…d large wooden board. Smoothen and shape either with your rolling pin or a banana leaf. Roll out the dough with a rolling pin to about 1 cm thickness. When warm to the touch, cut into desired shapes and sizes. Arrange on trays with enough room between the pieces of Doce. Allow the pieces of Chonya Doce to cool down completely before serving or storing. On cooling and drying you will get a firm crust on the outside and a reasonable amount of softne…
…rble/granite counter or wooden board; immediately smoothen or shape with a banana leaf or rolling pin and roll out to a 1 cm thickness. When warm to the touch, cut into desired shapes and sizes. Arrange on trays with enough room between the pieces of Cocada. Let the pieces of Cocada cool down completely before serving and storing. On cooling and drying for a considerable period, the suji will absorb the moisture and it will have a firm crust on th…
…make sure you smoothen and level the mixture immediately with a spatula or banana leaf. It is a good idea to have a helper to do this. The mixture will tend to set very quickly so it is necessary to level the Dodol mixture before it sets! Let the Dodol cool completely before you slice it. Slice the Dodol into desired thickness and pieces. Serve and enjoy at Christmas. Tips & Suggestions: Usually red rice (Goa rice) is used for this sweet but m…
…etha to suit every palate which looks pretty; rolled in coconut, dipped in chocolate and nuts on the display counters of many mithai shops. I made this into Kesari Agra Petha on the spur of the moment when my family was busy at work. My hubby was in for a big shock. The saffron colored petha did not go well with him. He wasn’t too keen to do the photography but finally took the photos on my insistence. I did promise him that I would make the tradi…
…ed in white tissue paper or kite paper which were neatly arranged in metal chocolate or biscuit tins. Even today while travelling in winter or rainy season you will hear the vendor shout out loud in Marathi in Maharashtra… “Ale Paak… Ale Paak” and draw your attention to those neatly wrapped lovely ginger candy cubes which will soothe your throat as the cube gently melts in your mouth. Today’s recipe is Ale Paak or Ginger Candy. It can be easily ma…
…cream is always welcome; more the merrier. My hubby’s all time favorite is Chocolate Ice cream and I love Custard Apple Ice cream. It is a feast for the eyes to see luscious, large strawberries in Pune from Mahableshwar & Panchgani and we are going nuts about it. Here is a recipe which you will love making for your family especially on Valentine’s Day. Enjoy this cold, creamy treat and be cool throughout summer. Relish this pure, simple, fresh…
…fresh mango, chickoo, custard apple as well as vanilla, butterscotch & chocolate. My family loves kulfi all the year round. The beauty of this wonderful cool Indian dessert is that it is simple & requires very few ingredients. It can be made well in advance & served at a short notice. It is a pure wholesome & healthy dessert. It is an awesome treat visually as well as in flavor! Kulfi is traditionally sold on the streets in India,…
Khaman Dhokla is a traditional Gujarati savory snack. It is a steamed cake made of chickpea flour/gram flour which is rich in proteins & carbohydrates. It is typically served at breakfast or dinner as part of a Gujarathi Thali. It also makes a great tea time snack or even to serve at kids’ parties. Years ago I would enjoy this lovely Khaman Dhokla which was prepared on a cart in a by lane on M.G.Road in Pune. There would be a large crowd eac…
…ese traditional goodies. 😀 For the Filling: 1 cup fresh Coconut (grated) 1 cake Goa Pyramid Jaggery or to taste (scraped with a knife) 1 tbsp. White Poppy Seeds (Khuskhus) ¼ cup broken unsalted Cashewnuts (roughly chopped) ¼ cup Raisins 5 pods Green Cardamom (powdered) A pinch of Salt To prepare the Filling : Lightly pan roast the poppy seeds on very low flame till the rawness disappears & you start getting a good aroma. Do not brown. In a suf…
…nts : 1 fresh Coconut (scraped/grated) 50 gms. Raw Rice (soak overnight) 1 cake Goa Pyramid Jaggery/Palm Jaggery or to taste(grated) 1 tbsp. Sugar (optional) 3 tbsps. Chana Dal (soak overnight) Salt to taste Procedure : Drain the soaked chana dal & boil with sufficient water & keep aside to use later. The chana dal should be soft but slightly firm. (It should not be mushy). Grind the coconut with enough water & strain to extract thick…