Desserts contributed by Varsha Gujarathi
4 cups rice
3 1/2 cups sugar powder
3 1/2 cups ghee
1 tbsp. poppy seeds
1/3 cup milk (approx.)
1. Wash and soak rice in plenty of water.
2. Change water everyday, repeating process for 3 days.
3. Now, drain all water, and spread on a clean cloth for 3-4 hours.
4. Grind to powder and sieve.
5. Mix in sugar, press and keep aside for 2 hours.
6. Sprinkle milk little by little, kneading mixture into a soft pliable dough.
7. On a clean plastic sheet, sprinkle a few poppy seeds.
8. Take a pingpong sized ball of dough, press onto sprinkled seeds.
9. Rotate and thin out dough with the hand, forming a 4" sized round.
10. Heat 3-4 tbsp. ghee in a frying pan.
11. Let in one round, seeds side up.
12. Shallow fry on low flame, till golden brown.
13. Drain and keep aside.
14. Repeat for remaining dough, add more ghee as required.
15. Cool very well for 5-6 hours before storing in airtight containers.
Making time: 1 hour (excluding flour preparation time)
Makes: 30-35 anarsas
Shelflife: 3 weeks or more
1 cup of Fine Flour
7 tea spoons of Ghee or Oil
1/2 cup of Milk (any type of milk)
Mix flour, ghee or oil well. Add milk slowly to make soft pliable dough. Keep it in a container and cover it.
1 cup of Coconut Flakes
1/2 cup of Sugar
1/2 cup of Milk
2 spoons of roasted Poppy Seeds (optional)
28. Mix those ingredients in a plastic container.
29. Keep it in a microwave for three minutes.
30. Once open it and stir it well
31. Again keep it in microwave for 5-8 minutes till it becomes semi-dry. Filling will be ready.
32. Now you can add cardamom powder, crushed almonds, and safron.
33. Make small four inches or five inches rounds like thin chapathi's. Place one and a half spoon filling in one half of round.
34. Fold over the other leaf sealing in the mixture. Seal edges by pressing with a fork, backwards.
35. Make Karanji's and cover them with thin wet Muslin.
36. Deep fry in hot gee or oil on low flame till brown on both sides.
More mouth watering recipes from Maharashtra
Compiled by Chitra Parayath
This is a traditional Maharastrian recipe. It can be served as a snack.
2 cup of sabudana
1/4 cup grated coconut
1/2 cup peanut powder
3 green chilies, chopped.
1 tsp. jeera
1 tblspn ghee
1 small potato, cut into small cubes
salt to taste
Wash sabudana in water. Drain, then sprinkle a little water on it, and set aside for an hour.
Heat ghee in a thick bottom vessel (it is hot enough if a little jeera added to it starts sputtering). Why the green chilies and jeeea for a minute. Add the potato and fry for a few minutes.
Add salt and peanut powder to the Sabudana. (A little sugar, too, if you like the taste). Add this sabudana on the potatoes and fry.
Let the mixture cook for about 10 min. Stir occasionally and sprinkle a little water if it is dry.
Garnish with grated coconut and serve hot.
To make peanut powder, roast shelled peanuts in a pan till the skin comes off easily. After removing the skin, coarse grind in a mixer or a grinder.
Leftover Sabudanyachi khichadi can be used again; heat it up in a kadai with a little ghee.
A spicy, authentic curry from Kolhapur, Maharashtra.
2 1/2 lb lamb ( can be substituted with Beef)
1/2 cup dessicated coconut
5/6 green chilies
20 red chilies
10/12 black peppers
2 or 3 cinnamon sticks
2 inch piece of ginger
1 pod of garlic.
4 - 5 tsp mustard seeds
1 tsp fenugreek seeds (methi)
1 tsp shaha jira
1 tsp jira
1 tsp turmeric powder
Salt to taste
3 tbsp oil
Grind ginger, garlic and green chilies.
Roast dessicated coconut till brown; grind coarsely and keep aside.
Fry the spices in 1 tsp oil and grind to a coarse paste.
Clean mutton, and add spice paste and green chili paste to it; marinate for 2 hours.
Heat oil; add mutton and let it cook on a slow flame.
When thoroughly cooked, add coconut and lemon juice, salt. Serve hot.
This recipe is very spicy, reduce the number of chillis to suit taste.
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