Kolhapuri Special Gavachi Kheer

Time 40 min

Ingredients

Full fat milk 1 lit

Sugar 1 cup or jaggery 1 cup as per ur taste

Cardamom / Velchi powder 1/2 tsp

Broken Wheat 1/2 cup (It is called Khapli Gahoo in Kolhapur which you will able to get in maket in Ganapati Festival))

Basmati rice 2 - 3  tbsp 

Dry fruits (Cashewnuts, Almond, Pista, Kismis) 1 cup

Kharik big pieces (Dry khajoor) 1/4 cup

Ghee 2 tbsp

Fresh coconut paste 1 cup

Kesar soaked in milk 1 tsp

Water 2 cup

Pinch of salt

Method

Wash the wheat. Then in 2 cups of water let it soak overnight. Then pressure cook wheat and rice along with same water and 1/4 tsp salt for 4-5 whistles. Let it dry for 10-15 min. Then blend it in mixer to make coarse powder. Now add water 1-1.1/2 cup, cook in cooker for 2-3 whistles. Allow it to cool. Keep it aside.

Heat the vessel add ghee, add cooked wheat and rice, freshly grounded coconut and dry fruits. Mix well. Add 2 cups of water and Let it cook by covering lid for 15-20 min. (Pl stir meanwhile to check water level if required add water) Then add velchi powder, milk. jaggery, kesar. Mix well. Cook for about 10-15 min on low flame. U can add more milk as per the consistency of kheer you want, means thick or thin. Allow it to cool. Keep it in refrigerator. Serve chill.

Tip

If you dont get khapli gahoo then you can use regular wheat. Wash wheat with water. Then keep it for 2 hrs. Then blend in blender till it is half broken. Use this one for kheer.

Soaked wheat and rice 

Cooked wheat and rice

Dink Ladoo

Time 30 min  
Ingredients
Dry coconut powder 100 gm
Dry kharik powder 100 gm
Dink 50 gms
Almonds 50 gms
Pista 50 gms
Cashew nuts 50 gms
Kismis 50 gms
Roasted poppy seeds 1 tbsp
Ghee 1 cup
Cardamom powder 1 tsp
For Syrup: Sugar 2 cup + water 1/2 cup

Method
Take thick bottom pan, heat 1 tbsp ghee, dry roast kharik powder for 3-4 min on low flame. Repeat the procedure for coconut, almond, pista, cashew nuts  Keep it aside. In kadai heat 1/2 cup ghee, fry dink. Take out dink and keep it aside. Now in blender make coarse powder of almond and pista. Keep it aside. Now in mixing bowl, mix all ingredients kharik powder, coconut powder, coarse powder of almond pista, kismis, cashew nuts, roasted poppy seeds, cardamom powder.  Keep it aside.

Now make sugar syrup. For that put the water and sugar in a saucepan and bring to a boil keeping medium-high flame. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar completely. Let it simmer until the syrup turns ektari syrup. Pour this syrup in the mixing bowl. Mix well. Take a spoonful of mixture in hand and make laddos.

Tip
I keep separately one cup of mixture aside and then i add syrup. Sometimes syrup becomes less that makes ladoos dry.  

Sweet Potato Kheer

Time 10 min

Ingredients

Full fat milk 3 cups

Boiled and smashed sweet potato 1/2 cup

Grated fresh coconut 1 tbsp

Sabudana 1 tbsp

Sugar 1/4 cup or more as per ur taste

Cardamom / Velchi powder 1/4 tsp

Method

Soak sabudana overnight in little more than sufficient water. 

Heat thick bottom pan, add milk, then add sabudana, mix well cook for 4-5 min. till sabudana gets swollen. Then add sugar, smashed potato, coconut and cardamom powder. Cook for 4-5 min. Serve hot.

Tondli Bhaji

Time 30 min

Ingredients

Tondli washed and chopped 1 cup

Finely chopped onion 1 big size

Paste : smooth paste in grinder: 2 tbsp fresh coconut +2 tbsp fresh coriander

Ginger garlic paste 1/4 tsp

Chili powder 1/2 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Water 1-2 cups

Oil 2 tbsp

Salt to taste

Method

Heat oil in kadai add cumin and mustard seeds, after mustard seeds pops out add onion, fry till it turns golden brown in colour. The add tondli fry for 3-4 min on low flame. Then add ginger garlic paste, turmeric powder, chili powder and paste mix well. Fry for 3-4 min. Then add 1.5 cup water. Mix well. Cook till tondli is tender. If require add 1-2 tbsp water. Serve hot with chapati or bhakri.

