[Gulf Goans] Sweets

Fri, 24 Dec 2004 12:49:44 -0800

Rose Cookies

Ingredients

 

  1. Maida 2 Kg.

  2. Coconut Milk (1� coconut.)

  3. Eggs 3

  4. Salt and sugar according to taste.

  5. Black Til ( little).

Method

 

  • Mix Maida with coconut milk, sugar, salt and beaten eggs to a thick batter. (Dosa consistency.) Add Black til and keep aside. ( Water can be added if necessary.)
     

  • Ensure the batter is thick and a falling consistency. If too thick add a little coconut milk.Check the taste, and pour the batter into a open rimmed dish e.g. a deep plate.
     

  • When the oil is hot dip the Rosette Mould with the desired shape into the oil for 1 min - the first time. Lift the Mould and place onto the batter CAREFULLY, ensuring the batter does not rise over the edges of the mould for just about 5 seconds. Lift quickly from the batter and float the mould into the oil, shaking the handle gradually to get the Rosette slip into the oil. Continue with another Rosette (if possible), this time heating the mould only for 30 seconds (depending on the temp. of the oil) while keeping an eye on the one floating in the oil. Turn the Rosette (floating) when slightly brown, drain and lift when brown on both sides and place on oil absorbent napkins. Continue with the rest of the batter, either one at a time or two - depending on the size of the utensil.

 

Rava Laddu

Ingredients

  1. 3 Cups Rava (semolina)

  2. 3 tbsp Coarse ground dry nuts(cashew nuts, pistas, almonds, and walnuts)

  3. 3 tsp Ghee (clarified butter)

  4. 3-4 tsp Milk

  5. 1 Cup sugar

  6. 2 tsp dessicated coconut

  7. 3 Saffron strands

  8. A few Cardamoms (crushed)

 

Method

  • Drop saffron strands in the cup of Milk and set aside.

  • Heat rava with ghee in a heavy bottom pan, and stir fry till it changes colour. Mix in the nuts, coconut and cardamon. Continue stirring. When aroma rises then add the sugar and stir for 3 to 10 mins.

  • Now pour in the saffron flavored milk and remove from heat.

  •  After mixture cools down a little, grease palms with some oil and make small balls out of it. (put a dry nut in the middle if you like).

    Optionally, you can decorate laddus with silver foil (vark).

 

Kidyo ( Kulkuls )

Ingredients

  1. 1� kg. maida

  2. Coconut juice of 1 coconut

  3. 2 eggs

  4. Salt to taste

  5. Sugar to taste (optional)

  6. Oil for frying

 

Method

  • Knead maida with coconut juice, salt ,eggs and sugar (optional).

  • Make small balls of this dough and role each ball spreading on a fork or clean comb.

  • Fry in hot oil till golden brown.

 

 

Nevryo

Ingredients

  1. 1 kg Maida

  2. 2 tbsp. Cuscus

  3. � cup  Til

  4. Cashewnuts, Raisins and Almonds (Finely chopped)

  5. 4 cups coconut (dessicated)

  6. � tbsp cardamom powder

  7. �  tsp. nutmeg powder

  8. 1� cup sugar (powdered)

  9. Butter

  10. A pinch of salt for taste

 

 

Method

 

  • Filling:Heat the butter in a pan.  Fry til and cuscus, raisins and the rest of the nuts till golden brown.  Then keep them aside.  Roast the coconut without any oil, keep aside.  Mix all the nuts, coconut, powdered sugar, cardamom powder, nutmeg powder and salt and mix well and keep aside. 

     

  • Chapathi: Mix the flour with a pinch of salt and water, knead it thoroughly to a stiff dough.  Roll out the dough into thin chapaties, cut into equal rounds.  Add the filling in the centre of each chapatti round.  Moisten edges with water, fold and press edges over if you are using the mould.  If not, cut with a cutter and deep fry in oil.

 

 

Thukdi (ShankarPali)

Ingredients

  1. 1 cup milk

  2. 1 cup sugar

  3. 1 cup pure ghee/Dalda

  4. Maida sufficient to knead in this above mixture

  5. Oil/Ghee for frying

Method

  • Warm the milk and cool it. Add melted ghee.Powder sugar and mix in the milk and ghee.

  • Now add maida sufficient to knead in this liquid.

  •  Do not add more milk or ghee. Knead well. Keep aside for half an hour.

  •  Roll into a thick chapati and cut it into shankarpali(Diamond) shapes. Fry the shankarpalis in hot smoking ghee till red (not burnt). Cool and store.

 



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