Desserts

Ganakatha

Ingredients-
American flour-500g
Icing sugar-250g
Ghee or butter- 200g

Method-
1) Mix all the ingredients together until it forms in to a soft dough.
2) Make tiny balls out of this dough.
3) pre-heat the oven.
3) Flatten them slightly, sprinkle some sesame seeds,  do not over press them as they will lose the appropriate shape of them.
4) Put them in the cookie tray & bake it for about 20 minutes until done under 200f.
5) You can bake this in micro wave oven too under convection mode. 

Pan cakes (Sri lankan style)

Ingredients for batter:-

American flour-2 cups

Semolina (suji, rulan)- ½ cup

A pinch of salt to taste

Egg-1

Vegetable oil-3 tsp

Milk or coconut milk-3 cups

A pinch of turmeric for color

Sugar- 4 tsp

Ingredients for stuffing:-

Scraped Coconut-4 cups

Sugar or palm honey-3 cups

A pinch of salt to taste

Cardomom-5

Method for stuffing:-

If using sugar-

1)    Bring a heavy bottom pot & heat it.

2)    Add 4 tsp of sugar & heat it over a moderate heat. Watch the cameral closely as it heats. It should begin to liquefy around the edges turning from clear to dark golden brown.

3)    At this moment add rest of the sugar & 25 ml of water to the pan & continue the cooking process until you get lumpy sugar syrup.

4)    Now add the coconut salt to taste, pound cardamom, and cook for about 10 minutes over moderate heat.

5)    When all the liquid absorbed and when it becomes gummy turn down the heat, allow it to cool.

If using palm honey-

Thicken it up to lumpy consistency & then add the coconut and other ingredients & follow the same process.

Method for pan cakes:-

1)    Bring a bawl to mix American flour, salt, semolina, baking soda, turmeric.

2)    Make a well in the center & pour in the milk. Start with 1 1/2 cup of milk adding up to another 1 cup if necessary as you mix it with the flour.

3)    Add egg, oil, whisking until mixed but still a bit lumpy.

4)    Heat a frying pan & add a little butter to the pan & then pour in some pan cake mix on the pan. How much depends on how big you want them.

5)    When the pan cakes starts to bubble on the top & is golden brown on the cooked side flip it & continue to cook until both sides are golden brown.

6)    Now take the pan cake out of the pan & place some stuffing inside & start rolling from one end to another as shown in the picture.

7)    Repeat the cooking process with the remaining batter.

8)    You may needs to adjust the heat as pan tends to get hotter as you keep making pan cakes.

Jalebi

Ingredients for batter:-

American flour: - 100g

Corn flour: - 30g

Curd: - 1 table spoon

A pinch of Saffron color or saffron

½ table spoons of oil

Oil to deep fry

A pinch of salt

Ingredients for syrup:-

Sugar: - 100g

Water: - 50ml

Lemon or rose essence as preferred (I would recommend you to use lemon flavor as it gives a fantastic flavor to Jalebi)

A pinch of salt

Method:-

1) Mix all the Ingredients that i have  mentioned in "Ingredients for batter " & whisk thoroughly to make a smooth batter. Make sure that no lumps are appear ( this mixture should not be too watery & it should not be too hard because both the conditions can damage the texture of jalebis 

2) Now allow it to fermentation for 24 hours.

3) Make sugar syrup by dissolving sugar in hot water & boil the mixture up to string thick consistency. Make sure you add lemon juice just before 2 minutes you turn off the stove.

4) Now heat the oil. ( adjust the node to just above the middle  mark of the node to make medium flame-suggested temperature is 300c)

5) Now pour the batter in a steady stream in to the pan to form coils. (Similar to muruku) 

(You can use a small hole in a hard cloth piece or hole in coconut shell or you can make it in a hard plastic bag)

6) Now fry both the sides & pat dry with a tissue paper to remove off the access oil from the jalebi’s & then dip these hot jalebi’s in sugar syrup for 2-3 minutes both the sides & take out.

Gajar ka halva ( a dessert made with carrots)

Carrots-500gMilk-1 l
Sugar- 2 cups or as per taste
Cardamom powder-2 tsp
ghee or butter to fry
Pinch of salt
Cashew nuts-50g
Kismiss-50g

Method:-
1) Bring the carrots to grate if you don't have a grater you can cut it in small pieces.(brunoice)2) Bring the milk to boil & thicken it up to 3/4 .
3) Heat ghee or oil in a pot & fry carrots till oil escapes from the pieces.
4)Now add thicken milk & sugar,cardamom powder & stir it for some times.
5) slow down the flame .
6) Cook this for about 20 minutes under law temperature to prevent the milk from burning.
7) Add cashew nuts & kismis before 5 minutes you turn down the flame.

Bread pudding