Sweets
Maida burfi (Diwali special -2)
Ready to serve Maida burfi
Makes : around 50-75
Time taken: 30 minutes in all
Maida/All purpose flour the name it self indicates that it is a multi purpose ingredient used in a host of savories, cakes, biscuits etc I have also put up Maida namkeen on this blog long back. This burfi is an easy but a very delicious sweet dish and can be stored for more than 15 days if stored in air tight containers and for about a month in the refrigerator. I am preparing it for the first time and the picture may not be perfect and will put up a better picture of the final burfi in a couple of weeks. Here is my version of the dish…
What you need to have:
1 Maida – 1/2 cup
2. Sugar – 3/4 cup
3. Pure ghee/oil/dalda – 1/4 cup
4. Cashews -7-8
5. Saffron strings – a few
6. Cardamom – 3
7. Water for sugar syrup – little more than half(approximately)
Ingredients of Maida burfi
Other ingredients of burfi
What you do with what you have:
1 Sieve maida in the sieve to get rid of any impurities. Place a wide pan with the required quantity of ghee in it on medium flame. On being heated add powdered cashews and fry till done and and sieved maida to it and fry it on medium/low flame on adjusting the flame till you get a pleasant aroma but make sure you do not burn it. Transfer it to a plate and add cardamom powder to it and keep it aside. Keep another plate greesed to spread the burfi mix beforehand.
Maida being fried in pure ghee
2. Place a wide pan with little more than 1/2 cup water in it and add sugar to it and bring it to boil on adjusting the flame and bring it to 1 string consistency.(when you touch the sugar syrup between your thumb and fore finger there must be a single string)
Sugar being boiled
3. When the syrup reaches one string consistency adding saffron strings switch off the gas and add fried maida-cashew mix to it and keep stiring till it becomes a little hard for you to stir but still in a semi solid form.(Adding maida to sugar syrup should be done off the gas) Spread it on a greased plate kept ready beforehand and either level it withback of a flat bowl or the roti roller to required thickness. Cut it to required shape and transfer it to a plate for a closer view of the dish.
Fried maida cashew mix being added to sugar syrup Ready to serve maida burfi
Makes : 50-75 (thin burfi)
Time taken: 30 minutes in all
Good to remember: 1. Maida should be fried with powdered cashews on medium flame till you get a pleasant aroma for better taste. Also for easy cutting of burfi.
2. Sugar syrup level plays a main role in this dish.
3. Thinner the burfi more the number would be and hence better to spread it very thin on a greased plate or a wooden plank.(Today i have used 1 cup sugar andit turned out top be extra sweet so i felt that reducing the quantity of sugar would serve the purpose.)
Flax seeds laddoo with dates
Ready to serve Flax seeds -dates laddoo
Makes – 15 laddoos of the above size
Time taken: 45 minutes
Dates are considered energy giving and healing food , it heals the disturbances of intestines and is a mild but effective laxative .They are also considered a tonic food especially for heart weakness and as a convalescence food , boiling the dates with milk or even water makes it a easily digestible tonic food.
Fresh dates are sticky in texture and i sometimes use it as a natural sweetener and a binder for a sweetmeat preparation…….this laddoo is simple to make but it’s yummy if you like dates……… flax seeds and sesame have a nice nutty flavor and add to the taste of dates in this preparation toasted almonds can be powdered coarsely and added to this mixture if you do not like flax seeds and sesame …….
I have already put up flax seeds chutney powder, peanut flax seeds laddoo etc., But in peanut flax seeds laddoo i have used jaggery but in this laddoo i have not used either sugar, jaggery or ghee and hence more healthier. Here goes the recipe!!!
What you need to have:
1. Flax seeds – 3 tablespoons
2. Sesame seeds 3 tablespoons
3. Dates – 1 cup grated
4. Cinnamon powder – 2 pinches
5. Cardamom-2
Ingredients of Flax seeds dates laddoo
What you do with what you have:
1. Grate dates and keep it aside as shown in the image above.
2. Place a spatula with flax seeds in it on medium flame. Roast it till it splutters. Transfer it to a plate to cool down.
