the ladoos.
Store in air tight containers.
250 Gms Maida or Standard Flour (do not use self-raising flour)
4 tblsp Rice Flour
¼ tsp Nutmeg Powder
4 cups Thick Coconut Milk ( Canned Coconut Milk can be used)- as required
Salt to taste (1 Tsp), water & sugar (3 tbsp)
Oil for deep frying
Mix all the ingredients and coconut milk to form a thickish batter ( not as thick as dosa and not as thin as Pancake(panpole)).
Heat the oil and place the head of the mold in the hot oil. When the oil is hot, remove the mold and dip in the batter. Do not cover the top – only upto the sides. Keep for 15 secs and then remove and dip back in hot oil. Do a couple of dip down and up movements so that the kokis seperates from the mold.
Fry on both sides until golden brown and remove onto perforated vessel or paper towels. When cool store in water tight containers.
You get around 50 kokis with this quantity of flour.
375 Gms Maida or Standard Flour (do not use self-raising flour)
125 gms Butter or Margarine
Salt to taste (use less if using salted butter), water & sugar (1 tbsp)
Kulkuls mold or fork or clean hair comb.
Oil for deep frying
Mix the maida and butter till the flour looks like bread crumbs. Add salt, water & Sugar and form a dough. Make small balls and then form kulkuls using the mold or fork or clean comb. While making the kulkuls apply a little oil to the mold so the dough does not stick. Ensure that the edges of the Kulkuls are not loose otherwise they will come apart while frying.
Deep fry the Kulkuls till they become light brown. When you drop them in a perforated vessel you should hear a thickish sound (thud).
Sugar Coating (optional)
75 gms sugar
¾ cup water
Heat both in a vessel till it becomes a sticky mixture. When the mixture starts becoming thick add the kulkuls and mix thoroughly. Remove from fire and spread into a tray and allow to cool. Store into airtight containers.