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Sweetmeats are forever. INDU NARAYAN shares some recipes with THE HINDU METRO PLUS readers.
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A HOST of delightful sweet recipes for our readers.
Rice Cookies
Ingredients:
Rice - 500 gms
Jaggery- 400 gms
Cardamoms- 6 Nos
Sesame seeds -2 tbsps.
Oil or ghee for frying.
Method
Soak rice overnight in water. Strain in the morning. Dry it out and grind, sifting twice. Keep covered in a dry vessel. Flake jaggery and place in a thick vessel. Add 1-cup water and simmer to a softball consistency. Add rice flour, crushed cardamom and sesame seeds and mix well. Take off the fire and form flat rounds with greased hands on a greased plantain or plastic sheet. Deep fry rounds in hot ghee or oil and squeeze out extra ghee or oil between 2 slotted spoons.
Goja
Ingredients
Maida- 100 gms
Sugar-100 gms
Refined Oil or Ghee- 30 gms
Salt- 5 gms
Water as required
Method
Sugar is made into syrup in 100 ml water and set aside. Maida is mixed with salt and about a tbsp. of ghee. Knead into stiff dough with water and divide into small balls. Roll out into thin chapattis. Each chappathi is cut diagonally with a knife to get four pieces. Twist the cut portions in such way to obtain a flower like shape. Fry in ghee or oil till it turns golden brown. The fried Gojas are then immersed in sugar syrup and remove immediately.
Jaggery Boli
Ingredients
Maida-100 gms
Bengal gram- 50 gms
Jaggery-80 gms
Grated Coconut-30 gms
Ghee or Vegetable Oil-100 gms
Water as required.
Method
Boil Bengal gram in little water till soft. Take jaggery in another vessel and dissolve in some water. Add cooked Bengal gram and grated coconut to this. Divide this into small balls and set aside.
Add 40 gms Ghee or oil to maida and make a dough with water like `parathas' or `chappathi'. Apply grease to the palms and make small balls out of dough. Punch a hollow in each ball where the Bengal gram ball is placed and enclosed. The balls are then flattened like chappathi with the help of rolling pin. Place the same on a greased hot `tawa'. Pour ghee or oil on the edges and cook till brown on both sides.
Tukra Nizami
Ingredients
Thick bread slices-6
Ghee or fat- 6 tbsps.
Cream- 10 tbsps
Almonds, blanched and sliced- 10
Cardamom powder-1 tsp.
Sugar - 2 cups
Water-2 cups
Silver foil - 6 large sheets
Method
Cut bread slices into uniform cubes. Deep-fry them in fat or ghee till golden colour appears. Boil sugar and water for ten minutes. Pour this thick syrup on browned bread cubes. Soak these for fifteen minutes. Pour cream and garnish it with almonds, cardamom powder and silver foil. Chill and serve.
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