Flax seeds being roasted
3. Roast sesame seeds in the same spatula till it splutters.
Sesame seeds being dry roasted
Roasted sesame and flax seeds mix
4. On cooling grind both roasted sesame and flax seeds in the dry grinder along with pealed cardamom to a semi coarse mixture. Transfer it to a bowl along with grated dates. Mix it well with your hands.
Flax seeds dates laddoo mix
5. Take required quantity of the mix and tie it into round laddoos by kneading it in such a way that you get a binding with grated dates. Since we do not add either sugar/jaggery or ghee it is a little time consuming to tie it. Ready to serve flax seeds dates laddoo
Makes :15
Time taken: 45 minutes
Good to remember: 1, Use fresh flax seeds, sesame seeds and also seed less soft dates for the dish.
2. One can even add pistachio, almonds etc.., as per one’s p allot.
Kodo millet/Barnyard millet -kheer (Varai payasam)
Ready to serve Kodo millet kheer
Time taken: one hour
Serves 4-6
I always intend to include these wonderful millets in either breakfast or lunch and i have already introduced this millet while putting up a few recipes on this blog namely Masala kodo millet upma, dosa, idli, pongal etc.., Today i would like to put up this kheer recipe and my version of the recipe is here…
What you need to have:
1. Kodo millet – 1/2 cup
2. Chopped jaggery – 1/2 cup
3. Fresh grated coconut – 2 tablespoons
4. Raw rice – 2 teaspoons
5. cardamom – 3-4
6. Raisins – a fistful
7. Cashews – a fistful
8. Pure ghee – 2 teaspoons 
Ingredients of Kodo millet kheer
What you do with what you have:
1. Roast Kodo millet in a pan till done.
Kodo millet being roasted
2. Soak rice in water for about 30 minutes.
3. Wash and cook the millet in cooker till soft adding around 2 cups of water. The cooked millet is as shown in the image below.
Cooked Kodo millet
4. Fry both Raisins and Cashews in a spatula adding a little ghee till done.
Raisins being fried in ghee 
Cashews being fried in ghee
5. Grind soaked rice along with cardamom in the mixy to a fine consistency and keep it aside.
All ingredients in a mixy bowl to grind
Grind rice, cardamom and coconut mix
6. Place a wide bowl with chopped jaggery and add water to just cover the chopped jaggery. Bring it to boil and strain it to get rid of any dust particles etc.
Chopped jaggery being boiled
Strained jaggery syrup
7. Bring the strained mixture to boil and slowly add the grind mix from step-5 to it lowering the flame. Also add around 1 and 1/2 glasses of water to it and bring it to boil stiring all the time.
Grind mix being added to the jaggery syrup
8. If it thickens one can even add a little more water and leave it on the flame for a while but stiring, hence it will burn the dish. When done, add cooked millet from step-3 to it and again keep stiring till it is mixed well to form a homogeneous kheer mix. Check for sweetness and if needed add a couple of spoons of sugar. 
Cooked Kodo millet/varai being added
9. When done , transfer to a wide bowl and garnish with fried Cashews and Raisins and also add 1 teaspoon of pure ghee to it. Yummmmmmm!!!! Ready to serve Kodo millet /Varai kheer
Time taken: 1 hour
Serves:4-6
Good to remember:
1. Let the millet be fresh.
2. One can even use sugar and milk in place of jaggery and grind mix.
3. When you add the grind mix and bring it to boil make sure that it is cooked well else the kheer will turn like cake on cooling. Hence add little more water and bring it to boil and make sure that the finished product is a little medium thick in consistency, as it will be fine on cooling.
