FUDGE
7 Cups Sweet
1 Cup Milk
1 Cup Gram flour
3 Cups Sugar
1 Cup Grated coconut
1 Cup Ghee
Heat a pan and roast gram flour for 2-3 mins and set aside. Then add Sugar, mix well, cook for another few minutes. Then add all the remaining ingredients and mix well. Cook on medium heat until it becomes a soft paste, stirring constantly. When it becomes thick, pour it into a large greased plate. When it cools a little, cut into cubes and offer.
Coconut Delight
Grated Coconut - 1 cup
Sugar - 3 cups
Cardamom Powder - 1/2 tsp
Ghee - 1 cup
Milk - 1 cup
Besan - 1/2 cup
Rava - 1/4 cup
Fry the rava slightly in some ghee. Then mix all the ingredients in a heavy bottomed pan and heat up over a low heat. Stir continuously for about 15 - 20 minutes, or till the mixture leaves the sides of the vessel. Pour over a greased plate and when it starts to cool down, cut into diamond shaped pieces.
Dilkush Cake
Channa Dhal - 1/4 cup
Gram Dhal - 1/4 cup
Cashew - 1/4 cup
Grated Coconut - 3/4 cup
Sugar - 2-1/2 cups
Ghee - 2 cups
Cardamom - 2
Cashews - 6
Fry the dhals until golden brown in a little ghee. Let cool for 5 - 10 minutes. Grind the fried dhals and other ingredients (except sugar and ghee) into a fine paste adding very little water. In a heavy bottomed vessel, heat up the sugar without adding water. Let it dissolve completely and form a thick syrup. Add the ground paste and the ghee and mix everything together. Stir continuously over a medium flame. Remove from heat once it no longer sticks to the sides of the vessel. Add the cardamom and cashew pieces. Pour over a greased plate and cut into diamond shaped pieces.
Dry Fruit Fudge
1 liter milk
1 tsp. ghee
1 cup sugar
1 cup coarsely chopped walnuts
1/2 cup raisins
1/2 cup coarsely chopped cashewnuts
24 walnuts, chopped
Grease a baking tray. Melt the ghee in a non-stick pan. Swirl the pan to completely coat the bottom of the pan with the ghee. Add the milk and stir constantly to avoid sticking to the bottom of the pan. Cook until it thickens a lot. Now add sugar and keep stirring till the sugar is dissolved. Add the nuts and the raisins. Pour the mixture into the greased tray. Level with a spoon. Using a sharp knife cut the fudge into diamonds and cool in the refrigerator.
Goan Dodol
Coconuts (large) 3
Rice flour 1/4 kg.
Palm jaggery ½ pound
Cane jaggery ½ pound
Cashewnuts, a few
Salt To taste
Extract thick and thin juice from coconuts. Mix flour and thin juice and continue stirring all the time. Add some jaggery and continue stirring. As mixture thickens, add remaining jaggery and keep stirring. Then add thick coconut juice and stir, adding nuts. When mixture begins to leave the sides of the vessel and oil begins to ooze the Dodol is done. Pour into a flat plate, cut, and offer.
Pure Milk Cake
Milk - 1 litre
Rava - 2 tsp
Sugar - 2 cups
Ghee - 1/2 cup
Mix milk, rava and sugar and heat to boil. Then keep on stirring in medium heat until it becomes thick. Now add ghee and stir until it becomes non-sticky. Pour in a large plate and cut into diamonds.
Puttu
Cream of Rice - 1-1/2 cups
Powdered Jaggery - 2 cups
Cashews - 5
Ghee - 1/4 cup
Thoor Dhal - 2 tsp
Grated Coconut - 2 tsp
Cardamom - 2
Salt - 1/4 tsp
Fry the cream of rice in a dry kadai. Soak the thoor dhal in warm water for at least 1/2 hour. Mix the rice and salt with 1 cup water and set aside for 15 minutes. Then steam this along with the dhal in an idli plate for about 15 minutes. Check often to see if cooked, else sprinkle some water and let it cook further. Once the mixture has been steam cooked, let it cool in a large plate. Dissolve the jaggery in 1/4 cup water and filter out impurities, if any. Heat this up in a heavy bottomed vessel and add the cardamom and coconut. When it thickens, add the steamed cooked rice and stir to mix uniformly. Add the ghee and cashew pieces (fried in ghee) and stir well. Let it cool in a large plate.
Sri Lankan Kiribath
Thick coconut milk (480ml) - 2 cups
Rice Basmati or red rice - 2 cups
Water (720 ml) - 3 cups
A pinch of salt
In a pan, put together the washed rice, the water, salt and cover with a lid. When the rice is well cooked and the water is absorbed, stir in the coconut milk. Let it simmer until the milk is absorbed and the rice is very soft and creamy. Cool slightly and turn out onto a shallow sided dish. Smooth the sides and top to an inch thickness. When cold, cut the kiribath into diamond shapes. Serve with plantains.
Tamal 1-2-3-4 Cake
Ghee (ney) - 1/2 cup
Grated Coconut (thengai) - 1 cup
Milk (paal) - 1- 1/2 cups
Sugar (sarkarai) - 2 cups
As the name indicates, use these ingredients in the ratio of 1 : 2 : 3 : 4. Simply mix all the ingredients together in a heavy bottomed vessel and heat it up over a medium flame. Stir continuously until the sweet no longer sticks to the sides of the vessel. Pour over a greased plate and cut into pieces while still warm, and offer.
