Recipes | Sunday Observer

Recipes

9 April, 2017

Kokis

Kokis is a favourite snack among children and adults. Kokis takes an important place during the Sinhala New Year. Try to make some Kokis for this festive season.
Ingredients:
Rice flour 200g
Coconut Milk (Thick) 3/4 Cup
Egg (Optional) 1
Turmeric Powder ½ tsp
Sugar 1 ½ tbs
Salt ½ tsp
Oil for deep frying


Method:

Mix the egg and sugar together. Add salt, turmeric powder and stir.
Add the rice flour with coconut milk and give a good stir. (Hand works best) The consistency of the mixture should be same as the Dosa batter.
Heat oil in a heavy bottom wok and hold the kokis mould in the oil for few seconds until the mould get hot.
Dip the heated mould into the batter and place the mould again into the oil.
When you dip in the batter make sure you don’t submerge it completely. Later it will be little difficult to remove from the mould.
Once the Kokis start to separate from the mould, deep fry until golden brown.
Do the same with the remaining batter.


Potato rock Ala Dosi
 

Ingredients:

500 g potato
750 g sugar
1 small can of sweetened condensed milk - 14 oz (396 g)
4 tsp butter
1 tsp vanilla
4 cardamoms powdered (optional)

Method

Boil the potatoes till very soft and mash well. Keep it aside. To make the sugar syrup, combine 750g sugar and 1/4 cup water in a saucepan. Heat over medium, stirring constantly, to completely dissolve the sugar before the mixture begins to boil. Add the mashed potato and stir in low fire. Now add the condensed milk and eep stirring until the mixture gets thick, continue for about 1/2 hour. Then add butter, vanilla and continue stirring until mixture leaves the sides of the pan. Take off fire, keep stirring a little and pour the mixture into greased trays. Mark and cut into desired sizes when cool.


Milk toffee

Ingredients:

220 g (1 cup) caster sugar
395 g can sweetened condensed milk
30 g unsalted butter, chopped
50 g (1/2 cup) unsalted cashews, chopped
1 tsp vanilla

Method:

Place 125 ml water and sugar in a saucepan over medium heat. Stir until sugar dissolves, then stir in the condensed milk and butter. Cook, stirring, for 15 minutes or until the mixture is light golden and comes away from the side of the pan.
Stir in nuts and vanilla. Cool, then spread evenly into a greased and lined small loaf pan.
Using a knife, score top of mixture into squares and set aside until it is firm. Cut into squares.


Rava Kesari / Semolina Halwa

Ingredients:
Semolina/ Rava - 1 cup
Sugar - 2 cups
Water - 2 cups
Cardamom Powder - 1 tsp
Ghee - 1/4 cup
Roasted Cashew Nuts - 10 nos (roughly chopped)
Kesari powder - 1/8 tsp or orange organic food colouring

Method:

Dry roast the semolina with 1 tsp of ghee. In the same pan add 1 tsp of ghee and roast the cashew nuts until golden brown. Using the same pan add 2 cups of water. When the water starts to boil add roasted semolina and mix without any lumps.When the semolina gets cook add 2 cups of sugar and stir well.Meanwhile add kesari powder and cardamom powder and mix everything until well combined. Add 1/4 cup of ghee and cook the mixture until thick. Add roasted cashew nuts and cook until the kesari mixture starts to leave the pan. Put the mixture onto a buttered dish and cut into desired sizes. Serve warm.
Note: You can use saffron thread instead of kesari powder. Soak a few strands of saffron threads in the warm milk and add it to the kesari mixture. Some people use fresh milk instead of water.
 

 

 

 

 


  

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