Mango sheera
Ready to serve Mango sheera
Time taken: 45 minutes
Serves: 4 -6
Mango season is here and this was a to do recipe in my blog list and now has been a reality. Whenever there is Mango season i prefer to prepare Mago sheera instead of the plain one. I even prepare the Pineapple sheera which is also called Pineapple pudding which i have put up a couple of years ago on this blog and has been very well accepted by my viewers. There are a couple of other sheera recipes like the Sheera with caramalised sugar, sapatha (sathyanarayana swami pooja prasad) and the normal sheera is also being put up a couple of years ago. Here goes my version of Mango sheera…..
What you need to have:
1. Semolina – 1/2 Cup
2. Sugar – little more than 1/2 Cup
3. Alphanso Mango pulp – 3/4 Cup
4. Pure ghee – 3-4 Tablespoons
5. Water – 1 Cup(adjust more if needed)
6. Safron stands – A few
7. Cardamom powder – 1/2 Teaspoon
8. Raisins & Cashews – A fistful
9. Whole milk – 1/2 Cup (optional)
Ingredients of Mango sheera 
Other ingredients of Mango sheera
What you do with what you have:
1. Wash and peal Mango and cut it into pieces and pulse it in the mixie to make a puree. (keep a few pieces in tact.)
Pealed Mango placed in the mixie bowl
Mango pieces being pureed
2. Warm up a little milk and add crushed Saffron strands to it and keep it aside.
3. Heat ghee in a wide spatula and fry raisins in it till it bulges. Raisins being fried in ghee
4. Also fry Cashews in it till brown and crispy. Cashews being fried
5. Place wide pan with 2 teaspoons of pure ghee in it and fry semolina in it till you get a pleasant aroma as you fry for upma. 
Semolina being roasted in pure ghee
6. In the mean while boil required quantity of water in a pan so that it can be instantly used to cook semolina.
Water being boiled
7. Add boiled water to the roasted semolina and cook till all the water is absorbed and semolina is cooked.
Boiling water added to the roasted semolina
8. Add sugar to the cooked semolina and cook till it is absorbed completely and leaves the sides of the skillet. 
Sugar being added to the cooked semolina
9. When done add saffron dissolved in milk to the cooked semolina and again cook for a couple of minutes till it leaves the sides of the skillet.
Saffron mixed milk being added to the cooked semolina
Cooked semolina would look as below
10. Finally add mango puree, 2 teaspoons of pure ghee and cook for another couple of minutes till done. It will turn out to be a bit loose in consistency.
Mango puree being added to the semolina sugar mix
11. Lastly add reserved mango pieces, fried Raisins, Cashews, cardamom powder, pure ghee on low flame and cook for another 2 minutes and switch of the flame.
Chopped mango pieces, Raisins, Cashews and pure ghee being added to the sheera
12. Transfer it to a serving bowl and relish it. yummmmmmm!!!!!!!!
Ready to serve Mango sheera
Time taken: 45 minutes
Serves : 4-6
Good to remember: 1. Roast semolina till you get a pleasant aroma, else sheera will not turn out delicious.
2. Add ghee in steps as needed.
3. Raisins and cashews also should be fried well.
4. One can use half the quantity of water and the remaining milk to cook the dish.
Foxtail millet laddoos(Navane laddoo)
Ready to serve Foxtail millet laddoos
Makes :12-15 0f the above size
Time taken: 45 minutes
Navane in kannada is Foxtail millet in english and thinai in tamil is used in dishes like the idli, dosas, and is consumed like we south indians consume rice as the staple food. I have already put up idli, dosa, sweet kichadi and today i would like to put up Navane laddoo without sugar, jaggery, ghee but i use honey alternatively which really tastes great and was liked by all of us at home. Here is my version of the laddoo.
