Kuvnya Pittiye Duddhaali(Arrowroot Halwa)

Kuvnya Pittiye Duddhaali(Arrowroot Halwa)

Arrowroot powder is available in the markets. This is very good for the health of the digestive system. Preparing halwa out of it, is a simple procedure. It is also very tasty.

KUVNYA PITTIYE DUDHALI

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

arrowroot powder-1cup,

sugar-1cup,

cardamom powder-1/2tsp,

tender coconut(adsar) scrapings-1/2cup,

milk-1cup(optional).

Method:

Dissolve arrowroot powder in two cup of water and one cup of milk (or 3cups of water).

Add sugar and mix well.

Cook in a pan.

Keep on stirring continuouly till the mass starts thickening.

Add the coconut scrapings and continue to cook till it comes to the halwa consistency.

Add little ghee for flavourand mix it.

Mix cardamom powder.

Spread it on a ghee-greased plate.

On cooling, cut into pieces.

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Ponsat(Ripe Jackfruit Pulp-Dried)

Ponsat(Ripe Jackfruit Pulp-Dried)

In summer season, jackfruit is available in plenty. Many people savour the ripe fruit which is very delicious. For 0ff-season, the pulp of the fruit can be dried and kept, so that it can be consumed as a sweet whenever someone wants to enjoy it.

Ingredients:

ripe jackfruit-500gms(completely cleaned and de-seeded)

sugar-!/2cup.

Method:

Cut the fruits into pieces and grind in the mixer along with sugar, using a little water (just enough to grind).

Spread on a plastic sheet to 1cm thickness. Dry it in the sun till it is fully done.

Cut into pieces and store.

Note: Take care to dry the pulp in a dust-free environment

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Ambsat(Mango Pulp-Dried).

Ambsat(Mango Pulp-Dried).

During summer season, mangoes are available in plenty. Besides enjoying them in its fresh avatar, for use during the off-season, pulp can be extracted from mangoes, dried and stored.

Ingredients:

Fully ripe mangoes-10(large).

Method:

Remove the pulp of 2 mangoes and run for a minute in a mixer to get the smooth pulp.

Spread it uniformly on a plastic sheet to 1/2 cm thickness.

Dry it in the hot sun for a day.

The next day, remove the pulp of another 2 mangoes and spread over the first layer. Dry again for the full day.

Repeat the process till all the mangoes are done.

Totally there will be 5 layers.

Then dry the whole mass in 5 layers until fully dried.

Cut into pieces and store.

Can be consumed as a sweet.

Note: The pulp should be kept at a dust-free location for drying.

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DUDHVODO(SWEET)

DUDHVODO(SWEET)

A very tasty sweet, mostly prepared when the newly weds come home.

Ingredients:

Thick coconut milk-1cup,

rice flour-2cups,

jagerry-1 1/2 cups,

a pinch of salt,

cardamom powder-1/2tsp,

oil for frying.

Method:

Mix coconut milk and rice flour.

Powder the jagerry, add to it along with cardamum powder and salt.

Knead well.

Keep for 10mts.

Knead again to make a soft dough to the puri consistency. If necessary add little water or rice flour to get the consistency.

Make thick puris, on a flat surface using a thin plastic sheet, by pressing with hand.

Heat oil in a pan and deep fry the puris to golden brown.

When one side is done, turn to the other side and fry again, till done.

The dudhvodos are ready.

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Randhan(Sweet Steamed Sandwich)

Randhaan(Sweet Steamed Sandwich)

This is a sweet dish prepared using the idli batter. It is very easy to prepare and children should especially relish it.

Ingredients:

idli batter-2 cups,

fresh coconut scrapings-1 cup,

jagerry-3/4 cup,

a pinch of salt,

kaju(cut into small pieces)-10 nos,(optional)

kismis-1tbsp,(optional)

cardamom powder-1/2 tsp.

Method:

Mix the coconut, jagerry, kaju, kismis,  salt  and cardamom powder well.

In a flat  vessel which will hold 2 cups of batter or cooker separater pour 1 cup of batter.

On the top,  spread a small portion of the above mix uniformly.

Again, pour the remaining batter to cover the coconut mix.

Steam in a cooker  without weight for 10 mts.

When cool, cut into pieces and serve.