Caramelized Coconut Semolina Kheer / Naral Rava Kheer

Time 20 min

Ingredients

Fresh grated coconut 1 cup

Semolina 1/4 cup

Full fat milk 2 cups

Sugar 1/2 cup or as per ur taste

Cardamom / Velchi powder 1/4 tsp

Chopped dry fruits 1 tbsp

Ghee 1tsp

Water 1 cup

Pinch of salt

Method

Roast semolina with pinch of salt till light brown in colour. 

Heat vessel with 1 tsp ghee, add fresh grated coconut and sugar, mix well. Continuously fry for 3-4 min. on medium flame till it becomes dark brown in colour. Stir continuously so that it will not get burn. Then immediately add roasted semolina, mix well, add boiled water. Semolina will get swell. Keep it for 1-2 min. Then add milk, dry fruits and cardamom powder. Stir well. Cook for about 5-6 min on low flame. U can add more milk as per the consistency of kheer you want, means thick or thin. Allow it to cool. Keep it in refrigerator. Serve chill.

Baked Mava Dry Fruits Karanji

Time 60 min

Ingredients

For Cover

All purpose flour / Maida 1 cup

Semolina 1 tsp

Ghee 1 tbsp

Milk 1/2 cup or 2-3 tsp more

Salt to taste

For Stuffing

Grated dry fruits  (Almond+Pista+Cashewnuts ) 1 cup (Roast in microwave for 2 min)

Khoya/Mava 1/2 cup (Roast in microwave for 1 min)

Powdered sugar 1/4 cup (or more as per your taste)

2-3 pinch of salt

Sesame-Poppy seeds coarse powder 1 tbsp (Dry roast both for 3-4 min and then grind in Grinder)

Cardamom powder 1/4 tsp

Method

For cover

Mix all ingredients except milk and ghee in mixing bowl. Heat ghee in kadai. Pour in the mixing bowl. Allow it to cool. Then add milk spoon by spoon and knead the dough. Dough should be little softer than chapati dough. Keep it aside for 1 hr. Then knead (beat) the dough. Again keep it for 1 hr.

For stuffing

Mix all ingredients. Keep it aside.

Actual method

Divide dough in 3 batches.  Take one ball, roll over with rolling pin and make a round shape like chapati. Follow for remaining 2 balls. Then take one chapati, apply ghee all over then sprinkle maida. Then place second chapati over the first one, repeat the procedure. Now roll to make one roll. This roll will be thicker so now using palm press to make roll of 1.5 inch size.   Now using knife cut the roll of 1 inch size pedha. Using rolling pin roll to make chapati of 4-5 inch in size. Now place the stuffing at the center. Apply milk on the edges, then fold the empty sides. Use karanji cutter to remove excessive dough. Repeat the procedure for remaining pedhas. Keep karanjis on tray in preheat microwave for 10 to 12 min at 180 degree.

Baked Coconut Karanji

Time 60 min

Ingredients

For Cover

All purpose flour / Maida 1 cup

Semolina 1 tsp

Ghee 1 tbsp

Milk 1/2 cup or 2-3 tsp more

Salt to taste

For Stuffing

Grated dry coconut 1 cup (Dry roast on tava for 3-4 min)

Powdered sugar 1/2 cup

2-3 pinch of salt

Sesame-Poppy seeds coarse powder 1 tbsp (Dry roast both for 3-4 min and then grind in Grinder)

Cardamom powder 1/4 tsp

Method

For cover

Mix all ingredients except milk and ghee in mixing bowl. Heat ghee in kadai. Pour in the mixing bowl. Allow it to cool. Then add milk spoon by spoon and knead the dough. Dough should be little softer than chapati dough. Keep it aside for 1 hr. Then knead (beat) the dough. Again keep it for 1 hr.

For stuffing

Mix all ingredients. Keep it aside.