What you need to have:
1. Foxtail millet – 1/2cup
2. Honey – 1/4 cup
3. Walnuts – a few
4. Cashews – a few
5. Cardamom-5-6
6. Pure ghee – 1 teaspoon(to fry dry fruits)
Ingredients of foxtail millet laddoos
Cashews, walnuts and cardamom
What you do with what you have:
1. Wash and dry the millet on a clean cloth. Once dried, dry roast the same in a wide skillet till it splutters and get a nutty aroma. Add cardamom to it. Later on peal and mix with the millet to powder the same.
Dry roasting the millet in progress
2. Add a teaspoon of ghee in the skillet and fry cashews in it till done.
Cashews being fried in pure ghee
3. Break walnuts into pieces and fry it in the same skillet till done.
Walnuts being fried in pure ghee
4. Powder roasted millet along with cardamom the mixer and mix all fried dry fruits to it in the same skillet so that we can just roll over the ingredient mix in the ghee left over on frying.
All ingredient in a wide skillet
5. Add required quantity of honey to the laddoo mix and shape the laddoos. Knead the mix and shape the laddoos.
Honey being added to the laddoo mix
6. Tie the laddoos carefully and is as shown in the image below. Ready to serve foxtail millet laddoos
Makes -12-15 of the above size
Time taken: 45 minutes
Good to remember: 1. Clean the millet and dry roast it well on medium flame , else the raw smell may ruin the taste.
2. One may need a lot of practice to shape the laddoos as it turns without sugar or jaggery. But taste-wise it is awesome !!!!!
Ragi flour-coconut burfi
Ready to serve Ragi flour & coconut burfi
Makes : 25
Time taken : 45 minutes
Ragi atta is so good from health point of view as major portion of Ragi Flour is carbohydrate, followed by protein and fiber. It has the least amount of fat in them. Ragi flour also contains a sulphur based amino acid called Methionoine which is essential for promoting healthy skin and hair. The Sulfur which we get from Methionine helps produce a substance called lecithin which helps reduce cholesterol, reduce fat inside the livers and help protect kidneys. This methionine is generally lacking in staple diet of some of the vegetarians and hence regular Ragi intake will help get enough of these amino acids.
I have already put up Ragi dishes like the Ragi manni, instant dosa, bhujia, ragi peanut laddoos and today i would like to put up Ragi flour-coconut burfi. In a way i would like to add this amazing grain into our daily menu in one way or the other!!! This is my version of the recipe…( i have halved the measurement while preparing)
What you need to have;
1. Ragi flour – 1 cup
2. Fresh grated coconut – 1 cup
3. Jaggery chopped – 1 and 1/2 cup
4. Melted ghee – litttle less than 1/2 cup
5. Sugar powder to dust – 1 Tablespoon(optional)
6. Cardamom powder – 1/2 Teaspoon
7. Cashews – 6-8
Ragi flour and chopped jaggery
Other ingredients of the recipe
What you do with what you have:
1. Place a wide skillet with 1-2 teaspoons of pure ghee and add ragi flour to it. Roast it till you get a pleasant aroma.
Ragi atta being fried in ghee
2. Add a little ghee and roast fresh grated coconut till you get a pleasant aroma. Both roasted flour and fried coconut is as shown in the image below.
Fresh grated coconut being roasted in ghee
Fried Ragi flour & coconut
3. In a pan add chopped jaggery and water to just soak jaggery and heat it on medium flame. When it boils just switch of the flame and strain it through the sieve for any dirt etc… Again heat the syrup on medium flame and when it boils for around 5 minutes add fried ragi atta and coconut to it and keep stiring adding 1 teaspoon ghee a couple of times till the mixture leaves the sides of the bowl. When being done add cardmom powder and fried cashews to it and spread it on a greeesed wooden plank or on the back of a big plate & Cut it immediately.
Pure ghee being added while being done
Roasted cashews & cardamom powder being added
The mix being spread and cut into pieces
4. Store it in air tight containers. Remains fresh for about 8-10 days.
Ready to serve Ragi-flour & coconut burfi
Makes : around 25
Time taken: 45 minutes in all
Good to remember:
1. Atta must be fried in a little ghee so that it does not get burnt.
2. One can add any dry fruit of her choice except raisins
3.aiat is better to use normal jaggery for the dish.
