Mysore Pak

Ingredients:

Bengal gram flour - 1cup
Sugar - 2cups
Ghee - 1 cup
Water - 1/2cup
Cardamom powder - 1tsp


Preparation:

1)Heat a kadai, add 1tsp Ghee and flour, fry till raw smell goes and turns light brown & keep aside
2)Heat the Ghee in a low flame continously.(dont off the flame)
3)In another flame, heat heavy bottomed vessel, add water and sugar heat till it becomes thick (string consistancy)
4)Add the flour slowly into the sugar syrup mix well continously so that no lumps are formed
5) Add the ghee little by little, stir well..when it becomes thick
6)Grease the plate with ghee and pour into it the mix, when it cools cut them into desired shapes.

Kozhukatta/Steamed Rice Ball

Ingredients:

Rice flour - 1cup

Hot water - 1cup

Salt - to taste

For stuffing :

Gratted Coconut - 1/2cup

Sugar - 6-7tsp

Cardomom powder - 1/2tsp

Preparation:

1) In a bowl, add coconout, sugar and cardomom powder mix them well and keep aside

2) In another bowl, put rice flour, salt and add hot water little by little and make a soft dough

3) Make small balls with a hole and keep the coconut stuffing inside the balls and close it

4) Steam them in idli plates for 10-15mins. Hot kozhukatta is ready to serve.