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PASTRIES

Fried Sweets (Below)
Pastries
Pedas
Tarts



PASTRIES - FRIED SWEETS

Adhirsam

Rice - 1 pound
Jaggery - 1-1/2 cups
Ghee - 2 cups


Soak rice for 30 minutes and spread it on a large cloth or newspaper for about half an hour. The rice will become almost dry but still slightly damp. Powder it using a food processor. To make jaggery syrup, dissolve jaggery in minimum water and mix well. Heat this until the syrup becomes thick like a paste. To test this, drop a very small quantity of the syrup in water. It should solidify immediately. Mix it with the powdered rice and mix well like a dough. Cover it in a vessel and leave it for about 8 hours. Heat 2 cups of ghee in a frying pan. Place a ball of this flour on a plastic sheet and flatten it by hand so that it becomes a flat round shape. Deep fry this in ghee, turning it until it turns golden brown evenly on both sides. After removing from oil, remove excess ghee by pressing between two plates.

Anarsa

4 cups rice
3-1/2 cups sugar powder
3-1/2 cups ghee
1 tbsp. poppy seeds
1/3 cup milk


Wash and soak rice in plenty of water. Change water everyday, repeating process for 3 days. Now, drain all water, and spread rice on a clean cloth for 3-4 hours to dry. Grind to a powder and sieve. Mix in sugar, press with some weight and let sit for 2 hours. Sprinkle milk in, little by little, kneading mixture into a soft pliable dough. On a clean plastic sheet, sprinkle a few poppy seeds. Take a small sized ball of dough (about 1 inch), press sprinkled seeds onto it. Rotate and thin out the dough with the hand, forming a 4" sized round. Heat 3-4 tbsp. ghee in a frying pan. Place one round in the pan, seeds side up. Shallow fry on low flame, till golden brown. Drain and st aside. Repeat for remaining dough, add more ghee as required. Cool very well for 5-6 hours then store in airtight containers, until ready to serve.

Andhra Burrelu

1 large bowl of finely grated jaggery
1 teaspoon of ellachi (cardamom)
1 bowl of rice flour
Ghee for frying


Take a wide vessel and put jaggery into it, add only little amount of water so as to just soak the jaggery. Now simmer over low heat and keep stirring. Add the ellachi powder. As the jaggery in the vessel dissolves and starts boiling, slowly add the rice flour, little by little. Add until the mixture of jaggery and rice flour is soft. (If you add too much rice flour the mixture might become hard ). To check whether the mixture is right, just press in between your fingers and it should feel very soft. Set the mixture aside. Heat ghee in a frying pan. Make round balls with the mixture and press them to the size of half your palm. Make them thick, almost 1 inch in height. Fry them in ghee, drain, and offer.

Andhra Kajjikayalu

For the filling:
1 cup grated dry coconut
3/4 cup sugar (powdered)
1 tsp cardomom powder
1 tsp poppy seeds
1/8 cup cashew nuts (Roasted and crushed
2 tbsps groundnuts (roasted and crushed)
Ghee for deep fry

For covering:
cup maida
1 tsp ghee (neyyi)


Seive maida and put it in a bowl. Melt ghee and pour into the maida and mix well. Make dough of it adding enough water and leave it covered for an hour. Mix all the filling ingredients and set aside. Knead the dough and make it into small lime size balls. Roll them like thin, flat and round pooris. Take filling with spoon and place 1 tsbs of filling on one side of the poori then fold the other side over and press the ends together securely. If the edge is not closed firmly, the kajji kaayi may break open while frying and the contents of the filling spill into the oil, thereby creating a mess. To secure the ends firmly dip your forefinger in water and run it lightly on the inner part of the poorie's edge before folding it together. Alternatively, you can use a kajjikaya (poori) maker. Place the fillied poori in the maker and press it, and it comes out decoratively. Repeat the process till the filling is over. Heat ghee in a thick pan and fry two or three at a time till golden brown and remove. Store them in an airtight container until ready to offer. Variation: The filling can vary. In place of grated dry coconut, roasted and powdered sesame seeds or kova may be used along with a blend of sliced cashew, almonds, dates, walnuts and raisins.

