To Serve : 4 people
Ingredients :
- Coconut : 1
- Khoya : 100g
- Sugar : 4 Tbsp
- Gur/jaggery : 50g
Method :
- Grate the coconut
- Add the grated coconut to a kadhai and stir for 5 minutes.
- Add the khoya to it and mix well.
- Keep stirring it till the khoya melts and mixes evenly in the coconut.
- Then add the sugar to the above mixture and keep stirring continously so that it does not stick at the bottom.
- Once the sugar melts, add the gur to it and mix well.
- While on pan, stir the mixture continously.
- Once the gur has melted and mixed well in the coconut mix, the mixture is ready.
- Take out the mixture from the kadhai and allow it to cool for some time.
- When the mixture is slightly cooled, make medium sized balls out of it.
- The coconut laddoos are ready to serve.
- The above mixture makes around ten laddoos.
Easy Mishti Alur Puli
Ingredients :
- Sweet potato : 500 gms
- Wheat flour : 100 gm
- Patali gur/jaggery : 125g
- Grated fresh coconut : 1
- Oil to fry
- half tsp of cardamom powder
- Sugar : 2 cup
Method :
- Boil and peel the sweet potatoes, peel and mash them with the wheat flour.
- Make a dough out of the mix.
- Mix the grated coconut with the patali gur or jaggery and cook for around 10 minutes. The mixture should not turn hard.
- Make a sugar syrup by mixing the sugar with equal amount of water. The syrup should be of one thread consistency.
- Divide the dough into a number of small balls and roll each one into a small disk.
- Take each disk and add some filling in between.
- Close the filling by joining the edges of the disk.
- Deep fry in oil till the get a golden brown color and and dip them in the sugar syrup and let them soak in it for an hour or two.
- The puli are ready.
Coconut Stuffed Rice Pancakes (Easy Patishapta)
Ingredients :
- Fresh grated Coconut : 1
- Patali gur/jaggery ; 125gm
- Semolina/Rava : 1/2 cup
- Refined flour/ Maida : 1/2 cup
- Milk : 1/2 cup
- Sugar : 4 Tbsp
- Oil to fry
Method :
- Mix the freshly grated coconut with patali gur or jaggery and cook for around 10 minutes. The mixture should not become hard. Keep this aside.
- Mix the semolina, refined flour, sugar and milk to make a batter. The batter should not be too thin or too thick. It should be of medium consistency.
- Heat 1 Tbsp oil in a frying pan and pour a portion of the batter and spread it to form a thin layer.
- Cook it till it turns light brown from below.
- Then turn it upside down, cook for 1-2 minutes and take it out on a plate.
- Put a small portion of the coconut mixture and place it length wise and fold it like a wrap.
- Repeat the steps 3 - 6 with the remaining batter and coconut mixture.
- Delicious patishaptas are ready to eat.
- The Patishaptas can be served hot or cold.
Note : In place of patali gur or jaggery, you can also prepare the dish by using sugar.
