presenting you another awesome recipe by our ancestors and cooked by my great grand mom and my grand mom on all spl occations, the best sweet dish you will love to have again and again... you can't just stop with having one... these days innovative desserts can never compete with such sweet dishes which are good in taste and also good for healthy...
TIME TAKEN: 30 MINS.
INGREDIENTS:
RICE
|
½
KG
|
SUGAR
|
175 GRAMS
|
DRY
COCONUT (GRATED)
|
1
CUP
|
CARDAMOM
POWDER
|
1
TSP
|
OIL
|
FOR
DEEP FRY
|
METHOD:
Ø
Clean wash the rice and soak the rice for 2 – 3 hours.
Drain all the water and grind the wet rice into fine powder. (you can grind it
in mixer grinder, I got this done in the flour mill).
Ø
Add 200 ml water and cardamom powder to the sugar and cook it till
you get a string pakkam. (stir it periodically)
(to know whether if you have got string pakkam, take water in a
small cup and add one drop sugar syrup in it. When the syrup doesn’t dissolve
in water, rub it between two fingers and if a string forms your pakkam is
ready).
Ø
Once the pakkam is ready, add rice flour and
grated coconut and stir it continuously so that no lumps form. Off the gas and
allow the mixture to rest for 5 – 10 mins.
Ø
On a flat surface, place a plastic paper (i have used a milk packet cover) , apply
ghee on it, take small balls (gooseberry size) of above mix, on to the paper
and spread them into small puri’s using fingers (wet your fingers with oil or ghee so that the mix doesn't stick to ur fingers), and keep a hole in the centre
(as shown in the pic below).
Ø
Heat oil in a kadai for deep fry, drop the puri’s
one by one into oil and fry them till brown and transfer them on to a tissue
paper.
The sweet, crunchy, yummy dish is ready to serve…
SUGGESTIONS:
ü
Store them in an air tight container, so that
they stay crispy.
ü
Can be stored for 15 days – 1 month.
ü
Use only freshly soaked, and grinded rice.
ü
Drain the water completely and grind the wet
rice. Do not let the rice dry.
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