Ariselu

2 cups Rice
2 cups Brown sugar (Jaggery or Bellam)
Poppy seeds
Ghee for frying


Soak rice for 24 hours and then dry it on a flat plate with the rice evenly spread in a single layer. The dried rice should be dry roasted slightly in a pan to remove any last traces of water. Next, the rice should be finely powdered in a grinder. Syrup should be made by mixing 2 cups of water and 2 cups of brown sugar and then boiled it to a point where it is neither too sticky nor too diluted. Now with the syrup still on the stove set to low flame, the rice powder should be added slowly to this syrup by mixing it evenly till it becomes a paste. Now this paste should be set aside to cool. When cool enough, small round balls the size of a lemon should be made and then should be patted in the poppy seeds container and pressed flatly. These should be fried in ghee heated to a medium high flame until brown. These browned aresalu should be pressed to drain excess ghee, then ready to offer.

Balushahi

Sugar 8 cups
Refined flour (maida) 6 cups
Ghee 6 tbsp.
Ghee for deep frying


Work ghee into the flour. Gradually add water to obtain soft dough. Divide dough into small balls, flatten and form dents in the center. Prepare a thick syrup from the sugar. Heat ghee in a kadhai and put in the balushahis. Remove the pan from the fire till the ghee stops simmering. Replace pan on fire and bring ghee again to boiling point. Repeat this process till the balushahis are well risen and layers appear. When all the dough is used, place balushahis on a perforated vessel and pour thick, hot syrup over them. Shake the vessel and when the syrup is cold it should leave an even coating.

Carrot Poli

Grated carrot 4 cups
Maida 3 cups
Sugar 2 cups
Ghee 4 tblsp
Saffron 1/2 tsp
Cardamom powder 1/2 tsp
Salt a pinch


Cook the carrot with two cups of water, till all the water dries up. When cool, grind into a puree in a blender, without adding any water. Add sugar and cook in a pan, till the mixture becomes dry. Add two tblsp of ghee, the saffron and the cardamom. Cook till the mixture becomes thick. Remove and keep aside to cool and harden. Mix the maida, the remaining tabs of ghee and salt into a firm dough. Take a small ball and with a greased palm, spread it thinly on a greased plastic sheet. Place 1/2 teaspoon of carrot filling in the centre. Cover with the dough and pat again into a round circle. Shallow fry till golden on both sides with a little ghee. Offer hot. Makes about 40 small polis.

Chaklies #1

Rice flour 2 cups
Thick coconut milk 1 cup
Butter 2 tbsps
Salt tsp
Sesame seeds 2 tblsp
Oil for deep frying.


Mix together the flour, coconut, butter, salt and the sesame. Make a soft dough. If the dough is too stiff a little more coconut milk could be added. Keep covered for about 15 to 20 minutes. Press a small portion of the prepared dough into a chaklie mold and press the coils straight into the hot ghee. Fry to a golden brown. Drain, cool and store in an airtight container.

Chaklies #2

Rice flour 2 cups
Butter 2 tbsps
Coconut milk 1/2 cup
Sesame seeds 1 tsp (dry roasted)
A pinch of salt
Ghee for deep frying


Pour the coconut milk into a bowl. Then add the rice flour. Mix in the butter and the roasted sesame seeds with a pinch of salt. Knead well. If the dough is too stiff, add a little more coconut milk to make a soft, but not sticky, dough. Lightly grease a chaklie mold. Put a small lump of the dough and press straight into the hot ghee. Fry till golden brown. Repeat till all the dough is used. Store in an airtight tin until ready to offer.