Quinoa- Moong dal sweet kichadi(pongal)
Quinoa is becoming very popular these days due to the fact that it is very good from the health point of view in comparison with cereal grasses like wheat , quinoa is higher in fat content and can provide valuable amounts of heart healthy fats like the mono saturated fats . Quinoa can also provide small quantity of omega-3 fat content, Given this higher fat content, researchers initially assumed that quinoa would be more susceptible to oxidation and resulting nutrient damage. However, recent studies have shown that quinoa does not get oxidized as rapidly as might be expected given its higher fat content. This finding is great news from a nutritional standpoint. The processes of boiling, simmering, and steaming quinoa do not appear to significantly compromise the quality of quinoa’s fatty acids, allowing us to enjoy its cooked texture and flavor while maintaining this nutrient benefit. Food scientists have speculated that it is the diverse array of antioxidants found in quinoa—including various members of the vitamin E family like alpha-, beta-, gamma- and delta-tocopherol as well as flavonoids like quercetin and kaempferol—that contribute to this oxidative protection.
This is my recipe of quinoa on this blog. After coming to Newyork i noticed my saon and family consuming it daily and i an my husband have got used to it. I have tried a couple of recipes and this being the first one onm this blog. It is sweet kichadi with moong dal and a little basumati rice , jaggery etc. Here it goes!!!
Ready to serve Quinoa-Moong dal sweet kichadi
Time taken – 1 hour
Serves – 6-8
What you need to have:
1. Quinoa – 1 Cup
2. Moong dal – 1/2 Cup
3. Basumati rice – 1/4 cup
4. Jaggery chopped- as needed (i have used little more than 3/4 cup)
5. Cashews – A handful
6. Raisin – A handful
7. Cardamom powder – 1/2 Teaspoon
8. Pure ghee – as needed(2 Tablespoon
9. Milk – 1 cup
10. Fresh grated coconut – 2 Tablespoons
Ingredients of Quinoa Moong dal kichadi
Other ingredients of the dish
What you do with what you have:
1. Wash and soak rice and quinoa for about 20 minutes. Roast moong dal with 1/2 teaspoon pure ghee in a wide skillet till you get a pleasant aroma. On cooling, mix it with the soaked rice and quinoa and cook it in the cooker for about 30 minutes on simmering the flame.
All the three ingredients in a cooker vessel to cook
2. Place a wide skillet with chopped jaggery and add a little water to just soak jaggery and place it on medium flame till the jaggery dissolves in it. On cooling strain it through the strain for any dust etc..,
Jaggery being boiled and the strained syrup
3. Once rice quinoa mix is cooked to soft consistency, add this to the sugar syrup and add 1 cup milk and bring it to boil simmering the flame and stiring frequently.
Cooked quinoa mix being added to the jaggery syrup
4. In the mean time place a spatula with a little ghee in it and fry cashews in it till light brown and crispy
Cashews being fried
5. In the same spatula fry raisins as well.
Raisins being fried
6. Add 1 tablespoon of ghee and give a strong stir on simmering the flame.
Pure ghee being added to the kichadi
7. Finally add fried cashews, rains and fresh grated coconut and cardamom powder to it anf give a strong stir.
Ready to serve Quinoa-moong dal sweet kichadi
8. Transfer it to bowl for a close view of the dish!!!Yummyyyyyy Enjoy!!!!!!!!!!
A closer view of quinoa moong dal sweet kichadi
Time taken – 1 hour
Serves 6-8
Good to remember:
1. Moong dal should be fried in ghee till you get a pleasant aroma.
2. Jaggery quantity should be as per your taste.
3. Dry fruits of one’s choice can be used.
Bread halwa
Ready to serve bread halwa
Time taken – 30 minutes
Serves -8-10
Normally i prefer to have bread for breakfast or tiffin only if i need a break from the kitchen for sure. Now a days varieties of bread is available not only in the bakery but also in other huge mahals. We are very much familiar with Bread sandwitch stuffed with cheese, egg, mushroom and veg masala etc. Today this halwa which i would like to put up is totally new to me and for my surprise it was served in one of my friends house. I just borrowed this recipe from her and is really yummy and can be relished with minimum sugar. It is so yummy and melts in the mouth and feel to crave for the same again!!!Here it goes;
What you need to have:
1. Bread – 1 loaf
2. Pure ghee – 3/4 – 1 cup
3. Almonds – 2 Tablespoons(a few to grind & a few to garnish)
4.Cashews – 2 Tablespoons( a few to grind & a few to garnish)
5. Cardamom – 8-10
6. Low fat milk – 1 liter
7. Sugar – 1 and 1/4 cup(as per taste)
A loaf of Bread
Ingredients of Bread halwa
What you do with what you have:
1. Tear bread into bite size pieces and keep it aside. Soak a few cashew and cardamom in milk and keep it aside. Later grind it in the mixer to a fine consistency.
Bread being teared into bite size pieces
2. Heat ghee in a wide vessel and fry bread pieces till brown and crispy.
Bread pieces fried in ghee till crispy
3. Bring milk to boil and add sugar to it to and boil it till it blends into it.
Sugar being blend with milk
4. Add the fried bread pieces to sweetened milk and mix well so also the remaining ghee.
Sweetened milk being added to fried bread pieces
5. Also add the grind almond, cashews and cardamom mix to it and give a stir simmering the flame.
Grind Almond, cashew, cardamom and milk mix being added
6. Cook it till bread halwa thickens and combines to a paste.
Bread halwa cooked till thickened
7. Place a spatula with 1 teaspoon of pure ghee in it. Fry grated cashews and almonds in it till crispy. Garnish it and transfer it to bowl.
Dry fruits being fried in pure ghee
Bread halwa being garnished with dry fruits
Time taken – 30 minutes
Serves 8-10
Note: 1. The bread need not be fresh for this dish.
2. Sugar can be adjusted as per taste.
3. Grind dry fruits with milk gives extra flavour to the dish.
Rice kesari -bath
Ready to serve Rice kesari bath
Time taken ; 45 minutes
Serves 8-10
Usually Kesari bath is prepared with suji/semolina in almost all kitchens. But on special occasions like the wedding, house warming etc now a days this has again entered the menu list for sure. We have attended a couple of weddings and for one’s surprise the old conventional dishes like the “Chanedali kichadi”(sweet) and “Rice kesari bath” have made a come back. Of course these dishes are really tasty and healthy for sure but still the younger generation who might not have been aware of these dishes, they could be taken aback!!! Here is my version of rice kesari bath….
What you need to have:
1. Basumati rice – 1 cup
2. Water to cook rice – 4-6 cups(depending upon the quality of rice)
3. Sugar – 2/3 cup(adjust according to taste)
4. Saffron strings – A few
5. Pure ghee – 4 Tablespoons
6. Cloves – 4-5
7. Dry fruits – A handful
Ingredients of Rice kesari bath
Other ingredients of Rice kesari bath
What you do with what you have:
1. Wash and drain water from Basumati rice and keep it aside. Soak saffron strings in a little warm milk so that milk gains the colour of saffron.
2. Place a cooker with 2 teaspoons of pure ghee in it. When heated add cloves and fry for a minute.
Cloves being fried in pure ghee
3. Add Basumati rice from step-1 to it and fry for a minute.
Basumati rice being fried in pure ghee
4. Add the required quantity of water to it depending upon the quality of rice and cook it till done. Make sure it is not over cooked.
