Wednesday, September 22, 2010

Sweet Roti - with leftover pooranam of kozhakatai


Ingredients:
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  • Atta/Wheat flour - 1 cup
  • Besan - 1 tbsp
  • Rice flour - 1 tbsp
  • Ghee - for cooking the rotis

Pooranam - for the filling
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  • Coconut,shredded - from 1 big coconut
  • Jaggery - 200 grams
  • Elachi powder - 1/2 tsp
  • Ghee - 2 tsp

Method:
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Pooranam/coconut-jaggery filling:
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  • Pound the jaggery using a pestle in a newspaper.
  • Add the powdered jaggery in a kadai with a cup of water.
  • On a medium flame,stir well till the jaggery melts completely.
  • Switch off the flame and strain the melted jaggery solution with a strainer.This is done to remove the dirt in jaggery.
  • Again pour the strained solution into the same kadai and stir will on a medium flame till you get a single thread consistency.
  • Single thread consistency--When you pour the solution with a laddle from a height into the kadait,it should flow down like a thin single thread unlike a watery solution.
  • At that point,add the shredded coconut immediately and stir continuously on a low flame.
  • Once the coconut is mixed well with the jaggery solution and it becomes like a paste,switch off the flame immediately.
  • The filling gets thickened as it cools.
  • Add a tsp of ghee and elachi powder.Mix well and set aside to cool.
The dough:
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  • Mix atta,besan,rice flour with little water and knead into a soft dough.
  • Cover with a lid and set aside for an hour.
The Sweet roti:
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  • Make round balls with the dough,each of diameter say,4cm.
  • Spread like a roti of diameter 8 cm and keep 2 tsp of filling in the middle.

  • Cover from all the sides as shown below.

  • Rub it in wheat flour and spread again into a roti, like a stuffed paratha.

  • Heat a skillet .When its medium hot ,add the roti and cook with ghee smeared on top and along the edges, on a low flame.
  • Repeat the same for the other side.

  • Once its cooked well on both sides,take it away and serve medium hot.






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