Chandra Kanthalu

1 Cup Moong Dal
1 Cup Sugar
1/2 Cup Coconut, finely chopped
2 Tsp Ghee
Ghee for frying


Wash the dal and soak for 2 hours. Grind it by using a little water, and make a coarse paste. Take a thick bottom vessal, add sugar and 1/2 cup water and let it boil. Keep stirring until you get a thin thread consistentcy. Then add dal paste and keep stirring for 2-3 minutes more. Pour into a greased pan and smooth the mixture out with a spoon. Let it cool down cut into small cubes. Heat ghee in a wok on a medum flame, Make sure the oil is not too hot, then start frying the cubes. Place the cubes slowly into the ghee and fry them till golden brown.

Goan Neureos

1 pound flour
2 tablespoons ghee
a pinch of salt

For the filling:
1 pound sugar
1/2 cup water
1 half ripe coconut, grated fine
cup cashew nuts, chopped fine
cup raisins
2 tablespoons ghee
6 cardamons (powdered)
ghee for frying


Mix flour, salt and ghee well, add just enough water to knead into a small dough. Set aside. Heat sugar and water till a syrup is formed. Add the grated coconut, ghee and nuts. When the mixture has thickened, add raisins and cardamon powder. Remove from fire after the mixture turns quite dry. Cool and keep aside. Divide the dough into small balls, roll out into thin rounds, put a spoonful of the coconut filling on each round, wet the edges, press down to form half-moon shapes. Trim edges preferably with a cutter and deep fry in hot ghee.

Gujjia

1-1/4 cups maida (all purpose flour)
1 pound khoya (or fine ricotta)
1-1/2 tbsps raisins
cup almonds (Chopped)
3 tbsps ghee
1/3 cup water
1-1/4 cups sugar
Ghee for Frying


Mix all puprose flour with 3 tbsp of ghee, mix well. Add water as required and knead into a soft dough. Set aside and cover with a damp cloth. Put the khoya in a deep-frying pan and fry to a light brown colour. Add sugar into the khoya and mix well. Add almonds and raisins. Fry for a few minutes and remove from the fire. Let it cool. Take the dough and roll out the kneaded dough into a chapati, thicker and smaller than a normal chapati. Fill half the chapati with the khoya mixture, fold the chapati and seal the round, twisting the edges inwards. Make sure the filling does not pop out. Deep fry these gujjias, a few at a time, till they are a deep golden brown. Fry on a slow fire. When done, take them out drain the ghee completely. Let them drain, on a Kitchen towl. Store in an airtight ceramic jar until ready to offer.

Gujia/Karanjia

For the cover:
1 cup plain flour (maida)
1 tbs. ghee (clarified butter)
Water to knead

For the filling:
1/2 cup coconut flakes, fine
1/2 cup khoya
1 tbs poppy seeds (khuskhus)
1 tsp cardamom powder
1 tbs crushed almond
1/4 cup sugar, ground
10 to 15 raisins


For the cover: Mix flour and ghee well. Add enough water to make soft pliable dough. Set aside. For the filling: Roast khoya to a light pink by stirring continuously over low heat. Cool and break in fine crumbs with fingers. Now roast coconut flakes lightly. Cool. Mix all other ingredients. Check for sweetness. Make small rounds with the dough, not too thin, not too thick. Place 1 tsp. filling in one half of round. Fold over the other half, sealing in the mixture. Seal edges by twisting or pressing together. Make all in the same way. Dry on clean cloth for 30minutes. Deep fry in hot ghee on low flame till light brown on both sides. Drain and cool completely before storing.

Jaangri

1-1/4 cups urad dhal (blackgram)
3 tbsp ghee
1 drop orange food colouring
Ghee for deep frying

For sugar syrup:
1 cup sugar
Large pinch saffron strands
Few drops rose essence


Soak black-skinned urad dhal in water to remove skin. Grind the soaked dhal to a fine paste in the blender with scant water and add orange colouring. Boil sugar in water to make syrup, using just enough water to cover the sugar. Add saffron strands and rose essence and set aside. Heat ghee in kuali over low heat. Using a cloth piping bag, pipe the urad dhal paste directly into the hot oil, making concentric circles. The more circles you add to each jaangri, the more opulent the sweet will be. When you are practiced at making them, you can get five to seven circles successfully. Fry both sides till golden brown. Remove from fire and immediately immerse the hot jaangri in the prepared sugar syrup. Remove from syrup after 5 minutes.

