Ingredients:
-------------
- Atta/Wheat flour - 1 cup
- Besan - 1 tbsp
- Rice flour - 1 tbsp
- Ghee - for cooking the rotis
Pooranam - for the filling
--------------------------------------------------------------------------
- Coconut,shredded - from 1 big coconut
- Jaggery - 200 grams
- Elachi powder - 1/2 tsp
- Ghee - 2 tsp
Method:
======
Pooranam/coconut-jaggery filling:
----------------------------------
- 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:
========
- 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:
---------------
- 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.
No comments:
Post a Comment