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PHADI KALLEILELI(SWEET DISH)

PHADI KALLEILELI(SWEET DISH)

PHADI KALLEYLELI(SWEET DISH)

This is an important sweet dish prepared on the Ad-Diwali/Yama Dwithiya day for the feast prepared for serving the sister who is invited that day for the festival honour done to her.

This is basically a preparation made out of the Adsara Polo.

After making the Adsara polos, cut them into small pieces  and

mix them with coconut scrapings,  crushed jaggery and elachi.

Young children like this dish very much.

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Sapaada Neivedhyam(Sheera-Type 2)

Sapaada Neivedhyam(Sheera-Type 2)

This is also a sheera,  prepared for offering as a neivedhyam to God. There are some fixed measurements on the ingredients. The process is mostly the same as given for the other Sheerein against sl. no. 18 under, category, Godsaniche/Sweets on Recipe List Page.

Ingredients:

wheat rawa(smaller granules)-1 1/4 cup,

sugar-1 1/4 cup,

pure ghee-1 1/4 cup(can be less, measured with 1 1/4 of a smaller container)

cow’s milk1 1/4 litre,

banana-1,

cardamom powder-1 tsp.

Method:

Boil milk and cook the rawa in it.

When the rawa is cooked, add the sugar and wait till the mass gets thickened.

Add the banana(cut into small pieces) and the ghee.

Bring the flame to a low and fry the sheera for about 10 mts.

Remove from flame, add the cardamom powder and mix well.

Neivedhya sheerein is ready.

Note:

Dry fruits are not normally added as they are kept separate as offerings.

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Gova Laddu(Wheat Laddu)

Gova Laddu(Wheat Laddu)

This is an instant sweet made from whole wheat. Small children like them very much. Preparation is very easy.

Ingredients:

Whole wheat-1 cup,

jagerry-1 cup,(powdered)

coconut scrapings-1/2 cup,

cashewnuts-a few,(chopped)

kismis-2 tsps,

ghee-2 tsps,

cardamom powder-1 tsp.

Method:

In a dry pan, roast the wheat till it flutters.

Powder it to a coarse texture, using a mixer.

Fry cashewnuts and kismis in ghee.

Fry the coconut scrapings in a little ghee for a minute or two.

Mix all the items thoroughly including the jagerry and cardamom powder.

Take small portions of the mix and form laddus with the help of both the palms.

This sweet does not have a shelf life, can be kept for a couple of days.

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Kuwyan Pittiye Duddhali(Arrowroot Halwa)

Kuwyan Pittiye Duddhali(Arrowroot Halwa)

This is a sweet prepared on rare occasions by the Konkani community.The halwa is transparent and young children relish it immensely. Arrow root powder is available in the markets.

KUWNYA PITTIYE DUDHALI

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

arrowroot powder-1 cup,

sugar-1 cup,

cardamom powder-1/2 tsp,

coconut scrpings-1/2 cup,

ghee-2 tsps.

Method:

Mix the powder in 2 cups of water and cook it in a pan.

Keep on stirring.

When it thickens, add sugar and cook again till it becomes thick.

Add ghee and coconut scrapings and  mix well.

Cook for another one minute.

Remove from the flame, add cardamom powder and mix well.

Spread on a greased plate and level it well.

On cooling, cut into pieces and store them.

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Semia Paysu(Vermicelli Kheer)

Semia Paysu(Vermicelli Kheer)

This kheer is very easy to prepare. It is very delicious and is a favourite of all age groups and enjoyed to the last spoon.

Ingredients:

Semia(vermicelli)-100 gms,

milk-1 litre,

cashewnuts-10(to cut into pieces) ,

kismis-1 tbsp,

sugar-200 gms and

cardamom powder-1/2 tsp.

 

SEMIA PAYSU

 

Method:

Roast the semia in a dry pan, till light brown.

Boil the milk and add the semia and cook till the semia becomes soft(Do not cook the semia in the fresh milk. The milk may get spoilt).

Add the sugar and boil again.

Keep the flame always on low.

Cook the kheer for at least 15 mts to bring the proper texture and flavour.

Remove from the flame and add the cardamom powder.

Fry the cashewnuts and kismis in little ghee and add to the kheer. Mix well.

The Kheer/Paysu is ready.

 

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