Kai Murukku

1 pound rice flour
5 tbsp roasted urad dhal flour
5 tbsp butter
1 tbsp cumin seeds
Salt to taste
2 pounds ghee for frying


Mix rice flour, urad dhal flour, butter, cumin seeds and salt and form a dough. Take a lump of dough in your fist and using the fingers to push the dough out, form a rope-like pattern, shaping it into a spiral at the same time - you can use a circular board of the desired size as guide. Make five circles for a small spiral and nine circles for a big spiral. Each time you run out of dough, take another lump of dough and start again, connecting one end with the other to form a continuous spiral. Deep-fry the spirals in a kuali of ghee until golden brown on both sides.

Kakra

1-1/2 cups of wheat flour (atta)
1/4 cup of Gur
A pinch of salt
1-1/2 teaspoon of aniseed
Ghee for frying


Boil 2 cups water and gur and stir it properly. Add a pinch of salt and the aniseed into it. Then add wheat flour to boiling water and stir it properly to make a good dough. Then leave it until the dough is cold. Once the dough is cold, knead it smooth and make small kakra rolls (like small thick poories) and fry in ghee.

Karanji

For the dough:
2 cup maida (flour)
1 tsp ghee
A pinch of salt

For the filling:
1 coconut, grated finely
1 cup sugar
2 tbsp nuts and raisins, sliced
1 tbsp poppy seeds, roasted
1 tsp cardamom powder
Ghee for deep frying


Mix flour, ghee, salt and make a stiff dough by adding water as necessary. Set aside. Boil 1 cup water, add sugar and make a thick syrup. Add coconut and cook over a low flame stirring frequently till mixture thickens further. Add poppy seeds, nuts, raisins, cardamom powder and cook till the mixture is almost dry. Remove and cool. Divide the dough in small equal portions. Roll each portion into a six inch disc. Place a small portion of coconut mixture in the centre of the disc and fold on half of the disc over the other half to cover the mixture. Press the edges of the upper and lower halves together, applying a little milk, if necessary. Press to seal them. Prepare for all portions. Flute the edges or cut with a decorative cutter. Heat ghee and deep fry each karanji till crisp. Remove, drain and cool. Store in airtight jars until ready to offer.

Kulkuls

Maida 2 cups
Rice flour 2 tbsps
Butter 2 tbsps
A pinch of salt
Ghee for deep frying


In a mixing bowl put in the maida, flour, butter and salt. When the mixture resembles breadcrumbs, add enough cold water to make a soft pliable dough. Keep covered in a cool place. Lightly film a kulkul board with ghee. Make tiny balls of the dough, flatten on the kulkul board and curl to resemble curly shells. (If you do not have a kulkul board then a new flat comb will serve the purpose.) Deep fry in ghee until golden brown.

Maharashtrian Karanji

Maida 1 cups
Ghee cup
Sugar cups
Mawa cup
Dried coconut 1 cup
Cashew nuts cup
Raisins cup
Poppy seeds (khus khus) 2 tbsp.
Nutmeg powder a pinch
Cardamom powder cup
Salt a pinch


Heat a little ghee, add grated coconut. Roast for 3 minutes. Add roasted and powdered poppy seeds. Add cardamom and nutmeg powder. Now mix in cashew nuts and raisins. Add mawa, cook for 2 minutes. Let it cool a little bit, and then add powdered sugar. Make small balls from the maida dough. Roll them out and stuff with the stuffing. Make it into a half moon shape. Seal the edges with a little water. Flute the edges. Deep fry it moderately in hot ghee till golden brown. Serve hot.

