WHEAT FLOUR +COOKED RICE DODOL


This is made with leftover basmati rice.Check my previous post of another version with leftover rice KERALA KINATHAPAM

Today’s post contains my version of dodol with different ingredients and leftover rice.You will never throw leftover rice once you try

this recipe, and no-one will know that this sweet contains leftover rice until you tell them.So…rustle up exciting and innovating dishes

to surprise your family!

This dodol is made with jaggery, minimal amounts of ghee,coconut oil, wheat flour,no coconut milk or any milk.The transformation

of these ingredients was simply superb.You could use any leftover rice .I used basmati rice,as I usually cook basmati.

Do try this recipe and post in your comments and suggestions.

To the recipe

INGREDIENTS

1 cup leftover cooked  basmati rice  ground to a paste

1/2 cup wheat flour mixed in water to a smooth paste

1 -1.5 cup jaggery powder or to taste

1 tbsp sugar (optional)

3 tsp coconut oil

3-4 tsp ghee

a pinch of salt (if you have not put salt in the rice)

1 tsp cardamon powder

few cashewnuts and raisins

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METHOD

Heat a non stick kadai and add 2 teaspoons ghee.

Add the ground cooked rice and keep mixing for 10 minutes.

Next add the jaggery powder, wheat flour mix and 1 tsp coconut oil, and keep mixing .

Add the dry fruits, the remaining ghee, coconut oil and cardamon powder.

Keep mixing till it forms one lump.Even after it forms to one lump keep mixing for a few more minutes (7-10)

Transfer to a greased plate, and smear a little ghee on the top.

Allow to cool completely to get neat cuts.

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CASHEW KATLI


This sweet is made with finely powdered cashewnuts and an addictive sweet.

Iv posted another version of this sweet with date and nut stuffing .

Before i knew how to make this sweet ,i thought it was difficult to get the correct

consistency.Believe me it’s just minutes away to make it,and do try your hand at it.

Cashew katli can be stored in the refridgerator for  a month.

Now for this version of cashew katli

Ingredients

2 cups finely powdered cashewnuts

1 cup powdered sugar

1/2 cup water/milk

1 tsp.cardamon powder

1 tsp.ghee

2-3 tblsp.milk powder (optional)

Method

There are two methods which i have tried, and like to share with you.

Method 1: Heat all the ingredients,except the ghee together on medium flame,till it

comes to a soft dough stage.Lastly add ghee and roll between two sheets of oil paper

after  its cool.Cut into desired shapes.

Method 2: Heat the water and sugar till sugar dissolves.(one string consistency).

Add the rest of the ingredients,and cook  till soft ball stage.Cool,roll out,cut into

desired shapes.

Note : When you powder cashewnuts,run the mixer at high speed and powder at one

stretch,to avoid the release of oils.Sieve for fine powder.

You could dry roast the cashewnuts lightly,and powder  too.

For a richer look you could use silver vark on top of the mixture before cutting.(This does

not contibute to the taste)

 

 

 

 

 

 

 

 

 

 

 

PINEAPPLE CHUM CHUM


This is a north Indian sweet,which is absolutely

gluten free.

It is a variation of rasgulla sweet,originating

from Bengal (India) .

Results will be  best,only if you use the best

cottage cheese,or home made paneer.

If you are using store bought paneer,make sure

the paneer is too soft and  at room

temperature.

So for my version of pineapple chum chum

Ingredients

200 gm paneer/cottage cheese

1.5 tsp.rawa (semolina/rulang) or substitute

with 2 tsp arrowroot.

1 tsp.sugar

For the syrup

1 cup sugar

2 cups water

1/2 tsp.cardamon powder

1/2 tsp pineapple essence.

a few saffron strands/yellow coloring

a pinch of salt

For the filling

1/4 cup khova (mawa unsweetened)

10-15 almonds

10-15 cashewnuts

grated lemon rind 1/4 tsp.

small bits of dehydrated pineapple or stewed

pineapple(optional)

nuts like pistachios,watermelon seeds can be

added.

few cherries to decorate

Method

Knead the paneer ,rawa,and sugar well  to a

soft  pliable dough.

You could use a food processor too.

Make into desired shape ,and set aside.

Now to prepare the syrup

Add all ingredients for syrup in a pressure cooker.

When it is about to boil ,drop in the chum

chums carefully.

Close the lid with the vent on,and cook to two

whistles.

Allow to cool in the cooker itself for 45 minutes.

Open the lid and allow to cool thoroughly.

Once cool slit in the centre and add the filling.

Decorate with cherries.

For the filling-Mix all ingredients listed for

filling and stuff the chum chums.

Note : Do not slit the chum chum when it is

hot .