Basumati rice being cooked
5. Place a spatula with 1 teaspoon of pure ghee in it. Fry both cashews and raisins till done.
Dry fruits being fried in pure ghee
6. Place a wide skillet with sugar in it preferably on low/medium flame. Add cooked rice from step-4 to it. Also add 1 tablespoon of pure ghee to it.
Cooked rice, sugar & pure ghee being added to incorporate itself
7. When the mixture incorporates well add milk-saffron mix from step-1 to it and also add fried dry fruits from step-5 to it and mix well with a wooden spatula. One can even add a dash of pure ghee when done and ready to serve.
Saffron mixed milk being added
Fried dry fruits being added
8. When done the final dish would be as below. Transfer it to a serving bowl and enjoy hot. yummyyyyyyyyyy!!!!!!!!!!!!!!!!!!!!!!!!! A closer view of the dish
Servings 8-10
Time taken : 45 minutes
Note: 1. Use Basumati rice for better quality and flavour.
2. The quantity of water depends upon the quality of rice one uses for the dish. Please do not add the water at once. I cooked rice thrice as the water i added was not sufficient.
3. Any dry fruits of one’s choice can be used.
4. The quantity of sugar depends upon one’s individual taste.
5. Please do not over cook rice. But make sure it is ideally cooked.
6. Some people use food colour which i do not prefer at all.
Kobbari holige (Sweet roti with copra-sugar stuffing)
PLEASE CHECK THIS LINK ON YOUTUBE FOR THE SAME RECIPE BY ME
Kindly check this link https://youtu.be/UlGDzrK8guM
How many: 15 of the above size
How long it takes: 1 hour in all
Copra/Kobbari is dry coconut. On the other hand, Holige is stuffed sweet flat indian roti and the most popular variety is the Puran Poli. I have already put up a few of them namely Puran Poli, Toor Dal Poli, Moong Dal poli, Sweet potato poli, Sanjeera and also date poli etc. This is a variation where copra and sugar form the stuffing in this sweet roti. This is an age old recipe that I borrowed from my mom-in-law.
What you need to have: (for the stuffing)
1. Grated copra – 2 cups
2. Sugar – 2 cups
3. Cardamom – 25-30
4. Walmuts & almonds – as required
Ingredients of stuffing
Powdered copra, sugar & cardamom
Ingredients of the outer dough
1. Maida – 1 cup
2. Wheat atta – 1/2 cup
3. Salt – to taste
4. Cooking oil – 2-3 tablespoons
Ingredients of the outer dough
What you do with what you have:
1. Sieve atta and maida in the siever with salt and make a paliable dough adding water in steps. Later on add cooking raw oil slowly and add a little oil to it on top of it and let it rest for about an hour.
Outer dough of the roti
2. Powder grated copra, almonds, walnuts & sugar in the mixer to a medium fine consistency with cardamom and keep it aside as shown above.
3. Make lemon size balls with the mixture and place it aside as shown in the image below.
The stuffing being shaped
3. Pinch out the required quantity of the dough and knead it well and roll it into a small disc and place the copra sugar mixture ball in it (one may even powder it if can not close it properly) and close the edges tight and roll it very lightly with the roller to required thickness so that the mixture spreads through out the roti as shown below.
Pinched out dough, filling placed and rolled roti
4. Place a chapati tawa on medium flame. When heated splash a little ghee while placing the rolled roti on it. Flip it and roast till brown dots appear on it and it is done.
Rolled roti being fried
Roti being flipped & roasted
Roti being roasted
5. Repeat the same process for rest of the dough. When cooled stre it in an air tight container. Remains for more than 15 days.
A closer view of roti
Good to remember:
1. Copra should be grated and sugar should be powdered in the mixer to a medium coarse consistency with dry fruits. Dry copra should be a best option.
2. Rolling the roti once the filling is placed is very important. One needs to be careful so that the stuffing should be spread even throughout the roti else the outer dough will remain on the edges making the roti a little hard. The outer dough itself should be well-kneaded.
The Indian Food Court 