Maida Appam

Maida - 1 cup
Rice Flour - 2 tbs
Cardamom - 4
Ghee - to deep fry
Powdered Jaggery - 1/2 cup
Ripe Banana - 1 (optional)


Dissolve the jaggery in 1/4 cup water for 10 minutes. Filter out to remove impurities, if any. Add this to the maida, rice flour, mashed banana (if using) and cardamom and mix into a smooth batter (add just a spoonful more of water if necessary). Heat up the ghee in a shallow kadai. When it is hot, reduce the flame to medium and add about one spoonful of the mixed batter. Using another spoon, apply hot ghee from the same kadai over the top side of the appam as it gets fried. This will enable both sides of the appam to rise uniformly. Turn over and fry until both sides are brown in color. Drain off the excess oil.

Mango-Pua with Cream

1 cup mango pulp
1/2 cup maida
3 tblsp sooji
1 tsp cardamom powder
2 tblsp chirounji
1 cup cream
1/2 cup powdered sugar
1/2 cup milk
Ghee for deep fry
Dry fruits


Mix maida and mango pulp. Soak sooji in milk for 1 hour and add to the mango-maida mix. Add more milk if the batter is too thick. Add chirounji and cardamom powder to the batter. Deep fry the pua in hot oil. Beat cream and sugar till light and pour over the puas. Sprinkle with dry fruits, and offer.

Orange Coconut Fritters

Self raising flour 1 heaped cup
Sugar 4 tbsps
Finely grated coconut 4 tbsps
Honey 2 tbsps
Orange juice 1/2 cups


In a mixing bowl add the flour, sugar, coconut, honey and juice. Mix gently. Keep covered for some time. Heat ghee in a kadai and drop in tablespoons of this batter. Fry to a golden brown. Drain and offer hot with a sprinkling of sugar.

Poli #1

Channa Dhal - 1 cup
Powdered Jaggery - 1 cup
Maida - 1 cup
Turmeric Powder - a pinch
Cashews - 6
Ghee - 5 tbs
Grated Coconut - 3/4 cup
Cardamom - 2


Make a soft dough of the maida using water as required and also adding the turmeric powder and mixing them all uniformly together. Cook the Channa Dhal in water and ensure that it is not over cooked. (Let it cook until you are able to press it once cooked). Decant the excess water and mix the dhal with the jaggery, coconut and cardamom. Heat up a heavy bottomed pan and add this mixture to it and stir over a medium flame for about 5 minutes. Let it cool and then grind this into a fine paste adding very little water. To this paste add small pieces of cashews fried in ghee and keep this filling aside.

Over a greased plate, place plastic sheet or foil, flatten out small ball sized quantity of the maida dough. Place a smaller sized ball of the sweet filling and cover it completely using the flattened maida dough. Then flatten it out once again uniformly. Continue the process to prepare the rest of the polis. Heat up a tawa and when it is very hot place the polis one at a time and apply ghee all around and cook. Turn and cook on either sides until pink spots appear on the outer covering. Serve hot with ghee.

Poli #2

Channa Dhal - 1 cup
Sugar - 1 cup
Maida - 1 cup
Rice flour - 1 cup
Turmeric Powder - a pinch
Powdered Cardamom - 1 tsp
Ghee for frying


Make a soft pliable dough of the maida adding the turmeric powder, 2 tbsp ghee and water as required. Cook the dhal in water and decant the excess water. Transfer the dhal, sugar and cardamom powder to a heavy bottomed pan and heat over a medium flame for 10 - 15 minutes, stirring frequently. Make into a fine paste without adding water. Keep this filling aside and start working on the dough. Roll out small ball sized amounts of the dough on a rolling pin using the rice flour for dusting. Place a small amount of the sweet filling in the center, cover it and roll it out once again evenly. Continue the process to prepare the rest of the polis. Heat up a tawa and once hot, place the polis one at a time and apply 1/2 tsp oil / ghee all around and cook well on either sides until pink spots appear. Serve hot.

