Wedding Sweets Special
(fried pastry shells with sweet filling)
For the dough :
1/2 kg refined flour
2 tbsp melted ghee
For the filling :
250 gm semolina
100 gm sugar powdered
50 gm raisins
3 tsp poppyseeds
50 gm cashewnuts
100 gm grated coconut
2 tbsp ghee
Makes a dough with the maida, egg, ghee and salt to taste, along
with water, and keep aside.
Filling: lightly roast the coconut with the ghee, but don't let
it brown. Then lightly roast the semolina. Let the mix cool down,
and then add the sugar.
Roll the dough into rounds. Put the filling on one half of the circle,
moisten the edges all around and fold. Deep fry in oil till golden
(crisp sugar-coated curls)
milk of 1 coconut
1/2 kg flour
1 teaspoon salt
Knead the flour and eggs, coconut milk and salt into a ball of dough.
Cover with a damp cloth and leave for a time. Then roll out the
dough and cut into strips and then into small squares. Form into
kulkuls by rolling the squares into curls off the back of a fork
(they can also be shaped into twists)
Deep fry the kulkuls. The next day make a thich sugar syrup (for
a kilo of kulkuls, use 1/4 Kilo sugar) Throw in the kulkuls, stir
until well coated and dry. Remove and store in an airtight container.
|Bebinca (rich, layered
1 kg castor sugar
3 cups coconut milk (extract of 2 coconuts)
20 egg yolks
100 gm flour
1/2 tsp grated nutmeg
2 tsp cardamom essence
1 cup clarified butter (ghee)
Mix the castor sugar with the coconut milk till dissolved. Beat
egg yolks till creamy, and add to the coconut milk and mix the flour
in it thoroughly, without any lumps. Add this to the mixture of
coconut milk, sugar and eggs, along with the nutmeg and cardamom.
Take a deep pan, about 6 inch in diameter and put a tablespoon of
clarified butter in it. Put it under a grill ( medium heat ). Take
it out of the grill and pour enough butter into the pan to cover
the bottom about 1/2 inch in thickness. Put under the grill for
about 2 minutes and let it cook till it is deep brown in colour.
Remove from grill, put a dessert spoonful of clarified butter over
the cooked layer, following it with enough batter to cover the first
layer, about 1/4 inch thick.
Repeat this process till all the batter and clarified butter has
been used up in the same way. The batter must always be in the same
proportion. The last layer has to be the clarified butter. When
cool, turn out onto a dish, keeping the first layer face down. Decorate
the last layer with a few slivers of toasted almonds if desired.
To serve, cut into thin slices
|Dodol (rice halwa)
750 gm raw Goa rice
10 large coconuts
2 1/2 kg coconut jaggery
2 tbsp sugar
salt to taste
200gm cashew nuts, chopped
Grind the rice or powder it and blend it with a little water or
coconut juice and keep aside. Grate and grind the coconuts coarsely.
Extract about one and half litres of thick coconut juice and around
8 litres thin juice. Keep the thin coconut juice on the fire, preferably
in a large copper vessel, and bring to the boil stirring continuously.
Add the rice mixture , a little at a time, continuing stirring.
Let it boil for around 2 hours. Add coconut jaggery and sugar and
salt and continue stirring. When the mixture begins to thicken,
add the thick coconut juice.
The Dodol will start leaving the sides of the pan stainless steel
container. Decorate with chopped cashew nuts. Serve sliced.
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