Actual method

Divide dough in 3 batches.  Take one ball, roll over with rolling pin and make a round shape like chapati. Follow for remaining 2 balls. Then take one chapati, apply ghee all over then sprinkle maida. Then place second chapati over the first one, repeat the procedure. Now roll to make one roll. This roll will be thicker so now using palm press to make roll of 1.5 inch size.   Now using knife cut the roll of 1 inch size pedha. Using rolling pin roll to make chapati of 4-5 inch in size. Now place the stuffing at the center. Apply milk on the edges, then fold the empty sides. Use karanji cutter to remove excessive dough. Repeat the procedure for remaining pedhas. Keep karanjees on tray in preheat microwave for 10 to 12 min at 180 degree.

Bakarwadi / Bakarvadi

Time 45 min

Ingredients

For Cover

All purpose flour / Maida 3/4 cup

Besan / Chickpeas flour 1/4 cup

Oil 1 tbsp

Red chili powder 1/4 tsp

Turmeric powder 1/4 tsp

Garam Masala 1/4 tsp

Water 1/2 cup

Salt to taste

For stuffing

Dry coconut powder 1 cup

Sadhi shev 1/2 cup

Fresh coriander finely chopped 2 tbsp

Ginger garlic paste (coarse ) 1 tsp

Fennel seeds powder 1/4 tsp

Dhana jeera powder 1/4 tsp

Powdered sugar 1 tsp

Amchur powder 1/6 tsp

All purpose flour/ Maida watery paste 1/2  cup

Red chili powder 1/2 tsp

Salt to taste

Oil for deep frying

Method

For Cover / Dough

Mix all ingredients except water in a mixing bowl. Take  1 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl onto the flour, spread evenly. Allow it to cool. Then add remaining ingredients. Now add water spoon by spoon knead the dough. The dough should be neither soft nor hard. Cover with lid and keep it aside for 15 min.

For stuffing

Mix all ingredients except All purpose flour/ Maida  paste in mixing bowl. Keep it aside.

Actual method

Divide dough in 6-7 batches. Also divide stuffing into 6-7 portion. Take one ball size 2 inch. Roll over with rolling pin and make square kind of shape (length should be approx 10 inch width 4-5 inch). Apply All purpose flour/ Maida  paste all over the cover you rolled so that stuffing should not fall out while frying. Then take one portion of stuffing spread all over evenly, then fold one side, once again fold the folded side in such a way to make a single round strip. Cut into small pieces approximately 2 inch, then deep fry in thick bottom pan, till it is perfectly done. Cover should be crispy and golden brown.

Tip

According to ur need add red chili powder in stuffing, taste before you add red chili powder.

Fried Modak

Time 45 min

Ingredients

For stuffing

Grated fresh coconut 1 cup

Jaggery 1/2 cup or more as per the taste

Pedha / Khava/ Khoya 1 tbsp

Cardamom / Velchi powder 1/2 tsp

Pinch of Salt

Dough

Wheat flour/Maida 1 cup

Semolina 2 tsp

Ghee 3 tsp

Water 1/2 cup

Salt to taste

Method

For dough

First prepare dough. Heat ghee in kadai, then pour it in maida, salt, semolina mixture. Allow it to cool for 3-4 min, then knead the dough. It should be not hard nor soft. Keep it aside atleast for 15 min. 

For stuffing preparation

Grate the fresh coconut. Take only white portion and avoid black skin. Now take grated coconut in thick bottom pan, add jaggery and velchi powder, little salt. Switch on the flame. As soon as pan gets heated the coconut will start leaving water. Stir continuously for 5 min to avoid burning. Now add khoya to the mixture. Again stir for about 5 min. till little moisture remains in the pan. Switch off the flame. The mixture should be moist and should not be dry. 

Actual Stuffing

Divide dough into round balls of 1 inch in size. Roll with rolling pin to make small chapati of 4-5 inch in size, add 1 spoon of saran / stuffing at the center. Now fold the sides of chapati at the center to make nice shape. Make remaining modaks accordingly.

Keep modak in idli stand and steam for about 10 min. Fry these modaks in deep kadai till golden in colour, use olive oil for frying, it consumes less oil.