Poli #3

gram dal - 1 cup
grated coconut - 1 cup
jaggery - 1 cup
cardomoms - 4
maida - cup
gingelly (sesame) oil - 6 tsp
ghee - cup
kesari (saffron) - a pinch (to get the colour)


For Poornam: Boil gram dal until half-cooked and drain the water. Add jaggery, grated coconut, cardomom and grind. Make it thick by heating and stirring in low heat for a little while. Make this into round balls. For Covering: Add a pinch of salt to maida and knead it by adding a few tsp of sesame oil. Leave this for half hour. Make gooseberry sized balls of this and pat it on a plastic sheet into round flat shape. Place a ball of poornam on it, mix well and pat it again. Heat a griddle, put the poli and add a spoon of ghee around it. Turn over until both sides are cooked well. Add a tsp of melted ghee on it and serve hot.

Pooran-Poli

1 cup gram dal (boiled and grind in a thick paste)
1 cup powdered sugar
4 cups of wheat flour/maida
Pinch of salt
Ghee for frying
2 cardamoms powdered
1 jayfal (nutmeg) or 1 clove, powdered


Mix sugar and thick dal paste (pooran) together. Heat 1 tbsp of ghee and add pooran into the pan. Stir for 10 to 14 minutes till it becomes a thick soft stuffing. Sieve the wheat flour with fine sieve. Add water and salt to make dough. Set the dough aside for half and hour. Then make a small roll and stuff the little pooran in to the roll and shallow fry them on the flat frying pan (tawa).

Rice Appam

Rice - 1 cup
Maida (regular flour) - 2 tsp
Atta (whole wheat flour) - 2 tsp
Cardamom - 2
Grated Coconut - 2 tbs
Sesame Seeds - 1/2 tsp
Jaggery (powdered) - 3/4 cup
Ghee for deep fry


Soak the rice in warm water for at least an hour. Wash and grind into a thick fine batter. Mix the maida, atta, cardamom and sesame seeds to this batter. Dissolve the jaggery completely in 2 tbs water and remove impurities, if any. Add this to the batter and mix uniformly. Heat up the ghee in a shallow kadai. When it is hot, reduce the flame to medium and add about one spoonful of the mixed batter. Using another spoon, apply hot ghee from the same kadai over the top side of the appam as it gets fried. This will enable both sides of the appam to rise uniformly. Turn over and fry until both sides are brown in color. Drain off the excess ghee.

Sel Roti (Crispy Rice Doughnuts)

2 cups long grain rice
1 ripe banana
1- cups sugar
2 tablespoon butter
pinch of baking powder
ghee for deep frying


Wash rice well. Soak it overnight. Drain excess water. Grind everything into semi coarse-smooth paste. (Add water if necessary). Heat enough ghee for deep-frying. Carefully using funnel, pour batter into ghee in a doughnut shape. Fry both side by turning. Fry until both side are crispy and golden brown. Drain excess oil. Offer hot or cold.

Shakkarpare

1 cup Whole wheat flour
1-1/2 cup maida (plain flour)
1/3 cup sugar
1 tsp. Saunf (fennel) powdered
1/3 cup ghee
Ghee for deep fry
Water for kneading the dough


Mix the above ingredients with a little water and knead into a soft dough. Divide dough into equal parts and roll out into thick chappatis. Cut with a cookie cutter or knife into small diamond shapes. Lift with spatula and set aside on a dry cloth for 1 hour. Deep fry in hot ghee over slow flame till light golden

Sojji Appam

Fine Rava (Sooji) - 1-1/2 cup
Maida - 1-1/2 cup
Grated Coconut - 1/2 cup
Cashew pieces - 1 tbs
Powdered Jaggery - 1-1/2 cup
Cardamom powder - 1/2 tsp
Ghee for deep frying


Add a pinch of salt and a little ghee to the maida and knead it into a soft pliable dough. Set aside for 1/2 hour. Slightly fry the rava and set aside. Dissolve the jaggery in 1/2 cup water and and filter out impurities, if any. Boil the jaggery water when it starts to foam (not thicken) and add the coconut, cashew pieces, fried rava, cardamom powder and a little more ghee. Mix thoroughly over a low flame for a couple of minutes to obtain the "pooranam" - sweet filling. (The filling should not stick to the fingers when touched. If it does, heat up over a low flame for a minute more, of until it no longer sticks to the finger). Let the filling cool. In the meantime, knead the maida once again to make it uniform. Make small lemon sized balls of the filling and the same number of balls out of the covering dough. Flatten out a ball of the covering over a greased sheet or parchment. Place the filling in the center and cover it up completely with the dough covering. In a deep kadai, deep fry the sojji appams one at a time. Drain off the excess oil.

