This sweet never fails to adorn festive tables.
It is made by soaking flour ,and extracting the milk from the flour.
You could use white flour or wheat flour and for the sweetness sugar or jaggery ,or sugar
and jaggery mixed together.The main ingredient which adds to the richness is the thick
coconut milk and coconut oil.
The recipe I’m going to share with you is the basic recipe with my inclusion of sago.If you
can get tapioca flour you could replace it with sago.The soaking process has to followed
compulsorily.So let’s get into the recipe.
1 cup flour made into a dough
3 cups coconut milk
1/2 cup sago powdered coarsely
2.5 -3 cups sugar /jaggery
1/2 tsp.elaichi powder
1/2-1 tsp rose essence
1/2 cup coconut oil
1 cup ghee
1/4 tsp salt.
Drop the prepared dough in 2 cups water (enough to immerse the dough),and allow to
soak overnight(6-8 hours).Simultaneously soak the powdered sago overnight.
Now use you hands for mixing and break the soaked dough ,squeezing it to get the milky
liquid.Strain out all the lumps.
Add the strained liquid,coconut milk and heat in a thick bottomed kadai or a big wok,as
lot of mixing and muscle power is in the process.
When the liquid is warm add the sugar ,and the soaked sago and keep mixing till
thick.Once it has started to thicken add coconut oil and mix till it absorbs the oil.Next add
color ( if using)cardamon powder, essence,cashewnuts and mix well.Add ghee gradually
till the mixture forms into a thick mass where the whole mixture sticks to the spoon ( the
mobility of the spoon will be less) At this stage transfer to a greased tray.Allow to cool
and cut into squares.Apply some ghee at the top to get a glossy top.Add extra cashewnuts
immediately after you pour into tray.
This muscouth tastes even good after a few days.Can be stored for more than
15 days .If in refrigerator can be stored for more than a month.
Essence can be used as per your choice
Ground nut paste can be added in place of sago.(almonds,cashews,pistachios)