Rice Modak

Time 45 min

Ingredients

For stuffing

Grated fresh coconut 1 cup

Jaggery 1/2 cup or more as per the taste

Pedha / Khava/ Khoya 1 tbsp

Cardamom / Velchi powder 1/2 tsp

Pinch of Salt

Dough

Basmati rice flour 1 cup

Ghee 1 tsp

Water 1 cup

Salt to taste

For steaming

Idli stand for steaming

Method

For dough

Boil water in the vessel. Add ghee and salt. Stir well. Then add rice flour slowly by stirring continuously. Then switch off the flame. Cover with lid and keep aside for 10 min. Then knead the dough. It should be not hard or soft. Keep it aside. 

For stuffing preparation

Grate the fresh coconut. Take only white portion and avoid black skin. Now add grated coconut in thick bottom pan, add jaggery and velchi powder, salt. Switch on the flame. As soon as pan gets heated the coconut will start leaving water. Stir continuously for 5 min to avoid burning. Now add khoya to the mixture. Again stir for about 5 min. till little moisture remains in the pan. Switch off the flame. The mixture should be moist and should not be dry. 

Actual Stuffing

Divide dough into round balls of 1 inch in size. Apply ghee on the hands. Gently press evenly and make puri type shape, add 1 spoon of saaran / stuffing at the center. Now fold the sides at the center to make nice modak shape. Make remaining modaks accordingly.

Keep modak in idli stand and steam for about 10 min. 

Sol Kadhi

Time 10 min
Ingredients
Fresh coconut 1 cup
Garlic cloves 2
Green chilies 1
Kokum syrup 3-4 tbsp
Water 2 cup

Method
In blender, blend coconut, garlic, green chilies to make a smooth paste. Then sieve the coconut with the help of cotton cloth by adding water spoon by spoon. Then add kokum syrup as per your taste. Add little salt because kokum syrup will be salty.

Coconut Rice / Naral Bhat

Time 30 min

Ingredients

Basmati/ambemohar rice 1 cup

Fresh grated coconut 2 cups

Soaked moong daal 1 tbsp

Chopped green chilies 3-4

Crushed pepper corns 1/4 tsp

Cloves 2-3

Cinnamon 2 small pieces

Cashew nuts 1 tbsp

Kismis 1/2 tbsp 

Ghee 3 tbsp

Water 1.5 cup or less

Salt to taste

Method

Soak the rice in water for 1 hr. Then cook rice with salt in pressure cooker till it is cooked completely. Allow it to cool. Heat the thick bottom non stick sauce pan. Heat ghee in pan then add cloves, cinnamon, green chilies, crushed pepper corns, soaked moong daal, cashew nuts. Saute for 2-3 minutes. Then add coconut. Saute for 4-5 minutes. Then add cooked rice & kismis. Mix well. Simmer on low flame for 5-6 min. Serve hot with spicy curry or tadka daal. 

Acknowledgement

This recipe is contributed by my sister Varsha.

Fresh Coconut Karanji

Time 15 min

Ingredients

For stuffing

Grated fresh coconut 1 cup

Jaggery 1/2 cup or more as per the taste

Pedha / Khava/ Khoya 1 tbsp

Cardamom / Velchi powder 1/2 tsp

Pinch of Salt

Dough

Wheat flour 1 cup

Oil 2 tsp

Water 1/2 cup

Salt to taste

For steaming

Idli stand for steaming

Method

For dough

First prepare dough. Add oil, salt and water to the wheat flour. Then knead the dough. It should be not hard or soft. Keep it aside.

For stuffing preparation

Grate the fresh coconut. Take only white portion and avoid black skin. Now add grated coconut in thick bottom pan, add jaggery and velchi powder, salt. Switch on the flame. As soon as pan gets heated the coconut will start leaving water. Stir continuously for 5 min to avoid burning. Now add khoya to the mixture. Again stir for about 5 min. till little moisture remains in the pan. Switch off the flame. The mixture should be moist and should not be dry.

Now make 7-8 balls  of dough of 1 inch in size. Roll one ball with rolling pin round in shape for about 4 inch. Add stuffing at the center and then put half of on the remaining half portion of karanji. Using fingers gently press at the corners. Follow the same procedure for remaining balls. Apply oil to the steamer, keep the karanji on it, steam for 15-20 min. Serve hot.