Somaas (Somasi)

For the covering:
Fine rava - 1-1/2 cups
Maida - 1 tbsp
Salt - a pinch
Ghee - 1 tbsp
Ghee for deep frying

For the filling:
Besan - 2 tbsp
Grated Coconut - 2 tbsp
Khus Khus - 1 tsp
Powdered Sugar - 3/4 cup
Cashew pieces - 1 tbsp
Cardamom powder - 1/4 tsp


Mix the rava, maida, ghee and salt and knead into a soft dough. Cover with a damp cloth and set aside for 2 hours. For the filling: Fry the besan in some ghee until golden brown in color. Fry the coconut and khus khus separately without adding any ghee. Mix the cashew pieces, sugar and cardamom powder with the besan, coconut and khus khus. Heat this up slightly for a couple of minutes to mix the ingredients evenly. Knead the covering once again and divide it into small balls. Flatten and roll out each of these balls over a dusted rolling board using a rolling pin. Place equal amounts of the filling (about 1 tbsp) in each of the rolled out puris. Fold as a semi0circle and seal the edges firmly. Cut the edges using a serrated knife (or a "Somasi" spoon) to obtain curved edges. Heat up the ghee and deep fry each of these somasis over a medium flame until the outer cover is crisp. Drain off the excess oil and offer hot.

Sooji Appam

rava - 1 cup
water - 3 cups
maida - 1-1/2 cup
jaggery (grated) - 2 cups
cardamom - 6
ghee for frying


Stuffing: Roast rava in ghee. See that it does not become red. Boil water in a vessel. When the water is boiled add rava and cook well until the rava is cooked fully. When it is almost done, add the grated jaggery and powdered cardamom and stir well until it becomes non-sticky. Make small size balls and keep aside.

Outer Cover: Add 3 teaspoons of ghee to maida and make a very soft dough and leave it covered with a piece of wet cloth for 1/2 an hour. Make small size balls. Take a sheet of plastic paper and grease it with ghee. Take a ball of the outer dough and flatten it by hand to make a round flat shape. Grease the hand with oil while flattening it. Place a ball of the stuffing on this and close with the outer dough and flatten it again. Deep fry in ghee, turning over occasionally till it becomes golden brown. When removing from ghee, place it between two flat plates and squeeze out the excess ghee. Offer hot.

Tenkol (Thenkuzhal)

2 Cups Rice Flour
1- Cups Urad Flour
cup Butter
1 Tsp. Jeera (cumin)
Salt as per taste


Mix all the ingredients in a big vessel. Pour water gradually into it and knead the dough till it is soft (Poori dough). In a deep fry pan, pour 4 cups of ghee and warm it. Using a tenkol press (warl), press the dough and make tenkol shapes (coiled) and deep fry it until crisp.

Unnakkayi (Banana Cotton Buds)

Half ripe Malabar bananas 2
Coconut (grated) 1/2 cup
Sugar 2 tbsps
Chopped cashew nuts 1 tbsp
Raisins 1 tsp
Ghee for frying
A little cardamom powder


Cut the banana into two or three pieces and cook in boiling water till the peels separate a little from the fruit. Remove from the fire. Remove the peel and grind the banana to a smooth dough without adding any water. Set aside. Sprinkle water on the sugar and keep on fire. Add the coconut and stir well till the water is absorbed. Remove from the fire. Add the cashewnuts, raisins and cardamom. Oil your hands and take small balls (the size of a lime) of the ground banana. Flatten on your palm into a small disc. Put two tablespoons of coconut filling in it. Fold the edges and press lightly. Now roll with your hands, and shape like cotton buds (both the ends pointed). Heat oil and deep fry to a golden brown and remove. You will get about six Unnakkayis.


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