cake

Cake

Ingredients

• 1 cup sugar
• 3/4 cup coarsely ground cashewnuts (kaju)
• oil for greasing
• greased rolling board
• greased rolling pin
• greased knife or metal dough cutter

For The Cake

• 1 vanilla cake [175 mm (7”)]
• 1/2 cup sugar syrup
• 1 1/2 cups plain butter cream icing , refer handy tip
• a few drops of lemon yellow food colour
• a few drops of almond essence
• Finish The Cake

Thenkuzhal

THENKUZHAL

Ingredients: 
Raw rice powder - 2 cup
Roasted urad powder - 1 cup
Butter - 1 � tbsp
Salt - to taste
Cumin seeds - 1 tsp, lightly crushed

Method

1. Combine all the ingredients together. Add enough water to make soft but not sticky dough.
2. Press through chakli mould, fitted with a disc with three holes on to a plastic sheet shaping small thengulals.
3. Deep fry in moderately hot oil till crisp. Cool and store.

Atte Ki Pinni

ATTE KI PINNI

Ingredients: 

• 250 g - atta (wheat flour)
• 150 g - ghee (clarified butter) 
• 250 g - sugar
• 1/2 cup - milk
• 25 g - dry fruit mixture - kaju (cashew nuts), halved, badam (almonds) and kishmish (golden raisins) 
• 1/4 tsp - elaichi powder (green cardamom)

Method

• Heat ghee and add the wheat flour.
• Fry on a low flame stirring continuously till it is pink.
• Remove from heat and transfer onto a plate
• Allow to cool.
• Add sugar and cardamom powder.
• Sprinkle milk and prepare a dough
• Divide the mixture into equal portions and shape them into small balls.
• Garnish each ball with the dry fruit mixture.

Kalakand

KALAKAND

Ingredients: 
Milk powder - 2 1/4 cups
Sugar - 1 to 1 1/2 cups (depending on taste)
Thickened cream - 1/2 cup
Cardamom powder - 1 tsp
Almond/Pista slivers for decoration

Method

• Place milk powder, sugar and cardamom powder in a microwavable bowl and mix well.
• Add the cream and combine thoroughly, the mixture should be neither lumpy nor runny, but of a smooth very thick batter consistency.
• Microwave on high for 4 minutes (1000 watt microwave).
• Stir once, and microwave for a further 2 minutes.
• Allow to rest for 5 minutes and sprinkle the almond or pista slivers on top.
• Serve warm or cool.

PURAN POLI

PURAN POLI

Ingredients: 

• 300 gms - chana dal
• 300 gms - jaggery
• 250 gms - wheat flour
• 2 tbsp - ghee
• 2 tsp - cardamom powderv enough water to cook the dal

Method

• Soak the dal for about 30-40 minutes.
• Cook the dal in a heavy bottomed vessel with sufficient water (the level of water should be such that it should cover the dal) on a slow flame till done.
• It should be slightly firm. Switch off the gas.
• Add jaggery and cardamom powder and mix well.
• Return this mixture on to the gas and cook on a slow flame, stirring continuously till the mixture leaves the sides of the vessel.
• Keep aside to cool.
• Mix ghee with wheat flour in a thali, add enough water to make soft dough.
• Divide the dough and dal into equal portions.
• Roll each portion of the dough into a 4” round-shaped chappati.
• Place a portion of the dal in the centre and gather the edges to cover the dal completely.
• Flatten and roll out as thinly as possible.
• Roast on a preheated girdle on a medium flame till golden brown on both sides (keep tossing from one side to the other at regular intervals).
• Apply the ghee while roasting the poli.
• Serve with a spicy vegetable.

Lavang Lata

LAVANG LATA

 Ingredients: 

• 2 cups - white flour
• 1 cup - sugar
• 4 tbsp - ghee
• 2 cups - water
• nutmeg powder
• elaichi powder
• cloves
• dry coconut, grated
• almonds or cashews or pistas, chopped
• raisins
• oil for frying

Method

• In a saucepan, boil sugar with water till you have a two-string sugar syrup.
• Keep warm on the stove.
• Make a hard dough with ghee and water.
• Roll the dough in circles.
• Fold the three edges in to make a pocket and fill with a random mix of coconut, raisins and nuts and tiny pinches of nutmeg and elaichi.
• Close the fourth flap and anchor with a clove.
• Deep fry in oil on low flame.
• Dip in chasni. And drain.

KUSLI

KUSLI

Ingredients: 
For the Covering:
1 cup - white flour
2 tbsp - ghee
For the Stuffing:
1 cup - sooji (semolina)
1 cup - badam (almonds), ground
1 cup - powdered sugar
1 cup - khismish (raisins)
3 tbsp - dried ecoconut, grated
1 tsp - cardamom powder
3 to 4 tbsp - ghee


Method
Make a stiff-ish dough from the flour, ghee and water.
Roll out small circles.
Separately fry the sooji in the ghee.
Add the raisins, badam and cardamom powder. Allow it to cool.
Place a small quantity of the stuffing -- about 3 tsp. -- in the centre of each circle.
Fold in half and edge with a fork.
Deep fry on medium heat till pink not red.