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.
Mani (Sweet dish made from Rice, Coconut Milk & Jaggery)
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 sliced almonds
400 grams Jaggery (scraped)
Salt (1.5 tsp New Zealand- not so salty)
1 tsp Cardamon Powder
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!!