Even though sweets and eats are readily available, when even a simple sweet prepared at home , comes out well and the family slurps it,women do feel very happy. Above all home made sweets are the best. Here are some recipes traditionally prepared in south indian and desastha homes.
Sweet samosa/ Karjikai/ Phala.
Maida ---- one cup [heaped], Fine Rava ---- 1/4 cup, Salt---- i pinch, Oil for frying.Ghee-- 1 tblsp
Filling:---- Fryied gram powdered coursly ----1/4 cup, Kaju [cut into small peices]---- 1/4 cup,Dry coconut --- 1/2 cup, Powdered Sugar---- one cup or as per taste. Cardamom powder 1/2 tea spoon.
Method:---- Mix Maida, rawa, salt, and the table spoon of ghee well, with enough water mix to get a soft dough. must be a little harder than chappathi dough. Keep aside for 1/2 an hour covered with a wet cloth.
After 1/2 an hour knead again to make soft and pliable dough.
Mix the filling incredents together. the copra is to be scraped and mixed. Make small balls of the dough, and roll out each into thin chappathis. Put a little of the filling mixture in the centre and fold and seal the edges. If you have a mould you can use it too.Do the same all the chappathis and keep covered with a wet cloth. When all the samoasa are ready, in a thick bottomed Kadai, pour oil and heat it. when the oil is heated lower the heat to medium and fry the smosas till golden and crisp. While frying keep splashing the hot oil on samosas, so they will fry evenly.
For the filling variation you can use khova and dry fruits. Or even coconut pooran.
COCONUT BURFI.
One coconut Scrape the white portion of the coconut and measure it. sugar is one and half times of the coconut scrapings.
In thick bottomed Kadai put in the sugar and add just enough water to melt the sugar. When the sugar melts put in the coconut scrapping and keep stiring till the mi xture thickens add a table spoon ghee and cardamom powder. When the mixture starts to leave the sides of the kadai, pour the mioxture on to a well greased tray. Cut into squares or desired shape while it still warm. If desired kaju and kishmish can be added. any colouring can also added but this should be add ed before the the burfi is still in a liquid state. After the burfi is cool it can be removed and stored in air tins. Will last for upto ten days.
MYSORE PAK.
Basen one cup, sugar ----two cups, Ghee---2 to 21/2 cups melted.
Put the sugar in thick bottomed kadai and pour enough water to cover the sugar. Boil till one thread consistancy syrup and now add the flour [basen] stirring well so no lumps are formed keep stirring when the mixture starts to thicken begin to add the ghee little by little stirring all the while when the ghee is over , keep stirring till the mixture leaves the sides and the mixture starts to froth up. At this stage pour the mixture on on to a greased tray and mark the sqares soon after or it will harden and it will difficult to cut it. If there is extra unobsorbed ghee in tray , por the ghee in another plate by tilting the tray to drain the excess ghee.
Badam or Kaju Barfi/cake.
Badam[kaju]----one cup, Milk---one cup, sugar--- two cups, Ghee----one cup.
Soak badam in hot water fer a few hours and peel the skin. Grind to a smooth paste. In a thick bottomed Kadai, put the sugar and pour the milk and when the sugar is melted add the badam paste. Keep stirring , so that the paste does not stick to the bottom. When the mixture starts to thicken add the ghee little by little and when the mixture becomes real thick and leaves the sides of the kadai pour on to a greased thali and when cool cut into squares.
Coconut Poli.
Grated fresh coconut--- Two cups jaggery---one cup, Cardamom--- 1/4 tsp. Maida/ wheat atta/ chiroti rava. [ if chiroti rava is used after mixing the dough let soak for an hour, then in the mixi run the dough fixing the powder blade for a few seconds.]a pich of salt, haldhi powder, oil, water to mix the dough.mix the dough with a pinch of salt a little harder than chappathi dough, pour oil to cover the dough, close with a lid and set aside for at least half an hour.
In a thick bottomed kadai put in he jaggery add water a little to melt the jaggery, seive to remove any sand. Put the jaggery back on the fire and add the coconut paste and keep stiring till done.to test place moist finger on the pooran if it comes clean, its done. Let it cool.Devide the pooran and the dough into equal portions.make sa cup with the dough and place the pooran in it and close. Roll this like for chappathi sprinkling rice flour into rounds. with experience one can roll it quite thin. Roast this on thava pouring a little ghee all arround it and on both sides. do he same with all the dough. Eaten with ghee and milk.
In stead of coconut chana dal can be boiled and ground to a paste mixed with jaggery and made into pooran and poli made the same way as for coconut poli
These sweets can easily be made at home.
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