Category Archives: Sweet

Xmas Sweets (Kuswar) – Rava (Semolina) Ladoo

xmas-sweets-rava-ladoo

 

Ingredients:

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

Method:

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.

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Xmas Sweets (Kuswar) – Kokis

xmas-sweets-kokis

 

Ingredients:

250 Gms Maida or Standard Flour (do not use self-raising flour)

4 tblsp Rice Flour

2 Eggs

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)

Kokis Mold

Oil for deep frying

Method:

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.

Xmas Sweets (Kuswar) – Kulkuls or Kidiyo

 

kulkuls-3

Ingredients:

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

Method:

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.

Vorn or Moong Dal Payasam

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Vorn or Payasam (Sweet dish made from Moong Dal, Rice, Coconut Milk & Jaggery)

Ingredients:

1/4 Kg Moong Dal (Green Gram Dal) without skin

1 Coconut (Milk) – taken the traditional way- by grinding the scraped coconut with water and squeezed out the coconut milk. You can also use Maggi or Nestle Coconut Milk Powder. Also canned coconut milk can be used. I used 2 cans of 425 ml. One as thick milk, the other diluted by adding another two cans of water to make 3 cans of thin milk.

50 gms Rice flour (smooth paste by adding water) or 50 gms of raw rice soaked for 1 to 2 hours and ground in blender to a smooth paste.

Some pieces of Cashewnuts (25 gms)

Some raisins (25 gms)

Some sliced almonds (optional)

200 grams Jaggery (scraped)

Salt (a pinch)

1/4 tsp Cardamon Powder

Method:

Wash the Moong dal a couple of times and then boil this in a pan with two cups of water. When dal is cooked add thin coconut milk and bring to boil. Add the jaggery and a pinch of salt. When jaggery has dissolved add the other ingredients – raisins, cashewnuts, almonds. Boil for a couple of minutes. Then on very low flame add the rice flour paste little by little, stirring all the time. This will prevent from lumps forming.  Again when it starts boiling, again on low flame add the thick coconut milk, this will prevent from the coconut milk getting curdled due to high heat. Mix well and allow to cook for 2 to 3 minutes. Sprinkle the cardamon powder and mix well. Remove from flame.

Enjoy this traditional Mangalorean Sweet!!

Mani (Sweet Dish made from Rice, Coconut Milk & Jaggery)

Mani

Mani (Sweet dish made from Rice, Coconut Milk & Jaggery)

Ingredients:

½ Kg Raw Rice/Basmati Rice (soaked in water for 2 hours)

1 Coconut (Milk) – taken the traditional way- by grinding the scraped coconut with water and squeezed out the coconut milk. You can also use Maggi or Nestle Coconut Milk Powder. Should have around 1.5 litres of Milk.

Ghee or Clarified Butter

Some pieces of Cashewnuts

Some raisins

Some sliced almonds

400 grams Jaggery (scraped)

Salt  (1.5 tsp New Zealand- not so salty)

1 tsp Cardamon Powder

Method:

Grind the rice with coconut milk and mix the remaining coconut milk, Jaggery, Salt. Keep a vessel on  fire, add 3 tablespoons of ghee and pour the mixture in this. Bring to boil, keeping stirring all the time. When it thickens add more ghee and continue stirring. This will take between 30 to 45 minutes. If it starts sticking to the bottom of the vessel add more ghee. When it becomes nice and sticky add the other ingredients – raisins, cashewnuts, almonds & cardamom powder. When the mixture starts leaving the sides of the vessel and the ladle, pour the mixture into trays (previously greased with ghee) and flatter with butter knife. Pour little ghee on top and flatten it. A

Allow it to cool completely and then cut it into diamond shapes and then place it in refrigerator for an hour and serve.

Enjoy this traditional Mangalorean Sweet!!